Nora’s strawberry tiramisu (lacto-vegetarian)

Ingredients for approx. 12 servings:

750 g mascarpone
¼ l cream
2 packets cream stiffener
60-80 g whole cane sugar
approx. 800 g fresh strawberries
2 packets sponge fingers
To add:
a few fresh strawberries

Preparation:
1. For Nora’s tiramisu, place the mascarpone in a mixing bowl.
2. Whip the cream until semi-stiff, add the 2 packets of cream stiffener and continue beating until the cream is very stiff.
3. Fold the stiffly whipped cream and the whole cane icing sugar into the mascarpone. Mix everything well.
4. Wash and clean the strawberries. Set aside a few strawberries for decoration. Finely dice about ⅓ of the strawberries and purée the rest.
5. Dip all the sponge fingers into the strawberry purée.
6. Now start layering. To do this, place a layer of mascarpone cream in a large flat baking dish, then add the sponge fingers, a layer of mascarpone cream and then the chopped strawberries. Continue until you have used up all the mascarpone cream, sponge fingers and chopped strawberries.
7. Finally, cut the strawberries that you set aside in half and use them to decorate the tiramisu.
8. Chill until ready to serve.

Nora’s recommendation:

This tiramisu also tastes delicious with raspberries or a mixture of berries.

Product description:

Strawberries (Fragaria) are not botanically classified as berries, but belong to the nut family. The small yellow seeds on the surface are actually the fruits. The high vitamin C content in strawberries plays an important role in the immune system. Strawberries also contain numerous other vitamins and minerals and are 90 percent water.

This makes them extremely delicate and they should be eaten as soon as possible after purchase. It goes without saying that strawberries should only be bought in season and, if possible, locally sourced and organic. Strawberries are available in shops all year round, wrapped in plastic. However, these have little flavour and are sometimes contaminated with pesticides.

Cauliflower and mushroom vegetables accompanied by thyme potatoes (vegan)

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Ingredients for about 4 people:

500 g potatoes
1 cauliflower
400 g fresh mushrooms (mixed)
1 onion
4 cloves of garlic
rapeseed oil
herb salt
freshly ground black pepper
caraway
chilli flakes
ginger powder
curry powder
mustard oil
In addition:
a few stalks of fresh thyme

Preparation:

1. For the thyme potatoes, scrub the potatoes with a vegetable brush, wash, clean if necessary and boil in a little salted water until soft.
2 In the meantime, clean and wash the cauliflower and cut into florets. Roughly chop the stalk. Blanch the chopped cauliflower in water with granulated vegetable stock. Then drain, collect the cooking water and set aside.
3 Wipe the mushrooms with a damp cloth, clean and cut into slices or quarters.
4 Peel and finely dice the onion.
5 Peel the garlic, remove the centre and chop very finely.
6. heat the rapeseed oil in a deep pan, fry the diced onion until translucent, then add the garlic and fry briefly.
7. Add the drained cauliflower florets with the chopped mushrooms and fry lightly.
8. Add a little of the cauliflower water and simmer everything together for about 15 minutes.
9. Season with herb salt, freshly ground black pepper, cumin, chilli flakes, ginger powder and curry powder.
10. Peel the potatoes and toss briefly in a pan with a little mustard oil and fresh thyme.
11. To serve, arrange the cauliflower and mushroom pan with the thyme potatoes on flat plates and sprinkle with some fresh thyme leaves.

My suggestion:

Product description:

Thyme is native to the Mediterranean region. People have been using thyme as a medicinal plant for thousands of years, as it can help with coughs, bronchitis, hoarseness and sore throats. If you rub the thyme leaves in your fingers when cooking, the typical, intense odour wafts into your nose, as the small leaves on the woody stalk are full of essential oils.

Tomato and watermelon salad with olives and pine nuts (vegan)

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Tomato and watermelon salad with olives and pine nuts

Ingredients for approx. 4 servings:

For the salad:

400 g cocktail tomatoes

1 small watermelon

1 packet of feta cheese

1 red onion

approx. 50 g green olives

For the dressing:

1 tablespoon olive oil

1 tablespoon nut oil

½ tablespoon linseed oil

2 tablespoons white balsamic vinegar

1 tablespoon sherry vinegar

Herb salt

Freshly ground black pepper

Oregano

Basil

Thyme

Also

Approximately 2 tablespoons pine nuts

A few sprigs of fresh herbs, if desired.

Preparation

For the tomato and watermelon salad, wash the cocktail tomatoes and cut them in half.
Cut the watermelon in half, slice it and then cut it into bite-sized pieces.
Crumble the feta cheese.
Pit the olives, if necessary.
Place all the ingredients in a bowl and mix together.
For the dressing, mix the olive oil, nut oil and linseed oil with the white balsamic vinegar and sherry vinegar. Season the dressing with herb salt, freshly ground black pepper, oregano, basil and thyme.
Pour the dressing over the salad and stir gently.
Toast the pine nuts in a pan without oil and mix into the salad.
Garnish with chopped fresh herbs.

My tips:

Another type of melon is also suitable for this salad.
Prepare this raw food just before serving, as the melon and tomatoes quickly release their juices.
Try replacing the pine nuts with roasted walnuts for a different taste experience ;o)

Product description:

Watermelon, like other types of melon, is a member of the pumpkin family and is therefore actually a vegetable. It is in season in summer and, with an average water content of 90-95 per cent, is a great thirst-quencher. In addition to being enjoyed on its own, watermelon is also great in smoothies, punch, summer cakes or, as in our recipe, in a fruity salad.

Produktbeschreibung:

Die Wassermelone, sowie andere Melonensorten, ist ein Kürbisgewächs, also eigentlich ein Gemüse. Im Sommer hat sie Hochsaison, da sie durch den hohen Wasseranteil von durchschnittlich 90-95 Prozent sind sie nämlich ein guter Durstlöscher. Neben dem puren Fruchtgenuss eignet sich die Wassermelone auch hervorragend für Smoothies, Bowlen, sommerliche Torten oder wie hier in unserem Rezept, als fruchtigen Salat.

Puff Pastry Tart with Wild Garlic and Parmesan with pine nuts (ovo-lacto-vegetarian)

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Ingredients for a 28 cm tart pan:

1 round sheet of puff pastry
2–3 tablespoons sesame seeds

For the filling:

About 250 g fresh wild garlic
2 shallots
2 cloves of garlic
40 g pine nuts
Sesame oil
1/8 l cream
1/8 l milk
3 eggs
100 g grated Parmesan cheese
Herb salt
Freshly ground black pepper
Paprika
Nutmeg

For greasing the pan:

Some fat or oil

Preparation:

Place the puff pastry in a lightly greased tart pan, press up the edges, and sprinkle the bottom with sesame seeds.

Wash, pat dry, and roughly chop the wild garlic. Peel and finely chop the shallots and garlic (remove the germ from the garlic). Toast the pine nuts in a dry pan and set aside.

Heat sesame oil in a pan and gently sauté the shallots and garlic.

For the custard, mix cream and milk, beat in the eggs, and stir in the grated Parmesan. Season with herb salt, black pepper, paprika, and nutmeg.

Pour the mixture into the tart shell and bake on the lowest oven rack at 180°C for about 25 minutes. Serve immediately.

My tips:

Outside of wild garlic season, you can use spinach or Swiss chard instead.
For finger food, divide the pastry and filling into small tartlet molds.

Product description:

Wild garlic is a hardy herb that was forgotten for a long time. Its flavor and ingredients are remarkable. The sulfur compounds (sulfides), typical of the allium family, are responsible for its strong smell. It should be eaten as fresh as possible due to its high moisture content. All parts of the plant are edible. It goes well in soups, salads, pasta, risottos, or mixed into cream cheese. It grows in deciduous forests and shady, moist areas. Be careful when picking it—wild garlic looks like lily of the valley or autumn crocus, which are poisonous. Rub the leaves: if they smell garlicky, it’s safe.

Würziger Pastinaken-Süβkartoffel-Eintopf mit Belugalinsen (vegan)

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Gewierztenen Pastinaken-Süβkartoffel-Eintopf mat Belugalënsen

Tags: Suppen – Pastinaken – Süsskartoffeln – Linsen – vegan

Zutaten für 4 Personen:

200 g Belugalinsen

600 g Pastinaken

600 g Süβkartoffeln

2 Zwiebeln

3 Knoblauchzehen

1 Stück Ingwer

Sesamöl

Kardamomsamen

Koriandersamen

Kreuzkümmel

Currypulver

Paprikapulver

etwa ½ l Gemüsebrühe

400 ml Kokosmilch

Kräutersalz

frisch gemahlener schwarzer Pfeffer

Zubereitung:

Für den Eintopf die Belugalinsen abwaschen und mit reichlich frischem Wasser in einen Topf geben und etwa 20 Minuten bissfest garen. Danach abgiessen und beiseite stellen.
Die Pastinaken waschen, putzen, ggf. schälen und in Würfel schneiden.
Die Süβkartoffeln waschen, schälen und ebenfalls in Würfel schneiden.
Die Zwiebeln schälen und fein würfeln.
Den Knoblauch schälen, Mittelkeim entfernen und fein hacken.
Den Ingwer waschen, fein reiben oder hacken.
In einer tiefen Pfanne das Sesamöl erhitzen und die fein gewürfelten Zwiebeln mit dem feingehacktem Knoblauch und Ingwer hineingeben und anrösten.
Danach den Kardamom-, die Koriandersamen mit dem Kreuzkümmel und dem Curry-, Paprikapulver dazugeben, ebenfalls mit anrösten.
Die gewürfelten Pastinaken und Süβkartoffeln hinzugeben und kurz anbraten.
Das Ganze mit der Gemüsebrühe ablöschen und zum Kochen bringen. Etwa 10 Minuten lang köcheln lassen.
Die vorgekochten Belugalinsen mit der Kokosmilch hinzugeben und weitere 5 Minuten köcheln lassen.
Zum Schluss mit Kräutersalz und frisch gemahlenem schwarzem Pfeffer kräftig würzen.

Meine Tipps:

Wer keine Süβkartoffeln vorrätig hat, kann den Eintopf auch mit Kartoffeln zubereiten.
Da es viele Linsenvarianten gibt, nimmt man die Linsen die einem am besten schmecken ;-). Nur die roten Linsen brauch man nicht vor zu kochen, sondern 5 Minuten vor Ende der Garzeit in den Eintopf geben.

Produktbeschreibung:

Süβkartoffeln, Batate sind nicht wie die Kartoffeln ein Nachtschattengewächs, sondern die Süβkartoffeln sind ein Windengewächs und gehören somit zu einer ganz anderen botanischen Familie. Sie enthalten viele Vitalstoffe, d.h. Vitamine, Mineralien, Spurenelemente und sekundäre Pflanzenstoffe, die positive Auswirkungen auf unsere Gesundheit haben. Ihre rosarote bis gelborange oder sogar violette Färbung verdankt die Batate bestimmten sekundären Pflanzenstoffen. Sie lässt sich in unzähligen Varianten zubereiten – roh, gekocht, gegrillt oder als Pommes.

Claire’s Chocolate Chip Cookies (ovo-lacto-vegetarian)

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Ingredients for approx. 40 biscuits:

230 g butter
200 g light brown sugar, e.g. Rapadura, Sucanat…
100 g light brown sugar
1 sachet vanilla sugar
2 eggs
280 g spelt flour (80 %)
1 teaspoon cream of tartar baking powder
a pinch of whole sea salt
200 g chocolate chips

Preparation:

1. For the chocolate cookies, beat the butter with both types of whole cane sugar, the vanilla sugar and the eggs until the dough has a creamy consistency.
2. Mix the spelt flour with the cream of tartar baking powder, the pinch of whole sea salt and stir into the egg mixture.
3. Finally, stir in the chocolate chips and mix everything well.
4. Place the prepared dough in the refrigerator for about 15 minutes.
5. Take it out and form small balls.
6. Line a baking tray with baking paper and place the balls on the tray, leaving a little space between them.
7. Now bake them in the oven at 190 degrees C for 8 to 10 minutes.

My tips:

Product description:

The chocolate chips consist almost half of cocoa mass, cocoa butter, cane sugar, emulsifiers such as soy or sunflower lecithin and vanilla. With them, you can easily create wonderfully chocolaty pastries. They are ideal for making cookies, brownies, chocolates or as a cake and gingerbread icing. Simply melt in a water-bath and spread on the baked goods.

Seasonal Brussels sprouts stew with smoked tofu (vegan)

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Ingredients for about 4 people:

about 400 g Brussels sprouts
300 g potatoes
1 leek
300 g carrots
1 onion
1 pack of smoked tofu
1 tablespoon of coconut oil
curry powder
smoked paprika powder
savory
thyme
fennel seeds
cumin
1 bay leaf
1 litre vegetable stock
1 bay leaf
Tamari or Shoyu
herb salt
freshly ground black pepper
a few sprigs of parsley

Preparation:

1. For the Brussels sprouts stew, wash and trim the sprouts and make a small incision in the stalk.
2. Scrub the potatoes with the vegetable brush, clean if necessary and dice.
3. Clean the leek, wash and cut into coarse rings.
4. Scrub the carrots with the vegetable brush, clean and slice.
5. Peel and finely chop the onion.
6. Drain the smoked tofu and cut into large cubes.
7. Heat the coconut oil in a high-sided pan and fry the onion cubes in it until translucent.
8. Add the smoked tofu, curry powder, smoked paprika powder, savoury, thyme, fennel seeds, cumin and bay leaf and fry briefly.
9. Then add the potatoes, leeks, carrots and bay leaf, stir briefly to mix and deglaze with the vegetable stock.
10. Allow the whole mixture to simmer for about 20 minutes.
11. Then remove the bay leaf and season with the tamari or shoyu, the herb salt and freshly ground black pepper.
12. Wash the parsley, spin it dry, chop it finely and mix it into the stew.
13. Serve immediately in deep bowls.

My recommendations:

You can also substitute diced kohlrabi or turnip for the Brussels sprouts.

Product description:

Brussels sprouts, like all other types of cabbage, are full of nutrients such as vitamins, phytochemicals and minerals. Brussels sprouts and other varieties are a good source of vitamin C. However, not everyone tolerates cabbage equally well – bloating in particular can be an unpleasant but harmless side effect. There is an effective way to counteract this, as various spices such as thyme, caraway and fennel make cabbage easier to digest.

Shortcrust pastry muffins with chestnut filling (lacto-vegetarian)

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Ingredients for about 20 pieces:

150 g spelt flour (80 %)
100 g hazelnuts
125 g butter
1 tablespoon low-fat quark
whole sea salt
freshly ground black pepper
For the filling:
2 shallots
3 cloves of garlic
1 small red chilli pepper
1 tablespoon rapeseed oil
200 g chestnuts (jarred or vacuum-packed)
1 heaped tablespoon cumin seeds
½ teaspoon thyme
herb salt
freshly ground black pepper
In addition:
a little butter to grease the tins

Preparation:

1. For the dough, sieve the spelt flour into a bowl. Grind the hazelnuts finely and mix with the spelt flour. Fold in the butter with the low-fat quark, the whole sea salt and the pepper. Add 2-3 tablespoons of cold water and knead with the dough hooks of a hand mixer to form a smooth dough. Cover and leave to rest in the refrigerator for about 30 minutes.
2. Then roll out on a floured work surface and cut out circles of the same diameter as the muffin cases.
3. For the filling, peel and finely dice the shallots and garlic.
4. Wash the chilli pepper, cut it open, remove the seeds and membranes and finely chop.
5. Fry the shallots in rapeseed oil over a low to medium heat until translucent. Add the garlic and chilli and fry briefly.
6. Chop the chestnuts and add them to the shallot mixture along with the cumin, thyme and 2 tablespoons of water. Cook, stirring, for 3-5 minutes.
7. Puree everything with a hand blender. Season with herb salt and freshly ground black pepper.
8. Place half of the shortcrust pastry in the muffin tins. Divide the chestnut filling between the muffins. Cover with the remaining shortcrust pastry circles. Cut a hole in the centre of the top piece and bake the muffins in the oven at 180 degrees for about 20 minutes.
9. Cool slightly. Serve lukewarm or cold.

My recommandation:

Product description:

Chestnuts are sweet chestnuts and are among the oldest cultivated plants. They are nuts that sit in a fruit casing covered with spines. Each casing contains up to three nuts. The yellowish-white flesh is located under the brownish-red, woody-leathery shell and is surrounded by a seed coat; both must be removed before consumption.

Hokkaido pumpkin rigatoni with smoked tofu (vegan)

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Ingredients for 4 people:

some whole sea salt
about 400 g rigatoni pasta
1 small Hokkaido pumpkin
2 shallots
3 garlic cloves
1 pack of smoked tofu
rapeseed oil
⅛ l white wine
herb salt
freshly ground black pepper
cumin
nutmeg
A little chilli powder
Thyme
In addition:
A few sprigs of fresh coriander and thyme$

Preparation:

1. Bring a pan of water to the boil, add a little whole sea salt and cook the rigatoni pasta until al dente. Drain, keeping a little of the pasta water aside.
2. In the meantime, wash, trim and quarter the Hokkaido pumpkin, remove the seeds and cut into small cubes.
3. Peel and finely chop the shallots.
4. Peel the garlic, remove the centre sprout and cut into thin slices.
5. Finely dice the smoked tofu.
6. Heat the rapeseed oil in a pan and sauté the shallot cubes with the garlic slices.
7. Add the finely diced smoked tofu and fry.
8. Then add the diced Hokkaido pumpkin and continue to fry.
9. Deglaze with the white wine and some of the pasta water.
10. Simmer for a few minutes before adding the cooked rigatoni pasta.
11. Season the stir-fry with herb salt, freshly ground black pepper, cumin, nutmeg, chilli powder and thyme.
12. Wash the coriander, spin it dry and chop it finely.
13. Divide the pasta into bowls and sprinkle with freshly chopped coriander and a little fresh thyme.

My picks:

Product description:

The Hokkaido pumpkin, like other pumpkin varieties, is in season during the autumn. If you store it correctly, you can enjoy it for even longer. To do this, store the whole pumpkin in a cool, dry environment and make sure the stem is intact. Damage to the pumpkin will affect how long it can be stored. The Hokkaido pumpkin can weigh several kilos and is therefore considered a giant pumpkin. You can tell whether it is ripe by tapping it with your finger. You should hear a hollow sound. The bright colour of the Hokkaido pumpkin is due to its high beta-carotene content, which is converted into vitamin A in our body. A special feature of the Hokkaido pumpkin is the fact that it does not need to be peeled before consumption.

Celery lamb’s lettuce with roasted walnuts (vegan)

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Ingredients for 4 people:

about 400 g lamb’s lettuce
1 small celeriac
For the dressing:
2 shallots
1 clove of garlic
a few sprigs of fresh parsley, dill and coriander
1/8 l soy cream
2 tablespoons of lemon juice
1 tablespoon of apple vinegar
1-2 tablespoons medium-hot mustard
herb salt
freshly ground black pepper
1 tablespoon safflower oil
½ tablespoon flaxseed oil
1 tablespoon sunflower oil
In addition:
about 80 g walnuts

Preparation:

1. If necessary, clean the lamb’s lettuce, wash it and spin it dry.
2. Clean the celeriac, scrub it with the vegetable brush and wash it, then grate or chop it coarsely.
3. For the dressing, peel the shallots and the garlic. Remove the centre sprout from the garlic and finely dice with the shallots.
4. Wash the parsley, dill and coriander, squeeze them dry and finely chop them.
5. Blend the soy cream with the lemon juice, apple cider vinegar, mustard, herb salt, freshly ground black pepper, thistle, linseed and sunflower oil, the diced shallots and garlic with the chopped herbs in a blender.
6. Mix the prepared lamb’s lettuce with the grated or chopped celery and place on plates or in a bowl. Pour the herb cream over it.
7. Roast the walnuts in a dry pan and sprinkle over the celery lamb’s lettuce.

My picks:

Product description:

The walnut is a high-quality and healthy food that can be used in a variety of ways, e.g. in muesli, salads, vegetable dishes, dips, pestos, confectionery, etc. The walnut is a healthy appetite suppressant and a delicious snack because it is rich in vitamins and minerals. Compared to other nuts, the walnut has a high omega-3 fatty acid content and is therefore an important plant-based source of this essential fatty acid. It is also rich in fibre and thus aids digestion.