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 reading time: 3 min



In my home it's now officially time to start the apple, pumpkin spice latte and cinnamon roll season!

But have you ever made cinnamon rolls – let alone vegan cinnamon rolls – without yeast?
(and without sourdough, too, if you're wondering!)

I think we all know by now that I am in a serious long-term relationship – with yeast dough. Sorry, J., move over – it's time for the fresh yeast to shine! 😘

Honestly, the amount of vegan yeasty, doughy recipes on my blog is practically endless:
German Bee Sting Cake
Butter Cake
Cinnamon Snowflake Pull-Apart Bread
Pesto Flower Pull-Apart Bread
Hot Cross Buns
Sweet Yeast Braid
Challah
Strawberry Streusel Coffee Cake
Breakfast Bread Rolls
Walnut Bread
Pumpkin Bread
Cinnamon Bread Rolls
Cinnamon & Chocolate Rolls
...

Like I said, it's pretty serious!

HOWEVER ... don't tell her (the yeast), but sometimes I'm just not in the mood to wait for her to proof and rise for an hour 🙊 (let alone wait 12-24 hours for the sourdough to do its wonders!) but shhh ...

So here is a quick, easy, and yeast-free recipe for vegan cinnamon rolls that are

soft
sweet
simple
sticky
moist
cinnamon-y
& don't require proofing!!


The recipe I'm using for these yeast-free cinnamon rolls is the same kind of dough, which is the German Quarkölteig that is made with curd cheese/quark and oil, and that I also used for my vegan German Curd Cheese Buns.

 reading time: 3 min


The marvellous thing about dandelions is that they don't just bloom once a year, like lilacs or meadowsweet or Himalayan balsam or other edible wild flowers, but they usually bloom twice! Once from April to June, even early July, and then – after turning into silver-tufted clocks – once more in late summer as a weaker late flowering, which can last until September or even October where I live.

Now pair that with one of my favourite comfort foods – gnocchi! Little round potato dumplings that can be easily made at home, using just a handful of ingredients. To round off, I've "bathed" them in a creamy white sauce with herbs and lemon zest. Yum!

Now let's stop talking, and let's make homemade gnocchi together!

Oh, and don't worry – if you don't have access to dandelion flowers, or simply don't want to go through the fuss of plucking the petals, you can just skip the flowers, and make regular gnocchi. If you don't have dandelion leaves at hand, simply use other fresh herbs instead, such as parsley or basil.

General Foraging Guidelines:

  • You should be 100 % certain you are identifying the correct plant. If you do not know what it is, DO NOT eat it! Do not pick if you're in doubt!

  • Don't harvest from contaminated areas such as busy roadsides, near industrial facilities, where dogs pee, along the edges of agricultural fields, old landfill sites etc.

  • Be mindful & harvest sustainably. Only pick from areas that have a plentiful supply, and never more than 1/4 of a plant, ideally only about 5 %.

  • Leave the harvesting area litter-free.


Dandelion blooming in August.

VEGAN DANDELION GNOCCHI

adapted from Gather Victoria

Preparation time
: 1 hour 30 min
Main ingredients: potatoes, spelt flour, dandelion
difficulty level: easy-moderate
serves: 4
suitable for
: vegan, lactose-free, egg-free, wheat-free, yeast-free, sugar-free, nut-free 

Ingredients

gnocchi:
1 kg (2 lbs) potatoes, waxy are best
300 g (2 cups) spelt flour (I use type 1050 but any other flour also works)
50 g (1/3 cup) semolina (or sub more spelt flour)
1-2 tsp sea salt
1-2 tsp freshly ground pepper
a pinch of nutmeg
a large handful of dandelion blossoms

sauce:
4 tbsp vegan butter
200 g (1/2 + 1/3 cup) vegan cream cheese
(I use the Simply V kind)
250 ml (1 cup) reserved gnocchi water
3 cloves garlic, minced
2 tbsp nutritional yeast
a small handful of dandelion leaves
1 tbsp spring onions or chives, chopped
1 tsp grated lemon zest
salt and pepper, to taste

Instructions

Cook your potatoes with peel on in salted water for about 20–25 minutes, or until a fork can easily pierce a potato. Drain and set aside to cool slightly.

In the meantime, pluck the dandelion petals from the flower head. Give the dandelion leaves (and the dandelion petals, if you like) a good rinse, and chop finely.

Once the potatoes are cool enough to touch but still warm, peel and mash using a potato masher while still warm. Allow to cool.

Add the dandelion petals, semolina, flour, nutmeg, salt and pepper to taste. Combine thoroughly using a spoon or fork first and then with your hands until you obtain a uniform mass. Do not knead too much, otherwise the dough will become tough. If the dough is still sticky, add some more flour.

Heat a pot with salted water (I use the same from before) until boiling.

In the meantime, shape a sample gnocchi by taking a grape-sized piece of dough and rolling it between your palms. Once the water is boiling, drop the sample gnocchi in the hot water until it floats to the surface. If it falls apart when cooked or taken out, you need to add some more flour and semolina to the dough.

Transfer the dough to a floured working surface. Form it into a ball and separate into 3 pieces that you shape into logs of about 3/4-inch or 2 cm width. Cut each log into pieces of about 3/4-inch or 2 cm length. Roll each piece into a little oval ball.

To make the typical gnocchi ridges for the sauce to cling to, roll each little dough ball over a fork or just press the gnocchi ball with a fork.


Lightly dust each little dough ball with flour.

To cook the gnocchi, drop them into salted boiling water until they come up to the surface.
Lift the cooked gnocchi up with a spider net spoon, and transfer to a bowl.

Reserve 250 ml (1 cup) of gnocchi water for the sauce.

In a skillet, heat up 2 tbsp vegan butter (or you could use a little olive oil instead). Add boiled gnocchi, and fry until golden-brown and slightly crispy. Set aside.

To the same skillet, add remaining 2 tbsp of vegan butter, along with garlic,
vegan cream cheese, reserved gnocchi water, nutritional yeast, grated lemon zest, and salt and pepper to taste. Simmer gently until the sauce is creamy and thick to your liking.

Add fried gnocchi back to the pan with cream cheese sauce and toss until nicely coated. Serve warm with chives or spring onions, plus a sprinkle of extra dandelion petals.

Enjoy!


Looking for more foraged recipes? Check out some of my herby favourites:

Wild Herb & Garlic Butter (vegan)
Wild Garlic Nettle Strudel (vegan)

Homemade Ramson Gnocchi (vegan)


♥

Maisy


 reading time: 9 min




I am about to turn 31 next month, so this is my last chance to do a "30 life lessons I've learned in 30 years" post 😜 This isn't so much about joining that trend, but rather this year, 2022, has brought a lot of inner changes and beautiful developments for me, so it feels natural to share some of my insights since I turned 30.


This year I took a 3 week long money mindset course, I read Louise Hay's book "You Can Heal Your Life", and I also started inner child healing with a therapist. All of that among other things essentially transformed my life in subtle, but noticeable ways.


Here are 30 things I learned in my time on this planet for the past 30 years:

1. Shine your light! Don't dim your own beautiful powerful light for others. In an Abundance course earlier this year I heard the wonderful sentence: "People that are intimidated by you shining brightly, are welcome to get themselves a pair of sunglasses!"

2. Create more than you consume. Or honestly, just consume less. It can never be as fulfilling as creating something, whether that's baking (challah 😍), drawing, writing, doing pottery, gardening, or whatever makes you happy. Sometimes, all I "crave" is lying underneath the weeping willow in our garden and listening to the wind ... I still love reading a good book though!

3. Invest in yourself. Be that in monetary form, such as for workshops, coachings, or therapy, or in the form of stocking up on beautiful self-confidence boosting clothes, drawing yourself a relaxing hot bath every once in a while, or buying yourself a bouquet of flowers just because.
 
4. I'd rather spend my money on few high-quality things that I love instead of a lot of mediocre things (crystals, decor, clothes etc.). Less really is more in many ways. I want everything I own to be my favourite things.
 
5. Surround yourself with people that inspire and support you. Don't be afraid to say no to friendships that don't feel in alignment even though it may make you feel lonely right now. Trust that you will find your tribe – or your tribe will find you. (And it can only do that if you are you!! So don't hide yourself, or pretend to be someone you're not.)
 
6. Get familiar with finances. Know about your own financial situation, and also get comfortable and confident with how finances work in general. If you are looking for a place to start, I recommend Sorelle Amore's finance channel.

7. No more mindless brutal / depressing / upsetting movies and series for me. Instead, I make sure the content I consume is inspiring, uplifting, or at least entertaining in a positive way. (I'll still watch a thriller every once and again if it's done in a great way, like the Spanish mystery thriller "The Invisible Guest" that I watched twice this year and highly recommend because it's so well done – but I am way more mindful about what I watch.)

8. Don't pretend to love what everyone else seems to like. Or in the words of Emma Watson: "Don't feel stupid if you don't like what everyone else pretends to love." I used to mold myself to the likes of others (or rather, what I thought they would like), but this only lead to me feeling miserable and uncomfortable, and also to shallow and unfulfilling relationships. Be true to yourself, even if it's hard. Even if you feel like an outsider – if you can bear it.

9. You are not "different".
You are your individual and unique you, but you are also like everybody else. You are human. You struggle with human problems like everybody else. Don't alienate yourself, making yourself feel wrong or like nobody will understand you. Not everybody is the same and shares the same interests and worries, but there are always those who do. If you feel like an outsider, it's probably because you're not surrounding yourself with like-minded people.

(And again: You can only find like-minded people if you follow your passions and open up about them, instead of pretending otherwise.)
 
10. Life cannot be planned. It cannot be controlled. The only thing you have control over is how you react to life. So instead of being constantly "triggered" and fighting against the things that life confronts you with, use your energy to keep your thoughts and emotions in check. Life is never against you! It is for you. Don't forget that. 

11. Life is ALWAYS there for you. Trust that everything that happens to you happens for you. Trust that only good will come from every situation and experience in your life, even if it doesn't feel like it in the moment.

12. Do not wait for others, like your partner, to do things for you that you want to be done. (Unless they promised to do so, in which case, remind them that it's important to you.) If something bothers you, it is up to you to change it.
 
13. Stop making jokes about others, just to be funny. Being sarcastic and snarky is fun, but it's not nice.

14. Don't try to solve all the problems before starting something. Start, and problems will automatically appear. Once they do, deal with them one by one. Otherwise you will never get anything done.

15.
Writing (or any hobby of yours) isn't supposed to be a professional duty, but a passion that you enjoy! Don't force yourself to do it if you don't feel like it. You are here on this planet to express yourself in all the ways that bring you joy!

16. Trust is a choice. Choose to trust life. Trust your inner voice. Trust that you know in your heart (not in your head!) what is best for you. Trust your gut feeling.

17. Make decisions. Don't be afraid to make the "wrong" decision. Listen to your inner guidance, and trust in your own ability to make the right decision for you. And if a decision does turn out to be a poor one, then make another decision! You are not stuck only because you chose to go one route. Turn around, and go the other way, if need be!

(If this decision is life-changing, however, such as whether you want to become a mother or not, take your time to make this decision, at least 3 months or more.)

18. You are allowed to look funny, or weird, or be badly dressed. Or have something on your face. It's okay. Perhaps you will even find that you LIKE looking a little weird or "quirky", as the cool kids call it 😉

19. You are on this planet to experience love, joy, and satisfaction. Abundance and prosperity are your birth right. In fact, they are who you truly are. So have the courage to say no to things that bring you no joy, that frustrate you, or deplete you of your energy. And say yes to things that make you feel alive and full of energy.

20. Enjoy life!!! Eat the things you love and that make you feel good. Soak up the sun. Feel the wind on your skin. Get lost in your favourite book. Dance to your own rhythm. Make love in the most delicious way. Wear beautiful clothes that caress your body. Dare to be loud! Dare to be bright! Dare to be you! You are an expression of life! A child of Mother Earth, a child of the limitless, mysterious universe ...
 
21. The Law of Attraction works. Focus your energy on what you aspire in your life, and on all the good things you already have. You may not always know what will truly make you happy, but if you allow yourself to wholeheartedly invite what is for your highest good, the universe will guide you that way

22.
Mindfulness, compassion and gratitude. That's it. That's the key to happiness and abundance. However, that doesn't mean it always comes naturally. It requires dedication and awareness on your part. It's a never-ending journey, and you're well on your way.

23. Forgive. Actually, that's almost more important than what I just listed. If you hold on to resentment, you are keeping yourself stuck in the prison of the past. No matter how "justified" your grudge is, it is your choice to stay in the past, to stay angry, hurt and resentful. By forgiving others – and yourself! – you set yourself free, and let go of the past. Only then will you be able to be happy and fulfilled in the here and now, and create a positive future.

24. Listen to your body. It will always tell you when something is wrong. Whether that's a headache, hair loss, or a serious illness. Don't just treat the symptoms – find out the cause! 

25. Your body can also help you make the right decisions. Does your body respond to a decision with a dropping of your stomach or a closing off? (That's a no!) Or does it feel like a butterfly-fluttering rise, a yummy opening up? (That's a yes!) Act according to your Yeses and Nos, and you will have a fulfilling life instead of a frustrating one.

26.
The work you do is allowed to be fun and fulfilling and financially rewarding! Just because other people in your life are stuck in miserable jobs, doesn't mean that's how it's supposed to be. On the contrary.
 
27. People will perceive and treat you the same way that you perceive and treat yourself. If you think of yourself as unworthy, lame, and weird, others will probably reject and abandon you. If you love and respect yourself, others will treat you with love and respect.

28. Instead of asking yourself what job / activity sounds the most appealing to you (e. g. being a actor), ask yourself what lifestyle sounds most appealing to you, or fits you the best (e. g. living in a big city, possibly Hollywood, lots of travelling, hotel stays, long periods away from home etc.). If you desire being surrounded by nature and animals, and working on your own creative projects at home, being an editor in a publishing house and sitting at a desk for hours on end every day might not be the best way to go ... (*cough*)

29. It's okay to not know your life's purpose. Perhaps it's not as grand as you think, or perhaps you just need more time and more experience to realise what your bigger goal is. Trust that you are on the right path. If something ignites your passion and fills you with energy to take action, chances are you are on the right path :) I think we are not here for just one purpose, but our purpose is to do what feels meaningful to us in each moment ...

30. Prioritize what you want to achieve or change. We usually live by going from one priority to the next, so if you do not prioritize what is important to you (a healthy body, healing your inner child, writing your book, having a fulfilling relationship ...), you will always do other "urgencies" first, and the things you want to achieve or change will not be achieved or changed.

So yeah, that's me at almost-31-years old. A lot more clarity and inner stability than 10 years ago, but there are also still a lot of questions and self-doubt and feeling like I'm never really on top of things ... But maybe that's what life is like? You kind of muddle through, and only when looking back at what lies behind you, the path you're on becomes clearer?

Either way, I am excited for what other lessons life will offer me in the future! There's still so much to learn, so much to grow ... I can't wait to see what else I'm going to discover about myself!



Sending out all my love to you! I know in my heart that you are more beautiful, loving, wiser and brighter than you think. Who do you want to be? What is holding you back?


♥

Maisy


 

  reading time: 2 min





Of course I had to do it. Of course I had to make my favourite best banana bread (vegan & sugar-free!), and make it sourdough-suitable.

So here it is. My slightly modified simple sourdough banana bread. *throws glitter in the air*

It's everything I want it to be. It's fluffy, it's sweet, it's low in sugar. Easy to make, and quite filling thanks to the sourdough. And, most importantly, it's delicious while being nutritious! Thank you, oh mighty Puffy. (Puffy is my sourdough starter, if you didn't know. 🤓)

By the way, in the picture below you can see a freshly fed Puffy that is already very bubbly after only 3 or 4 hours of fermenting!

Like I said: Oh, mighty Puffy! We are unworthy before thee ... *prostrates herself before the sourdough jar*

But enough with the worshipping. Time to bake banana bread!


 reading time: 9 min





We all know I love my yeast, I love my challah and my bread rolls (😍)

But for quite a while now I have been having a bit on the side ... with SOURDOUGH! 
 
Yes, sourdough – the ancient baking tradition that had its comeback during covid along with banana bread and focaccia gardens (and pancake cereal and dalgona coffee which I still have not tried, and probably won't ...)

I have to admit that I also jumped on this bandwagon, and since April of this year it's also a staple in our kitchen, along with homemade kombucha and vegan yogurt.

But, to my defence, I had been wanting to make my own sourdough starter for years now – but for some reason it always felt so daunting! (Although it really doesn't have to be.)

Basically, sourdough can be used as a substitute for leavening agents such as baking powder and yeast – although sourdough also contains yeast. While baking powder can be used in recipes like my easy vegan marble muffins without any waiting, and yeast can also be used for baking with quicker results like my vegan strawberry streusel coffee cake which has a rising time of 60 minutes, sourdough needs more time and planning ahead. Like 12 to 24 hours 😅

But don't get discouraged, it's worth it! (And it's really only a couple of minutes of actual preparation time.)

So why use sourdough?

Well, for one thing, it is very healthy. As a fermented food, sourdough contains a lot of valuable lactic acid bacteria, as well as rich in antioxidants and nutrients like calcium, potassium, magnesium, folate, and niacin. "According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system. Sourdough is also lower in gluten than other forms of bread. It appears that the acid in the bread degrades gluten. As a result, people with gluten intolerance may find that sourdough is easier on their stomachs." (source)

What's so fascinating about sourdough to me is that it grows its own yeast from nothing but flour and water! 🤓 So basically, when making sourdough bread, instead of using baker's yeast from the supermarket, you use your own starter (a mixture of flour and water which you then ferment as described below) that contains a population of wild yeast that has naturally been developed during fermentation. And guess what, if you grow a sourdough culture for a while, it will develop a unique microflora adjusted to you and your household! Cool, huh?

It is the oldest type of leavened bread, and apparently it is the only way to make bread digestible and nutritious for us humans – thanks to the microbes present in sourdough that break down the anti-nutrients like phytic acid which otherwise would hem the absorption of minerals like iron, magnesium, and zinc.

And the best thing is: It's basically self-sufficient! Once you have your starter, this gives you an endless supply of yeast / starter to use for making bread! (or bread rolls or pancakes or pasta or pizza or bagels or muffins or cinnamon rolls or challah or, yes, banana bread as well and also a focaccia garden 😉)

What is "dry" sourdough starter?


A dry, firm or stiff sourdough starter refers to the ratio of flour and water which is 2:1 instead of 1:1 for a "regular" wet sourdough starter. It uses the same feeding method as the Italian Lievito Madre which means that it uses twice the amount of flour, resulting in a more stiff, firm or dry starter.

(The Lievito Madre, however, uses wheat flour instead of rye flour which is common for regular sourdough. It also typically contains a bit of olive oil and honey, which isn't mandatory for a dry sourdough starter, but can be added if desired. See instructions below.)

Tastewise it is milder than the "wet" sourdough, which makes it very suitable for sweet pastries such as pancakes, hot cross buns, or banana bread.

This method is less common than the wet sourdough and is adapted from Shaye over at The Elliott Homestead who in turn learnt this method from Carla from Jovial Foods.

The huge advantage of dry sourdough as opposed to wet sourdough, in my opinion, is that you only need to discard part of the starter ONCE at the very beginning, and only need to feed it ONCE A WEEK or up to 2 weeks once it's established. In comparison, the regular wet sourdough starter needs to be fed and discarded daily.


     reading time: 5 min




Confession – I've never made jam before! I know, I've been a food blogger and a forager for quite some time now, and I love homemade food, but ... unless we're counting that one time I made raw vegan raspberry chia seed "jam", or that other time that I made a sugar-free rhubarb & strawberry jam (which both don't really qualify as jam) ... and sure, I've also made things like redcurrant relish and apple butter and Himalayan balsam jelly last year, but – I've never actually made "proper" jam before!

This changes today.

Because today we are making a wonderful alternative to blackberry jam. Oregon Grape jam! It's the most intense jam flavour that you will ever enjoy, and the best part about it is that Oregon Grapes (aka Mahonia berries) can be foraged for free!

They are rich in vitamin C, and
naturally very high in pectin, so they are ideal to make your own jam or jelly to enjoy yourself and also gift to family and friends 😊

The Oregon Grape is not really a grape. It is a berry that grows in the wild and that honestly looks like it was poisonous. But it's not! Only the seeds are slightly poisonous.
(Unfortunately, Oregon Grapes are full of seeds, lol.)

However, if you
extract their juice (to make jelly, for example) or pass them through a sieve like we're doing to remove the seeds, the delicious juice or puree can be processed further.

The berries themselves taste quite bitter, but once seeded and turned into jam along with apple juice and optional aromatic additions, they become wonderfully delicious – and tinted a pretty purple/burgundy colour. I would describe the taste of this jam as a happy marriage between elderberry, currant, and blackberry. 💜


Mahonia foliage (young)
Mahonia foliage (starting to change colour)

Where and How to Harvest Oregon Grape

Oregon Grape (Mahonia spp.), also known as the holly-leaved barberry, is an evergreen shrub native to western North America, in particular Oregon, as well as eastern Asia and Europa. It is a member of the barberry family, and despite its common names, it is neither a grape nor a holly.

Oregon Grape shrubs can grow up to 2 metres tall.
The prickly shrub flowers yellow in early spring, giving off a strongly fragrant, sweet smell and attracting bees, followed by tiny green berries that turn purple as they ripen in late summer. The purple-blue pea-sized berries grow clustered in-between dark green leaves with sharp, thorny edges that resemble common holly leaves. While any part of the holly plant is poisonous, most parts of the Oregon Grape is indeed edible! In autumn the glossy Mahonia leaves can turn red.

Oregon Grapes or Mahonia berries are tart and actually improve after frost. Because of their tartness, the best way to use the berries is to make jam, jelly, pie or wine. Any recipes where sugar is added, basically. T
he berries are very nutritious and particularly rich in vitamin C. As the berries are also popular amongst birds, you have to hurry with the harvest. However, make sure to leave plenty for the birds to enjoy, as this is a vital part of their winter food!

The fruit juice is dark red
and highly staining, so make sure to wear an apron when processing the berries.


Oregon grapes are pretty easy to identify with
their holly-like leaves and their deep blue dusky berries that hang in grape-like clusters and will stain your fingers deep red once crushed. However, they could be confused with juniper berries (Juniperus) or blueberries (Vaccinium)
which both also have a whitish "bloom" coating. In both cases, the plants can be easily told apart by looking at their foliage.

Despite their spiny leaves, and also despite our local Oregon grape variety being called Mahonia aquifolium, it should also not be confused with the common holly, or Ilex aquifolium, which has bright red or bright yellow berries that are regarded as toxic to humans!

General Foraging Guidelines:

  • You should be 100 % certain you are identifying the correct plant. If you do not know what it is, DO NOT eat it! Do not pick if you're in doubt!

  • Don't harvest from contaminated areas such as busy roadsides, near industrial facilities, where dogs pee, along the edges of agricultural fields, old landfill sites etc.

  • Be mindful & harvest sustainably. Only pick from areas that have a plentiful supply, and never more than 1/4 of a plant, ideally only about 5 %.

  • Leave the harvesting area litter-free.

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THIS IS ME

Well, hello! My name is Maisy (pronounce: macy) and I’m the creative spirit behind this blog. You are welcome to join me on my journey to a more natural, slow-paced & healthier life!

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