Rhubarb Tart with a lemon meringue topping (ovo-lacto vegetarian)

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Ingredients for a 28–30 cm diameter tart tin:

For the filling:
750 g rhubarb
For the shortcrust pastry:
1 lemon
80 g butter
80 g whole cane sugar
1 packet vanilla sugar
3 eggs
160 g spelt flour (80%)
1 teaspoon cream of tartar baking powder
6 tablespoons milk
For the meringue mixture:
200 g fine caster sugar or whole cane icing sugar
egg whites
Lemon juice
In addition:
A little fat for greasing the tin

Method:

1. For the rhubarb topping, trim and wash the fresh rhubarb, peel the stalks and then cut them into pieces about 2 cm long.
2. For the shortcrust pastry, wash and dry the lemon, grate the zest and squeeze out the juice.
3. Cream the butter with the whole cane sugar, vanilla sugar and grated lemon zest until light and fluffy.
4. Separate the eggs, keeping the egg whites chilled until needed.
5. Gradually add the egg yolks to the sugar mixture.
6. Mix the spelt flour with the cream of tartar baking powder. Add this mixture, along with the milk, to the egg and sugar mixture and stir until you have a smooth dough.
7. Grease a 28 or 30 cm springform tin.
8. Pour the prepared shortcrust pastry into the greased springform tin and arrange the rhubarb pieces on top.
9. Place the tart on the lowest shelf of the oven at 180°C and bake for about 45 minutes.
10. For the meringue topping, whisk the egg whites until semi-stiff, then gradually fold in the semolina or whole cane icing sugar. Finally, add a few drops of lemon juice.
11. Pipe the stiff mixture onto the slightly cooled tart and spread it evenly.
12. Return to the centre of the oven until the meringue mixture is lightly golden brown.
13. Remove from the oven, leave in the tin for about 10 minutes, then turn the cake out of the tin and leave to cool on a wire rack.

Product description:

Rhubarb is mainly used in cooking as a fruit and is popular in compotes, cakes and tarts. However, rhubarb is actually a stem vegetable. As a garden crop, rhubarb is very popular because it is straightforward to grow and the plant is low-maintenance. The only thing to bear in mind is that rhubarb requires a lot of space. When harvesting, the stalks should always be twisted out rather than cut with a knife. The tart stalks can be harvested until St John’s Day on 24 June. After that, rhubarb produces increasing amounts of oxalic acid, which can cause kidney damage in high doses.

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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.

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Puff pastry parcels filled with red onion and leek (vegan)

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Ingredients for approx. 4 people:

1 pack of puff pastry (vegan)
2 leeks
2 red onions
3 garlic cloves
cumin
smoked paprika powder
herb salt
freshly ground black pepper
2 tablespoons of hot mustard
Piment d’Espelette
2 tablespoons of soy cream
In addition:
Baking paper

 

Method:
1. For the puff pastry parcels, remove the vegan puff pastry from the packet and leave to rest at room temperature.
2. In the meantime, trim and wash the leeks, cut them in half and slice into fine rings.
3. Peel the red onions, cut them in half and slice into fine strips.
4. Peel the garlic, remove the central germ, then finely slice the garlic.
5. Heat a little rapeseed oil in a frying pan and briefly sauté the prepared vegetables. Season with cumin, smoked paprika, herb salt and freshly ground black pepper.
6. Line a baking tray with baking paper and place the puff pastry on top. Prick the base a few times with a fork.
7. Spread the hot mustard over the entire puff pastry base.
8. Spread the sautéed vegetables in the centre of the puff pastry base, fold the edges of the pastry over and press down firmly.
9. Sprinkle the whole thing with Piment d’Espelette, brush with a little soya cream and place immediately on the lowest shelf of the oven. Bake at 180°C for about 20 minutes.
10. To serve, cut the pastry parcel into 4 pieces and enjoy straight away.

 

My tips:

          • Served with a tasty green salad, this makes a nutritious main course.
          • Leeks should always be cooked briefly at a high temperature. If you blanch them, they lose their valuable nutrients.
          • This recipe also works wonderfully with other seasonal vegetables.
        • To serve as finger food, cut the pastry parcels into small squares or place the puff pastry in small ramekins.

 

Product description:

Leek is a member of the onion family and is packed with vitamins, minerals and fibre. It is a versatile vegetable that can be boiled, braised, steamed, grilled or finely chopped and used in raw vegetable dishes. As a general rule, the gentler the cooking method, the more of these valuable nutrients are retained in the leek.

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Elisabeth’s Pecan Cookies (ovo-lacto vegetarian)

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Ingredients for around 40 biscuits:
150 g butter
130 g whole cane sugar
1 sachet of vanilla sugar
a pinch of whole sea salt
1–2 eggs
180 g spelt flour (80%)
a pinch of cream of tartar baking powder
150 g pecans
In addition:
baking paper


Method:

1. For the cookies, beat the butter until light and fluffy.
2. Add the whole cane sugar, vanilla sugar and the egg. Mix until creamy.
3. Stir in the spelt flour, cream of tartar and a pinch of whole sea salt using a spoon.
4. Finely chop the pecans and mix into the dough.
5. Line a baking tray with baking paper.
6. Using two teaspoons, place small balls of dough on the baking paper, leaving enough space between them, and flatten them slightly with damp hands. 7. Preheat the oven to 175°C and bake the cookies in the middle of the oven for about 10–15 minutes.

 

My tips:

  • The biscuits will keep for up to 2 weeks in a biscuit tin or metal container.
  • Bake the biscuits in batches or on separate baking trays, as they should be spaced well apart to prevent them from sticking together.

 

Product description:

Pecans have a delicate, buttery flavour and are very rich in valuable nutrients. They can be eaten raw as a small snack. Their mild flavour also goes well with salads. Pecan nuts also taste good in desserts or in your morning muesli. Despite their numerous health benefits, they are high in calories as they contain over 70 per cent fat. It is therefore recommended that they be consumed in moderation.

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Spicy pea stew with smoked tofu (vegan)

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Ingredients for about 4 people:

about 300 g dried peas
250 g potatoes
1 leek
250 g carrots
1 stick of celery
1 onion
1 clove of garlic
a few coriander seeds
1 pack of smoked tofu
1 tablespoon coconut oil
smoked paprika
savory
thyme
cumin
chilli flakes
ginger powder
a good 1 litre vegetable stock
1 bay leaf
tamari or shoyu
herb salt
freshly ground black pepper
In addition:
a little soy cream


Method:

1. For the pea stew, wash the dried peas thoroughly under running water using a sieve and leave to soak in fresh water overnight. The next day, once they have swollen, drain off the soaking water and then cook the dried peas – depending on the variety – for about 1 hour, i.e. until they are soft.
2. In the meantime, scrub the potatoes with a vegetable brush, trim if necessary, and dice.
3. Trim and wash the leek, then cut into thick rings.
4. Scrub the carrots with a vegetable brush, trim and dice.
5. Wash and trim the celery stalks, then cut them into rough strips.
6. Peel and finely chop the onion.
7. Peel the garlic, remove the central germ, then finely chop the garlic.
8. Crush the coriander seeds in a mortar.
9. Drain the smoked tofu and cut it into rough cubes.
10. Heat the coconut oil in a deep saucepan and gently fry the diced onion with the crushed coriander seeds.
11. Add the smoked tofu, chopped garlic, smoked paprika, savory, thyme, cumin, chilli flakes and ginger powder, and continue to fry the mixture.
12. Add the cooked dried peas along with the potatoes, carrots, celery, leek and bay leaf, mix briefly whilst stirring, then deglaze with the vegetable stock.
13. Leave to simmer for about 20–25 minutes.
14. Remove the bay leaf and season to taste with the tamari or shoyu, herb salt and freshly ground black pepper.
15. Serve in soup bowls and finish with a dash of soy cream.

 

My tips: 

    •  You can also prepare a larger portion. When reheated, the stew tastes even more flavourful.
    • This recipe can also be made with other dried pulses

 

Product description:

Organic shops mainly stock yellow or green dried peas. However, white, brown, grey, red, purple and marbled varieties are also available. Unpeeled varieties have the advantage of being particularly high in fibre. They are also available in a peeled form, as this makes them cook faster and makes them easier to digest. Dried peas, which can be bought split or halved, are sold as split or half peas. They are rich in protein and fibre. They are mostly used in soups, stews and purées. However, there are many other Middle Eastern recipes in which you can enjoy them.

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Tofu-Spinat-Reispfanne mit Kichererbsen (vegan)

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Tofu-Spinat-Räispan mat Pois-chiche

Zutaten für etwa 4 Personen:

400 g Kichererbsen
250 g Langkornreis
etwa 700 g frischen Spinat
250 g Naturtofu
3 Schalotten
1 Knoblauchzehe
Rapsöl
Kräutersalz
frisch gemahlener schwarzer Pfeffer
Korianderpulver
Kardamompulver
Ingwerpulver
rotes Currypulver
geräuchertes Paprikapulver
Auβerdem:
Piment d’espelette

Zubereitung:

1. Für die Tofu-Spinat-Reispfanne die Kichererbsen aus dem Glas in einen Sieb geben und mit kaltem und klarem Wasser abspülen.
2. Den Langkornreis ebenfalls mit kaltem Wasser abspülen und in Salzwasser garen. Danach ab-gieβen und in einem Sieb abtropfen lassen.
3. Den Spinat putzen, waschen, von den Rippen zupfen und evtl. etwas zerkleinern.
4. Den Naturtofu in kleine Würfel schneiden.
5. Die Schalotten schälen und fein würfeln.
6. Den Knoblauch schälen, Mittelkeim entfernen und fein hacken.
7. In einer tiefen Pfanne das Rapsöl erhitzen und die zerkleinerten Schalotten mit dem gewürfel-tem Naturtofu anbraten.
8. Danach die abgetropften Kichererbsen und mit dem Langkornreis, dem gehacktem Knoblauch und dem abgetropften Spinat hinzufügen und während einigen Minuten garen.
9. Das Ganze mit Kräutersalz, frisch gemahlenem schwarzem Pfeffer, Koriander-, Kardamom-, Ingwer-, rotem Currypulver und dem geräucherten Paprikapulver kräftig würzen.
10. Noch kurz aufkochen lassen mit Piment d’espelette bestäuben und sofort servieren.

 

Meine Tipps:

  • Getrocknete Kichererbsen über Nacht in kaltem Wasser einweichen. Am nächsten Tag das Wasser abgieβen und die Kichererbsen in frischem Wasser weich garen. Danach bis zur Weiterverarbeitung im Kochwasser ausquellen lassen.
  • Den Langkornreis läβt sich auch durch eine andere Reissorte ersetzen. Oder man probiert das Gericht mit Hirse, Gerste oder Hafer aus.

 

Produktbeschreibung:

Kichererbsen hängt namentlich von »cicer« ab, dem lateinischen Wort für Erbse. Sie sind ein Multitalent in der Küche und lassen sich rösten und dämpfen, als Zutat in Suppen, Eintöpfen, Salaten. Ebenfalls lassen sie sich auch pürieren, die Basis für eine Vielzahl von Spezialitäten, zum Beispiel Falafel und Humus. Das Abgieβwasser (Aquafaba), eine tierleidfreie Ei-Alternative. Aquafaba hat einen relativ neutralen Eigengeschmack und seine bindenden Komponenten gelten als Eiweissalternative zum Kochen und Backen. Die Kichererbsen sind reich an Eiweiss, Vitamin B und Ballaststoffen, d.h. sehr beliebt in der vegetarischen und veganen Ernährung.

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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.

 

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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.

 

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Spicy vegetable seitan with whole grain basmati rice (vegan)

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Ingredients for approx. 4 people:

250 g wholemeal basmati rice
Whole sea salt
400 g seitan
Sesame oil
1-2 tablespoons tamari
3 onions
2 cloves of garlic
2 red peppers
1 aubergine
Rapeseed oil
Approx. 250 ml hot tomato sauce
Herb salt
Freshly ground black pepper
Chilli flakes
Smoked paprika powder
Cardamom powder
Curry powder
Fresh or dried Thai basil
In addition:
Piment d’Espelette


Preparation
1. For the vegetable seitan, simmer the whole grain basmati rice in water with a pinch of sea salt until cooked.
2. Roughly dice the seitan and fry in sesame oil in a pan until crispy, then carefully deglaze with the tamari and set aside.
3. Peel and chop the onions.
4. Peel the garlic, remove the germ and chop finely.
5. Wash the red peppers, remove the seeds and cut into large cubes.
6. Wash and clean the aubergine and also cut into large cubes.
7. Heat the rapeseed oil in a deep pan. Add the chopped onions, peppers, aubergine cubes and seitan and fry.
8. Add the diced tomato sauce with the tamari and finely chopped garlic.
9. Season with herb salt, freshly ground black pepper, chilli flakes, smoked paprika, cardamom and curry powder, and Thai basil.
10. Briefly heat the whole grain basmati rice, place in deep plates and top with the vegetable and seitan mixture.
11. Sprinkle with Piment d’Espelette and serve immediately.

 

My tips:

  • It also tastes delicious if you replace the wholemeal basmati rice with jacket potatoes.

 

 

Product description:

Seitan is the water-insoluble gluten protein found in wheat flour. To produce seitan, a dough is made from wheat flour and water, which is then washed in water. This removes the starch from the dough, leaving only the tough, sticky wheat protein. The substitute product gets its consistency, colour and taste by cooking or simmering the raw mixture in a marinade, traditionally in a mixture of tamari or shoyu. Seitan can be used and prepared in many different ways. Seitan is significantly richer in protein and lower in fat than tofu, and it is also almost cholesterol-free. Unfortunately, however, people with coeliac disease (gluten intolerance) cannot enjoy this vegan meat alternative.

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Hearty winter vegetables with herbs (vegan)

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Ingredients for approx. 4 people:

Approx. 400 g waxy potatoes
3 beetroots
400 g carrots
300 g parsnips
300 g Jerusalem artichokes
1 small celery root
3 red onions
2 cloves of garlic
For the marinade:
4 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons mustard oil
Tamari
Herb salt
Freshly ground black pepper
Chilli flakes
Smoked paprika powder
Marjoram
Thyme
Rosemary needles
In addition:
Baking paper

Preparation:

1. For the winter vegetables, wash the potatoes with a vegetable brush and cut them into thick rectangles.
2. Wash and clean the beetroots and cut them into eighths.
3. Scrub the carrots with a vegetable brush, clean them and cut them into thick slices.
4. Peel, wash and clean the parsnips, if necessary, and also cut them into thick slices.
5. Wash the Jerusalem artichoke tubers, peel them if necessary and dice them.
6. Peel and clean the small celery root, cut into thick slices and dice.
7. Peel and roughly dice the red onions.
8. Peel and halve the garlic and remove the centre sprout.
9. For the marinade, season the olive oil, sesame oil and mustard oil with the tamari, herb salt, freshly ground black pepper, chilli flakes, smoked paprika powder, marjoram, thyme and rosemary needles.
10. Mix the prepared vegetables with the marinade.
11. Line a baking tray with baking paper and spread the marinated vegetables on it.
12. Cook the marinated vegetables in the middle of the oven at 180 degrees C for about 40 minutes. Turn from time to time.
13. When the vegetables are cooked, serve immediately.

 

My tips:

  • This recipe can be enjoyed as a main course or as a side dish.
  • If you like it a little spicier, use cayenne pepper instead of black pepper.

 

Product description:

Winter vegetables are a great way to get through the cold season. Always choose organic, regional and seasonal vegetables. Of course, there are other winter vegetables too, such as those from the cabbage family. This means you can always use whatever you have in your fridge or pantry.

 

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