Category Archives: Hauptspeise

Linguine with courgette cream sauce (vegan)

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)

Leave a reply

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)

Leave a reply

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:

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)

Leave a reply

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:

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.

Cauliflower and mushroom vegetables accompanied by thyme potatoes (vegan)

Leave a reply

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.

Seasonal Brussels sprouts stew with smoked tofu (vegan)

Leave a reply

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.

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.