Category Archives: Hauptspeise

Cabbage rolls stuffed with lentils, served with herb-fried potatoes (vegan)

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Ingredients for approx. 4 people:

For the fried potatoes:
500 g potatoes
Whole sea salt
Rapeseed oil
Herb salt
Freshly ground black pepper
Smoked paprika powder
Chopped rosemary needles
Thyme
Marjoram
For the white cabbage rolls:
1 white cabbage
Whole sea salt
For the lentil filling:
200 g beluga lentils
1 clove of garlic
2 shallots
Rapeseed oil
Herb salt
Freshly ground black pepper
Cumin
Marjoram
Curry powder
Paprika powder
A little tamari or shoyu
Sesame oil
A little turmeric gomasio
For the sauce:
3-4 tablespoons tamari or shoyu
2 teaspoons cornflour for the soy sauce
In addition:
A little vegetable margarine for greasing the baking dish
Sesame oil for brushing the cabbage rolls

 

Preparation:

1. For the herb-fried potatoes, scrub the potatoes with a vegetable brush, wash them, peel them if necessary, and boil them in a little whole sea salt water until soft. Then drain, dry and slice them.
2. In the meantime, clean and wash the white cabbage and remove or cut off about 8-10 leaves. Cut the remaining cabbage in half, remove the stalk and finely chop or slice the remaining cabbage.
3. Blanch the 8-10 cabbage leaves in boiling water for a few minutes, drain and rinse with cold water. Cut the stalks off the cabbage leaves and leave to drain on a cloth.
4. Grease a flat baking dish with a little vegetable margarine.
5. For the lentil filling, rinse the Beluga lentils with cold water and cook until soft for 20-30 minutes. Then drain.
6. Peel the garlic, remove the germ and chop finely.
7. Peel and finely dice the shallots.
8. Sauté the shallots and finely chopped garlic in rapeseed oil in a pan. Then add the chopped white cabbage and cooked lentils and fry gently for a few minutes. Season with herb salt, freshly ground black pepper, cumin, marjoram, curry powder, paprika and a little tamari.
9. Place this lentil filling in the prepared white cabbage leaves. To do this, place 1-2 tablespoons of filling in the centre of each white cabbage leaf, fold in the sides and roll up carefully. Place them seam-side down in the greased baking dish. Brush each cabbage roll with a little sesame oil, sprinkle with turmeric gomasio and bake in the middle of the oven at 180 degrees C for about 10 minutes.
10. Slice the potatoes and fry in rapeseed oil in a deep pan until crispy. A few minutes before serving, season with herb salt, freshly ground black pepper, smoked paprika powder and chopped rosemary needles, thyme and marjoram, and fry briefly.
11. For the sauce, mix 2 teaspoons of cornflour with cold water in a saucepan, add a little tamari or shoyu, bring to the boil briefly and season with freshly ground black pepper.
12. To serve, brush a flat plate with a little tamari or shoyu, top with 1 or 2 cabbage rolls and the herb-fried potatoes, and add a little sauce to the rolls.

 

My tips:

  • The white cabbage leaves can also be replaced with other cabbage leaves, e.g. savoy cabbage, red cabbage, pointed cabbage.
  • Another variety of lentils is also suitable for the lentil filling, e.g. mountain lentils or Puy lentils.
  • If you don’t have any turmeric gomasio to hand, gomasio without turmeric seeds is also suitable, of course.

 

 

Product description:

Gomasio is an important part of Japanese and Korean food culture. It consists of goma (= sesame) and shio (= salt), which in our culture usually means sesame salt. Gomasio is made from roasted sesame seeds (traditionally black sesame) and whole sea salt. Outside Japan, it is usually made with light sesame seeds. Due to its spicy flavour and health benefits, this seasoning is gaining more and more fans. Turmeric seeds are also ground into turmeric gomasio.

Garlic, lupin and leek stir-fry with paneer cheese (lacto-vegetarian)

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Ingredients for approx. 4 people:

400–500 g lupins (jar)
2 large leeks
2 cloves of garlic
Rapeseed oil
200 g cream cheese
¼ l vegetable stock
200 g paneer cheese
Herb salt
Freshly ground black pepper
Cumin
Curry powder
Cardamom powder
Coriander powder

Preparation

1. Pour the lupins from the jar into a sieve, rinse with cold water and drain.
2. Clean the leeks, cut them in half lengthways and rinse thoroughly with water. Then cut into fine strips.
3. Peel the garlic, remove the germ and chop finely.
4. Heat the rapeseed oil in a pan and sauté the chopped garlic and leek strips for about 5 minutes.
5. Then add the drained lupins with the cream cheese and vegetable stock and simmer for a few minutes.
6. Cut the paneer cheese into cubes, fry in rapeseed oil and add to the leek and lupins.
7. Bring to the boil briefly and season with herb salt, freshly ground black pepper, cumin, curry powder, cardamom powder and coriander powder.

 

My tips:

  • The paneer cheese can also be replaced with halloumi cheese.
  • This leek dish can be prepared with chickpeas or lentils.

 

Product description:

Lupins used to be known mainly as animal feed. But today we enjoy lupins in various ways, as they are considered a reliable source of protein, ideal for vegans or vegetarians. The seeds are about the size of chickpeas and, in addition to protein, are also rich in fibre.

Paneer cheese is a typical cheese from Indian cuisine. It is a vegetarian protein pack with amino acids and a high calcium content. It can be baked, grilled and combined with many vegetables.

Liebelei’s glazed reishi tofu with oranges (vegan)

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Ingredients:
2 packs of smoked tofu
For the marinade:
4 cloves of garlic
2 shallots
Approximately 3 tablespoons of olive oil
3 tablespoons of tamari sauce
2 tablespoons of maple syrup
2 tablespoons of whole cane sugar (Sucanat)
2 teaspoons medium-hot mustard
Smoked paprika powder
Freshly ground black pepper
For the glaze:
1-2 tablespoons cognac or whisky
Zest of ½ orange
Juice of 1 orange
1-2 tablespoons sucanat
Chilli peppers
2 tablespoons jam (any variety)
Ginger powder
Paprika powder
Freshly ground black pepper
Also:
1-2 cloves (optional)
1 orange
Baking paper

Preparation:

1. The day before, drain the smoked tofu and dry it thoroughly with a cloth, pressing firmly to remove any excess liquid. It is important that the smoked tofu is very dry.
2. For the marinade, peel the garlic, remove the germ and chop finely.
3. Peel the shallots and chop finely as well.
4. Mix both with the olive oil, tamari, maple syrup, whole cane sugar and medium-hot mustard. Season the marinade with black pepper and smoked paprika powder.
5. Place the two blocks of smoked tofu in flat containers, pour the marinade over them and cover. Leave to marinate for 2-3 days. Halfway through, turn the smoked tofu and cover again.
6. When the smoked tofu has marinated long enough, preheat the oven to 170 degrees C.
7. Line a small baking tin with baking paper.
8. Cover the bottom of the baking tin with the orange slices and place the smoked tofu on top. Use a sharp knife to score the top of the smoked tofu and press the whole cloves into the smoked tofu.
9. Bake the smoked tofu for about 60 minutes.
10. In the meantime, make the glaze by placing the cognac or whisky, orange zest and juice, whole cane sugar (Sucanat), chilli peppers, jam, ginger and paprika powder and freshly ground black pepper in a saucepan, stir well and simmer gently for about 25 minutes until the glaze is reduced by half, thick and shiny.
11. Remove the smoked tofu from the oven, pour the glaze over it and return to the oven for about 10 minutes until the glaze on the smoked tofu has thickened.
12. Remove from the oven and leave to rest for about 15 minutes.
13. Before serving, remove the cloves and orange slices.

 

My Tips:

      • This smoked tofu also tastes delicious cold if you have any leftovers.

      • The orange slices will turn dark during baking. This is normal. It’s all about the flavour; they will be removed after baking anyway.

      • The alcohol can also be replaced with any leftover marinade.

 

Product description:

Sucanat contains all of the molasses from sugar cane. I prefer Sucanat for various recipes because of its brown colour and intense, caramel-like, malty flavour. As it is less processed, it contains more minerals than refined sugar, but has a lower sweetness.

White beans with feta cheese and baked potatoes (lacto-vegetarian)

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Ingredients for approx. 4 people:

300 g white beans
2 bay leaves
400 g potatoes
2 shallots
3 cloves of garlic
1 red chilli pepper
1 piece of feta cheese
Rapeseed oil
Garam masala
Cumin
1 jar tomato sauce
Herbes de Provence
Ghee
Herbal salt
Smoked paprika powder
For the garnish:
As desired: a few dried herbs
Dried tomatoes

Preparation:

1. For the bean dish, soak the white beans in water the day before. The next day, drain the beans and cook them in fresh water with 2 bay leaves until soft.
2. For the baked potatoes, scrub the potatoes with a vegetable brush, clean if necessary and cook in water until soft. Then drain and set aside.
3. Peel and finely dice the shallots.
4. Peel the garlic, remove the germ and chop finely.
5. Wash the chilli pepper, cut in half, remove the seeds and chop very finely.
6. Drain the feta cheese.
7. Heat the rapeseed oil in a deep pan, sauté the diced shallots, then add the chopped garlic and chilli pepper with the garam masala and cumin and fry briefly.
8. Add the drained white beans and tomato sauce, mix well and fill a baking dish with the mixture, placing the feta cheese in the middle. Sprinkle the cheese with spices and place the baking dish in the middle of the oven. Bake at 180 degrees C for about 20 minutes.
9. In the meantime, slice the potatoes and fry them in a frying pan with the ghee until crispy. Sprinkle with herb salt and paprika powder.
10. Before serving, serve the cooked bean dish with the fried potatoes. If desired, you can top the cheese with herbs and dried tomatoes.

My Tips:

  • You can replace the white beans with another type of legume, e.g. kidney beans, scarlet runner beans, adzuki beans, etc.
  • If you have any jacket potatoes left over from the day before, use these. This will make the fried potatoes even crispier.

 

Product description:

White beans are a source of protein that can be eaten at any time of year. They are available dried or in tins/jars. However, the dried variety contains more nutrients and is also more aromatic. Of course, the beans need to be soaked overnight before they can be used. White beans are very versatile and can be used in salads, soups, purées or as antipasti. They are rich in nutrients such as magnesium, potassium, calcium and phosphorus, and are above all an ideal source of protein.

 

Winter leek and carrot millet risotto (lacto-vegetarian)

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Ingredients for 4 people:

200 g millet
2 leeks
200 g carrots
3 shallots
4 cloves of garlic
Just under 1 litre of water
1-2 tablespoons of granulated vegetable stock
Rapeseed oil
⅛ litre white wine
Herb salt
Freshly ground black pepper
Cumin
Thyme
50 g grated Parmesan cheese
⅛ litre cream
In addition:
Smoked paprika powder

Preparation

1. Place the millet in a sieve and rinse with cold water. Leave to drain.
2. Clean and wash the leeks and cut into fine rings.
3. Clean the carrots, scrub with a vegetable brush and cut into small cubes.
4. Peel the shallots and cut into small cubes.
5. Peel the garlic, remove the germ and cut into fine slices.
6. Bring the water to the boil and add the granulated vegetable stock.
7. Heat the rapeseed oil in a saucepan and fry the chopped shallots with the leek rings and carrot pieces.
8. Add the drained millet and garlic slices, mix well and gradually deglaze with the prepared vegetable stock. Repeat this process until the vegetable stock is used up or the millet is soft.
9. Then add the white wine, bring to the boil briefly and season with herb salt, freshly ground black pepper, cumin and thyme.
10. Mix in the grated Parmesan cheese and finally the cream.
11. Season to taste, if necessary, and serve immediately in deep plates, dusted with smoked paprika powder.

 

My advices:

    • You can also use millet to make risotto.
  • Always use seasonal vegetables. This means you can make a summer millet risotto with aubergines, courgettes, tomatoes, etc.
  • If children are eating with you, replace the white wine with extra vegetable stock.

 

Product description:

Millet is rich in vital nutrients, gluten-free and easily digestible, it belongs to the sweet grass family. Whether sweet, sour or savoury, millet goes well with almost everything and can be combined wonderfully with vegetables or fruit.

 

Aubergines stuffed with walnut, bulgur and lentils (vegan)

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Ingredients for 4 people:
2 large aubergines
Olive oil
For the filling:
120 g lentils, Puy, Beluga or mountain lentils
Whole sea salt
100 g bulgur
A little vegetable stock
2 shallots
3 cloves of garlic
Rapeseed oil
100 g chopped walnuts
Rosemary
Thyme
Herb salt
Freshly ground black pepper
A few sprigs of parsley
In addition:
1-2 tomatoes
Herbes de Provence

Preparation:

1. For the stuffed aubergines, wash and clean the aubergines, cut them in half and score the flesh crosswise with a sharp knife. Grease a shallow baking dish and place the halved aubergines in the dish with the cut surface facing down. Brush with a little olive oil and bake in the middle of the oven for about 30 minutes until soft. Allow to cool slightly, then carefully remove the aubergine flesh and chop it up a little.
2. In the meantime, rinse the lentils and cook them in a little sea salt until soft. Simmer the bulgur in a little vegetable stock until soft.
3. Peel and finely dice the shallots.
4. Peel the garlic, remove the germ and chop finely.
5. Heat the rapeseed oil in a deep frying pan and fry the diced shallots with the finely chopped garlic.
6. Add the cooked lentils, cooked bulgur and aubergine flesh to the pan, mix well and fry for a few minutes, stirring continuously.
7. Add the chopped walnuts and season with rosemary, thyme, herb salt and freshly ground black pepper.
8. Stuff the prepared aubergines with this filling.
9. Wash 1-2 tomatoes, remove the stalks and slice the tomatoes. Top the stuffed aubergines with the tomato slices, sprinkle with a little herbes de Provence and bake in the oven at 180 degrees C for about 10 minutes.

 

My recommendations:

  • This filling is also suitable for stuffing courgettes, kohlrabi, onions, etc.

  • The bulgur wheat can also be replaced with couscous, quinoa or millet.

 

Product description:

Bulgur is light and has a strong nutty flavour. It is usually made from durum wheat, spelt or barley. Bulgur is steamed, then dried, separated from the outer husk and finely chopped. This process preserves many vitamins and minerals. Bulgur can be prepared in many different ways, from savoury to sweet, as a salad, side dish, casserole or dessert. It also has many valuable nutritional properties and is ideal for preparing a quick side dish.

 

Linguine with courgette cream sauce (vegan)

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Ingredients for 4 people:

A pinch of sea salt
Approximately 400 g linguine pasta
2 courgettes
2 shallots
4 cloves of garlic
Rapeseed oil
⅛ litre white wine
¼ litre soy cream
125 g vegan cream cheese
Herb salt
Freshly ground black pepper
Cumin
Nutmeg
A pinch of chilli powder
Thyme
In addition:
A few sprigs of fresh basil

Preparation:

1. Bring a pot of water to the boil, add a pinch of sea salt and cook the linguine until al dente. Drain and set aside a little of the cooking water.
2. Meanwhile, wash and clean the courgettes, then cut them into small strips or cubes.
3. Peel and finely chop the shallots.
4. Peel the garlic, remove the central germ and cut into thin slices.
5. Heat the rapeseed oil in a frying pan and fry the chopped shallots and garlic slices.
6. Then add the courgette pieces and continue to fry everything.
7. Deglaze with the white wine and a little of the pasta cooking water.
8. Simmer for a few minutes, add the soy cream and vegan cream cheese, then add the linguine cooked al dente.
9. Season the pasta with herb salt, freshly ground black pepper, cumin, nutmeg, chilli powder and thyme.
10. Dry the fresh basil and chop it finely.
11. Divide the pasta between deep plates and sprinkle with freshly chopped basil.

 

My suggestions:

    • This is an ideal recipe when your garden is overflowing with courgettes ;o).

    • For an autumn or winter recipe, replace the courgettes with leeks.

    • This pasta dish is even tastier if you add some toasted pine nuts.

 

Product description:

Courgettes bring a touch of summer to your plate. Their flesh is at its most tender when they measure between 15 and 20 cm. Thanks to their neutral or slightly nutty flavour, courgettes are very versatile in the kitchen and are an easily digestible fruit vegetable. Raw, they are often eaten in salads or as appetisers with a sauce. Boiled, steamed or pan-fried, they are a versatile ingredient for vegetable-based dishes.

 

 

Green asparagus tagliatelle à la Josiane (lacto-vegetarian)

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Ingredients for 4 persons :

1 packet of wholemeal tagliatelle
1 pinch of sea salt
2 x 500 g green asparagus
100 g pine nuts
2 shallots
2 cloves of garlic
Approximately ¼ litre of olive oil
Approximately 80 g Parmesan cheese
Herb salt
Freshly ground black pepper
1-2 tablespoons rapeseed oil
Smoked paprika powder
Piment d’espelette

Preparation :

1. For the pasta, bring the water to the boil in a tall saucepan with a little whole sea salt and cook the tagliatelle until al dente. Drain, reserving the pasta water.
2. In the meantime, wash the asparagus, trim if necessary, cut off the tips and cook briefly in the pasta water. Then drain on kitchen paper.
3. Toast the pine nuts in a pan without oil.
4. Peel the shallots and garlic. Remove the germ from the garlic.
5. For the pesto, purée the shallots with the garlic, the lower parts of the asparagus and half of the roasted pine nuts with a little olive oil. Gradually add the remaining olive oil. Mix in the grated Parmesan cheese and season with herb salt and freshly ground black pepper. Mix everything well again.
6. Heat the rapeseed oil in a large frying pan. Fry the asparagus tips, then remove and set aside.
7. Add the drained tagliatelle to the pan, stir in the prepared pesto, bring to the boil again and mix well.
8. Season with herb salt, freshly ground black pepper, smoked paprika powder and piment d’espelette.
9. To serve, place the pasta in deep plates, top with the asparagus tips and the remaining pine nuts.

 

My recommandations:

  • The green asparagus pesto is also delicious as a side dish or dip.
  • Instead of pine nuts, you can use other nuts or seeds as desired, e.g. walnuts, hazelnuts, almonds, pistachios, sunflower seeds, hemp seeds or chia seeds.
  • For a vegan pesto, omit the cheese and replace it with yeast flakes.

 

Product description:

The name ‘pesto’ comes from Italian and means ‘stomped’. Pesto is a cold sauce that is traditionally served with pasta. It can be prepared in many different ways, i.e. with numerous vegetables, leafy greens or wild herbs, according to your own taste. Homemade pesto made from fresh, high-quality ingredients is very healthy, especially if you use high-quality oil. Conventional pesto often contains cheaper types of oil.

Pointed cabbage and seitan gnocchi with red lentils (vegan)

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Ingredients for 4 people:

1 pointed cabbage
2 red onions
3 cloves of garlic
sesame oil
approx. 120 g red lentils
1 packet of gnocchi
approx. ½ l vegetable stock
250 g seitan
rapeseed oil
approx. 2 tablespoons tamari or shoyu
Herb salt
Freshly ground black pepper
Smoked paprika powder
¼ litre coconut milk
Cumin
Curry powder
Coriander powder
Cardamom powder
Ginger powder

 

Preparation:

1. For the gnocchi, clean and wash the pointed cabbage, quarter it and cut it into finger-thick pieces.
2. Peel the red onions, halve them and slice them.
3. Peel the garlic, remove the germ and chop it.
4. Heat the sesame oil in a wok pan. Fry the pointed cabbage with the red onions and garlic for a few minutes, stirring frequently.
5. Rinse the red lentils with cold water and add to the pan.
6. Remove the gnocchi from the packet and add to the wok pan. Mix everything together well.
7. Add the vegetable stock and simmer for about 10 minutes.
8. In the meantime, cut the seitan into strips and fry in rapeseed oil until crispy. Deglaze with tamari and season with herb salt, freshly ground black pepper and smoked paprika powder.
9. Pour the coconut milk and, if necessary, a little vegetable stock into the gnocchi. Mix in the fried seitan.
10. Season with herb salt, freshly ground black pepper, cumin, curry powder, coriander, cardamom and ginger powder and simmer for another 5 minutes.
11. Serve immediately.

 

My recommendations:

    • The red lentils can also be replaced with another type of lentil, e.g. mountain, beluga or puy lentils. However, these should be cooked until half done beforehand.
    • The pointed cabbage can also be replaced with another type of cabbage, e.g. savoy, Chinese or white cabbage.

 

 

Product description:

With its characteristic cone shape, pointed cabbage is easy to tell apart from other types of cabbage. Whether sautéed, baked in the oven or eaten raw, pointed cabbage is very versatile.It is the earliest type of cabbage to be harvested each year. Pointed cabbage tastes particularly mild in spring and summer, but has a stronger flavour in autumn. Like all other types of cabbage, pointed cabbage is a very healthy vegetable, particularly rich in vitamin C.

 

 

Onion and leek pinsa with mushrooms (lacto-vegetarian)

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Ingredients for 4-6 people:

For the dough:
400 g spelt flour (80%)
100 g rice flour
1 heaped tablespoon of soy or chickpea flour
1 small piece of fresh yeast (about 5 g)
Just under 3/4 l cold water
2-3 tablespoons of rapeseed oil
2 teaspoons whole sea salt
For the topping:
2 red onions
1 leek
approx. 200 g mushrooms
approx. 100 g cocktail tomatoes
3 cloves of garlic
1 jar of tomato sauce
Herb salt
Freshly ground black pepper
Smoked paprika powder
Oregano
Thyme
2 packs of mozzarella cheese
Additionally:
Baking paper
Flour for the work surface


Preparation

1. For the dough, mix the types of flour in a mixing bowl.
2. Crumble in the yeast, add the cold water and knead the dough for about 5 minutes with the dough hooks of a hand mixer.
3. Then add the rapeseed oil and whole sea salt to the dough and knead for another 2 minutes. Cover the dough and leave to rest at room temperature for 1 hour. Then leave to rest in the refrigerator for at least 24 hours.
4. The next day, take the dough out of the fridge and place it on a floured work surface. Divide into 4 equal portions, shape into balls and leave to rest for about 1 hour.
5. In the meantime, for the topping, peel the red onions, cut them in half and slice them.
6. Clean and wash the leek, cut in half and slice finely.
7. Clean the mushrooms with a damp cloth and slice.
8. Wash and halve the cocktail tomatoes.
9. Peel the garlic, remove the germ and chop finely.
10. Preheat the oven to 220 degrees C.
11. Line two baking trays with baking paper. Place 2 pieces of dough on each baking tray and shape into flatbreads about 30 cm long with your fingers.
12. Spread the tomato sauce on the flatbreads and top with the prepared leek pieces, onion and mushroom slices, chopped garlic and halved cocktail tomatoes.
13. Season with herb salt, freshly ground black pepper, smoked paprika, oregano and thyme.
14. Slice the mozzarella and place on top of the dough flatbreads.
15. Drizzle with a little olive oil and bake in the oven for about 10 minutes.

 

My recommendations:

      • The long resting time makes the pinsa particularly easy to digest, develops many sourdough flavours and requires little yeast. This means that the dough can even be prepared up to 48 hours in advance and left to rest in the refrigerator.

 

Product description:

Pinsa consists of an elongated oval flatbread that can be topped in many different ways. A mixture of several types of flour is typical for pinsa. This makes the pinsa light and firm at the same time. The sourdough made from this mixture is allowed to rest for a very long time, so you can always keep prepared pinsa dough in the refrigerator and bake it when unexpected guests arrive.