Rice with Mushrooms & Brussel Sprouts

Hey friends,

where did the year go? I can’t believe it’s end of November already! This also means that right now, basically everything revolves around Christmas in our house. Between preparing the advent calendar for Mr. Zebra, all of my christmas-y projects for the blog and trying to organise my presents for this year, there is hardly any time left to do non Christmas related things. So even just watching a scary movie or cleaning the bathroom feels like a welcome escape. Do you know that feeling?

That’s why I decided to keep things autumnal for a wee bit longer – there’s still plenty of time for winter, Christmas & Co in the coming weeks, I promise! But one thing you really shouldn’t miss is this delicious rice dish with wild rice, brussel sprouts and mushrooms: Easy, vegetarian & so yummy ♥

Rice with Mushrooms & Brussel Sprouts

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Fast, simple & vegetarian: Delicious wild rice with brussel sprouts and mushrooms tastes so great - you won't miss the meat at all!


  • 500 g rice mix with wild rice
  • 2 cloves of garlic
  • 300 g brown mushrooms
  • 300 g brussel sprouts
  • 4 tbsp olive oil
  • 300 ml vegetable broth
  • 50 g grated Parmesan
  • Salt & pepper


Cook the rice in salted boiling water according to package instructions then drain and set aside.

Peel garlic and cut into thin slices. Clean mushrooms and quarter them. Wash the brussel sprouts, remove the stalk and slice them thinly.

Heat up 3 tbsp of olive oil in a pan, sauté the garlic for two minutes and remove it from the pan. Then add sliced brussel sprouts and mushrooms and fry for 5-10 minutes.

Add the cooked rice and garlic and stir well. Mix in the olive oil, broth and grated parmesan, season to taste and serve.

Do you also try to incorporate at least a few veggie days a week into your meal plan or are you maybe vegetarian all together? It would make me very happy hear about your favourite recipes ♥

Stay sweet & HAPPY COOKING!

xx Kristin

Veggie fritters

Hey guys!

Ooooooft, that last week was really exhausting… so I had decided to treat myself a bit and went to the farmers market at the weekend, meandered in between the little stalls and got lost in the colours, smells and impressions. Naturally I also selected a few lucky ingredients that were allowed to hop into my basket and accompany me home.

Once I arrived in my kitchen I quickly decides to turn my prey into crunchy and colourful veggie fritters: potato, onion, green zucchini & dark red carrots – alternatively you could also use yellow carrots or yellow zucchini or orange carrots, or … you get the point 😉

Delicously crunchy and easy to make! I usually serve the fritters – or rosti, as I call them – as a big serving on their own, just whipping up a quick yogurt-y dip to go with it. But you could also use them as a yummy side dish, that’s totally up to you.




Do you like shopping at the famers market just as much? What was your greatest find or discovery so far?

Stay sweet & HAPPY COOKING!

xx Kristin


Veggie Kebab

Hello Zebras,

the summer is here and as usual, the warmer the days, the more I feel the desire for light, fresh food. The fact that one is trying to get a bit closer to that ominous thing called ‘beachbody’, that everyone is talking about, might play a part as well.

This tasty vegetarian doener ticks all the boxes: an extra-large portion of grilled vegetables meets crunchy pita bread and an outrageously good sauce! I am a carnivore through and through but this recipe is just perfect WITHOUT the meat. And right now, there really are so many great, local vegetables available so let’s put them to delicious use!




Have you ever made Doener kebab at home before?


Stay sweet & HAPPY COOKING!

xx Kristin