Quick bread

There is a special basic pleasure in making your own bread. Especially when it is as easy to doas this one. Another great bonus is that you know for sure what’s in it and that is a treat in our days.  Here are some examples of unsavory things not so rarely found in bread: pests, mice droppings, metal abrasive, condoms (ok, I admit, the latter I only heard about once ;) ) Other things found in bread, which are maybe not considered a contamination, but can still be annoying: buttermilk (vegans be careful, it’s a trap !) and roasted malt (can be upsetting for the stomach of people with allergies.

For one tin loaf:

  • 4 cups of whole wheat flour (500 g)
  • 2 cups of lukewarm water (500 ml)
  • 1 package fresh yeast
  • 1 tablepoon salt
  • 2 tablespoons cider vinegar
  • 1 cup of mixed seeds and nuts (my favorite mixture: sunflower seeds, pumpkin seeds, flaxseeds, chia seeds and sesame seeds)
  • a little oil for greasing the loaf pan


The preparation is very easy:  Just mix all the ingredients in a bowl and the put the mixture in an oiled loaf pan. Let the dough sit in a warm dark place, covered with a kitchen towel, for half an hour. Preheat the oven to 180 °C / 356 °F. When the dough has grown until the edge of the pan it’s time to put the bread in the oven. Bake for about 50 min. Make the stick test. If the stick doesnt come out clean bake for another 10 minutes.

Quick bread


Hi there and welcome at The Yum Of Love.

This blog is about the everyday marvels and challenges trying to live a happy and compassionate life.

Going vegan was an eye-opening experience for me. As if some knot in my brain had finally been unraveled. I want to share some of the  happiness this decision brought to my life with everyone interested in the subject and I am curious about your stories.

I became a vegan overnight after consuming massive amounts of dairy and eggs for all my life. Subsequently I spent weeks in the library and online reading hundreds of recipes, medical articles and various books. I wanted to have a repertoire of yummy and easy-to-make recipes for every occasion, feel confident about my actions and shake the feeling of abstinence as quick as possible.

As I am well aware that spending weeks reading and researching can seem like a huge obstacle especially for all of you out there with demanding jobs, kids or various other duties, I hope that this blog can help you to speed up the process of leaving animal products behind you and ease the transition to a happier, cruelty-free life.

This blog is not a commercial endeavor. I am not a fantastic photographer or writer.

I am doing this because there is nothing greater in life than love and tasty food. And for me veganism provides quite a bit of both.

Soothing Red Lentil Curry

This really wonderful dish is one of my favourites – not only because it is so easy to make :)
The smells in your kitchen will make you daydream of India and warm feeling in your belly that this meal will give you, is just perfect after a long day at work or on a dark winter evening.

I strongly recommend to prepare and cut all the veggies before turning the heat on. Then the actual cooking will be a no-brainer.

Ingredients for 2 people:

  • 3 tablespoons of grapeseed or canola oil
  • 1 medium onion, chopped
  • 1  large carrot, peeled and diced
  • 1 piece of celery (as big as the carrot) , peeled and diced
  • 1 medium potato, peeled and cubed
  • 1 chili pepper, finely chopped
  • 1-2 cloves of garlic, minced
  • 1 (1/2 inch) piece of fresh ginger, minced
  • 2 tablespoons of tomato paste
  • 1 teaspoon ground cumin, coriander and turmeric
  • 1 teaspoon of freshly ground pepper
  • 1 tablespoon of salt
  • 2 cups of red split lentils, rinsed
  • 2-4 cups of water
  • fresh mint leaves or 1 tablespoon of dried mint
  • 3 teaspoons lime juice, freshly squeezed
  • 3/4 cup of soy yogurt
  • 2 tablespoons chopped fresh cilantro

Preheat the oil in a large sauté pan or a frying pan with high sides over medium heat. Sauté the onion for 5 minutes until softened, then add the carrot, celery and potato dice. Sauté for another 5 minutes and stir occasionally before adding the chili, garlic and ginger. Add the tomato paste and all the ground spices and combine them with the veggies. Let the mixture stir fry for a minute before gently pouring in 2 cups of water and stiring in the lentils. Stir the mixture thouroughly before, raise the heat to high and boil for 1 minute. Stir again and lower the heat to medium-low and let the lentils cook for 15-30 minutes, depending on the type of lentils you use, until they are well cooked but still in shape.Addmore water if necessary and don’t forget the occasional stiring. Add the mint and lime juice, let the curry simmer for another minute and then stir in the yogurt. Let the curry cool slightly for a couple minutes before serving. Garnish with chopped cilantro and serve with basmati rice and tomato cucumber salad.

There is another delicious more fruity version of this dish: Drop the mint leaves and the soy yogurt and replace the first 2 cups of water with 1 cup of coconut milk and 1 cup of diced, canned tomatoes.

For those of you interested in nutritional values this dish will be even more delightful. It is a great source of protein, iron and folate and therefore especially valuable for all pregnant women out there ;) Each serving contains about:

Protein:  22 g
Dietary Fiber:  20 g
α-Linolenic Acid:  1,0 g

Iron: 10 mg
Calcium:  208 mg
Selenium:  16 µg
Zinc:  3 mg

Vitamin A:  400 µg
Vitamin B6:  0,7 mg
Vitamin C:  26 mg
Vitamin K:  42 µg
Folate:  360 µg