Chewy Chocolate Cookies with Magic Chickpeas

Chewy Chocolate Cookies with Magic Chickpeas - foodforfreude_IMG_3562

These chocolate cookies with peanut butter are simply amazing and taste astoundingly like the real deal. You would never guess that the main ingredient are actually chickpeas. Such chewy deliciousness – with a pleasantly surprising healthified twist. Ingenious.

When it comes to cookies I personally choose the soft and chewy ones over the more firmer and crispier anytime. Soft and chewy are my association with classic American chocolate chip cookies and main reason for my fascination for them.

This recipe on chocolate chip cookies however takes the whole soft and chewy cookie game to a whole different level. Extra special bonus level you could say – that actually can please more people. There is no flour involved and no eggs making them gluten-free and vegan. Chickpeas are replacing the flour and also making the use of eggs obsolete. Chickpeas. What are the odds, right? You can use canned chickpeas that will be transformed into a dough in no time with some little help of a food processor. Read the rest of this entry »

Panzanella – Bread Salad with Basil Vinaigrette


The classic Italian bread salad is a great way to use up stale bread and boost the taste experience up to ‘very pleasing’ (ding, ding, ding). In its most common form it usually also consists of tomatoes and raw onions in a basic vinaigrette. This version also adds bell pepper for some fibrous crunch and a basil dressing with Chimichurri vibe.

It might just be my selective perception but as soon as I discovered Panzanella for me – as a great way to use up stale bread – suddenly Panzanella recipes were popping up everywhere. It seems that this bread salad practically became pretty much a free style salad. Or say it’s on the verge of becoming that. As long as there’s bread involved you can call it Panzanella (mostly without any nervous ticks or a backlash). 

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Crispy Oven Baked Fries

Oven Baked

Thanks to a simple trick these oven-baked ‘fries’ turn really crispy and delicious. To fear a comparison with real fries from the deep fryer these healthier padawans need not.

Doesn’t most childhood memories somehow also involve fries (ok, depending where you live)? Like for instance the best fries you eat are those after a swim at your trusty bathing resort (sugar pearl bracelets were also a big thing). For a lot of us memories featuring fries actually won’t stop with adulthood. Fries are über beliebt (popular) no matter what age – how the French would say.

Crispy Oven Fries_IMG_3463-foodforfreude
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Pan-fried Falafel

Pan-fried falafel? You know, falafel, but pan-fried! Fresh cilantro and an oriental-yet-familiar spice mix give this twist on the traditional Middle Eastern street food character and an irresistible aroma that let you forget the meat.

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Refreshing Soba Salad

Soba Salad Closeup_foodforfreude

A relaxing and refreshing ‘ahhh’ is what you are going to say when you try this salad with Japanese buckwheat noodles and complimentary dressed raw, fresh vegetables with a nice bite.

It really is a great and healthy salad especially on a hot summer day, as it’ll help you keep your cool while also tasting amazing. Yes, there is some various vegetables chopping involved here but as soon as you take the first bite you’ll know it was the right decision to make this salad. I promise.

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Japanese Ginger Dressing

Japanese Ginger Dressing-foodforfreude

This Japanese soy sauce ginger dressing will make you fall in love with your salad.

Well-orchestrated ingredients make this Japanese origin vinaigrette a great salad finish. You can use this dressing for all kinds of salads, like a Refreshing Soba Salad, Asian cole-slaw, mixed green lettuce salad, or mixed cabbage salad with vegetables like red cabbage, carrots,  radishes, red bell pepper, cherry tomatoes, scallions – topped with a (soft)boiled egg. Possibilities are nearly endless. 

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Simple Garlic Spaghetti with Scallions


This is a little variation on the simple yet classic Italian Spaghetti aglio e olio (“spaghetti with garlic and oil”). It features sautéed spring onions (aka scallions) which adds some bite.

When I think of Spaghetti aglio e olio I remember that I really was on a kick when once vacationing in South Tyrol. Read the rest of this entry »

Gazpacho – With Fresh Tomatoes Only

Gazpacho closeup

Very refreshing and full of healthy raw vegetables this modern-day Gazpacho version never disappoints and is ideal for warm summer days.

The typically tomato based soup that’s been served cold originates in Andalusia, Spain and has ancient roots. The original recipe also featured stale bread that has been softened with water as a soup ingredient. Tomatoes were actually added only later after Christoph Kolumbus introduced these botanically considered fruits to Europe.

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Chimichurri – A World Cup Winning Green Sauce


This is my take on the popular Argentine Chimichurri parsley based salsa verde that’s no doubt one of the best sauces not only for grilled steaks but also for all kinds of grilled meat, fish and vegetables. It enhances your grilling experience and it feels like a pleasant visit at an herb garden. Before you enjoy ideally you let the sauce chill for some time for the flavors to develop and merge.

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