Category Archives: vegetarian

Baked cauliflower slices with mozzarella cheese (lacto-vegetarian)

Ingredients for approx. 4 people:

1 large cauliflower
3-4 tablespoons olive oil
2 tablespoons sesame oil
2 cloves of garlic
Herb salt
Freshly ground black pepper
Smoked paprika powder
Cumin
Coriander powder
Cardamom powder
2-3 teaspoons tamari
Approximately 300 g mozzarella cheese
In addition:
Baking paper

Preparation

1. For the cauliflower slices, remove the leaves from the cauliflower, wash and cut into thick slices.
2. Line a baking tray with baking paper.
3. Peel the garlic, remove the germ and chop finely.
4. In a small bowl, mix the olive oil with the sesame oil and crushed garlic and season with herb salt, freshly ground black pepper, smoked paprika powder, cumin, coriander and cardamom powder, and tamari.
5. Generously coat the cauliflower slices with the prepared seasoning. Season again with herb salt and freshly ground black pepper.
6. Place the seasoned cauliflower slices on a baking tray and bake in the middle of the oven at 180 degrees for about 20 minutes.
7. In the meantime, slice the mozzarella.
8. After 20 minutes of baking, top the cauliflower slices with the mozzarella slices and bake in the oven for another 5 minutes.
9. Serve immediately.

My tips:

It makes a delicious main course when served with a leaf salad.
The slices can also be prepared with other vegetables, such as celery, kohlrabi, pumpkin, etc.

Product description:

Cauliflower, Karfiol, is available in classic white as well as green, yellow-orange and purple. It is an all-rounder when it comes to health, as it provides fibre, protein, vitamins and minerals. Whether in a pot, bowl, oven or grill, cauliflower can be prepared fresh and healthily. This makes cauliflower a versatile, low-calorie vegetable with a mild aroma. The season begins in spring and lasts until October.

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.

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.

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 :

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

⇒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.

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.

Puff pastry turnover with vegetable filling (lacto-vegetarian)

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Ingredients for one pie:
one package puff pastry
about 40 g Parmesan cheese (grated)
1 onion
1 zucchini
some mushrooms
herb salt
freshly ground black pepper
Herbes de Provence
Piment d’espelette
1 tablespoon oil
100 g dried tomatoes (in oil)
herb salt
freshly ground black pepper
Herbes de Provence
some grated cheese
Furthermore:
baking paper
some milk for brushing the pie

Preparation:

1. For the puff pastry pie, allow the package of puff pastry to come to room temperature.
2. In the meantime, peel the onion, halve it and slice it.
3. Wash and trim the courgette, halve it and slice it.
4. Clean the mushrooms with a damp cloth and cut in half or quarters.
5. Place the prepared vegetables in a bowl and mix with the herb salt, freshly ground black pepper, Herbes de Provence, Piment d’espelette and olive oil.
6. Cover a baking tray with baking paper and place the puff pastry on it. Sprinkle with grated Parmesan cheese.
7. Spread the seasoned vegetable mixture with the dried tomatoes on top.
8. Pull up the puff pastry around the vegetables and press down a little.
9. Sprinkle the grated cheese over the top and brush with the milk.
10. Bake the puff pastry pie in the middle of the oven at 180 degrees C for about 20 minutes until light brown, and serve immediately.

My picks:

If you like, you can replace the grated cheese with blue cheese.

Product description:

Puff pastry is easy to work with and can be used in a wide variety of ways. Since no sugar is used in puff pastry, it can be prepared to be both sweet and savoury. Many ingredients are suitable for this, for example, fruit or vegetables, nuts and dried fruit.

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:

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.
Wash and clean the apples, remove the core, then finely slice or coarsely grate the apples and place on the pastry base.
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.
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.
Before serving, whip the cream, add the egg liqueur and use it to garnish the apple cake.

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:

For the dough, mix the wholemeal spelt flour with the cream of tartar, the rapeseed oil and the white wine.
Scrub the carrots with a vegetable brush, clean them and grate them coarsely or cut them into very small pieces.
Stone the olives and chop them up as well.
Wash, halve and deseed the red chilli pepper, then cut into very fine strips.
Cut the smoked tofu into small cubes and fry in a pan with the sesame oil until crispy.
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.
Season with herb salt, freshly ground black pepper, thyme and dill sprigs.
Beat the egg white until stiff and fold into the dough.
Grease a loaf tin well and pour the prepared dough into the tin and smooth it out.
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.