Monthly Archives: December 2024

Potato and rutabaga soup (vegan)

Ingredients for about 4 people:

about 400 g turnips
400 g potatoes (floury variety)
2 onions
1 tablespoon coconut oil
1 ½ l water
2 tablespoons vegetable stock granules
1 bay leaf
herb salt
freshly ground black pepper
nutmeg
cumin
marjoram
Tamari or Shoyu
1 bunch of parsley
⅛ l soy cream

Preparation:

For the beetroot soup, clean and wash the beetroot and cut into medium-sized cubes.
Scrub the potatoes with a vegetable brush and dice them as well.
Peel and finely chop the onions.
Heat the coconut oil in a high-sided pan and fry the onion cubes until translucent.
Then add the beetroot and potato cubes and fry gently.
Heat the water and add the vegetable stock granules. Add this vegetable stock to the beetroot and potatoes.
Add a bay leaf and simmer for about 20 minutes, or until the vegetables are soft.
Remove from the heat and puree finely with a hand-held blender.
Season the soup with herb salt, freshly ground black pepper, nutmeg, cumin, marjoram and a little tamari or shoyu.
Wash the parsley, spin it dry and chop finely.
Pour in the soy cream and bring to the boil briefly.
Finally, stir the finely chopped parsley into the soup and serve immediately.

My suggestion:

coriander lovers replace the parsley with fresh coriander and leave out the dried marjoram.

Product description:

The rutabaga is one of the finest turnips with a mild flavour. Turnip is actually a collective term, because not all turnips are the same. There are many varieties of turnip (carrots, Jerusalem artichokes, parsnips, parsley root, beetroot, etc.) and they can be used in many different ways in the kitchen. The rutabaga is a typical winter vegetable and is in season from September until spring. They can be prepared as a soup, stew, purée or chips.

Spinach tartlets with savoury ricotta filling (ovo-lacto vegetarian)

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Ingredients for a 26 cm Ø pie dish or 6 tartlets:

For the dough:
250 g wholemeal spelt flour (80 %)
100 g butter or vegetable margarine
1 egg
1 pinch of whole sea salt
For the filling:
about 400 g frozen spinach or 800 g fresh spinach
2 shallots
1 clove of garlic
Rapeseed oil
1-2 tablespoons of white wine
Herbal salt
Freshly ground black pepper
Nutmeg
250 g of ricotta cheese
40 g of blue cheese
2 tablespoons of sour cream
2 eggs
A little chilli powder
For the garnish:
A little fat to grease the mould(s)
A few cocktail tomatoes
some fresh herbs

Preparation:

For the shortcrust pastry, knead the wholemeal spelt flour with the butter or vegetable margarine, the egg and a pinch of whole sea salt and chill for about 20 minutes.
For the filling, defrost the spinach or wash, clean and spin-dry the fresh spinach and finely chop.
Peel and finely dice the shallots.
Peel the garlic clove, remove the centre germ and then finely chop the garlic clove.
Heat the rapeseed oil in a pan and fry the finely diced shallot with the finely chopped garlic.
Add the spinach and the white wine, stir and allow to wilt. Season with herb salt, freshly ground black pepper and nutmeg and allow to cool slightly.
In the meantime, lightly grease the pie dish or tartlets and line them with the shortcrust pastry.
Stir the ricotta and blue cheese with the sour cream and the eggs into the spinach. Season the mixture with herb salt, freshly ground black pepper and the chilli powder.
Spread the filling evenly over the dough and bake the tartlets in the oven at 180 degrees C for about 25-30 minutes.
Wash the cherry tomatoes, halve if necessary and spread over the pie or tartlets. Garnish with some fresh herbs.

My picks:

Swiss chard can be used as a substitute for spinach. The method is the same.
Likewise, you can replace the blue cheese with fresh goat’s cheese.

Product description:

Spinach comes in several varieties. Leaf spinach is available in the form of individual fine leaves with stems, while root spinach is harvested below the root collar. Spring spinach is particularly tender, finely leafed and light green and can be eaten raw with its stems. It tastes delicious in salads. The more robust winter spinach has thicker and harder leaves. It tastes distinctly more bitter and spicy and is eaten steamed. Spinach is healthy and rich in vitamins and minerals.

Avocado lamb’s lettuce on pear carpaccio (vegan)

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Ingredients for 4 people:

For the salad:
about 250 g lamb’s lettuce
1 avocado
2 large ripe pears
juice of one lemon
For the vinaigrette:
1 shallot
1 clove of garlic
1 tablespoon flaxseed oil
1 tablespoon safflower oil
1 tablespoon nut oil
1 tablespoon apple cider vinegar
1 tablespoon of raspberry vinegar
1 tablespoon of light balsamic vinegar
herb salt
freshly ground black pepper
dill
tarragon
Also needed:
2 tablespoons of pumpkin seeds

Preparation:

1. For the salad, clean, wash and dry the lamb’s lettuce.
2. Halve the avocado, remove the stone and scoop out the flesh.
3. Wash and halve the pears, carefully remove the core and cut into thin slices. Immediately sprinkle with the lemon juice and divide between two plates.
4. For the vinaigrette, peel and finely dice the shallots.
5. Peel the garlic, remove the centre sprout and chop finely.
6. Mix the flax, thistle and nut oils with the apple and raspberry vinegar and the light balsamic vinegar. Add the shallot cubes with the finely chopped garlic and season with herb salt, freshly ground black pepper, dill and tarragon.
7. Before serving, mix the lamb’s lettuce with the avocado pieces with the prepared vinaigrette and divide between the pear slices.
8. Roast the pumpkin seeds in a dry pan and sprinkle over the salad.

My picks:

Roasted hazelnuts or walnuts also go very well with this salad.
Add the vinaigrette to the lamb’s lettuce just before serving.

Product description:

Corn salad, also known as field salad, lamb’s lettuce, rapunzel or arable salad, is freshly harvested in autumn and winter. It is one of the most nutritious types of salad due to its vitamin and mineral content. Corn salad tastes great with nuts such as walnuts, hazelnuts or chestnuts.

Marinated tofu with leeks and basmati rice (vegan)

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Ingredients for about 4 people:

For the marinade:
2 garlic cloves
1 red chilli pepper
1 piece of fresh ginger
2-3 tablespoons of shoyu or tamari
2 tablespoons of rice vinegar
2 teaspoons of tahini
herb salt
freshly ground black pepper
coriander powder
a little cayenne pepper
For the tofu:
500 g natural tofu
1-2 leeks
1 shallot
sesame oil
For the basmati rice:
about 200 g basmati rice
about 1/l vegetable broth
herb salt
freshly ground black pepper
For the garnish:
a few stalks of fresh parsley

Preparation:

1. For the marinade, peel the garlic, remove the centre sprout and chop the garlic finely.
2. Wash the chilli pepper, cut it in half, remove the seeds and finely chop.
3. Wash the ginger and grate finely.
4. Place the shoyu, rice vinegar and tahini in a small bowl and add the finely chopped garlic, finely sliced chilli and finely grated ginger. Season with herb salt, freshly ground black pepper, coriander powder and cayenne pepper. Set aside.
5. Drain the natural tofu, wrap it in a cloth and place it between two small plates. Place an object on top to weigh it down and allow the tofu to press for about 15 minutes so that the liquid escapes. Then cut it into cubes and add it to the marinade.
6. The tofu should marinate for at least 30 minutes (preferably a few hours).
7. Clean and halve the leeks, then cut into very fine rings.
8. Simmer the basmati rice in the vegetable stock for about 20 minutes. Then season with herb salt and freshly ground black pepper.
9. Heat the sesame oil in a deep pan and briefly stir-fry the leek strips.
10. Add the marinated tofu with the marinade and briefly bring to the boil.
11. To serve, place a ring of basmati rice on a plate, place the leek tofu in the middle and sprinkle with the chopped parsley.

My picks:

Replace the tahini with peanut butter to give the marinade a nutty flavour.

Product description:

Tahini is a paste made from roasted, shelled sesame seeds that are ground into tahini paste. This is then mixed with a neutral-tasting oil to achieve a creamier texture. The paste tastes of sesame seeds and looks similar to peanut butter. Tahini has a savoury, bitter taste profile and is a key ingredient in the production of hummus. It is suitable for seasoning dressings, sauces or Asian dishes. Due to its high calcium content, tahini is particularly good for the bones and, thanks to its unsaturated fatty acids, also good for the heart.