Tiny edible sandwich! Vegan Minifood!

Check out my new format: Miniature food creations cooked in my tiny kitchen.

Today on the menu:

VEGGIE SANDWICH w/ tahini mustard dressing, caramelized onions, peanut butter and toasted bread.

Enjoy watching your tiny cooking experience and maybe cook it in real life size at home?

Homemade Bread

I never make bread with exact quantities of the ingredients, but I simply follow my basic recipe and adapt it: if the dough needs more moisture, then more water or oil is added, etc.


  • spelt flour (ca. 500-800 g)
  • 1 fresh yeast cube
  • 1 tbsp sugar
  • 2-3 tbsp vegetable broth
  • 3-4 tbsp olive oil
  • water


  1. Pour all the flour into a big bowl.
  2. Also add the vegetable broth.
  3. Now dissolve the yeast cube with a bit of warm (not hot!) water and add the sugar. Pour it in the bowl.
  4. Now mix it a bit and then add slowly luke warm water to it. Start with only a bit, knead look if it needs more water, add a bit more etc.
  5. Knead knead knead until it gets smooth.
  6. Let the dough rest for at least 45 min minutes. (the longer the fluffier the bread will be). I sometimes let it rest in the oven at 80 °C .
  7. Now knead it again. If you want to you can now add chopped up nuts, dried fruit, dried tomatoes and basil, banana (but if you add banana, don’t use vegetable broth, use regular salt. But in this case it would be less salt, more sugar. 1:2 ratio).. whatever you want to. You can either make buns (And then maybe freeze some of them to always have homemade bread at home) or you can make one big bread.
  8. Bake it at 200 ° C for about 25-40 (buns) or 45-55 (bread) minutes.

Sponge Cake Batter Recipe

This recipe is a great basis for any vegan cake you want to make. Use this recipe to create the base of your cake and then you add the desired flavors for example berries, chocolate or nuts etc.


So the original recipe looks  like that:


  • 250 g margarine
  • 200 g sugar
  • 4 eggs
  • 1/4 tsp salt
  • 500 g flour
  • 15 g baking powder
  • 2.5 dl coffee creamer

The veganised version looks like that:

Vegan Version

  • 250 g margarine
  • 200 g sugar
  • 4 tbsp of egg replacement powder
  • 1/4 tsp salt
  • 500 g flour
  • 15 g baking powder
  • 4 dl soy cream
  • (plant milk)


Add about 200 g shredded almonds to your batter and twice as much soy cream. This gives it a nice texture and delicious taste!

If the batter needs to be moister after adding the flour, add any kind of plant milk.



  1. First mix all the wet ingredients, stir very long until everything is creamy.
  2.  Add the dry ingredients and don’t stir for too long.
  3. Bake for about 45 – 60 minutes at 180° C / 356° F. 


For everyone living in Switzerland, Germany, Austria: I tried out some egg replacement powders and I think that “VegEgg” by Arche is by far the best. This are the ingredients of it: Lupin flour (55%), corn starch, maltodextrin, thickener: locust bean gum, sea salt, curcuma.

Check it out: