Monthly Archives: March 2026

Spicy potato salad with capers (ovo-lacto vegetarian)

Ingredients for about 4 people:

about 500 g waxy potatoes
sea salt
4 eggs
2 onions
1 clove of garlic
1 red pepper
250 g button mushrooms
1 small courgette
a few green olives
pickled gherkins
1 small jar of capers
For the vinaigrette:
2 tbsp medium-hot mustard
2 tbsp sunflower oil
1 tbsp linseed oil
1 tbsp pumpkin seed oil
2 tbsp apple cider vinegar
1 tbsp red wine vinegar
1 tbsp white balsamic vinegar
herb salt
freshly ground black pepper
Paprika
Thyme
Marjoram
Chilli flakes
In addition:
Capers for garnishing
Piment d’Espelette for dusting

Method:

1. For the potato salad, wash the potatoes with a vegetable brush and cook in water with coarse sea salt until tender. Drain and cut into large cubes, leaving the skins on.
2. Hard-boil the eggs, run them under cold water, peel and slice.
3. Peel the onions, halve and slice.
4. Peel the garlic, remove the central germ and finely chop.
5. Wash the red pepper, remove the seeds and cut into small cubes.
6. Wipe the mushrooms with a damp cloth, clean them and slice them.
7. Wash the courgettes, clean them, quarter them and cut into small pieces.
8. Halve the olives if necessary and remove the stones.
9. Slice the gherkins.
10. For the vinaigrette, place the medium-hot mustard in a bowl and mix with the sunflower, linseed and pumpkin seed oils, along with the apple, red wine and white balsamic vinegars.
11. Season the mixture with herb salt, freshly ground black pepper, paprika, thyme, marjoram and chilli flakes.
12. Now mix the diced potatoes well with the prepared eggs, spring onions, garlic, peppers, mushrooms, courgettes, olives, capers and gherkins.
13. Pour the prepared vinaigrette over the top and mix everything together.
14. Before serving, top with the caper berries and dust with Piment d’Espelette.

My tips:

- - - If you don’t like raw onions, you can replace them with a bunch of spring onions.

Product description:

Capers are the flower buds of various caper plants and, when preserved in vinegar, oil or brine, are classified as a spice. Their nutritional content naturally depends on the preservation method. They contain many vitamins and minerals. Just like mustard or cress, they contain healing mustard oils that can help prevent all kinds of infections. The high price of capers is due to the labour-intensive production process. This explains why, in the past, the flower buds of other plants, such as nasturtium, were often processed into so-called false capers.

Spicy vegetable seitan with whole grain basmati rice (vegan)

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Ingredients for approx. 4 people:

250 g wholemeal basmati rice
Whole sea salt
400 g seitan
Sesame oil
1-2 tablespoons tamari
3 onions
2 cloves of garlic
2 red peppers
1 aubergine
Rapeseed oil
Approx. 250 ml hot tomato sauce
Herb salt
Freshly ground black pepper
Chilli flakes
Smoked paprika powder
Cardamom powder
Curry powder
Fresh or dried Thai basil
In addition:
Piment d’Espelette

Preparation
1. For the vegetable seitan, simmer the whole grain basmati rice in water with a pinch of sea salt until cooked.
2. Roughly dice the seitan and fry in sesame oil in a pan until crispy, then carefully deglaze with the tamari and set aside.
3. Peel and chop the onions.
4. Peel the garlic, remove the germ and chop finely.
5. Wash the red peppers, remove the seeds and cut into large cubes.
6. Wash and clean the aubergine and also cut into large cubes.
7. Heat the rapeseed oil in a deep pan. Add the chopped onions, peppers, aubergine cubes and seitan and fry.
8. Add the diced tomato sauce with the tamari and finely chopped garlic.
9. Season with herb salt, freshly ground black pepper, chilli flakes, smoked paprika, cardamom and curry powder, and Thai basil.
10. Briefly heat the whole grain basmati rice, place in deep plates and top with the vegetable and seitan mixture.
11. Sprinkle with Piment d’Espelette and serve immediately.

My tips:

It also tastes delicious if you replace the wholemeal basmati rice with jacket potatoes.

Product description:

Seitan is the water-insoluble gluten protein found in wheat flour. To produce seitan, a dough is made from wheat flour and water, which is then washed in water. This removes the starch from the dough, leaving only the tough, sticky wheat protein. The substitute product gets its consistency, colour and taste by cooking or simmering the raw mixture in a marinade, traditionally in a mixture of tamari or shoyu. Seitan can be used and prepared in many different ways. Seitan is significantly richer in protein and lower in fat than tofu, and it is also almost cholesterol-free. Unfortunately, however, people with coeliac disease (gluten intolerance) cannot enjoy this vegan meat alternative.

Hearty winter vegetables with herbs (vegan)

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Ingredients for approx. 4 people:

Approx. 400 g waxy potatoes
3 beetroots
400 g carrots
300 g parsnips
300 g Jerusalem artichokes
1 small celery root
3 red onions
2 cloves of garlic
For the marinade:
4 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons mustard oil
Tamari
Herb salt
Freshly ground black pepper
Chilli flakes
Smoked paprika powder
Marjoram
Thyme
Rosemary needles
In addition:
Baking paper

Preparation:

1. For the winter vegetables, wash the potatoes with a vegetable brush and cut them into thick rectangles.
2. Wash and clean the beetroots and cut them into eighths.
3. Scrub the carrots with a vegetable brush, clean them and cut them into thick slices.
4. Peel, wash and clean the parsnips, if necessary, and also cut them into thick slices.
5. Wash the Jerusalem artichoke tubers, peel them if necessary and dice them.
6. Peel and clean the small celery root, cut into thick slices and dice.
7. Peel and roughly dice the red onions.
8. Peel and halve the garlic and remove the centre sprout.
9. For the marinade, season the olive oil, sesame oil and mustard oil with the tamari, herb salt, freshly ground black pepper, chilli flakes, smoked paprika powder, marjoram, thyme and rosemary needles.
10. Mix the prepared vegetables with the marinade.
11. Line a baking tray with baking paper and spread the marinated vegetables on it.
12. Cook the marinated vegetables in the middle of the oven at 180 degrees C for about 40 minutes. Turn from time to time.
13. When the vegetables are cooked, serve immediately.

My tips:

This recipe can be enjoyed as a main course or as a side dish.
If you like it a little spicier, use cayenne pepper instead of black pepper.

Product description:

Winter vegetables are a great way to get through the cold season. Always choose organic, regional and seasonal vegetables. Of course, there are other winter vegetables too, such as those from the cabbage family. This means you can always use whatever you have in your fridge or pantry.