Category Archives: vegan

Cauliflower and mushroom vegetables accompanied by thyme potatoes (vegan)

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.

Tomato and watermelon salad with olives and pine nuts (vegan)

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Tomato and watermelon salad with olives and pine nuts

Ingredients for approx. 4 servings:

For the salad:

400 g cocktail tomatoes

1 small watermelon

1 packet of feta cheese

1 red onion

approx. 50 g green olives

For the dressing:

1 tablespoon olive oil

1 tablespoon nut oil

½ tablespoon linseed oil

2 tablespoons white balsamic vinegar

1 tablespoon sherry vinegar

Herb salt

Freshly ground black pepper

Oregano

Basil

Thyme

Also

Approximately 2 tablespoons pine nuts

A few sprigs of fresh herbs, if desired.

Preparation

For the tomato and watermelon salad, wash the cocktail tomatoes and cut them in half.
Cut the watermelon in half, slice it and then cut it into bite-sized pieces.
Crumble the feta cheese.
Pit the olives, if necessary.
Place all the ingredients in a bowl and mix together.
For the dressing, mix the olive oil, nut oil and linseed oil with the white balsamic vinegar and sherry vinegar. Season the dressing with herb salt, freshly ground black pepper, oregano, basil and thyme.
Pour the dressing over the salad and stir gently.
Toast the pine nuts in a pan without oil and mix into the salad.
Garnish with chopped fresh herbs.

My tips:

Another type of melon is also suitable for this salad.
Prepare this raw food just before serving, as the melon and tomatoes quickly release their juices.
Try replacing the pine nuts with roasted walnuts for a different taste experience ;o)

Product description:

Watermelon, like other types of melon, is a member of the pumpkin family and is therefore actually a vegetable. It is in season in summer and, with an average water content of 90-95 per cent, is a great thirst-quencher. In addition to being enjoyed on its own, watermelon is also great in smoothies, punch, summer cakes or, as in our recipe, in a fruity salad.

Produktbeschreibung:

Die Wassermelone, sowie andere Melonensorten, ist ein Kürbisgewächs, also eigentlich ein Gemüse. Im Sommer hat sie Hochsaison, da sie durch den hohen Wasseranteil von durchschnittlich 90-95 Prozent sind sie nämlich ein guter Durstlöscher. Neben dem puren Fruchtgenuss eignet sich die Wassermelone auch hervorragend für Smoothies, Bowlen, sommerliche Torten oder wie hier in unserem Rezept, als fruchtigen Salat.

Seasonal Brussels sprouts stew with smoked tofu (vegan)

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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.

Hokkaido pumpkin rigatoni with smoked tofu (vegan)

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Ingredients for 4 people:

some whole sea salt
about 400 g rigatoni pasta
1 small Hokkaido pumpkin
2 shallots
3 garlic cloves
1 pack of smoked tofu
rapeseed oil
⅛ l white wine
herb salt
freshly ground black pepper
cumin
nutmeg
A little chilli powder
Thyme
In addition:
A few sprigs of fresh coriander and thyme$

Preparation:

1. Bring a pan of water to the boil, add a little whole sea salt and cook the rigatoni pasta until al dente. Drain, keeping a little of the pasta water aside.
2. In the meantime, wash, trim and quarter the Hokkaido pumpkin, remove the seeds and cut into small cubes.
3. Peel and finely chop the shallots.
4. Peel the garlic, remove the centre sprout and cut into thin slices.
5. Finely dice the smoked tofu.
6. Heat the rapeseed oil in a pan and sauté the shallot cubes with the garlic slices.
7. Add the finely diced smoked tofu and fry.
8. Then add the diced Hokkaido pumpkin and continue to fry.
9. Deglaze with the white wine and some of the pasta water.
10. Simmer for a few minutes before adding the cooked rigatoni pasta.
11. Season the stir-fry with herb salt, freshly ground black pepper, cumin, nutmeg, chilli powder and thyme.
12. Wash the coriander, spin it dry and chop it finely.
13. Divide the pasta into bowls and sprinkle with freshly chopped coriander and a little fresh thyme.

My picks:

Product description:

The Hokkaido pumpkin, like other pumpkin varieties, is in season during the autumn. If you store it correctly, you can enjoy it for even longer. To do this, store the whole pumpkin in a cool, dry environment and make sure the stem is intact. Damage to the pumpkin will affect how long it can be stored. The Hokkaido pumpkin can weigh several kilos and is therefore considered a giant pumpkin. You can tell whether it is ripe by tapping it with your finger. You should hear a hollow sound. The bright colour of the Hokkaido pumpkin is due to its high beta-carotene content, which is converted into vitamin A in our body. A special feature of the Hokkaido pumpkin is the fact that it does not need to be peeled before consumption.

Celery lamb’s lettuce with roasted walnuts (vegan)

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Ingredients for 4 people:

about 400 g lamb’s lettuce
1 small celeriac
For the dressing:
2 shallots
1 clove of garlic
a few sprigs of fresh parsley, dill and coriander
1/8 l soy cream
2 tablespoons of lemon juice
1 tablespoon of apple vinegar
1-2 tablespoons medium-hot mustard
herb salt
freshly ground black pepper
1 tablespoon safflower oil
½ tablespoon flaxseed oil
1 tablespoon sunflower oil
In addition:
about 80 g walnuts

Preparation:

1. If necessary, clean the lamb’s lettuce, wash it and spin it dry.
2. Clean the celeriac, scrub it with the vegetable brush and wash it, then grate or chop it coarsely.
3. For the dressing, peel the shallots and the garlic. Remove the centre sprout from the garlic and finely dice with the shallots.
4. Wash the parsley, dill and coriander, squeeze them dry and finely chop them.
5. Blend the soy cream with the lemon juice, apple cider vinegar, mustard, herb salt, freshly ground black pepper, thistle, linseed and sunflower oil, the diced shallots and garlic with the chopped herbs in a blender.
6. Mix the prepared lamb’s lettuce with the grated or chopped celery and place on plates or in a bowl. Pour the herb cream over it.
7. Roast the walnuts in a dry pan and sprinkle over the celery lamb’s lettuce.

My picks:

Product description:

The walnut is a high-quality and healthy food that can be used in a variety of ways, e.g. in muesli, salads, vegetable dishes, dips, pestos, confectionery, etc. The walnut is a healthy appetite suppressant and a delicious snack because it is rich in vitamins and minerals. Compared to other nuts, the walnut has a high omega-3 fatty acid content and is therefore an important plant-based source of this essential fatty acid. It is also rich in fibre and thus aids digestion.

Potato and rutabaga soup (vegan)

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Ingredients for about 4 people:

about 400 g turnips
400 g potatoes (floury variety)
2 onions
1 tablespoon coconut oil
1 ½ l water
2 tablespoons vegetable stock granules
1 bay leaf
herb salt
freshly ground black pepper
nutmeg
cumin
marjoram
Tamari or Shoyu
1 bunch of parsley
⅛ l soy cream

Preparation:

For the beetroot soup, clean and wash the beetroot and cut into medium-sized cubes.
Scrub the potatoes with a vegetable brush and dice them as well.
Peel and finely chop the onions.
Heat the coconut oil in a high-sided pan and fry the onion cubes until translucent.
Then add the beetroot and potato cubes and fry gently.
Heat the water and add the vegetable stock granules. Add this vegetable stock to the beetroot and potatoes.
Add a bay leaf and simmer for about 20 minutes, or until the vegetables are soft.
Remove from the heat and puree finely with a hand-held blender.
Season the soup with herb salt, freshly ground black pepper, nutmeg, cumin, marjoram and a little tamari or shoyu.
Wash the parsley, spin it dry and chop finely.
Pour in the soy cream and bring to the boil briefly.
Finally, stir the finely chopped parsley into the soup and serve immediately.

My suggestion:

coriander lovers replace the parsley with fresh coriander and leave out the dried marjoram.

Product description:

The rutabaga is one of the finest turnips with a mild flavour. Turnip is actually a collective term, because not all turnips are the same. There are many varieties of turnip (carrots, Jerusalem artichokes, parsnips, parsley root, beetroot, etc.) and they can be used in many different ways in the kitchen. The rutabaga is a typical winter vegetable and is in season from September until spring. They can be prepared as a soup, stew, purée or chips.

Avocado lamb’s lettuce on pear carpaccio (vegan)

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Ingredients for 4 people:

For the salad:
about 250 g lamb’s lettuce
1 avocado
2 large ripe pears
juice of one lemon
For the vinaigrette:
1 shallot
1 clove of garlic
1 tablespoon flaxseed oil
1 tablespoon safflower oil
1 tablespoon nut oil
1 tablespoon apple cider vinegar
1 tablespoon of raspberry vinegar
1 tablespoon of light balsamic vinegar
herb salt
freshly ground black pepper
dill
tarragon
Also needed:
2 tablespoons of pumpkin seeds

Preparation:

1. For the salad, clean, wash and dry the lamb’s lettuce.
2. Halve the avocado, remove the stone and scoop out the flesh.
3. Wash and halve the pears, carefully remove the core and cut into thin slices. Immediately sprinkle with the lemon juice and divide between two plates.
4. For the vinaigrette, peel and finely dice the shallots.
5. Peel the garlic, remove the centre sprout and chop finely.
6. Mix the flax, thistle and nut oils with the apple and raspberry vinegar and the light balsamic vinegar. Add the shallot cubes with the finely chopped garlic and season with herb salt, freshly ground black pepper, dill and tarragon.
7. Before serving, mix the lamb’s lettuce with the avocado pieces with the prepared vinaigrette and divide between the pear slices.
8. Roast the pumpkin seeds in a dry pan and sprinkle over the salad.

My picks:

Roasted hazelnuts or walnuts also go very well with this salad.
Add the vinaigrette to the lamb’s lettuce just before serving.

Product description:

Corn salad, also known as field salad, lamb’s lettuce, rapunzel or arable salad, is freshly harvested in autumn and winter. It is one of the most nutritious types of salad due to its vitamin and mineral content. Corn salad tastes great with nuts such as walnuts, hazelnuts or chestnuts.

Marinated tofu with leeks and basmati rice (vegan)

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Ingredients for about 4 people:

For the marinade:
2 garlic cloves
1 red chilli pepper
1 piece of fresh ginger
2-3 tablespoons of shoyu or tamari
2 tablespoons of rice vinegar
2 teaspoons of tahini
herb salt
freshly ground black pepper
coriander powder
a little cayenne pepper
For the tofu:
500 g natural tofu
1-2 leeks
1 shallot
sesame oil
For the basmati rice:
about 200 g basmati rice
about 1/l vegetable broth
herb salt
freshly ground black pepper
For the garnish:
a few stalks of fresh parsley

Preparation:

1. For the marinade, peel the garlic, remove the centre sprout and chop the garlic finely.
2. Wash the chilli pepper, cut it in half, remove the seeds and finely chop.
3. Wash the ginger and grate finely.
4. Place the shoyu, rice vinegar and tahini in a small bowl and add the finely chopped garlic, finely sliced chilli and finely grated ginger. Season with herb salt, freshly ground black pepper, coriander powder and cayenne pepper. Set aside.
5. Drain the natural tofu, wrap it in a cloth and place it between two small plates. Place an object on top to weigh it down and allow the tofu to press for about 15 minutes so that the liquid escapes. Then cut it into cubes and add it to the marinade.
6. The tofu should marinate for at least 30 minutes (preferably a few hours).
7. Clean and halve the leeks, then cut into very fine rings.
8. Simmer the basmati rice in the vegetable stock for about 20 minutes. Then season with herb salt and freshly ground black pepper.
9. Heat the sesame oil in a deep pan and briefly stir-fry the leek strips.
10. Add the marinated tofu with the marinade and briefly bring to the boil.
11. To serve, place a ring of basmati rice on a plate, place the leek tofu in the middle and sprinkle with the chopped parsley.

My picks:

Replace the tahini with peanut butter to give the marinade a nutty flavour.

Product description:

Tahini is a paste made from roasted, shelled sesame seeds that are ground into tahini paste. This is then mixed with a neutral-tasting oil to achieve a creamier texture. The paste tastes of sesame seeds and looks similar to peanut butter. Tahini has a savoury, bitter taste profile and is a key ingredient in the production of hummus. It is suitable for seasoning dressings, sauces or Asian dishes. Due to its high calcium content, tahini is particularly good for the bones and, thanks to its unsaturated fatty acids, also good for the heart.