Monthly Archives: July 2026

Fruity almond dessert with an agar-agar topping (vegan)

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Ingredients for 4 people:

For the pudding (agar-agar topping):
½ l almond milk
approx. 80 g whole cane sugar
zest of ½ orange
½ teaspoon ground vanilla
2 teaspoons agar-agar
For the berry salad:
approx. 300 g fresh berries (e.g. raspberries, strawberries, blueberries, etc.)
a few sprigs of fresh basil
approx. 5–6 tablespoons orange juice
2 tablespoons whole cane sugar
1 packet vanilla sugar
In addition:
Approx. whole cane icing sugar
A few fresh mint leaves

Method:

1. For the almond pudding, pour the almond drink into a saucepan with approx. 40 g whole cane sugar, the orange zest and the ground vanilla, and heat.
2. Dissolve the agar-agar in the mixture whilst stirring and let it simmer for a few minutes. Leave to cool.
3. In the meantime, for the berry salad, wash and trim the berries, halving or quartering them if necessary.
4. Wash and dry the basil, pluck the leaves and chop them finely.
5. Marinate the berries with the orange juice, whole cane sugar, vanilla sugar and fresh basil.
6. To serve, place the berry salad in deep plates and top with the almond dessert.
7. If desired, sprinkle with a little whole cane icing sugar and chopped mint.

 

My tips:

  • Ÿ This dessert can be made with other seasonal fruits.
    Ÿ If you prefer a nuttier flavour, add some toasted pine nuts or chopped, toasted
  • nuts to the fruit.

 

Product description:

Agar-agar is a plant-based thickening and gelling agent used as an alternative to gelatine for thickening sauces, aspics, desserts or cake fillings. Agar-agar is derived from seaweed and, unlike gelatine, is a vegan, healthy product that is almost tasteless. As a general rule, to develop its gelling power, it must be boiled in liquid for 1–2 minutes. Another advantage over gelatine is that agar-agar can also be used effortlessly with raw pineapple, kiwi and mango, as its gelling power is not affected by the protein-splitting enzyme contained in these fruits.

Crispy strawberry pastries (vegan)

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Ingredients for around 8–10 strawberry pastries:

2 packs of puff pastry (vegan and rectangular)
around 500 g strawberries
1 tablespoon lime juice
2 tablespoons plant-based margarine
around 40 g whole cane sugar
125 g ground and toasted nuts
a little plant-based milk
In addition:
Baking paper
A little whole cane icing sugar

 

Method:

1. For the puff pastry pockets, place 1 roll of puff pastry on a baking tray lined with baking paper and cut into 6 rectangles.
2. For the filling, wash, hull and quarter the strawberries.
3. Wash the lime, squeeze it and mix the strawberries with the lime juice.
4. Melt the plant-based margarine in a saucepan, add the whole cane sugar and allow to caramelise briefly whilst stirring. Sauté the strawberries briefly whilst stirring.
5. Sprinkle the ground and roasted nuts over the puff pastry rectangles.
6. Spread the strawberry mixture over the pastry sheets, leaving the edges free. Brush these with the plant-based milk.
7. Cut the second pack of puff pastry into sheets of the same size and place them on top of the filled pastry sheets. Using a sharp knife, make several lengthwise cuts in the top layer. Press the edges down firmly and brush with the remaining plant-based milk.
8. Bake the puff pastry parcels in the oven at 180°C for about 15–20 minutes. Leave to cool briefly.
9. If desired, you can sprinkle the puff pastry parcels with a little whole cane sugar before serving.

 

My tips:

    • These puff pastry parcels also taste delicious with other berries, such as blueberries, redcurrants, blackberries or raspberries.
  • A quick treat to whip up when guests drop by,

 

Product description:

Plant-based margarine is a plant-based product used as a butter substitute in vegan cooking. It consists mainly of oils such as rapeseed, linseed, sunflower or olive oil. Emulsifiers are added to ensure that the oils and water mix, and further industrial processes are then used to give it its flavour and consistency. Both butter and margarine have a high fat content, but not all fats are the same. A distinction is made between saturated fats (found mainly in animal products) and unsaturated fats (found mainly in plant-based products).

 

Asparagus, vegetable and rice curry with black sesame and plain tofu (vegan)

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Ingredients for about 4 people:
about 800 g white asparagus
about 200 g carrots
3 shallots
2 cloves of garlic
1 large piece of ginger root
2 tablespoons sesame oil
1 tablespoon water
2 teaspoons curry powder
1 tablespoon whole cane sugar
just under ½ litre unsweetened coconut milk
a good 1 tablespoon curry paste
approx. 200 g mushrooms, e.g. shiitake, brown or white button mushrooms, etc.
For the basmati rice:
approx. 250 g wholegrain basmati rice
2 tablespoons rapeseed oil
a good ½ litre vegetable stock
In addition:
400 g plain tofu
3–4 tablespoons sesame oil
herb salt
freshly ground mixed pepper
3 tablespoons black sesame seeds

Method:

1. For the asparagus and vegetable curry, peel the asparagus, then cut into finger-length pieces.
2. Scrub the carrots with a vegetable brush, trim them and cut into very fine rings.
3. Peel the shallots and garlic. Remove the central germ from the garlic and finely dice both.
4. Peel and grate the ginger, or finely dice it as well.
5. Heat the sesame oil with 1 tablespoon of water in a saucepan, then sauté the asparagus, carrots, shallots, garlic and ginger.
6. Sprinkle the mixture with curry powder and whole cane sugar and sauté briefly.
7. Pour in the coconut milk and simmer over a low heat for about 5 minutes.
8. Clean the mushrooms, remove the stalks and halve them if necessary.
9. Add these to the asparagus and vegetable curry and simmer for a further 8 minutes (the vegetables should still be al dente).
10. In the meantime, fry the wholemeal basmati rice in a little rapeseed oil, deglaze with the vegetable stock and simmer for about 20 minutes.
11. While the rice and the asparagus and vegetable curry are cooking, drain the plain tofu and pat dry with a kitchen towel. Heat the sesame oil and fry the tofu cubes vigorously. Sprinkle with herb salt, freshly ground mixed pepper and black sesame seeds.
12. Season the asparagus and vegetable curry and the wholemeal basmati rice with herb salt and freshly ground black pepper.
13. Before serving, scatter the fried tofu cubes over the asparagus and vegetable curry.
14. Serve the asparagus and vegetable curry and tofu cubes together with the wholemeal basmati rice.

 

My tips:

        • You can replace the white asparagus with green asparagus.
        • This recipe is easy to double and can be cooked in a large wok. That way, you can invite lots of guests over and enjoy the meal together at the table.
        • If you don’t have black sesame seeds in your cupboard, you can use white sesame seeds instead.

 

Product description:

Black sesame is, in general, an extremely nutritious food. It is an excellent source of protein. Black sesame is a high-quality source of protein, particularly for vegans and vegetarians. With its slightly nutty and savoury flavour, black sesame seeds are ideal for muesli, or for adding a touch of flavour to salads or other dishes.

Vegan avocado bruschetta with green asparagus

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Ingredients for about 12 pieces:
about 12 spears of green asparagus
a pinch of whole sea salt
1 ripe avocado
juice of ½ a lemon
about 4–5 tablespoons of olive oil
herb salt
freshly ground black pepper
In addition:
1 baguette
a few radishes


Method:

1. For the avocado and asparagus topping, wash the green asparagus, snap off the woody ends and cook in boiling salted water for about 5 minutes. Then rinse under cold water.
2. Peel the avocado, cut it in half, remove the stone and blend with the lemon juice and a tablespoon of olive oil to form a smooth cream.
3. Finely dice the cooled asparagus.
4. Now mix the finely diced green asparagus with the avocado cream and season with herb salt and freshly ground black pepper.
5. Cut the baguette into diagonal slices. Place on the oven grill and brush with the remaining olive oil. Then toast in the preheated oven until crispy.
6. Trim and wash the radishes, then slice them thinly.
7. Spread the asparagus and avocado mixture onto the toasted baguette slices and serve topped with the radish slices.

 

My tips:

    • For a quicker method, purée the avocado flesh together with the cooked green asparagus.
  • Another variation is to replace the avocado flesh with puréed green peas.

 

Product description:

Green asparagus is packed with healthy nutrients and is very low in calories. Naturally, buying seasonal and locally grown organic asparagus is best for both people and the environment. It consists mainly of water and contains hardly any fat. Fibre, such as inulin, aids digestion and supports healthy bowel function. When cooked, asparagus is easily digestible and gentle on the stomach. As green asparagus grows above ground, it produces the green plant pigment chlorophyll.

Radish and lamb’s lettuce salad with toasted walnuts (vegan)

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Ingredients for 6 people:

For the salad:
approx. 400 g lamb’s lettuce
1–2 bunches of radishes
2 red onions
a few cherry tomatoes
For the dressing:
2 tbsp olive oil
1 tbsp linseed oil
1 tbsp milk thistle oil
2 tbsp apple cider vinegar
2 tbsp raspberry vinegar
Herb salt
Freshly ground black pepper
Dill tips
Paprika powder
In addition:
Approx. 2 tablespoons walnut kernels


Method:
1. For the salad, wash, trim and spin-dry the lamb’s lettuce.
2. Trim the radishes, wash, clean and slice thinly.
3. Peel the red onions, halve them and slice them thinly.
4. Wash the cherry tomatoes and quarter them.
5. For the vinaigrette, mix the olive, linseed and milk thistle oils with the apple cider and raspberry vinegars. Then season with herb salt, freshly ground black pepper, dill tips and paprika.
6. Mix the lamb’s lettuce with the radishes, red onions and cherry tomatoes, then toss with the prepared vinaigrette.
7. Toast the walnuts in a shallow frying pan without oil and scatter over the salad.

 

My tips:

  • Lamb’s lettuce can also be replaced with a leafy green salad.
  • This raw vegetable dish tastes even fruitier if you add a finely chopped apple or pear.
  • The leaves from the radishes can also be used to make a nutrient-rich pesto or added to a vegetable soup.

 

Product description:

Radishes are usually thought of as little red balls, but there are also purple, white, yellow and even two-tone varieties. They belong to the radish family and are packed with valuable nutrients. These small roots are available from April until around September. The pungency of these cruciferous vegetables comes from the mustard oils they contain.