What I Eat in Perth – Jackfruit Toasty, Easy Selfmade Sushi + Healthy Vegan Brownie Recipe

Once more I am impressed by how many great vegan options there are in Australia. Food shopping and eating out is so fun here because nearly everyone has vegan or at least vegetarian options on their menu.

As I had a very nice kitchen most of my time in Western Australia (I stayed at the City Perth Backpackers), I really enjoyed cooking something for dinner every day. I also got to enjoy some yummy food at the market in Fremantle and I am planning to go to ‚The Lord of the Fries‘ before I leave.

In my hostel, I also met two other veggie girls (one is completely vegan, the other mostly) and I had two lovely vegan picnics with Eugene from Korea which was so much fun!

My breakfast usually looked something like this. If you want to know how I make my healthy filling and delicious oats, head to this blog post!


But some days I also can’t resist just getting the free breakfast from the hostel, even though it isn’t a very healthy option – it just tastes very good… Peanut butter and strawberry jam on warm toast with a cup of tea. It’s also super delicious to mash some banana on a peanut butter toast :P


Right next to the market in Fremantle there is a vegan café called ‚Chick pea – vegan café‘ that sells some awesome vegan food. I think their menu changes, but when I was there they had lasagne, pumpkin gnocchi, different quiches, wraps and some sweets & treats and these amazing turmeric waffle toasts with tomato and cashew cheese. Super cheesy, flavourful and delicious!

I really try to get a lot of vitamins in each day, while still staying on a budget. But sometimes you just crave some freshly pressed juice and in comparison to fresh smoothie/juice prices in Germany, they are fairly cheap (around 7$ = 4,50€).

The left one is a green apple & celery juice and the right is carrot, beetroot, celery and kale.


Every Friday evening there is a Food Market in the city centre with many food stalls to choose from. I got some vegan Marroccanean tajine with lots of veggies and rice underneath and it tasted so so good!

Healthy Vegan Protein-rich Brownie

I really miss baking and testing yummy healthy recipes, but one day me and some friends had nothing to do, so I decided to bake some healthy black bean brownies with them. They turned out super yummy and because there is a bulk food store in the city, we could only buy however much we needed which was great (otherwise it just doesn’t make sense to buy huge amounts that you will never need).


  • 1 can of black beans
  • a lot of soaked dates (we probably had about 25 because we only had the cheap ones that aren’t that sweet)
  • 3/4 cup of plant-based milk
  • 1/3 cup of flour (we used self-raising flour to skip the baking powder/soda, otherwise just add 1/2 tsp of each)
  • 1/2 cup unsweetened cacao powder
  • optional: 1/2 cup crushed almonds & 3/4 cup of dark choc chips

How to

  1. Soak the dates in hot water
  2. If you have a blender mix everything (besides the almonds and choc chips) very well and add the almonds and choc chips afterwards and stir them into the dough
  3. If you don’t have a blender (like us) mash the soaked dates & mash the beans very well with a fork and then add everything else and mix to a dough
  4. Bake at around 170 degrees for around 20 minutes, let it cool a bit and then cut and eat (they taste amazing when still warm)


I found 3 packages of this gluten free cacao porridge in the free food shelve and had that mixed into my normal oats (as one package would never be enough for me :D ). Also, the oranges here taste amazing – so sweet and juicy! So I had one before my oats for a few days.

This jackfruit sandwich was heavenly! Toasted so perfectly (how is this even possible?!) and seasoned very well. Props to Milk Belly Café in Fremantle for this amazing vegan option!

When you have leftover rice and walk into an Asian store to find nori paper – you make sushi! Even though this was just normal rice and I didn’t have a bamboo mat to help me roll, they turned out so so good! I filled them with warm tofu in soy sauce, avocado (of course) and some fresh baby spinach for the greens.


As I only had a little bit of rice and still some nori left, I just used couscous instead to make sushi and it was still pretty good.


Eugene and I took our food to the Kings Park to have a lovely picnic with the best view you can have in Perth. Besides the couscous sushi, we also had some mango, naan bread with hummus and tomato and rice with veggies and tofu.


In Perth, there is a vegetarian Indian all-you-can-eat restaurant called ‚Annalakshmi‘ which is located at Victoria Quay where you pay however much you want. I’ve been there twice and their food is super good. A little bit spicy, but healthy and so so filling.


I found a fairly cheap pineapple at the Golden Choice Market in Subiaco and it was amazing with my porridge. Super sweet, juicy and delicious when it gets warm in your oats.



Another evening, Eugene and I met at Monger Lake for another picnic. There was a summer festival going on that day as well, so we had our own food first and got some dessert afterwards at the food stalls (which also had a lot of vegan options).

We had an amazing fruit salad with cherries, mango, strawberries, orange and blackberries, some spring rolls, pasta with veggies and tomato sauce and fried rice with tofu sausage.


And later I got a strawberry-passionfruit popsicle while we listened to Christmas music at the summer festival.

As this blog post is already super long, I am going to make another post sharing some healthy one-pot meals with you that are cheap, vegan and easy to make. Check out my first one here!




Quick Healthy Vegan Chocolate Dessert

Yesterday I showed you my Chocolate Dessert on Insta-Stories and because I got some questions on how to make it and what’s in it, I thought I would quickly post the recipe on here.

This will also be my first English recipe on my blog and I hope I will find the time to translate them all one day, but this for sure won’t happen in the next year. At least you can use the Google Translate option in my sidebar and hopefully still understand what I am talking about :D



A while ago I found Silken Tofu at the Asia market and wanted to test this Healthy Vegan Chocolate Mousse Dessert with it. It’s not only super delicious, chocolaty and creamy but still healthy and protein-rich, it’s also made in only 10 Minutes and with only 5 ingredients.

(The silken tofu can also be found in organic stores or maybe even big supermarkets.)


For 2 big portions, you will need
  • 300g silken tofu
  • 50g dark vegan chocolate (60%)
  • 2-3 tbsp organic raw cacao powder
  • 3-4 tbsp maple syrup
  • pinch vanilla extract
  • toppings of choice (dark chocolate flakes, berries, coconut flakes, banana slices…)


How to make it
  1. Cut the tofu block in small pieces and mix it with a blender or kitchen mixer on high speed for around 5 minutes until you have a smooth consistency.
  2. Melt the dark chocolate on low heat in a pot on the stove – be careful to not burn it!
  3. Add the melted chocolate and the other ingredients and blend them together.
  4. Taste test if you want your dessert to be more chocolaty or sweeter. If you’re happy with the result add your toppings of choice and enjoy!

This Chocolate Mousse is perfect to satisfy your chocolate cravings in a healthy way!




I am pretty sure it is possible to make any kind of flavored dessert with the silken tofu like berry, peanut butter or lime and I am definitely going to test more recipes with it. Silken tofu can also be used in vegan cheesecakes or chocolate mousse tarts.

How do you like my first recipe in the English language? Will you try this dessert yourself? Are you interested in more healthy snack recipes? 

The Ultimate Healthy Crunchy Granola

Das knusprige Müsli in den Supermärkten ist meist voll von unnützen Fetten und industriellem weißen Zucker. Eine Vielfalt an gesunden Nüssen, Samen und Kernen ebenso wie leckeren Trockenfrüchten hingegen fehlt oder ist nur ansatzweise zu finden.

Deswegen bietet es sich an es einfach selbst zu machen, damit man weiß was drin ist und das reinmischen kann, was einem schmeckt. Es gibt so viele verschiedene Zutaten, die ein selbstgemachtes Müsli zu einer waren Geschmacksexplosion machen und das ohne haufenweise Zucker, Schokolade und Fett.




In den herkömmlichen Supermarkt-Müsli-Mischungen ist der Zucker die wichtigste Zutat, da er das Granola durch karamellisieren schön crunchy macht. In diesem Rezept verwenden wir hingegen die Flüssigkeit aus Kichererbsen-Dosen – hört sich zuerst komisch an, funktioniert aber wunderbar – und nur wenig Rohrzucker bzw. Ahornsirup.

Aus diesem sogenannten Aquafaba – dem aufgeschäumten Kichererbsensud – kann man so viele wundervolle Dinge zabern, da es sich wie Eiweiß zu einem festen Schaum quirlen lässt. Demnächst möchte ich damit auch Mousse au Chocolat ausprobieren.





Dieses Rezept ist wirklich sehr variabel und kann in total verschiedene Richtungen verändert werden. Du magst es am liebsten schön schokoladig? Knackig Nussig? Oder soft mit vielen Trockenfrüchten? Füge alles hinzu, was dir schmeckt!

  • 300 g Haferflocken / Dinkelflocken / Reisflocken – irgendeine Basis
  • das Wasser einer Dose Kichererbsen
  • 40 g Rohrzucker oder Kokosnussblütenzucker
  • 60 ml Ahornsirup
  • TL Spitze Vanille Extrakt
  • 1/2 TL Zimt
  • Prise Salz



  • Gehackte Nüsse (Haselnüsse, Walnüsse, Mandeln, Paranüsse, Cashews, Pecanüsse…)
  • Samen (Chiasamen, Leinsamen…)
  • Kerne (Kürbiskerne, Sonnenblumenkerne…)
  • Haferkleie, gepufften Quinoa / Amaranth, Kokosnussraspeln
  • kleingeschnittene Trockenfrüchte (Rosinen, Datteln, Aprikosen, Apfel…)
  • Kakaopulver, gehackte dunkle Schokolade, Schokodrops…



So geht’s
  1. Die Kichererbsen über einer Schüssel abtropfen lassen und den Sud auffangen.
  2. Die trockenen Zutaten in einer Schüssel zusammenmischen (ohne die Trockenfrüchte!).
  3. Die Kichererbsen-Flüssigkeit mit einem Mixer ca. 2 Minuten schlagen, bis eine schaumige Masse (ähnlich wie Eischaum) entsteht und diese unter die trockenen Zutaten heben.
  4. Die feuchte Müsli-Mischung auf ein Backblech mit Backpapier geben und bei 150°C Umluft für ca. 30 Minuten gold-braun backen und zwischendurch umrühren.
  5. Abkühlen lassen, die Trockenfrüchte untermischen und in einer luftdich verschlossene Verpackung verstauen.



Es gibt so viele verschiedene Möglichkeiten! Ich werde das nächste Mal auf jeden Fall die Variante mit Schoko probieren. Vor allem aber auch die Kokosraspeln und meine geliebten getrockneten Aprikosen passen unheimlich gut ins Müsli.

Am liebsten esse ich das Müsli zusammen mit viel frischem Obst und Kokosnussjoghurt oder dem Mango Lupinenjoghurt. Es eignet sich aber auch ideal als Topping für Smoothie Bowls oder auf Porridge als crunchiges Extra :)



Seid ihr auch absolute Frühstücks-Liebhaber? Habt ihr Müsli schon mal selbst gemacht? Kennt ihr das schaumige Aquafaba bereits?