I love the seasons! There is so much to do and so many different seasonal vegetables and fruits to use. I mostly try to use my own grown vegetables or at least buy local products. Its not only because local organic products are better for my family, my conscious stays clear too.

Kohlrabi and Peas and why its good to grow your own food or buy local

The most important reason for me to use local or homegrown products is that I want a future for my kids, grand kids and the next generations coming.

The CO2 emissions is very low in local products because of the short way from the fields or glass houses to you. I’m growing my own ginger too which is the most easy thing to do and you don’t need a green thumb for being able to grow it ;-).

I don’t have a green thumb but I love my garden

I’m trying to grow my own vegetables for about 4 years and yes its not always a success but I get better with every year and am proud to say that I have grown my own sweet potatoes last year too which is a gardening milestone for me 🙂 .

This year we grow kohlrabi and peas too which have not been ready yet since my family and I live a little higher up on a small mountain. That means that everything gets ready a little bit later than everywhere else in Styria beecause of the temperature difference.

My mother is another excited gardener and contrary to me she is successful and knows what she is doing. She always shares her crop with me. Lately she surprised me with tender kohlrabi which she know I love very much 😉 .

Kohlrabi and Peas! My ultimate childhood dish.

My mother always cooked for us kohlrabi and peas in sour cream sauce when we where young. It was and is one of my all-time favourite dishes. Its a typical Austrian dish too that’s why you get it as a frozen convenience dish in all Austrian supermarkets . But you know how it is: There is nothing better than a dish cooked with a lot of love! Can’t beat that 😉 .

Why did I change that beloved dish when it holds so much memories?

I’m on the whole 30 diet which is in short words explained a diet where you exclude food with gluten, dairy, legumes and some more for 30 days . After these 30 days introduce 1 food group every 5 days. In these 5 days after introducing a food group your body will give you signs if it is ok with it or not.

That is simply the reason why and of course I’m a food experimentalist 😉 .

Kohlrabi and Peas with coconut milk and ginger: How to cook!

The amount of ingredients in my recipe is enough for 2 main dishes or sides 4 sides.

The beginning.

First of all we prepare and measure all the ingredients. That means peel and cut the kohlrabis, mince the onion and the the piece of ginger, pull the peas or measure some frozen peas. Measure the vegetable broth and coconut milk.

After the preparing and measuring take a medium size pan and heat 1 tablespoon of vegetable oil on medium heat.

Adding the vegetables.

Put the kohlrabi, onion and ginger into the pan and cook it on medium heat for 3-5 minutes without colouring.

Now we add the broth, lemon juice and coconut milk. If you have a very thick coconut milk you may add some more as the demanded amount.

Let everything simmer for about 10 minutes and stir occasionally. When the kohlrabi is almost ready to eat add the peas and let everything simmer for another couple of minutes or until the peas are tender.

Thick and creamy.

It is very important for me to have a thick and creamy sauce but some coconut milk brands are thinner and more milk like than others.

If this is the case I mix 1 teaspoon of arrow root starch or corn starch into a small amount of cold water and add this under constant stirring. I let everything boil up once again. The sauce will thicken up everything is perfect.

At last when my beloved Kohlrabi and peas are ready to eat and all the flavours explode in my mouth and I can’t stop eating right from the pan, I add 2 tablespoons of plain coconut yoghurt. The coconut yoghurt gives the dish a mild zesty unique flavour and adds some more creaminess to it.

Participating.

With this recipe Im participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “Aus der Erde auf den Tisch” which means as much as : from the earth right onto the table 😉 .

If you like the recipe or just the like to wish me good luck, leave me a comment. I’d love to read from you ;-).

Love and a lot of organic kohlrabis 😉 Nina

If you tried one of our recipes please tag us on instagram. We are more than happy to share your post in one of our stories!

You may also be interested in my traditional Austrian recipe for a horseradish soup!

Kohlrabi and Peas with coconut milk and ginger- vegan

This is a delicious vegan recipe for kohlrabi with peas. The coconut milk and ginger gives this dish a unique and powerful flavour. It is perfect as a side to meat and fish but also delicious as a main dish on its own.

• 3 kohlrabi (about 700g, peeled and cut into 0.5cm (1/4 inch) stripes)
• 1 kitchen onion (about 200g, finely minced)
• 1 cm ginger (peeled and finely minced)
• 1 tbsp coconut oil
• 1 lemon (juice)
• 250 ml coconut milk (full fat, I use Roi coconut milk)
• 100 ml vegetable broth
• salt and pepper (for seasoning)
• 150 g peas (frozen or fresh)
• 1 tbsp corn starch (optional)
• 2 tbsp plain coconut yoghurt

1. Heat the olive oil in a medium large deep pan on medium heat

   Put the kohlrabi, onion and ginger into the pan and cook for 2-3 minutes without colour

   Add the vegetable soup, coconut milk and lemon juice and cook for another 10 minutes until the kohlrabi stripes are almost done

   Add the peas and season with salt and pepper if neccesary

   Cook for another 5 minutes

   If your dish is already very creamy you don't need the corn starch but if you have a very thin sauce disolve the starch into 3 tbsp of cold water and add it to the dish

   Stir constantly so that there will be no lumbs and bring everything to a boil

   Before serving sitr in the coconut youghurt

   Enjoy

The post Kohlrabi and Peas with coconut milk and ginger appeared first on Two Sisters Living Life.

This Plant based Healthy Pudding Oatmeal is the perfect breakfast recipe for everyone who loves vanilla pudding and oatmeal. It is made in only 10 minutes, very versatile and has al lot of healthy nutritional benefits. Its enriched with collagen powder, chia seed and turmeric. This is an very important aspect for me since I’m in my late thirties

Healthy Pudding Oatmeal: There is always a story to everything .

I always loved cooked oatmeal! My passion for oatmeal started when I was about twenty and I rented my first own tiny apartment. I think renting your first own apartment is a very important milestone for every young adult. Not only is it a sign for getting independent, no you’ll collect your first experiences what it is like to live without your parents. No cooked meals, nobody who does your dirty laundry and of course nobody who always complains how messy your room looks .

I always loved breakfasts which were warm and easy to make and since I was a total beginner in making my own breakfast I did what everyone did when they have no plan. They google. I found a fairly easy recipe for a cooked oatmeal and this was the beginning of my oatmeal career.

I can cook my morning oatmeals in about 100 different ways. In one of my reasoned experiments I wanted to create an oatmeal with a more creamy consistence with less oats, which means less carbs and more proteins. Perfect for a healthy lifestyle diet.

Healthy Pudding Oatmeal and how I achieved the creamy consistency .

Naturally there is milk. Cow milk and plant based milk of course, cream and yoghurt which in my opinion is not the most ideal add-in to a hot oatmeal.

I wanted to achieve a creamy more stocked consistency so that I could use less oats which in order meant less carbs. Therefore its has to be either corn starch or pudding powder which actually is a kind of starch only flavoured.

So the cooking games begun and 2 weeks later after countless healthy pudding oatmeal tries, a lot of dirty bowls and a chaotic messy kitchen I had my perfect consistency and a husband who refuses to eat one more bite of this delicious dish. He meant he had enough :-)))

Healthy Pudding Oatmeal and its healthy nutritional benefits!

Collagen

Collagen is essential to your health. It is the most abundant protein in the body and is available in your muscles, skin, blood, bones, cartilage and ligaments. The good news is that your body produces it on a regular basis, The bad new, it does slow down with age. Thats why I added it to my morning dish. Since it has a lot of benefits like: easing joint pain, promoting skin elasticity, helps building muscles and burn fat and it may reduce cellulite and may reverse skin aging. To stay plant based please make sure to use plant based collagen powder.

Turmeric

Turmeric may be the most effective nutritional supplement in existence. It not only gives curry its unique yellow coloring its main ingredient is curcumin and therefore has powerful anti- inflammatory effects and is a very strong antioxidant.

Chia seeds

Chia seeds deliver a massive amount of nutrients. It has very few calories and are loaded with antioxidants, fibre, high quality protein and are high in omega-3 fatty acids.

Cinnamon

I jus love cinnamon and have to add it to almost everything . But cinnamon is not only the most delicious spice in the world next to vanilla. It has a lot of benefits too. First it is high on antioxidants, is anti-inflammatory, may reduce the risk of heart disease and it also helps lower blood sugar.

Oats

Oats is the main ingredient of my breakfast. It is also full of good nutrients like magnesium, iron, zinc, folate, vitamin B. Whole oats are rich in Antioxidants, and fibre, can lower cholesterol and improve blood sugar.

I hope you will enjoy this delicious and healthy plant based breakfast recipe. It is my new go to recipe when ever I need something warm and delicious.

It can be easily made in the microwave but you can also cook everything on the stove.

If you enjoyed our recipe please leave us some kind words and tag us on Instagram or Facebook @twosisterslivinglife. We love to hear from you.

Love Nina

You may also like my recipe for homemade strawberry compote. Its the perfect topping for many, many dishes.

Healthy Pudding Oatmeal with dried Apricots

This unique plant based pudding Oatmeal with tried apricots, healthy collagen and turmeric is the creamiest oatmeal you will ever taste. It is made in only a couple of minutes and the perfect start for your day.

Pudding oatmeal

• 25g whole oats (about 1/4 cup)
• 1 tbsp maple syrup (or other sweetener of choice)
• 220 ml almond milk (or normal milk, other plant based milk)
• 80 ml water
• 1 tbsp chia seeds
• 2 dried apricots (cut into small pieces)
• 1/2 tsp vanilla extract
• 15 g vanilla pudding powder (or corn starch)
• 1/2 tsp turmeric (or turmeric latte powder, or curmcumin)
• 1/4 tsp ground cinnamon
• 1 tbsp plant based collagen powder (or normal collagen powder)

Pudding Oats

1. Mix all ingredients with a spoon together, pour it into a microwave save bowl and let it stand for 5 minutes

   Put the bowl for about 90 seconds into the microwave on high

   take the bowl out and give the mixture a good stir

   Put the bowl for another 120-150 seconds back into the microwave, 

   the oatmeal is ready when brought to a boil for some seconds and the starch has thickened everything 

   Take the bowl out and give the pudding oatmeal a good stir 

   if it’s to thick add some milk, plant based or not and stir int once more

   Serve it with my strawberry compote recipe

   
   
   

The post Healthy Pudding Oatmeal with dried Apricots appeared first on Two Sisters Living Life.

I don’t live a vegan lifestyle but I try to do without meat 1-2 times per week. Sure you could eat a salad, a quinoa bowl, spaghetti with olive oil and salt. But I honestly love eating a good burger therefore it was time for me to get creative and back into my kitchen

I read a lot of recipes for meatless burgers but wasn’t satisfied with most combination. Don’t get me wrong I like sweet potatoes, spinach and so on but I wanted to try something else.

Since I bought fresh red beets two days ago at the farmers market I wanted them to be the main part in my burger patties . It is always the same concept for a meatless burger patty.

You need vegetables of course, something as a filler, what absorbs the liquid and a glue food which holds everything together.

After thinking those 3 parts through I came up with my ingredients. My vegetables would be red beets , spring onions and white beans. For the filler I would use oats, quinoa and ground roasted walnuts. Equally important as the first 2 parts is the glue. There are not many foods you could use as a glue. When you look through recipes its mostly eggs which get used in non vegan recipes and as a vegan substitution its almost always bananas for sweet baked good and a flax seed egg for savoury food. So flax seed egg here we come!

What is a flax seed egg? A flax seed egg is 1 teaspoon ground flax seeds mixed with 3 teaspoons water.

First things first!

At first we have to peel and grate the red beets. I would recommend wearing kitchen gloves and an apron. I think there is no further explanation needed .

After we have prepared the burger mass, sorry for not breaking the whole procedure down but just go some spaces down and there is the whole recipe step by step ;-).

So after we have prepared the burger mass we do the forming. Certainly you can form the burgers with your hands what gives the patties a rustic and authentic look. But I will tell you how I formed mine.

I don’t own a fancy burger ring mould. So I thought what could I use instead of it? It should have a straight bottom and the right size and than the light came to me: why not use my starbucks special edition destination mug? Straight bottom perfect size! Yes!

Once I found my mug I prepared the bottom and the sides with some olive oil, pressed about 3/4 cup of burger mass on to the bottom. Leveled it a little bit and then turned the mug with a little force and a clang onto a wooden board.

Perfect beautiful and round! That’s what it looked like.

You will get, with that recipe, the attention of all your family members. Not only because of the deep red colour but because of the delicious taste. Even my husband who doesn’t like red beets ate TWO burgers.

The best thing about these beauties is, you can prepare them in advance and they can be stored up to 4 days in the fridge. Thats perfect for all with a busy schedule, am I right ? Give me a fist pump, YES!

If you need a fluffy buns recipe maybe you wanna try our delicious recipe for fluffy turmeric brioche buns. Sorry they are not vegan but will meld in your mouth deliciously and have a unique colouring.

Antonia and I would love to hear from you so if you have any questions or complains leave a comment. I will answer them all. Please tag us on social media @twosisterslivinglife if you try one of our recipes, nothing is more satisfying than seeing others happy with succeed.

Love Nina

Vegan Red beets, white bean and quinoa burger

Vegan never tasted that good. I don’t live vegan but I try to avoid eating meat every day and this is a delicious meatless Burger alternative everyone should try.

• 5 red beets (about 500g)
• 400 g white beans (drained and rinsed)
• 4 spring onions (coarsely minced)
• 250 g cooked quinoa (that's about 100g uncooked)
• 1 tbsp olive oil (for cooking the vegetables)
• 200 g oats (quick cooking oats preferably)
• 150 g walnuts (ground)
• 1 lemon (juice and zest)
• 100 g Parsely (finely chopped)
• 2 tbsp flax seed meal
• salt and pepper (to your liking)

1. First peel and grate the uncooked red beets.

   Then cook the red beets, smashed white beans and diced spring onions over medium heat for about 10 minutes or until the red beets are tender. Season with salt and pepper. Stir ocassionally.

   When the red beets are tender, let everything cool slightly.

   Mix the 2 tablespoons flax seeds with 6 tablespoons water and let it sit for about 5 minutes.

   In a big bowl mix together oats, ground walnuts, cooked quinoa, vegetables, parsley, flax seed-water mix, lemon juice and zest 

   Knead the everything a little bit like a dough so that everything comes together

   Let everything rest for a couple of minute

   Form burger patties with your hands or with a round burger mould or with my mugs  method

   Heat a pan over medium high head with some olive oil, when the oil is ready for frying put the burgers in to the pan and cook for about 6-8 minutes on every side.

   Serve them low carb on a bed of salad with avocado, vegan sour cream and horseradish or on our fluffy turmeric brioche bun

   Red beets patties can be made ahead up to 5 days.

   Enjoy!

The post Delicious Vegan Red Beets Burger appeared first on Two Sisters Living Life.