Category Archives: vegan

Herb-flavoured ribbon pasta with beluga lentils (vegan)

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Ingredients for 4 people:

approx. 250 g beluga lentils
a little coarse sea salt
approx. 400 g ribbon pasta
2 tomatoes
2 shallots
2 garlic cloves
rapeseed oil
⅛ l white wine
¼ l soya cream
herb salt
freshly ground black pepper
cumin
nutmeg
chilli powder
thyme
a few sprigs of fresh parsley
½ bunch of chives
fresh dill
In addition:
a few sprigs of fresh thyme

Method:

1. Rinse the beluga lentils and cook in a saucepan with plenty of water for about 20–25 minutes until tender. Then drain and rinse with cold water.
2. Bring the water to the boil in a saucepan, add a little whole sea salt and cook the linguine until al dente. Drain, reserving a little of the pasta water.
3. In the meantime, wash the tomatoes, remove the core and dice the tomatoes into small cubes.
4. Peel the shallots and chop them finely.
5. Peel the garlic, remove the germ and slice it finely.
6. Heat the rapeseed oil in a frying pan and gently fry the chopped shallots with the garlic slices.
7. Then add the beluga lentils and the diced tomatoes and continue to fry them together.
8. Deglaze the pan with the white wine and a little pasta water.
9. Simmer for a few minutes, stir in the soya cream and add the linguine, cooked al dente.
10. Season the pasta mixture with herb salt, freshly ground black pepper, cumin, nutmeg, chilli powder and thyme.
11. Wash, dry and chop the fresh herbs, then stir them into the lentil and pasta mixture.
12. To serve, divide the herb-flavoured linguine between deep plates and garnish with a few sprigs of fresh thyme.

 

My tips:

  • Instead of beluga lentils, you can use other types of lentils, such as Puy lentils, red lentils, brown lentils, etc.
  • This pasta dish tastes delicious if you stir in some toasted pine nuts

 

Product description:

Beluga lentils are also known as the ‘caviar of pulses’. Their shiny black colour and small, delicate size are very reminiscent of the famous Beluga caviar from which they take their name, although they have nothing else in common. Beluga lentils are characterised by their culinary versatility in the kitchen, for example as a spread or in salads, stews, soups and fillings. Another advantage of Beluga lentils is that they do not fall apart as easily as their relatives when cooked.

 

Fruity almond dessert with an agar-agar topping (vegan)

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Ingredients for 4 people:

For the pudding (agar-agar topping):
½ l almond milk
approx. 80 g whole cane sugar
zest of ½ orange
½ teaspoon ground vanilla
2 teaspoons agar-agar
For the berry salad:
approx. 300 g fresh berries (e.g. raspberries, strawberries, blueberries, etc.)
a few sprigs of fresh basil
approx. 5–6 tablespoons orange juice
2 tablespoons whole cane sugar
1 packet vanilla sugar
In addition:
Approx. whole cane icing sugar
A few fresh mint leaves

Method:

1. For the almond pudding, pour the almond drink into a saucepan with approx. 40 g whole cane sugar, the orange zest and the ground vanilla, and heat.
2. Dissolve the agar-agar in the mixture whilst stirring and let it simmer for a few minutes. Leave to cool.
3. In the meantime, for the berry salad, wash and trim the berries, halving or quartering them if necessary.
4. Wash and dry the basil, pluck the leaves and chop them finely.
5. Marinate the berries with the orange juice, whole cane sugar, vanilla sugar and fresh basil.
6. To serve, place the berry salad in deep plates and top with the almond dessert.
7. If desired, sprinkle with a little whole cane icing sugar and chopped mint.

 

My tips:

  • Ÿ This dessert can be made with other seasonal fruits.
    Ÿ If you prefer a nuttier flavour, add some toasted pine nuts or chopped, toasted
  • nuts to the fruit.

 

Product description:

Agar-agar is a plant-based thickening and gelling agent used as an alternative to gelatine for thickening sauces, aspics, desserts or cake fillings. Agar-agar is derived from seaweed and, unlike gelatine, is a vegan, healthy product that is almost tasteless. As a general rule, to develop its gelling power, it must be boiled in liquid for 1–2 minutes. Another advantage over gelatine is that agar-agar can also be used effortlessly with raw pineapple, kiwi and mango, as its gelling power is not affected by the protein-splitting enzyme contained in these fruits.

Crispy strawberry pastries (vegan)

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Ingredients for around 8–10 strawberry pastries:

2 packs of puff pastry (vegan and rectangular)
around 500 g strawberries
1 tablespoon lime juice
2 tablespoons plant-based margarine
around 40 g whole cane sugar
125 g ground and toasted nuts
a little plant-based milk
In addition:
Baking paper
A little whole cane icing sugar

 

Method:

1. For the puff pastry pockets, place 1 roll of puff pastry on a baking tray lined with baking paper and cut into 6 rectangles.
2. For the filling, wash, hull and quarter the strawberries.
3. Wash the lime, squeeze it and mix the strawberries with the lime juice.
4. Melt the plant-based margarine in a saucepan, add the whole cane sugar and allow to caramelise briefly whilst stirring. Sauté the strawberries briefly whilst stirring.
5. Sprinkle the ground and roasted nuts over the puff pastry rectangles.
6. Spread the strawberry mixture over the pastry sheets, leaving the edges free. Brush these with the plant-based milk.
7. Cut the second pack of puff pastry into sheets of the same size and place them on top of the filled pastry sheets. Using a sharp knife, make several lengthwise cuts in the top layer. Press the edges down firmly and brush with the remaining plant-based milk.
8. Bake the puff pastry parcels in the oven at 180°C for about 15–20 minutes. Leave to cool briefly.
9. If desired, you can sprinkle the puff pastry parcels with a little whole cane sugar before serving.

 

My tips:

    • These puff pastry parcels also taste delicious with other berries, such as blueberries, redcurrants, blackberries or raspberries.
  • A quick treat to whip up when guests drop by,

 

Product description:

Plant-based margarine is a plant-based product used as a butter substitute in vegan cooking. It consists mainly of oils such as rapeseed, linseed, sunflower or olive oil. Emulsifiers are added to ensure that the oils and water mix, and further industrial processes are then used to give it its flavour and consistency. Both butter and margarine have a high fat content, but not all fats are the same. A distinction is made between saturated fats (found mainly in animal products) and unsaturated fats (found mainly in plant-based products).

 

Asparagus, vegetable and rice curry with black sesame and plain tofu (vegan)

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Ingredients for about 4 people:
about 800 g white asparagus
about 200 g carrots
3 shallots
2 cloves of garlic
1 large piece of ginger root
2 tablespoons sesame oil
1 tablespoon water
2 teaspoons curry powder
1 tablespoon whole cane sugar
just under ½ litre unsweetened coconut milk
a good 1 tablespoon curry paste
approx. 200 g mushrooms, e.g. shiitake, brown or white button mushrooms, etc.
For the basmati rice:
approx. 250 g wholegrain basmati rice
2 tablespoons rapeseed oil
a good ½ litre vegetable stock
In addition:
400 g plain tofu
3–4 tablespoons sesame oil
herb salt
freshly ground mixed pepper
3 tablespoons black sesame seeds

Method:

1. For the asparagus and vegetable curry, peel the asparagus, then cut into finger-length pieces.
2. Scrub the carrots with a vegetable brush, trim them and cut into very fine rings.
3. Peel the shallots and garlic. Remove the central germ from the garlic and finely dice both.
4. Peel and grate the ginger, or finely dice it as well.
5. Heat the sesame oil with 1 tablespoon of water in a saucepan, then sauté the asparagus, carrots, shallots, garlic and ginger.
6. Sprinkle the mixture with curry powder and whole cane sugar and sauté briefly.
7. Pour in the coconut milk and simmer over a low heat for about 5 minutes.
8. Clean the mushrooms, remove the stalks and halve them if necessary.
9. Add these to the asparagus and vegetable curry and simmer for a further 8 minutes (the vegetables should still be al dente).
10. In the meantime, fry the wholemeal basmati rice in a little rapeseed oil, deglaze with the vegetable stock and simmer for about 20 minutes.
11. While the rice and the asparagus and vegetable curry are cooking, drain the plain tofu and pat dry with a kitchen towel. Heat the sesame oil and fry the tofu cubes vigorously. Sprinkle with herb salt, freshly ground mixed pepper and black sesame seeds.
12. Season the asparagus and vegetable curry and the wholemeal basmati rice with herb salt and freshly ground black pepper.
13. Before serving, scatter the fried tofu cubes over the asparagus and vegetable curry.
14. Serve the asparagus and vegetable curry and tofu cubes together with the wholemeal basmati rice.

 

My tips:

        • You can replace the white asparagus with green asparagus.
        • This recipe is easy to double and can be cooked in a large wok. That way, you can invite lots of guests over and enjoy the meal together at the table.
        • If you don’t have black sesame seeds in your cupboard, you can use white sesame seeds instead.

 

Product description:

Black sesame is, in general, an extremely nutritious food. It is an excellent source of protein. Black sesame is a high-quality source of protein, particularly for vegans and vegetarians. With its slightly nutty and savoury flavour, black sesame seeds are ideal for muesli, or for adding a touch of flavour to salads or other dishes.

Vegan avocado bruschetta with green asparagus

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Ingredients for about 12 pieces:
about 12 spears of green asparagus
a pinch of whole sea salt
1 ripe avocado
juice of ½ a lemon
about 4–5 tablespoons of olive oil
herb salt
freshly ground black pepper
In addition:
1 baguette
a few radishes


Method:

1. For the avocado and asparagus topping, wash the green asparagus, snap off the woody ends and cook in boiling salted water for about 5 minutes. Then rinse under cold water.
2. Peel the avocado, cut it in half, remove the stone and blend with the lemon juice and a tablespoon of olive oil to form a smooth cream.
3. Finely dice the cooled asparagus.
4. Now mix the finely diced green asparagus with the avocado cream and season with herb salt and freshly ground black pepper.
5. Cut the baguette into diagonal slices. Place on the oven grill and brush with the remaining olive oil. Then toast in the preheated oven until crispy.
6. Trim and wash the radishes, then slice them thinly.
7. Spread the asparagus and avocado mixture onto the toasted baguette slices and serve topped with the radish slices.

 

My tips:

    • For a quicker method, purée the avocado flesh together with the cooked green asparagus.
  • Another variation is to replace the avocado flesh with puréed green peas.

 

Product description:

Green asparagus is packed with healthy nutrients and is very low in calories. Naturally, buying seasonal and locally grown organic asparagus is best for both people and the environment. It consists mainly of water and contains hardly any fat. Fibre, such as inulin, aids digestion and supports healthy bowel function. When cooked, asparagus is easily digestible and gentle on the stomach. As green asparagus grows above ground, it produces the green plant pigment chlorophyll.

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.

 

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.

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.

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.

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.