Colorful, diverse, vital – plant energetic rocks!

Photo: Petra Wiedemann

Concentrated herbal power in sushi form

Annoyed eye rolls, “A schnitzel goes well with that” jokes—many vegans experience this reaction when talking about their lifestyle. Not so nutrition coach Petra Wiedemann, who organizes bespoke buffets and seminars. Anyone who sees their colorful sushi platters, juicy burger creations or creamy desserts has only one thought: “This is exactly what I want to eat.” But her creations are not only characterized by their appearance and taste: The plant-based diet convinces with a high nutrient density. The days when vegans were said to be iron deficient and B12 deficient are long gone.

Don’t say cheese

Petra Wiedemann organizes workshops on “making your own cashew cheese”. It always produces a variety of creative varieties. Its specialty: The smooth cashew mass can be prepared as a spread, with noble mold or matured and thus cut into slices. The maturation process is achieved naturally through fermentation.

For me – for the planet

The first step towards a vegan lifestyle usually requires an awareness of the impact each individual has on what is happening around the world with their consumption. Animal welfare and climate protection are often at the top of the list when asked about the reasons for a purely plant-based diet. In addition, various studies also show positive effects on your health.

Nice instead of doing without

“Anyone who wants to understand the connections will find a lot of informative material. For example, films such as ‘System Milch’ or ‘Dominian’ explain the topic vividly,” says Petra Wiedemann. Motivating her, she adds: “It’s easy to live vegan. Campaigns like Veganuary provide clues to get you started. Creative recipe blogs like Eat This or Bianca Zapatka are constantly offering new ideas for easy-to-follow recipes. after all, a vegan diet is not a sacrifice, but an enrichment. You deal with nutrients and ingredients much more intensively and constantly discover new delicious dishes.”

… hmm aromatic: garlic spaghetti with fried oyster mushrooms

Petra Wiedemann is happy to prove how delicious and simple vegan cooking can be with this hearty recipe:

200-300 g

oyster mushrooms

3 tablespoons

olive oil

1 spoon of salt

Cut the mushrooms into strips, mix them with oil and salt. Spread loosely on a baking tray lined with baking paper. Bake in the oven for about 20-25 minutes and then keep warm.

500 grams of spaghetti

about 5-6 tablespoons of good olive oil

4-5 cloves of garlic

about 1 chili pepper (depending on how hot it is)

A small handful of parsley

Zest of half an organic lemon


Cook spaghetti al dente according to package directions. Meanwhile, finely chop the parsley, garlic and chili. In a large pan, gently sauté the olive oil, garlic and chilli. The garlic should be fried very little! Season with a little salt, parsley and lemon zest. Before the spaghetti is drained, add about 1 cup of the pasta water to the pan with the garlic and chili mixture.

Drain the spaghetti, add to the pan and mix well. Then add the mushrooms and sprinkle with cashew parmesan.

Cashew Parmesan: 100 g cashew nuts

1/2 teaspoon rock or sea salt

2 tablespoons of yeast flakes

Blend everything in a blender or food processor until smooth. Pour into a jar and store in the refrigerator. It lasts about 3-4 weeks.

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