Vegetarian Chili

Vegetarian Chili

The temperature outside has dropped quite a bit the last few days and we had the first night frost.

The need for cosiness brings all the wonderful fall and winter dishes we love to my mind.

One of my favorites is a healthy and hearty vegetarian chili loaded with beans and spices that’ll warm you up. It’s an awesome dish for the weekend when we spend the whole day outside. We just warm up a bowl of chili and garnish with everyones favorite toppings. Heavenly!


2 tablespoons olive oil 

1 small onion (diced)

1-2 cloves garlic (minced)

1 carrot (diced)

1 red or yellow bell pepper (diced)

2 cans (400g each) diced tomatoes

1 can (400g) kidney beans

1 can (400g) black beans

1 can (400g) cannellini beans

1 can (200g) black-eyed peas

1 small can ( size 1/2 cup) corn

1 1/2 cups veggie broth

1 bay leaf

Spice mix

2 tablespoons chili powder

1/2 teaspoon dried cilantro

1/2 teaspoon dried oregano

1/2 teaspoon smoked Salt

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon freshly ground pepper

1/2 tablespoon sugar 


Sour cream, cheddar cheese, fresh cilantro, chives, avocado, tortilla chips, baguette

How to cook the vegetarian chili

Heat the oil in a large pot or Dutch oven and simmer the diced onions for 2-3 minutes. Add the diced carrot, minced garlic and diced bell pepper and cook for about 5 minutes, stir occasionally. 

Prepare the spice mix. Combine all the spices (chili powder, cilantro, oregano, salt, cumin, paprika, Pepper and sugar) into a small bowl and set aside.

Drain and rinse your beans.

When your veggies are tender add the spice mix and stir well to cover all your vegetables. Cook for a minute but be careful not to burn.

Add the diced tomatoes and stir. Now stir in the beans, corn and veggie broth and add the bay leaf.

Adjust the heat to maintain a gentle simmer for 30 minutes with the lid on. Stir occasionally.

To thicken the chili, remove 1-2 cups of the chili, transfer to a bowl and blend with an immersion blender. You can also use your blender or smoothie maker, but ensure the lid is closed.

Once your mixture is smooth, pour it back into the chili and stir to combine. 

Let simmer for another 2-3 minutes and season to taste.

Now you can garnish the chili with everyones favorite toppings.

Veggie Chili garnished with sour cream, cheddar cheese and fresh cilantro. Served with baguette.

Storing and to reheat

You can store the cool chili in a sealable container in the fridge for 4 days. To heat up leftover chili on the stove top, turn on the cooktop to medium heat and stir the chili constantly while reheating. If the chili is too thick, add a little bit of water.

If you try this recipe and love it, please leave a comment below. Tag me on Instagram @luckyloreleyy

Scrumptious Apple Cake

Are you ready for fall? For all the fall fragrances and colors and delicious fall food? Are you ready for a scrumptious apple cake?

apple cake with raisins

Since I picked our apples a week ago I craved to bake a juicy apple cake. I wanted to make the sweet and slightly tart flavor of the apples combined with the warmth of cinnamon and vanilla pop. At the same time the cake had to be fluffy and juicy but not soggy.

I used the Holsteiner Cox apples (an old apple variety) from our tree for this cake. My husband and our oldest daughter are very allergic to apples and with choosing old varieties of apples (low-allergen apples) they will more likely be able to eat them. Also cooking the apples helps a lot since it may alter the protein that causes the reaction.

Holsteiner Cox apples

Can you imagine how delightful our house smelled when I baked the cake? It was mouth-watering!

What type of baking pan to use for this cake

There is nothing more irritating than baking a beautiful cake without being able to remove it from the pan in one piece. We have probably all made at least once the mistake of using the wrong baking pan. For this cake I prefer a springform cake pan! If you line the bottom of the pan with baking paper and let the cake completely cool in the pan you can easily remove the ring and transfer the cake to a platter.

Let me share this delicious recipe with you

Ingredients to cook the apples:

  • 2-3 apples
  • 1 1/2 tsp. cinnamon
  • 2 tsp. Vanilla Sugar
  • 1-2 Tbsp. Raisins
  • 3/4 cup water

for the dough:

  • 60 g butter (soft)
  • 100 g sugar
  • 1 tsp. vanilla sugar
  • 130 g spelt flour
  • 100 g creme fraiche/sour cream
  • 2 eggs
  • 1 1/2 tsp. baking powder


powdered sugar to dust the cake

How to bake the cake

  1. Peel your apples and slices them in thick slices.

2. Cook your apples in a pan/pot on low heat with water, vanilla sugar, cinnamon and raisins for 5 minutes or until soft but not mushy.

3. Drain the apples in a sieve.

4. Preheat your oven to 175 C/350 F.

5. Line the bottom of your baking pan with baking paper.

6. Mix your butter, sugar, vanilla sugar and eggs until creamy. Stir in the creme fraiche/sour cream. Slowly add the flour and baking powder.

7. Give the dough to your baking pan and even the top. Arrange the sliced apples and raisins on top of the cake.

8. Bake in the oven for about 30 minutes or until golden brown. Remove the cake from the oven and let completely cool before removing it from the pan.

Toppings that will make your cake even more delicious

Now that your scrumptious apple cake is just waiting to be eaten you can sprinkle it with icing sugar or serve with a dollop of whipped cream.

apple cake with powdered sugar

Apple cake counts as a serving of fruit.


If you try this recipe and love it, please leave a comment below or tag me on Instagram @Luckyloreleyy.

Vegetarian Pasta Alfredo – One Skillet Pasta

This one skillet vegetarian pasta dish is super yummy with its creamy sauce. It’s simple and fresh and for my pasta loving family just the perfect lunch or dinner. The sauce is holding to the pasta and the peas give a little bit of color to the dish.

This creamy Alfredo is a good meal when you don’t have much time to cook. It always depends on how long the pasta you use needs to cook but with this recipe you can have your dish on the table within 20 to 30 minutes.

Vegetarian Pasta Alfredo Ingredients

4 Servings

  • 230g pasta
  • 2 cloves garlic
  • 3 cups water
  • 1 tsp vegetable broth powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup frozen peas
  • 1/3 cup whipping cream
  • 1/3 cup grated Parmesan cheese

How to cook Vegetarian Pasta Alfredo

Heat a little bit of oil in your heavy pan and cook the minced garlic for a few seconds. Stir in the pasta, the water, your veggie broth powder, salt and pepper.

Bring to boiling and reduce the heat. Simmer your pasta until tender (but still firm) with the lid on to keep the liquid, since you’ll turn your broth into a delicious sauce in the next step.

When your pasta is cooked stir in the peas, whipping cream and parmesan cheese and cook until heated through for about 3 to 5 minutes, stir a few times.

Toppings or sides that go well with Vegetarian Alfredo

Serve with a crisp side salad and some tasty ciabatta bread!

If you are like my daughter a bacon lover, why not sprinkle with bacon bits. Or maybe you like an extra dash of parmesan cheese on top?

Storing and how to reheat

You can store your pasta in an airtight container for up to 4 days. Allow your dish to cool completely before storing.

Reheat your pasta slowly on the stove top and add a little milk.

If you try this recipe and love it, please leave a comment below.

Tag me on Instagram @luckyloreleyy

Classic Lemonade and Red Currant Lemonade for Hot Summer Days

These two lemonade recipes are the perfect summer drinks!

Who doesn’t love a refreshing drink on hot summer days? Fresh from the refrigerator and not too sweet, that’s how I like my drinks. If you like it sweet just add your favorite sweetener to your lemonade.

Classic Homemade Lemonade Ingredients:

  • 4 cups water
  • 1/2 cup honey
  • 3/4 cup freshly squeezed lemon juice
  • a couple of lemon slices
  • lemon balm or peppermint leaves

Start by mixing your water with the honey in a large pitcher.

When all the honey is dissolved pour your freshly squeezed lemon juice into the honey water. I use a sieve since I’m not a big pulp fan.

And ofc we can not forget about LOTS of ice and some lemon slices in our lemonade. I also like to add some lemon balm or peppermint leaves to the lemonade.

Red Currant Lemonade Ingredients:

  • 1 part red currant juice
  • 3 parts water
  • a few stems of fresh lemon thyme
  • fresh currants

For the lemonade mix the juice and the cold water in a pitcher. To add some extra flavor I use a few stems of lemon thyme and fresh currants. Let the lemonade chill in the fridge for about 20 minutes for the thyme to infuse it’s flavor .

Serve over ice.

Sugar free Pancake Mix

Pancakes with Raspberries and powdered sugar

If you ask me, there is no specific time of the day where pancakes should be eaten. You can enjoy them in so many different ways, that makes them just right for any time of the day.

For this easy sugar free recipe you only need 4 ingredients and the dough is ready to cook within a few minutes.

Take a large bowl and mix together the milk and eggs. Add a pinch of salt and whisk in the flour, a little at a time until you have a smooth dough.

Now it’s time to heat up a little bit of oil in a pan. When hot, give about a half cup of the mix to your pan and cook on medium heat until bubbles pop up on the surface. Flip your pancake and cook for another 15 to 20 second or until the underside is light golden.

Once your pancakes are cooked get creative!

Eat them with your favorite syrup and berries or maybe you like them with chocolate spread and bananas. Or how about peanut butter and bananas? They taste delicious with raspberries sprinkled with powdered sugar. Strawberries or blueberries are also good choices.

If you like it savory maybe add some cheese and cold cuts.

There is now right or wrong when it comes to pancakes.


For about 12 medium size pancakes you’ll need:

  • 500 ml milk
  • 3 large eggs
  • 250 g flour
  • a pinch of salt


Pumpkin (Pie) Spice

      Pumpkin (Pie) Spice

As fall approaches the leaves start to change colours. The days are getting shorter and the nights colder. In the morning we need to wear jackets and in the afternoon we can go outside in T-Shirts to enjoy the warm sun rays. The air feels and smells different somehow. It feels like an in between season, one day you go to the pool…the next day you watch the stormy weather and seek more coziness. 

Since we had a few of those cooler rainy days lately here in northern Germany, I thought it was time to prepare some pumpkin (pie) spice.I have to admit, I never tried pumpkin pie while we lived in Georgia, USA… but those pumpkin spice lattes you could get everywhere, they were delicious! And that’s what I did today, I made pumpkin spice and had a nice pumpkin spice latte and it brought the fall feeling right into our house.

For my spice mix I use:4 parts ground cinnamon
1 part ground nutmeg
1 part ground ginger
1 part ground cloves
1 part ground piment/AllspiceI measured the parts in tablespoons.

Happy fall y’all!


Spaghetti Tomato Sauce

 Classic Spaghetti Tomato Sauce


today I’ll show you how I make a classic Spaghetti Tomato Sauce.

It is very easy to make and only needs a few ingredients. 
Sometimes I use canned crushed tomatoes with basil, but only if I don’t have fresh tomatoes or basil. 

For this sauce I use:

2 cans crushed Tomatoes with basil (or fresh tomatoes and basil)
1 minced garlic clove
freshly grind pepper
1 tsp salt
extra virgin olive oil

I put tomatoes, garlic, salt and pepper into my blender and blend until the sauce is smooth.  Then I’ll pour the sauce into a pot, add  just a bit extra virgin olive oil and simmer while I cook the spaghetti. And that’s it, very easy with just a few ingredients.

Serve with Parmesan cheese.

I like tomatoes best during season and I try to preserve lots of sauce made from fresh tomatoes and basil. If we are running out of our homemade sauce, I have to use my backup, the canned crushed tomatoes. 
We also use this sauce to prepare Spaghetti Meat Sauce.

I hope you like the sauce as much as we do.

Delicious Guacamole with Tortilla chips

Delicious Guacamole with Tortilla chips

Good morning everyone,

spring has arrived! 

To me, every season of the year has its beauty and I love them all. For spring, it makes me happy to see the first tiny flowers and the fresh green when everything awakes from a long winter. The birds that have left for the cold season coming back and the days are getting longer again.

All you want to do now, is go outside and fetch some sun rays. Hanging out with family and friends in the spring sun, enjoying fresh delicious snacks and beverages, smiling faces and laughter around you makes everything even better.

We used to live in the deep south of the USA, in Georgia. So many culinary experiences, including the Mexican cuisine made our mouths water.

Today  I would like to share a yummy guacamole recipe with y’all. 

My favorite recipe is from a coworker of ours, he is a Mexican native and his guacamole is just delicious.

It is very easy to prepare and he recommended to have a cold beer at hand while making it
(a suggestion we gladly like to follow). 

For the  Guacamole you’ll need  

4  Avocados
1 Tomato
1/2 onion, chopped 
1/2 handful fresh cilantro, chopped
juice of 1/2 Lemon or a little evaporated carnation milk (milk makes it creamier)
1 tsp chicken bouillon powder
1/2 chopped Jalapeno or Serrano pepper
Serve with Tortilla chips.
This will give you a good amount for 6-8 person.

To choose the avocados, press them lightly with thump and index finger on the top and bottom. It should feel soft but not too much.

 Gather all the ingredients around you and put the flesh of the avocado in a bowl. Start mashing it until it reaches the consistency you like best. I use a fork to mash it, seems the best way to do it to me.
To prevent the avocado from getting black,  add a little bit of lemon juice or evaporated milk. 
Now chop the onion and the cilantro and mix it with the avocado. 
I love the taste and smell of cilantro, therefor I often use a little more. 

Add the chicken bouillon powder to taste (the coworker makes it with chicken bouillon but I prefer veggie bouillon).

Finally chop the Jalapeno or Serrano pepper and mix with the guacamole or serve separate in a bowl  because not everyone prefers it hot.

 Enjoy with some tortilla chips.

Raspberry Vinaigrette

Raspberry Vinaigrette

Don’t you love a fresh salad with a light vinaigrette? Especially on hot summer days?

Raspberry vinaigrette is one of my favorite salad dressings and today I’ll show you how I make it.

It is so simple but sooooo delicious and you only need a few ingredients.

2 tbsp raspberry vinegar
3 tbsp extra virgin olive oil
1 tsp honey
a pinch of salt
freshly ground pepper

Just combine everything in a bowl, give it a good stir and you’ll have a mouth-watering vinaigrette.

The vinegar I use is homemade by my mom or grandmother and they always have a little bottle for me. They use different recipes but both are very flavorful and taste more fruity than the store bought.
I also prefer honey to sweeten salad dressings, it’s more healthy than sugar and you need less since it is sweeter than sugar.

We enjoy the vinaigrette on a salad made from arugula, goat cheese and fresh raspberries. You could also add some roasted pine nuts or sunflower seeds.
I hope you like it as much as we do!


Italian Pasta Salad with Mozzarella and Olives

This Pasta Salad is the perfect side dish for grill-outs or a brunch buffet. It’s light and fresh with a tasty vinaigrette. 
Lets get started! 
Start by cooking your Pasta. I think a Penne is the best option for this salad. You want to let your Pasta completely cool down before adding the other ingredients.  

The vinaigrette is an explosion of flavor. I use fresh herbs for a better aroma. Mix your veggie broth with vinegar, the minced onion, basil and parsley.Crush the garlic with the garlic press and add to the vinaigrette. Season with salt and pepper and a pinch of sugar and whisk in the oil. Now that the vinaigrette is prepared it’s time  to cut the other ingredients.  

I cut the Mozzarella in cubes. The Italian Bologna or chicken I prefer to slice in think stripes. For the olives I use the fast option and  buy them already sliced. If you don’t have that option just cut them in small rings.It’s a lot of cutting, slicing and mincing but it’s worth it. 

The pasta should be cool by now and you can add all the ingredients to a bowl and carefully mix. Let the salad stand for an hour before adding the quartered tomatoes. 

Before serving the salad taste and adjust seasoning if necessary. Garnish with basil.

  • Ingredients:
  • 250 g Pasta (Penne)
  • 125 g Mozzarella
  • 150 g Italian Bologna or chicken breast cold cuts
  • 50 g black olives
  • 250 g cherry tomatoes

for the vinaigrette: 

  • 1 small onion
  • 2 garlic cloves
  • 1 handful Parsley
  • 1 handful Basil
  • 4 Tbsp. white wine vinegar
  • 50 ml veggie broth
  • pepper
  • salta
  • a pinch of sugar
  • 3 Tbsp. Olive oil.

I hope you enjoy the pasta salad!