Category Archives: ovo lacto vegetarian

Herb pancakes with a lentil and tomato filling (ovo-lacto vegetarian)

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Ingredients for about 4 people:

150 g Beluga or Puy lentils
just over ½ litre vegetable stock
a few sprigs of fresh parsley
thyme
100 g wheat or spelt flour
sea salt
2 eggs
⅛ litre milk
⅛ l sparkling water
150 g onions
1 clove of garlic
400 g tomatoes
100 g Comté cheese
2 tablespoons olive oil
herb salt
freshly ground black pepper
In addition:
oil for frying the pancakes and greasing the baking tin
a few sprigs of chives


Method:

  1. For the lentil filling, rinse the lentils under cold water. Bring the vegetable stock to the boil, add the drained lentils, cover and cook over a low heat for about 30 minutes until al dente.
  2. Add a little more vegetable stock if necessary.
  3. Meanwhile, wash the parsley, spin-dry and chop finely.
  4. For the pancake batter, mix the wheat or spelt flour with a generous pinch of whole sea salt, the eggs, milk and mineral water until well combined. Cover and set aside.
  5. Peel and finely dice the onions.
  6. Peel the garlic, remove the central germ and finely chop.
  7. Blanch the tomatoes in boiling water, leave to stand briefly, then plunge into cold water and peel, removing the stalks and chopping the tomatoes into small cubes.
  8. For the pancakes, heat a shallow frying pan and add a little rapeseed oil. Stir the batter once more, mix in the chopped parsley and fry thin pancakes over a medium heat.
  9. Once the batter is used up, add the olive oil to the pan and sauté the onions and garlic until translucent, stirring constantly. Remove the pan from the heat, mix in the tomatoes and half the cheese, and season with thyme.
  10. Grease an ovenproof dish.
  11. Drain the lentils if necessary, then mix with the onion, tomato and cheese mixture. Season to taste with herb salt and freshly ground black pepper.
  12. Spread a little of the lentil mixture onto each pancake, roll them up and place them side by side – seam-side down – in the dish. Sprinkle the remaining cheese over the pancake rolls.
  13. Place the dish in the middle of the oven and bake the pancakes at 180°C until they are nicely browned.
  14. Wash the chives and chop them into small pieces.
  15. Before serving, sprinkle the chives over the pancakes

 

My tips:

          • This recipe appears in my first cookbook, *Natierlech genéissen*. It remains a favourite dish of my daughter Anne’s, just as it was back then; she sent me this photo after making it.
          • Instead of lentils, you can also use adzuki beans or kidney beans. This will increase the cooking time.
          • When making pancakes, you should always use sparkling mineral water. This makes the pancakes lighter and fluffier.

 

Spicy potato salad with capers (ovo-lacto vegetarian)

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Ingredients for about 4 people:

about 500 g waxy potatoes
sea salt
4 eggs
2 onions
1 clove of garlic
1 red pepper
250 g button mushrooms
1 small courgette
a few green olives
pickled gherkins
1 small jar of capers
For the vinaigrette:
2 tbsp medium-hot mustard
2 tbsp sunflower oil
1 tbsp linseed oil
1 tbsp pumpkin seed oil
2 tbsp apple cider vinegar
1 tbsp red wine vinegar
1 tbsp white balsamic vinegar
herb salt
freshly ground black pepper
Paprika
Thyme
Marjoram
Chilli flakes
In addition:
Capers for garnishing
Piment d’Espelette for dusting

Method:

1. For the potato salad, wash the potatoes with a vegetable brush and cook in water with coarse sea salt until tender. Drain and cut into large cubes, leaving the skins on.
2. Hard-boil the eggs, run them under cold water, peel and slice.
3. Peel the onions, halve and slice.
4. Peel the garlic, remove the central germ and finely chop.
5. Wash the red pepper, remove the seeds and cut into small cubes.
6. Wipe the mushrooms with a damp cloth, clean them and slice them.
7. Wash the courgettes, clean them, quarter them and cut into small pieces.
8. Halve the olives if necessary and remove the stones.
9. Slice the gherkins.
10. For the vinaigrette, place the medium-hot mustard in a bowl and mix with the sunflower, linseed and pumpkin seed oils, along with the apple, red wine and white balsamic vinegars.
11. Season the mixture with herb salt, freshly ground black pepper, paprika, thyme, marjoram and chilli flakes.
12. Now mix the diced potatoes well with the prepared eggs, spring onions, garlic, peppers, mushrooms, courgettes, olives, capers and gherkins.
13. Pour the prepared vinaigrette over the top and mix everything together.
14. Before serving, top with the caper berries and dust with Piment d’Espelette.

 

My tips: 

          • People who don’t like capers can add fresh nasturtium to the potato salad. This also gives it a slight kick.
        • If you don’t like raw onions, you can replace them with a bunch of spring onions.

 

Product description:

Capers are the flower buds of various caper plants and, when preserved in vinegar, oil or brine, are classified as a spice. Their nutritional content naturally depends on the preservation method. They contain many vitamins and minerals. Just like mustard or cress, they contain healing mustard oils that can help prevent all kinds of infections. The high price of capers is due to the labour-intensive production process. This explains why, in the past, the flower buds of other plants, such as nasturtium, were often processed into so-called false capers.

 

Couscous pan with broccoli and egg topping (ovo-lacto-vegetarian)

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Ingredients for approx. 4 people:

Approx. 200 g couscous
¼ litre hot water
400–500 g broccoli
½ tablespoon granulated vegetable stock
2 shallots
3 cloves of garlic
1 red chilli pepper
Rapeseed oil
Cumin
Coriander powder
Cardamom powder
Curry powder
For the egg mass:
4 eggs
60 g grated cheese
40 g Gorgonzola cheese
⅛ litre cream
Herb salt
Freshly ground black pepper
Smoked paprika powder
For the garnish:
A few sprigs of fresh parsley

 

Preparation:

1. For the couscous, bring the water to the boil and pour it over the couscous. Leave to swell.
2. Clean and wash the broccoli and remove the florets from the stalk. Cut the stalk into pieces or chop it up. Cook in a little water with granulated vegetable stock until al dente.
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 soaked couscous if necessary.
7. Heat the rapeseed oil in a deep pan, sauté the diced shallots, then add the chopped garlic and chilli pepper with the cumin, coriander, cardamom and curry powder and fry briefly.
8. Add the couscous, mix well, top with the drained broccoli and simmer covered for a few minutes.
9. In the meantime, crack the eggs, add the grated cheese and Gorgonzola cheese with the cream.
10. Season with herb salt, freshly ground black pepper and smoked paprika powder.
11. Pour the egg mixture over the broccoli and leave to set for a few minutes without a lid.
12. Wash and chop the parsley and sprinkle it over the couscous pan with the egg mass.

 

My tips:

  • The couscous pan also tastes great with other seasonal vegetables, e.g. courgettes, carrots, kohlrabi, Brussels sprouts, etc.
  • The couscous can also be replaced with pre-cooked millet, soaked amaranth or quinoa.

 

Product description:

Couscous is actually a type of semolina, usually made from durum wheat. It has a high starch and fibre content, which means it is not gluten-free. Couscous can be used in savoury dishes as well as sweet ones, making it very versatile.

 

Chickpea and cucumber salad with Manouri cheese (lacto-vegetarian)

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Ingredients for approx. 4-5 people:

200 g chickpeas (in a jar)
1 cucumber
2 tomatoes
approx. 100 g Manouri cheese
For the dressing:
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon linseed oil
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon white balsamic vinegar
cumin
ginger powder
ground rosemary
Herb salt
Freshly ground black pepper
Additionally:
1 tablespoon each of sesame, sunflower and pumpkin seeds
A little fresh rosemary

 

Preparation :

1. For the chickpea and cucumber salad, drain the chickpeas, rinse and leave to drain.
2. Wash the cucumber, cut off the ends and peel off the skin in strips using a vegetable peeler. Quarter the cucumber and cut into cubes.
3. Wash the tomatoes, remove the core and cut into small cubes.
4. Remove the Manouri cheese from the packaging, pat dry and cut into cubes.
5. For the dressing, mix the olive oil, sesame oil and linseed oil with the white wine vinegar, apple cider vinegar and white balsamic vinegar.
6. Season with cumin, ginger powder, rosemary, herb salt and freshly ground black pepper.
7. Put the drained chickpeas in a bowl with the cucumber, tomato and Manouri cubes and pour over the prepared dressing. Mix everything together well.
8. Toast the sesame, sunflower and pumpkin seeds in a pan without oil. Sprinkle immediately over the raw vegetables.
9. Before serving, you can garnish the chickpea and cucumber salad with fresh rosemary.

 

 

My recommendations :

⇒Ÿ The manouri cheese can also be replaced with feta cheese.

Ÿ ⇒The chickpeas can also be replaced with white or red beans, runner beans, adzuki beans, etc.

 

Product description:

The cucumber plant belongs to the gourd family. Cucumbers are generally divided into two groups: salad cucumbers, also known as snake cucumbers, as used in our recipe, and pickling cucumbers. Outdoor cucumbers are in season from June to September. Important: do not store cucumbers in the refrigerator, as they will become soft and watery.

 

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:

    • If you like it more chocolatey, add chocolate chips to the dough.
      • You can also freeze the dough. Take it out and bake as when you like. So you’ll always have fresh chocolate biscuits to snack on.

 

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.

 

 

Spinach tartlets with savoury ricotta filling (ovo-lacto vegetarian)

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Ingredients for a 26 cm Ø pie dish or 6 tartlets:

For the dough:
250 g wholemeal spelt flour (80 %)
100 g butter or vegetable margarine
1 egg
1 pinch of whole sea salt
For the filling:
about 400 g frozen spinach or 800 g fresh spinach
2 shallots
1 clove of garlic
Rapeseed oil
1-2 tablespoons of white wine
Herbal salt
Freshly ground black pepper
Nutmeg
250 g of ricotta cheese
40 g of blue cheese
2 tablespoons of sour cream
2 eggs
A little chilli powder
For the garnish:
A little fat to grease the mould(s)
A few cocktail tomatoes
some fresh herbs

 

Preparation:

  1. For the shortcrust pastry, knead the wholemeal spelt flour with the butter or vegetable margarine, the egg and a pinch of whole sea salt and chill for about 20 minutes.
  2. For the filling, defrost the spinach or wash, clean and spin-dry the fresh spinach and finely chop.
  3. Peel and finely dice the shallots.
  4. Peel the garlic clove, remove the centre germ and then finely chop the garlic clove.
  5. Heat the rapeseed oil in a pan and fry the finely diced shallot with the finely chopped garlic.
  6. Add the spinach and the white wine, stir and allow to wilt. Season with herb salt, freshly ground black pepper and nutmeg and allow to cool slightly.
  7. In the meantime, lightly grease the pie dish or tartlets and line them with the shortcrust pastry.
  8. Stir the ricotta and blue cheese with the sour cream and the eggs into the spinach. Season the mixture with herb salt, freshly ground black pepper and the chilli powder.
  9. Spread the filling evenly over the dough and bake the tartlets in the oven at 180 degrees C for about 25-30 minutes.
  10. Wash the cherry tomatoes, halve if necessary and spread over the pie or tartlets. Garnish with some fresh herbs.

 

 

My picks:

  • Swiss chard can be used as a substitute for spinach. The method is the same.
  • Likewise, you can replace the blue cheese with fresh goat’s cheese.

 

Product description:

Spinach comes in several varieties. Leaf spinach is available in the form of individual fine leaves with stems, while root spinach is harvested below the root collar. Spring spinach is particularly tender, finely leafed and light green and can be eaten raw with its stems. It tastes delicious in salads. The more robust winter spinach has thicker and harder leaves. It tastes distinctly more bitter and spicy and is eaten steamed. Spinach is healthy and rich in vitamins and minerals.

 

Gitta’s white wine cake with fresh apples (ovo-lacto vegetarian)

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Ingredients for a 28 cm Ø springform pan:
For the dough:
250 g wholemeal spelt flour (80 %)
100 g whole cane sugar
1 egg
1 teaspoon cream of tartar baking powder
For the filling:
½ l white wine
½ l apple juice
180 g whole cane sugar
1 sachet vanilla sugar
2 sachets vanilla pudding powder
1 kg apples
For the garnish:
⅛ l cream
some egg liqueur

Preparation:

  1. For the shortcrust pastry, mix the wholemeal spelt flour with the whole cane sugar, the egg and the cream of tartar until a smooth dough is formed. Immediately spread the dough evenly into the greased springform pan, forming a rim.
  2. Wash and clean the apples, remove the core, then finely slice or coarsely grate the apples and place on the pastry base.
  3. For the filling, prepare a pudding using the white wine, apple juice, vanilla pudding powder and whole cane sugar. After cooking, allow the pudding to cool slightly, then pour over the apples.
  4. Bake the cake for about an hour at 180 degrees C. Leave to cool in the tin, then remove from the springform tin and leave the apple cake to cool in the tin overnight.
  5. Before serving, whip the cream, add the egg liqueur and use it to garnish the apple cake.

 

 

 

Autumnal plum and apple cake with a nut topping (ovo-lacto vegetarian)

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Ingredients for a 26 cm Ø pie tin:

For the shortcrust pastry:
200 g wholemeal spelt flour (80 %)
100 g wheat flour
1 egg
½ teaspoon cream of tartar baking powder
80 g whole cane sugar
100 g butter
a pinch of whole sea salt
For the filling:
3 tablespoons ground nuts
500 g plums
2 apples
50 g whole cane sugar
juice of one lemon
For the nut topping:
about 80 g ground nuts
70 g whole cane sugar
about ½ l cream
1 sachet vanilla sugar
1 egg
a little ground vanilla
Also:
a little fat and flour for dusting the baking tin,
possibly whole cane sugar,
ground cinnamon

 

Preparation:

1. For the shortcrust pastry, knead the spelt and wholemeal wheat flour, egg, cream of tartar baking powder, whole cane sugar, butter and a pinch of whole sea salt into a smooth dough. Wrap in cling film and place in the refrigerator.
2. In the meantime, for the filling, wash, halve, core and slice the plums.
3. Wash, quarter and core the apples, then cut the quarters into thin slices.
4. Wash, halve and juice the lemon, then pour the juice over the fruit.
5. Lightly grease the pie dish and dust with a little flour.
6. Place the dough in the baking tin, create a raised edge and sprinkle with the ground nuts.
7. Arrange the plum and apple slices alternately on the dough base.
8. For the nut topping, mix the ground nuts with the whole cane sugar, cream, vanilla sugar, egg and ground vanilla until smooth and spread evenly over the fruit.
9. Bake the plum and apple cake on the bottom rack of the oven at 180 degrees C for about 25 minutes. Then remove the cake from the oven and allow to cool.
10. Before serving, you can dust the cake with a little whole cane sugar and cinnamon powder.

 

My suggestion:

    • Instead of plums, this cake is also delicious with other types of fruit, such as mirabelles, damsons, cherries or greengages.

 

 

Product description:

Plums are in season from July to October. They are blue-violet in colour and can be recognised by a pronounced abdominal seam. The flesh is difficult to separate from the stone. They can be eaten raw or used in a cake or pie. When cooked, plums are ideal for making compote, jam or jelly.

 

Spicy loaf with smoked tofu (ovo-lacto vegetarian)

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Ingredients for a loaf tin:

For the dough:
250 g wholemeal spelt flour (80 %)
1 sachet cream of tartar
150 g rapeseed oil
150 ml white wine
1-2 carrots
100 g black olives
1 red chilli pepper
120 g smoked tofu
sesame oil
100 g grated cheese
4 eggs
thyme
dill sprigs
herb salt
freshly ground black pepper
Also needed:
grease for greasing the loaf tin

Preparation:

  1. For the dough, mix the wholemeal spelt flour with the cream of tartar, the rapeseed oil and the white wine.
  2. Scrub the carrots with a vegetable brush, clean them and grate them coarsely or cut them into very small pieces.
  3. Stone the olives and chop them up as well.
  4. Wash, halve and deseed the red chilli pepper, then cut into very fine strips.
  5. Cut the smoked tofu into small cubes and fry in a pan with the sesame oil until crispy.
  6. Add the grated or finely chopped carrots, chopped olives, chopped red chillies, fried smoked tofu cubes, grated cheese and eggs to the dough and mix well.
  7. Season with herb salt, freshly ground black pepper, thyme and dill sprigs.
  8. Beat the egg white until stiff and fold into the dough.
  9. Grease a loaf tin well and pour the prepared dough into the tin and smooth it out.
  10. Bake the cake at 160 degrees C for about 1 hour (test with a skewer!).

 

My suggestions:

  • Other chopped seasonal vegetables, such as kohlrabi, courgettes, celery, tomatoes, etc., also taste delicious in this savoury cake.
  • Put the dough into muffin tins, bake small muffins and serve with drinks. Or cut the cake into finger-thick slices and then into small squares.

 

Product description:

Smoked tofu is gently smoked with beechwood and refined with shoyu. Tofu, which is made from soybeans, is an excellent source of protein and also contains polyunsaturated fatty acids, iron and other minerals. Smoked tofu is usually very compact and has a tart, smoky aroma. Due to its firm consistency and taste, it can be enjoyed as a snack or crispy fried as a topping in salads. It also adds a savoury touch to vegetable dishes, goes well with potatoes and rice and makes a special pizza or flatbread topping.