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In The Kitchen With… Gloria Rauch (Shanyara Leonie)

 

[IN THE KITCHEN WITH… GLORIA FROM SHANYARA LEONIE]

In my “In the Kitchen With…” series, my aim is to introduce you to foodies from all around the world who make plant-based cuisine fun and accessible. I ask them to share their stories and one of their favorite recipes, so as to hopefully inspire many of you to start getting creative in the kitchen as well. Gloria Rauch is the face behind the very popular and successful blog and Instagram account “Shanyara Leonie”. She is someone who inspires me because she never fails to create breathtakingly beautiful dishes even with the simplest of ingredients, showing us that the combination of “healthy” and “vegan” is anything but boring. Add to that her passion for traveling and her quirky personality (that shines through in her Snapchat and on her YouTube channel) and Gloria is the kind of person you’d love to meet, hang out and cook with. She also recently announced that she is pregnant and is documenting her plant-based pregnancy on her YouTube channel. I’ve included one of her “What I Eat in a Day – Plant-Based Pregnancy” videos at the end of this article, so definitely check it out. Read on to find out more about Gloria, her love for plant-based food and get the recipe for her favorite dish, a Green Thai Curry. Enjoy!

 


BITE-SIZE INTERVIEW: Meet Gloria 

gloria2


Kim-Julie: For those who may not know you yet, can you tell us a bit more about yourself?
Gloria Rauch: I’m originally from Germany, but have been traveling and living in different places in the past 5 years. I’ve been vegetarian since I can remember, but becoming vegan last year was quite the change for me. It wasn’t difficult but I have to say that sometimes I miss cheese. I was a real cheese addict. It is my dream to open my own cafe or something like that.
At the moment I’m looking to settle down in Berlin with my boyfriend for… the foreseeable future. I’m looking forward to having an actual home again with our own furniture and beautiful kitchen, but at the same time, I’m also itching to go traveling again.

KJ: When and why did you start your blog ShanyaraLeonie.com?
GR: In late summer 2015 because people on Instagram kept asking me for recipes and I really liked the thought of creating my own outlet.

[image source: www.instagram.com/shanyaraleonie]

KJ: How long have you been vegan/plant-based?
GR: Almost one year now.

KJ: What are your 5 favorite ingredients in the kitchen?
GR: Avocado, oats, potatoes, cinnamon and oat milk.

KJ: Your favorite kitchen appliance/tool?
GR: BLENDER, 100% 🙂 My life without it is not complete.

KJ: What’s your favorite vegan go-to meal?
GR: Oh noooo. I c a n ‘ t  c h o o s e. Green Thai Curry, One Pot Pasta or Ethiopian.

PicMonkey Collage2KJ: What advice would you give to people who are interested in plant-based cuisine but may still feel intimidated?
GR: Don’t be, choices are endless and limitations don’t exist. You’ll get so much more creative and find new ingredients.

KJ: Do you have any tips for staying vegan while traveling?
GR: Think ahead and prep prep prep. Also, keep it simple 😉

KJ: What/Who inspires you?
GR: Everyone! Pinterest, People on Instagram, YouTube videos, magazines, but especially other cultures.

KJ: What’s something people might be surprised to find out about you?
GR: I really don’t like peanut butter 😛

KJ:  Complete these:

Food is….life 🙂
Travel is…life changing.
Home is….where I feel happy.
Bliss is….being with people I care about and knowing they’re well.


RECIPE: Green Thai Curry

Green Thai Curry
Author: 
Recipe type: Main
Cuisine: Vegan
 
Ingredients
  • 1 tbsp Green Thai Curry paste (find a decent one with the least ingredients and no sugar/oil)
  • ½ can coconut milk
  • 1 tsp galangal
  • 1 tsp lemongrass
  • 1 tbsp rice mirin
  • 1 tbsp Thai basil
  • 1tsp fresh lime juice
  • fresh chili if not spicy enough and tamari sauce if not salty enough
  • fresh vegetables (anything you’ve got in the fridge: cucumber, chard, zucchini, green pepper, bok choy, broccoli)
Instructions
  1. Throw the green Thai curry paste in a pan and add half of the coconut milk on medium heat, let it bubble until it becomes fragrant for a minute.
  2. Add the galangal, lemongrass, xylitol, Thai basil + lime juice and reduce to a low heat.
  3. Add the rest of the coconut milk and vegetables except your leafy greens as they tend to cook much quicker, let all simmer until your vegetables are tender.
  4. Add your leafy greens, give it a taste test and add some chilies or tamari sauce if it’s not spicy/salty enough.
  5. Enjoy it hot and spicy!

 

 


 

Find Gloria on social media: Blog // Instagram // Pinterest // Twitter // YouTube

 


VIDEO – What Gloria eats in a day:

 

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