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.

 

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Tofu cheesecake with strawberries (vegan)

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Ingredients for a 28 cm springform tin:

For the sponge:
150 g spelt flour (80%)
1 tablespoon cocoa powder
50 g whole cane sugar
approx. 65 g plant-based margarine (Alsan)
Almond oil or 1 tablespoon almond liqueur
3 tablespoons plant-based milk
For the filling:
200 g plain tofu
400 g silken tofu
1 tablespoon sunflower oil
4 tablespoons plant-based milk
Juice and zest of 1 lemon
80 g whole cane sugar
1 pinch of ground vanilla
50 g vanilla custard powder (vegan)
In addition:
approx. 300 g strawberries
approx. 130 g strawberry spread
approx. 2 tablespoons orange peel liqueur


Method:

1. For the shortcrust pastry, mix the spelt flour and cocoa powder. Combine with the whole cane sugar and plant-based margarine to form a crumbly mixture. Mix a few drops of almond oil, or the almond liqueur, with the plant-based milk and gradually add to the dough. Knead thoroughly.
2. Grease the springform tin well and line the base with the dough. Bake in the oven at 160°C for about 10 minutes.
3. For the filling, mix the firm natural tofu, silken tofu, sunflower oil, plant-based milk, lemon juice and zest, whole cane sugar, ground vanilla and vanilla custard powder, then stir until smooth. Now pour this filling into the springform tin on top of the baked base and bake at around 180°C for just under 40 minutes. The top should feel dry to the touch. Then leave the cake to cool slightly in the tin.
4. Wash, hull and slice the strawberries. Remove the cake from the springform tin, then arrange the strawberries over the cooled cake.
5. Gently heat the strawberry spread with the orange peel liqueur, stirring continuously, until smooth, then pour over the strawberries.
6. Chill until ready to serve.

 

My tips:

  • The strawberries can also be replaced with other berries, such as raspberries, redcurrants, blueberries, etc.

 

Product description:

Silken tofu contains more water than other types of tofu and is therefore much softer and creamier. Thanks to this texture, it can be used to make creamy desserts, sauces, soups, dips and fillings. Silken tofu is particularly popular in vegan cooking as a substitute for quark and cream.

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Cold asparagus soup with pickled gherkins (lacto-vegetarian)

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Ingredients for about 4 people:

1 kg white asparagus
250 g potatoes
1 large onion
50 g ghee (clarified butter)
just under 1 l vegetable stock
200 ml cream
herb salt
freshly ground black pepper
juice of ½ a lemon
¼ cucumber
200–250 g yoghurt
In  addition:
fresh sprouts, e.g. chervil, radish, alfalfa


Method:
1. For the asparagus soup, wash and peel the asparagus, then snap off the woody ends.
2. Wash the potatoes with a vegetable brush, trim and dice them.
3. Peel the onion and dice it as well.
4. Heat the ghee and gently fry the diced onion and potatoes. Pour in the vegetable stock, bring to the boil briefly, then add the asparagus. Simmer for about 15 minutes.
5. Remove a few asparagus spears to use as garnish.
6. Add the cream to the soup and blend everything together. Season the soup with herb salt, freshly ground black pepper and lemon juice.
7. Allow the soup to cool slightly, then place it in the fridge.
8. In the meantime, wash and trim the cucumber, halve it lengthways, remove the seeds and dice it.
9. Cut the remaining asparagus spears into small pieces.
10. Before serving, stir the yoghurt into the cold soup. Then ladle the soup into bowls and garnish with the diced cucumber, asparagus pieces and sprouts.

 

My tips:

  • Diced courgette can also be used as a garnish, but it doesn’t taste quite as refreshing.
  • For finger food, pour the cold asparagus soup into small glasses and garnish with the pickled gherkins and sprouts.
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Special lentil spring salad (vegan)

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Ingredients for about 4 people:

2 bread rolls
about 2–3 tablespoons of olive oil
Fleur de sel
2 medium-sized onions
1 tablespoon of rapeseed oil
about 250 g of Beluga or Puy lentils
1 tablespoon of granulated vegetable stock
cumin
ground ginger
Coriander powder
Cardamom powder
Herb salt
Freshly ground black pepper
Just under 3 tablespoons apple or pear syrup
Approx. 150 g spinach
Approx. 100 g sorrel
2 garlic cloves
½ bunch of coriander
Also:
1 tablespoon each of sesame or sunflower seeds

 

Method:

1. For the spring salad, cut the bread rolls into pieces, drizzle with olive oil and sprinkle with fleur de sel. Toast in the oven at 180°C until crispy. You can also toast the bread pieces in a frying pan.
2. Peel the onions, cut them in half and slice them. Fry them vigorously in a frying pan with rapeseed oil for about 5 minutes.
3. Bring the Beluga or Puy lentils to the boil in a saucepan with 1 tablespoon of granulated vegetable stock. Simmer for just under 15 minutes. Remove from the heat and drain if necessary.
4. Add the cumin, ginger, coriander and cardamom powder, herb salt and the fried onions to the lentils. Add the apple or pear syrup as well. Stir well and simmer briefly. Finally, season to taste with herb salt and freshly ground black pepper.
5. Wash, trim, spin-dry and chop the spinach and sorrel.
6. Toast the sesame seeds and sunflower seeds in a pan without oil.
7. Peel the garlic, remove the central germ, then finely chop the garlic cloves.
8. Wash and dry the coriander, then finely chop it too.
9. Heat a frying pan with rapeseed oil, fry the garlic and coriander over a high heat, then add to the lentils.
10. Before serving, mix the lentil mixture with the spinach and sorrel, divide between flat plates and sprinkle with the toasted sesame seeds and sunflower seeds.

 

My tips:

  • The sorrel can also be replaced with rocket or lamb’s lettuce.
  • If you don’t like coriander, you can replace it with flat-leaf parsley.

 

Product description:

Spinach, a green and healthy treat. The local spinach season runs from March to December. It is sold as leaf spinach or root spinach. These are the same variety; only the harvesting method differs. Spinach loses its nutrients quickly, so it should be harvested fresh, bought fresh and used straight away. The fresh leaves of young spring spinach taste delicious raw, on a slice of bread or in a wrap. Alternatively, you can use the young leaves to make a healthy smoothie or pesto.

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Rocket and asparagus salad with strawberries (vegan)

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Ingredients for about 4 people::

1 kg white asparagus
Sea salt
300 g strawberries
about 2 tablespoons pine nuts
200 g rocket
For the vinaigrette:
Juice of half a lemon
Juice of half an orange
1–2 teaspoons agave syrup
2 tablespoons olive oil
2 tablespoons sesame oil
1 tablespoon white balsamic vinegar
herb salt
freshly ground black pepper
a few sprigs of fresh parsley
½ bunch of basil

 

Method:

1. For the rocket and asparagus salad, wash and peel the asparagus, then snap off the woody ends. Cook the asparagus in plenty of water with a pinch of whole sea salt until al dente. Remove from the water, rinse under cold water, drain and cut into long pieces.
2. Wash and hull the strawberries, then slice them.
3. Toast the pine nuts in a dry frying pan and set aside.
4. Wash, clean and spin-dry the rocket, then tear it into bite-sized pieces.
5. Whisk together the orange and lemon juice, agave syrup, olive and sesame oil, and white balsamic vinegar to make a vinaigrette, then season with herb salt and freshly ground black pepper.
6. Wash, trim and spin-dry the parsley, then chop finely.
7. Remove the basil leaves from the stems, wipe them with a damp cloth and cut into strips.
8. Mix the asparagus with the strawberry slices, rocket and fresh herbs, then gently toss with the vinaigrette.
9. To serve, arrange the asparagus, strawberry and rocket salad on flat plates and sprinkle with the toasted pine nuts.

My tips:

  • Lamb’s lettuce or fresh baby spinach are excellent alternatives to rocket.
  • The strawberries can easily be replaced with fresh raspberries or blueberries.

 

Product description:

Arugula, also known as rocket, is a plant native to the Mediterranean region. A distinction is made between cultivated arugula, which has rounded leaves and a mild flavour, and wild arugula, which has a spicy flavour and resembles dandelion leaves.

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Rhubarb Tart with a lemon meringue topping (ovo-lacto vegetarian)

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Ingredients for a 28–30 cm diameter tart tin:

For the filling:
750 g rhubarb
For the shortcrust pastry:
1 lemon
80 g butter
80 g whole cane sugar
1 packet vanilla sugar
3 eggs
160 g spelt flour (80%)
1 teaspoon cream of tartar baking powder
6 tablespoons milk
For the meringue mixture:
200 g fine caster sugar or whole cane icing sugar
egg whites
Lemon juice
In addition:
A little fat for greasing the tin

Method:

1. For the rhubarb topping, trim and wash the fresh rhubarb, peel the stalks and then cut them into pieces about 2 cm long.
2. For the shortcrust pastry, wash and dry the lemon, grate the zest and squeeze out the juice.
3. Cream the butter with the whole cane sugar, vanilla sugar and grated lemon zest until light and fluffy.
4. Separate the eggs, keeping the egg whites chilled until needed.
5. Gradually add the egg yolks to the sugar mixture.
6. Mix the spelt flour with the cream of tartar baking powder. Add this mixture, along with the milk, to the egg and sugar mixture and stir until you have a smooth dough.
7. Grease a 28 or 30 cm springform tin.
8. Pour the prepared shortcrust pastry into the greased springform tin and arrange the rhubarb pieces on top.
9. Place the tart on the lowest shelf of the oven at 180°C and bake for about 45 minutes.
10. For the meringue topping, whisk the egg whites until semi-stiff, then gradually fold in the semolina or whole cane icing sugar. Finally, add a few drops of lemon juice.
11. Pipe the stiff mixture onto the slightly cooled tart and spread it evenly.
12. Return to the centre of the oven until the meringue mixture is lightly golden brown.
13. Remove from the oven, leave in the tin for about 10 minutes, then turn the cake out of the tin and leave to cool on a wire rack.

Product description:

Rhubarb is mainly used in cooking as a fruit and is popular in compotes, cakes and tarts. However, rhubarb is actually a stem vegetable. As a garden crop, rhubarb is very popular because it is straightforward to grow and the plant is low-maintenance. The only thing to bear in mind is that rhubarb requires a lot of space. When harvesting, the stalks should always be twisted out rather than cut with a knife. The tart stalks can be harvested until St John’s Day on 24 June. After that, rhubarb produces increasing amounts of oxalic acid, which can cause kidney damage in high doses.

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Rice dessert with caramelised oranges (vegan)

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Ingredients for about 6 people:

For the rice pudding:
just under 3/4 litre plant-based milk, e.g. oat, almond or rice milk
a pinch of whole sea salt
a good 2 tablespoons of apple or pear syrup
150 g short-grain rice
1 lime
ground ginger
ground cinnamon
For the oranges:
2 oranges
80 g whole cane sugar
⅛ l orange peel liqueur
In addition:
120 ml soya cream
a little cardamom powder, if desired

Method:

1. For the rice pudding, bring the plant-based milk to the boil with the sea salt and the apple or pear syrup. Stir in the short-grain rice. Reduce the heat and simmer for about 20 minutes, stirring constantly.
2. In the meantime, wash the lime, grate the zest and squeeze out the juice.
3. Towards the end of the cooking time, stir the lime juice and zest into the rice pudding along with the ground ginger and cinnamon. Leave to cool slightly.
4. Wash and dry the oranges, segment them and cut in half. Cut thin strips from the orange peel and set aside.
5. In a small pan, melt the whole cane sugar over a high heat without stirring. Add the halved orange slices and strips. Toss briefly on both sides in the hot whole cane sugar and carefully deglaze with the orange peel liqueur. Simmer briefly.
6. Whip the soya cream and fold into the rice pudding.
7. Now divide this between 6 dessert bowls and garnish with the caramelised orange slices and strips.
8. Before serving, you can dust the orange rice with a little cardamom powder.

 

My tips:

          • Instead of short-grain rice, this dessert can also be made with millet, couscous or semolina.
          • The oranges can also be replaced with other seasonal fruit.
          • If there are children, replace the orange peel liqueur with orange juice.

 

Product description:

Short-grain rice has a grain length of around 5 mm and is round in shape. It releases a lot of starch during cooking and has a soft centre. This makes short-grain rice perfect for both sweet and savoury dishes such as risotto, paella or sushi. It is best not to wash short-grain, milk or risotto rice before cooking, or only to rinse it very briefly. If this starch is washed away, the important binding properties are lost. Due to its high starch content, it is often used for creamy and rich dishes. To achieve this, the rice must be stirred frequently during cooking, as stirring releases the starch, which significantly affects the consistency of the rice dish.

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Puff pastry parcels filled with red onion and leek (vegan)

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Ingredients for approx. 4 people:

1 pack of puff pastry (vegan)
2 leeks
2 red onions
3 garlic cloves
cumin
smoked paprika powder
herb salt
freshly ground black pepper
2 tablespoons of hot mustard
Piment d’Espelette
2 tablespoons of soy cream
In addition:
Baking paper

 

Method:
1. For the puff pastry parcels, remove the vegan puff pastry from the packet and leave to rest at room temperature.
2. In the meantime, trim and wash the leeks, cut them in half and slice into fine rings.
3. Peel the red onions, cut them in half and slice into fine strips.
4. Peel the garlic, remove the central germ, then finely slice the garlic.
5. Heat a little rapeseed oil in a frying pan and briefly sauté the prepared vegetables. Season with cumin, smoked paprika, herb salt and freshly ground black pepper.
6. Line a baking tray with baking paper and place the puff pastry on top. Prick the base a few times with a fork.
7. Spread the hot mustard over the entire puff pastry base.
8. Spread the sautéed vegetables in the centre of the puff pastry base, fold the edges of the pastry over and press down firmly.
9. Sprinkle the whole thing with Piment d’Espelette, brush with a little soya cream and place immediately on the lowest shelf of the oven. Bake at 180°C for about 20 minutes.
10. To serve, cut the pastry parcel into 4 pieces and enjoy straight away.

 

My tips:

          • Served with a tasty green salad, this makes a nutritious main course.
          • Leeks should always be cooked briefly at a high temperature. If you blanch them, they lose their valuable nutrients.
          • This recipe also works wonderfully with other seasonal vegetables.
        • To serve as finger food, cut the pastry parcels into small squares or place the puff pastry in small ramekins.

 

Product description:

Leek is a member of the onion family and is packed with vitamins, minerals and fibre. It is a versatile vegetable that can be boiled, braised, steamed, grilled or finely chopped and used in raw vegetable dishes. As a general rule, the gentler the cooking method, the more of these valuable nutrients are retained in the leek.

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Elisabeth’s Pecan Cookies (ovo-lacto vegetarian)

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Ingredients for around 40 biscuits:
150 g butter
130 g whole cane sugar
1 sachet of vanilla sugar
a pinch of whole sea salt
1–2 eggs
180 g spelt flour (80%)
a pinch of cream of tartar baking powder
150 g pecans
In addition:
baking paper


Method:

1. For the cookies, beat the butter until light and fluffy.
2. Add the whole cane sugar, vanilla sugar and the egg. Mix until creamy.
3. Stir in the spelt flour, cream of tartar and a pinch of whole sea salt using a spoon.
4. Finely chop the pecans and mix into the dough.
5. Line a baking tray with baking paper.
6. Using two teaspoons, place small balls of dough on the baking paper, leaving enough space between them, and flatten them slightly with damp hands. 7. Preheat the oven to 175°C and bake the cookies in the middle of the oven for about 10–15 minutes.

 

My tips:

  • The biscuits will keep for up to 2 weeks in a biscuit tin or metal container.
  • Bake the biscuits in batches or on separate baking trays, as they should be spaced well apart to prevent them from sticking together.

 

Product description:

Pecans have a delicate, buttery flavour and are very rich in valuable nutrients. They can be eaten raw as a small snack. Their mild flavour also goes well with salads. Pecan nuts also taste good in desserts or in your morning muesli. Despite their numerous health benefits, they are high in calories as they contain over 70 per cent fat. It is therefore recommended that they be consumed in moderation.

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Spicy pea stew with smoked tofu (vegan)

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Ingredients for about 4 people:

about 300 g dried peas
250 g potatoes
1 leek
250 g carrots
1 stick of celery
1 onion
1 clove of garlic
a few coriander seeds
1 pack of smoked tofu
1 tablespoon coconut oil
smoked paprika
savory
thyme
cumin
chilli flakes
ginger powder
a good 1 litre vegetable stock
1 bay leaf
tamari or shoyu
herb salt
freshly ground black pepper
In addition:
a little soy cream


Method:

1. For the pea stew, wash the dried peas thoroughly under running water using a sieve and leave to soak in fresh water overnight. The next day, once they have swollen, drain off the soaking water and then cook the dried peas – depending on the variety – for about 1 hour, i.e. until they are soft.
2. In the meantime, scrub the potatoes with a vegetable brush, trim if necessary, and dice.
3. Trim and wash the leek, then cut into thick rings.
4. Scrub the carrots with a vegetable brush, trim and dice.
5. Wash and trim the celery stalks, then cut them into rough strips.
6. Peel and finely chop the onion.
7. Peel the garlic, remove the central germ, then finely chop the garlic.
8. Crush the coriander seeds in a mortar.
9. Drain the smoked tofu and cut it into rough cubes.
10. Heat the coconut oil in a deep saucepan and gently fry the diced onion with the crushed coriander seeds.
11. Add the smoked tofu, chopped garlic, smoked paprika, savory, thyme, cumin, chilli flakes and ginger powder, and continue to fry the mixture.
12. Add the cooked dried peas along with the potatoes, carrots, celery, leek and bay leaf, mix briefly whilst stirring, then deglaze with the vegetable stock.
13. Leave to simmer for about 20–25 minutes.
14. Remove the bay leaf and season to taste with the tamari or shoyu, herb salt and freshly ground black pepper.
15. Serve in soup bowls and finish with a dash of soy cream.

 

My tips: 

    •  You can also prepare a larger portion. When reheated, the stew tastes even more flavourful.
    • This recipe can also be made with other dried pulses

 

Product description:

Organic shops mainly stock yellow or green dried peas. However, white, brown, grey, red, purple and marbled varieties are also available. Unpeeled varieties have the advantage of being particularly high in fibre. They are also available in a peeled form, as this makes them cook faster and makes them easier to digest. Dried peas, which can be bought split or halved, are sold as split or half peas. They are rich in protein and fibre. They are mostly used in soups, stews and purées. However, there are many other Middle Eastern recipes in which you can enjoy them.

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