Eat with Steff

  A very tasty way to prepare chickpeas is to make falafels. All the herbs, spices and the crunchiness on the outside make them the perfect protagonist of a mediterranean dining table.  Also a great substitute for meatballs for my meat-lovers out there.  Falafels are for people who love flavor, very easy to make and if you meal prep, you can easily make them in bulk and consume them later (I‘ll write about how you can do this in the end). Ingredients: 2 cups of dry chickpeas  1 cup of edamame beans 1,5 cups of fresh parsley  1,5 cups of fresh cilantro  1 cup of fresh dill 2 tbsp of tahini 2 tbsp of cumin 1/2 medium onion 6-8 cloves of garlic  1 tsp baking powder  1 tbsp ground pepper  1-2 tbsp salt  (optional) 2 tbsp toasted sesame seeds oil for frying  Preparation: RECIPE VIDEO 1.The preparation for this recipe begins the night before by soaking the chickpeas in a big bowl of water. 2.After soaking them in water they should h...

  It all began in the winter time. I was sitting comfortably on my bed and I was writing a list of winter veggies and fruits, that I wanted to include on my diet, but also make a Youtube video about it.  I‘m someone who‘ll always consider something seasonal first. I decided to take the red cabbage as a main ingredient and then form a recipe around it. So after a bit of brain storming and one semi-failed recipe, I came up with a risotto recipe, that I‘d like to have not only during the winter. That meant it was a success and also, who doesn’t love a bowl of comfort food. I‘ve been having it on the chillier days of April. Here is the recipe video on my Youtube channel, if you would like a video format. VIDEO Let’s get into the recipe.. The ingredients you‘ll need: 1 cup of rice 1/4 cup pine nuts 1/4 cup sultanas 1 cup of cabbage  1/2 an onion  1 garlic clove 1/4 cup of white wine 2 tbsp of double cream 1 tbsp of sesame oil  700-800ml of beef broth (you may use oth...

For some school has already started, for others starts in a bit. Whenever school or uni starts, all students find it easier to just skip breakfast, lunch and even dinner sometimes and not eat anything throughout the day just because they‘re busier. However, having something before midday, especially when having to follow the long lectures, is very important. I always cover up recipes that you can take to school/uni suitable for breakfast, lunch and snack time. Here is one simple and easy recipe, that you can prepare on weekends and have it during the week. Something that stays between an oatmeal bite and a muffin with a healthier twist, oat based and vegan. I present to you my breakfast muffins.. Ingredients: 1 banana 1 small apple 1 medium zucchini or about 2 cups of shredded zucchini 2/3 cup of all purpose flour 2/3 cup of oat flour (homemade) 1 cup of oats 1 cup of oat milk  1/4 cup of brown sugar 2 tbsp of cacao powder 1 tsp of baking powder  1 tsp of...

To me, ideas come out of nowhere, because my mind wonders all day long all over the place and sometimes the light bulb shines over my head. This is exactly how this recipe was put together in my imaginative kitchen. I thought well about the sweetness of the sweet potato, the creaminess of coconut sauce, the freshness of the spinach with that hint of metallic taste and also the spice of ginger & garlic. The ingredients worked so well in my mind and I was so pleased with the final product my hands made reality. Before I get into the recipe I should say that the dough makes quite a lot, up to 6 servings,so according to the servings you will cook adjust the spinach & coconut ratio. For example 1 serving = 1 huge handful of spinach, because spinach shrinks a lot. Now let’s hop onto it... Ingredients: sweet potato (450g) 2 cups of flour  1 tbsp fresh ginger  2 cloves of garlic  1 can of coconut milk  5-6 handfuls of spinach  oregano 1 1/2 t...

Falafels are something I never tried before, if we're talking traditional Middle Eastern (local) ones. So this recipe is totally based on personal tries and errors and personal taste. Therefore every single opinion will be helpful from everyone, especially my Middle Eastern readers out there.  I made these a bit healthier + with the addition of spinach. Let's get into the recipe... Ingredients: 1 big can of chickpeas (480 gr drained) 1 1/2 cup fresh parsley  1 cup fresh baby spinach  1/3 cup of flour  1 tbsp turmeric  1 tsp cumin  1 tbsp baking powder  1 red onion  6 garlic cloves 2 tbsp fresh lemon juice  4 tbsp olive oil  salt & black pepper (extra flour or oil for frying or baking) Preparation: Your best friend is your blender right now. Put the spinach, parsley, garlic and onion first into the blender and blend them well. Next add the chickpeas little by little (easier to blend this way) and the o...

Smoothie bowls were my signature post on my instagram ( @eatwithsteff ) until my blender broke. At the moment I’m really missing them, because they were my favorite thing to make.  In fact smoothies are the best way to start your day, because the best time to eat fruit is in the morning [ the fructose in the morning is the best fuel for your brain and the best food for your digestion as it’s full of fiber ] + your body feels lighter and full of energy at the same time.  Here are my top 4 smoothie bowls:  The first one is „The Sunshine“ smoothie, which consists of: 1 cup of frozen mango, 1 frozen banana, 1 persimmon, 1/2 orange and 100 ml of soy milk. I topped it with some extra diced persimmon, chia seeds, pumpkin seeds and shredded coconut. The second one is „The Berry Cotton Candy“ smoothie, which consists of: 1,5 frozen banana, 5 frozen strawberries, 1/4 cup of frozen blackberries, 1 tbsp of chia seeds and 150 ml of almond milk. I topped this with some...