© Mariana Jerkovic
The five-time mother Alexa Hennig von Lange is a passionate cook.
April 12, 2024
Marianne von Waldenfels
She became known as a pop-literature author. Now, Alexa Hennig von Lange has released her first vegan cookbook, "Relaxt Vegan."
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She is a mother of five, lives in Prenzlauer Berg, and became one of the most successful German writers of her generation with her debut novel "Relax." Her vegan cookbook "Relaxt vegan" is her latest work.
After almost thirty years of dieting, the author has rediscovered the joy of not only cooking for others but also enjoying herself. The key was a vegan diet. She revisited her mother's old recipes, reinterpreted them, and cooked her way back to her childhood—the time when she still felt comfortable in her body.
Alexa Hennig von Lange reinterpreted, among other things, her mother's old recipes.
Alexa Hennig von Lange wants to create a return to what used to be taken for granted: appreciating regional products, using them seasonally, and understanding food as something beautiful and healing. She presents modern vegan home cooking that tastes great, is suitable for the whole family, and is climate-friendly.
Here are three of Alexa's favorite recipes:
© Mariana Jerkovic
Beetroot Apple Salad
It is recommended to eat beetroot regularly to, for example, reduce fat accumulation in the liver. Hopefully, a plant-based diet will prevent it from happening in the first place. Nevertheless, while enjoying this simple yet delicious salad, one can still appreciate the many health benefits and the red fingers after cutting.
For 2 people
For the salad
1 small shallot
300 g red beet
2 small apples2 tbsp walnuts For the dressing2 tbsp omega-3-6-9 oil1 tbsp orange juice1 tsp agave syrup2 tbsp white balsamic vinegar ½ tsp medium mustard saltfreshly ground pepper Also1 handful of watercress (optional)50 g vegan feta cheese (optional)
For the salad, peel and finely dice the shallot. Wash the apple, quarter it, core it, peel the beetroot, and dice both either with a food processor or cut into approx. 0.5 cm cubes with a knife. Mix everything well in a bowl. Coarsely chop the walnuts. For the dressing, mix the omega oil with orange juice, agave syrup, balsamic vinegar, and mustard, season with salt and pepper. Pour the dressing over the salad with the walnuts and mix everything well. Let the salad soak for 10 minutes and divide between two plates. Serve garnished with watercress or crumbled feta as desired.
Omega-3-6-9 fatty acids are absolutelyimportant for our health. Not only for vegans. They keep the membranes of our cells supple, are needed for the production of the body's own messengers, and strengthen the immune system. I like to add some of the oil over salads or over my porridge in the morning.
© Mariana Jerkovic
Green Bowl with Crispy Tofu
Crispy tofu really got me hooked. I could eat it every day. Crunchy on the outside, tender and spicy on the inside. However, this delicacy requires some planning and lead time. Because: The tofu must first go into the press to be able to absorb the marinade well. Preferably the night before. It's not complicated, just don't forget it.
For 2 people
For 2 people For the Crispy Tofu200–300 g natural tofu2 tbsp maple syrup2 tbsp Coco Aminos (see page 19 and 35)5 tbsp sesame oil1 tsp smoked paprika powder 1 tsp curry powderSaltfreshly ground pepper60–80 g panko breadcrumbs For the bowl70 g pearl barley140 ml vegetable broth1 block of coconut cream (50 g) 1 medium zucchini200 g broccoli1 ripe avocadojuice of ½ –1 lemon (depending on size)Saltfreshly ground pepperabout 1 tbsp coconut oil, also2 tbsp almond slivers (optional)
Press the tofu in a tofu press, preferably overnight. Mix the marinade from maple syrup, coconut aminos, sesame oil, paprika, curry, salt, and pepper. Cut the tofu into 8 to 12 slices and let it marinate for at least 1 hour.
Preheat the oven to 200°C (top/bottom heat). Roll the marinated tofu in breadcrumbs, distribute on a baking tray lined with baking paper, and bake for 25–30 minutes. Rinse the pearl barley and simmer in broth, coconut cream, and 100 ml of water according to package instructions until the barley is creamy and tender and the liquid is absorbed.
Stir occasionally. Wash, clean, and cut the zucchini into slices about 7 mm thick. Wash the broccoli and cut into florets. Scoop the avocado into a bowl, mix with lemon juice, lightly salt and pepper, and set aside. Heat ½ tbsp coconut oil in a pan, fry the zucchini slices vigorously, season with salt and pepper.
Possibly add some more coconut oil and fry the zucchini slices on the other side, season with salt and pepper. Remove from the heat and tilt the pan slightly so the oil collects at the bottom edge. Steam the broccoli florets in a steamer for about 5 minutes until tender-crisp.
Mix the pearl barley with the guacamole at the end, season with salt and pepper, and serve with the vegetables and crispy tofu on two plates. Optionally sprinkle with almond slivers and then serve.
© Mariana Jerkovic
Chocolate tartelettes with mango cream
For my 50th birthday, we invited some guests. For this occasion, I baked these wonderful tartlets. Time was short – I put them in the fridge to cool and forgot them there, as there was also the apple crumble. The next day, my eldest daughter came and couldn’t stop eating these tartlets. Well, my husband and I helped too. They taste fresh, tangy, and delicious.
For 6 people
For the tartlets9 pitted dried dates 100 g cashews50 g rolled oats 40 g coconut flour2 tbsp agave syrup3 tbsp coconut oil + some for greasing
For the filling
6 pieces of vegan chocolate (70% cocoa)150 ml mango smoothie25 ml orange juice½ pack vegan vanilla pudding powder
Soak the dates in hot water for 20 minutes for the tartlets. Preheat the oven to 180°C (top/bottom heat). Then chop the dates with the cashews, you can even use a blender.
Add oats, coconut flour, agave syrup, and coconut oil to this mixture. Blend everything until a sticky mass forms. Lightly grease a muffin tin with six cups with coconut oil. Distribute the date mixture over the six cups and bake the tartlets in the hot oven for 10 minutes on the middle shelf.
Remove the muffin mold from the oven and immediately place the six pieces of chocolate into the six tartlets. Use a teaspoon to move the melting chocolate over the baked date mixture until it is completely covered with chocolate.
Let the tartlets cool slightly, remove from the mold, and let them cool completely in the refrigerator. Mix the smoothie and orange juice. Mix 5 tablespoons of the mixture with the pudding powder. Bring the rest of the liquid to a boil, remove from heat, stir in the pudding powder mixture, bring everything to a boil again briefly, and let it cool slightly in the pot while stirring.
Take the tartlets out of the refrigerator and carefully fill each with the cooled mango pudding. Immediately return to the refrigerator to cool and later serve on six small plates.
