Coconut biscuits (ovo-lacto-vegetarian)

Ingredients for approx. 20 biscuits:

50 g butter
80 g whole cane sugar
½ teaspoon ground vanilla
1 pinch of whole sea salt
2 eggs
50 g spelt flour (80 %)
2 teaspoons cream of tartar baking powder
200 g desiccated coconut
Also:
Baking paper

Preparation:

1. For the coconut biscuits, cream the butter, whole cane sugar, ground vanilla and pinch of whole sea salt in a mixing bowl.
2. Add the eggs and continue stirring.
3. Mix the spelt flour, cream of tartar baking powder and desiccated coconut into a smooth dough.
4. Shape the prepared dough into walnut-sized balls.
5. Line a baking tray with baking paper.
6. Place the dough balls on the tray, leaving space between them, and flatten them slightly with a spoon.
7. Bake the biscuits at 170 degrees C for about 10 minutes.
8. Remove from the oven and leave to cool on a wire rack.

My tips:

- To intensify the coconut flavour, sprinkle toasted coconut flakes over the biscuits while they are still hot.
- If you like, you can glaze the biscuits with a little melted chocolate.

Product description:

Desiccated coconut is versatile and can be used in sweet or savoury dishes. After the coconut harvest, the fruits are first dried for several days, then cracked open. The flesh is removed, cleaned and soaked before being finely grated. It is then dried to improve its shelf life.

White beans with feta cheese and baked potatoes (lacto-vegetarian)

Leave a reply

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.

Cream tartlets with blueberry jam (ovo-lacto-vegetarian)

Leave a reply

Ingredients for approx. 10 pieces:

For the dough:
400 g wholemeal spelt flour
1 pinch of sea salt
approx. 150 g whole cane sugar
200 g butter
2 eggs
1/8 l cold water
In addition:
Butter for greasing the moulds
Some flour for rolling out
For the topping:
1 vanilla pod
¼ litre milk
¼ litre cream
4 eggs
150 g whole cane sugar
Approximately 200 g blueberry jam
½ teaspoon ground cinnamon
2 tablespoons orange peel liqueur
Optional:
A little whole cane icing sugar for dusting, if desired.

Preparation:
1. For the shortcrust pastry, knead the spelt flour with the sea salt, whole cane sugar, butter, eggs and water to form a dough. Wrap in cling film and place in the fridge for about 30 minutes.
2. Grease the tartlet tins with butter. Roll out the chilled dough thinly on a floured work surface and place in the tins, carefully pulling up the edges.
3. Preheat the oven to 180 degrees C. Prick the bases several times with a fork, cover with baking paper and weigh down with pulses. Blind bake for about 10 minutes, remove the baking paper and pulses, and bake the bases for another 5 minutes until golden brown. Remove from the oven and leave to cool.
4. Reduce the oven temperature to 160 degrees C.
5. In the meantime, slit the vanilla pod lengthways for the topping. Place the pulp in a saucepan with the milk and cream and heat until boiling.
6. Beat the eggs and whole cane sugar in a bowl until frothy.
7. Beat the milk mixture into the egg mixture and allow the mixture to cool slightly.
8. Pour the cream into the moulds and bake for another 20-25 minutes until set.
9. Mix the blueberry jam with a little cinnamon powder and 2 tablespoons of orange peel liqueur.
10. Remove the cooled tartlets from the moulds. Just before serving, spread 1-2 tablespoons of blueberry jam on top and dust with icing sugar.
11. The tartlets taste best when freshly prepared.

My tips:

- You can obviously use a different type of jam, depending on your taste.
- Leave out the orange liqueur if children are eating the cake and replace it with orange juice if necessary.

Product description:

The term marmalade comes from the Portuguese word ‘marmelo’ = quince, and is the traditional name for a spread. It is made from boiled fruit and sugar. This means that the term marmalade is actually only permitted for products made from citrus fruits and similar fruits, which may contain visible pieces of fruit, e.g. peel. Products made from other fruits are actually referred to as jam. However, the collective term marmalade is usually used for fruit spreads.

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

Leave a reply

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.

Pudding and plum tartlets with crumble topping (vegan)

Leave a reply

Ingredients for approx. 6 tartlet tins:

For the shortcrust pastry:
200 g wholemeal spelt flour
1 pinch of sea salt
½ teaspoon cream of tartar baking powder
approx. 50 g whole cane sugar
100 g plant-based butter, e.g. Alsan
2-3 tablespoons cold plant-based milk
For the custard:
1 packet vegan vanilla custard powder
1 tablespoon whole cane sugar
1 packet vanilla sugar
approx. ¼ litre almond or oat milk
For the crumble topping:
150 g spelt flour (80%)
75 g whole cane sugar
1 packet vanilla sugar
100 g plant-based butter, e.g. Alsan
In addition:
Approximately 500 g plums
Ground cinnamon
A little butter for greasing the tart tins
Approximately 60 g ground nuts for sprinkling on the tart base
A little whole cane icing sugar for dusting the tart, if desired

Preparation:

1. For the shortcrust pastry, knead the wholemeal spelt flour with the whole sea salt, cream of tartar baking powder, whole cane sugar, plant-based butter and plant-based milk to form a smooth dough. Wrap in cling film and place in the fridge for about 30 minutes.
2. In the meantime, wash, stone and quarter the plums. Set aside.
3. For the custard, mix the vanilla custard powder with the whole cane sugar and vanilla sugar in about 4 tablespoons of plant-based milk. Then bring to the boil in the remaining plant-based milk, stirring continuously, to form a custard. Allow to cool slightly.
4. For the crumble topping, knead the spelt flour, whole cane sugar, vanilla sugar and plant-based butter together into crumbs of the desired size.
5. Grease the tartlet tins. Roll out the shortcrust pastry on a floured work surface, place it in the greased tartlet tins and pull up a rim.
6. Sprinkle the ground nuts over the pastry base, spoon the vanilla pudding into the cases, press in the quartered plums, dust with cinnamon powder and top with the prepared crumble.
7. Bake the tartlets on the middle shelf of the oven at 175 degrees C for about 45-50 minutes.
8. Remove from the oven, leave to cool in the tins and dust with a little whole cane icing sugar before serving.

My advice:

Instead of plums, you can of course top these tartlets with other seasonal fruits, e.g. damsons, cherries, mirabelle plums, greengages, etc.

Product description:

Plums belong to the same family as damsons, mirabelle plums and greengages. Plums are usually described as round, blue, red or yellow fruits with smooth, shiny skin. Regardless of which variety you choose, they are all bursting with vitamins, minerals and fibre.

Winter leek and carrot millet risotto (lacto-vegetarian)

Leave a reply

Ingredients for 4 people:

200 g millet
2 leeks
200 g carrots
3 shallots
4 cloves of garlic
Just under 1 litre of water
1-2 tablespoons of granulated vegetable stock
Rapeseed oil
⅛ litre white wine
Herb salt
Freshly ground black pepper
Cumin
Thyme
50 g grated Parmesan cheese
⅛ litre cream
In addition:
Smoked paprika powder

Preparation

1. Place the millet in a sieve and rinse with cold water. Leave to drain.
2. Clean and wash the leeks and cut into fine rings.
3. Clean the carrots, scrub with a vegetable brush and cut into small cubes.
4. Peel the shallots and cut into small cubes.
5. Peel the garlic, remove the germ and cut into fine slices.
6. Bring the water to the boil and add the granulated vegetable stock.
7. Heat the rapeseed oil in a saucepan and fry the chopped shallots with the leek rings and carrot pieces.
8. Add the drained millet and garlic slices, mix well and gradually deglaze with the prepared vegetable stock. Repeat this process until the vegetable stock is used up or the millet is soft.
9. Then add the white wine, bring to the boil briefly and season with herb salt, freshly ground black pepper, cumin and thyme.
10. Mix in the grated Parmesan cheese and finally the cream.
11. Season to taste, if necessary, and serve immediately in deep plates, dusted with smoked paprika powder.

My advices:

Always use seasonal vegetables. This means you can make a summer millet risotto with aubergines, courgettes, tomatoes, etc.
If children are eating with you, replace the white wine with extra vegetable stock.

Product description:

Millet is rich in vital nutrients, gluten-free and easily digestible, it belongs to the sweet grass family. Whether sweet, sour or savoury, millet goes well with almost everything and can be combined wonderfully with vegetables or fruit.

Naya’s vanilla cake with sugar cream (vegan)

Leave a reply

Ingredients for a springform pan approx. 30 cm in diameter:

Approx. 500 ml plant-based milk
1 tablespoon lemon juice
500 g spelt flour (80%)
½ packet cream of tartar baking powder
1 teaspoon baking soda
A pinch of sea salt
Approx. ⅛ l chickpea water (aquafaba)
180 g soft plant-based butter
a good ⅛ l neutral oil
250 g whole cane sugar
½ teaspoon ground vanilla
zest of ½ lemon
For the sugar cream:
200 g plant-based butter
125 g vegan cream cheese
180 g whole cane icing sugar
2 tablespoons lemon juice
In addition:
Oil for greasing the springform pan
Baking paper

Preparation:

1. For the vanilla cake, mix the plant milk with the lemon juice and set aside until it curdles into vegan buttermilk.
2. Grease a springform pan and line the bottom with baking paper.
3. In a mixing bowl, combine the spelt flour, cream of tartar baking powder, bicarbonate of soda and sea salt.
4. Pour the liquid from a jar of chickpeas into a mixing bowl and beat with a hand mixer for one minute until frothy.
5. In a second bowl, beat the soft vegan plant-based butter, oil and whole cane sugar for about 3 minutes until creamy and fluffy. Add the beaten aquafaba and ground vanilla and mix well.
6. Add the flour mixture and vegan buttermilk spoonful by spoonful and fold in.
7. Spread the batter into the cake tin and bake at 180 degrees C for about 30-35 minutes. (Test with a toothpick to see if it’s done!). Then leave the cake to cool in the tin.
8. For the sugar cream, beat the plant butter with a hand mixer until creamy. Add the cream cheese and mix until everything is well combined. Gradually add the whole cane icing sugar and a little lemon juice and mix until creamy.
9. Cut the cake once or twice across the middle and spread with the sugar cream.
10. Finally, spread the remaining sugar cream on and around the cake. Garnish the cake as desired.
11. Refrigerate for a few hours or overnight before serving.

My recommendations:

Aquafaba is similar to egg whites, i.e. it makes the cake lighter.
The cake can also be baked in advance. Wrapped in foil, it can be stored in the refrigerator for up to three days.
If the icing becomes too thick, stir in a little more lemon juice. Or if it is too soft, add more whole cane icing sugar.

Product description:

Aquafaba is the cooking water from legumes such as chickpeas and beans. The water from chickpeas is best suited for this purpose. The longer the cooked chickpeas soak in the water, the easier it is to whip up the cooking water afterwards. Compared to beaten egg whites, aquafaba takes significantly longer to stiffen. Aquafaba is also sensitive to oil. Care should be taken to ensure that there are no traces of oil on kitchen utensils. Aquafaba can also be used without any problems for unheated dishes.

Chocolate almond clusters à Liebelei (vegan)

Leave a reply

Ingredients for approx. 20 pieces:

Approx. 50 g flaked almonds
Dark chocolate
1 teaspoon coconut or sesame oil

Preparation:

1. Spread the flaked almonds in a large frying pan without fat and roast on both sides.
2. After roasting, leave the almonds to cool for approx. 30 minutes.
3. Chop the chocolate into small pieces and melt in a bain-marie.
4. Fold in the roasted flaked almonds and mix everything well with a baking scraper.
5. Line a large, flat bowl or baking tray with parchment paper. Oil this with a little coconut or sesame oil.
6. Place a tablespoon of chocolate-coated almond flakes on the prepared sheets and repeat the process, leaving some space between each cluster.
7. Place the flat bowl with the chocolate almond flakes in the freezer until the chocolate has set.

My suggestions:

- The dark chocolate can be replaced with any type of chocolate.

Product description:

Almond flakes or sliced almonds are thin slices of whole almonds. They are gently dried and sliced. They are ideal for adding a special touch to baked goods, desserts, muesli or even savoury recipes.

Aubergines stuffed with walnut, bulgur and lentils (vegan)

Leave a reply

Ingredients for 4 people:
2 large aubergines
Olive oil
For the filling:
120 g lentils, Puy, Beluga or mountain lentils
Whole sea salt
100 g bulgur
A little vegetable stock
2 shallots
3 cloves of garlic
Rapeseed oil
100 g chopped walnuts
Rosemary
Thyme
Herb salt
Freshly ground black pepper
A few sprigs of parsley
In addition:
1-2 tomatoes
Herbes de Provence

Preparation:

1. For the stuffed aubergines, wash and clean the aubergines, cut them in half and score the flesh crosswise with a sharp knife. Grease a shallow baking dish and place the halved aubergines in the dish with the cut surface facing down. Brush with a little olive oil and bake in the middle of the oven for about 30 minutes until soft. Allow to cool slightly, then carefully remove the aubergine flesh and chop it up a little.
2. In the meantime, rinse the lentils and cook them in a little sea salt until soft. Simmer the bulgur in a little vegetable stock until soft.
3. Peel and finely dice the shallots.
4. Peel the garlic, remove the germ and chop finely.
5. Heat the rapeseed oil in a deep frying pan and fry the diced shallots with the finely chopped garlic.
6. Add the cooked lentils, cooked bulgur and aubergine flesh to the pan, mix well and fry for a few minutes, stirring continuously.
7. Add the chopped walnuts and season with rosemary, thyme, herb salt and freshly ground black pepper.
8. Stuff the prepared aubergines with this filling.
9. Wash 1-2 tomatoes, remove the stalks and slice the tomatoes. Top the stuffed aubergines with the tomato slices, sprinkle with a little herbes de Provence and bake in the oven at 180 degrees C for about 10 minutes.

My recommendations:

This filling is also suitable for stuffing courgettes, kohlrabi, onions, etc.
The bulgur wheat can also be replaced with couscous, quinoa or millet.

Product description:

Bulgur is light and has a strong nutty flavour. It is usually made from durum wheat, spelt or barley. Bulgur is steamed, then dried, separated from the outer husk and finely chopped. This process preserves many vitamins and minerals. Bulgur can be prepared in many different ways, from savoury to sweet, as a salad, side dish, casserole or dessert. It also has many valuable nutritional properties and is ideal for preparing a quick side dish.

Linguine with courgette cream sauce (vegan)

Leave a reply

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.

My recommendations:

This filling is also suitable for stuffing courgettes, kohlrabi, onions, etc.

The bulgur wheat can also be replaced with couscous, quinoa or millet.

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.