Würziger Pastinaken-Süβkartoffel-Eintopf mit Belugalinsen (vegan)

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Gewierztenen Pastinaken-Süβkartoffel-Eintopf mat Belugalënsen

Tags: Suppen – Pastinaken – Süsskartoffeln – Linsen – vegan

Zutaten für 4 Personen:

200 g Belugalinsen

600 g Pastinaken

600 g Süβkartoffeln

2 Zwiebeln

3 Knoblauchzehen

1 Stück Ingwer

Sesamöl

Kardamomsamen

Koriandersamen

Kreuzkümmel

Currypulver

Paprikapulver

etwa ½ l Gemüsebrühe

400 ml Kokosmilch

Kräutersalz

frisch gemahlener schwarzer Pfeffer

Zubereitung:

Für den Eintopf die Belugalinsen abwaschen und mit reichlich frischem Wasser in einen Topf geben und etwa 20 Minuten bissfest garen. Danach abgiessen und beiseite stellen.
Die Pastinaken waschen, putzen, ggf. schälen und in Würfel schneiden.
Die Süβkartoffeln waschen, schälen und ebenfalls in Würfel schneiden.
Die Zwiebeln schälen und fein würfeln.
Den Knoblauch schälen, Mittelkeim entfernen und fein hacken.
Den Ingwer waschen, fein reiben oder hacken.
In einer tiefen Pfanne das Sesamöl erhitzen und die fein gewürfelten Zwiebeln mit dem feingehacktem Knoblauch und Ingwer hineingeben und anrösten.
Danach den Kardamom-, die Koriandersamen mit dem Kreuzkümmel und dem Curry-, Paprikapulver dazugeben, ebenfalls mit anrösten.
Die gewürfelten Pastinaken und Süβkartoffeln hinzugeben und kurz anbraten.
Das Ganze mit der Gemüsebrühe ablöschen und zum Kochen bringen. Etwa 10 Minuten lang köcheln lassen.
Die vorgekochten Belugalinsen mit der Kokosmilch hinzugeben und weitere 5 Minuten köcheln lassen.
Zum Schluss mit Kräutersalz und frisch gemahlenem schwarzem Pfeffer kräftig würzen.

Meine Tipps:

Wer keine Süβkartoffeln vorrätig hat, kann den Eintopf auch mit Kartoffeln zubereiten.
Da es viele Linsenvarianten gibt, nimmt man die Linsen die einem am besten schmecken ;-). Nur die roten Linsen brauch man nicht vor zu kochen, sondern 5 Minuten vor Ende der Garzeit in den Eintopf geben.

Produktbeschreibung:

Süβkartoffeln, Batate sind nicht wie die Kartoffeln ein Nachtschattengewächs, sondern die Süβkartoffeln sind ein Windengewächs und gehören somit zu einer ganz anderen botanischen Familie. Sie enthalten viele Vitalstoffe, d.h. Vitamine, Mineralien, Spurenelemente und sekundäre Pflanzenstoffe, die positive Auswirkungen auf unsere Gesundheit haben. Ihre rosarote bis gelborange oder sogar violette Färbung verdankt die Batate bestimmten sekundären Pflanzenstoffen. Sie lässt sich in unzähligen Varianten zubereiten – roh, gekocht, gegrillt oder als Pommes.

Claire’s Chocolate Chip Cookies (ovo-lacto-vegetarian)

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Ingredients for approx. 40 biscuits:

230 g butter
200 g light brown sugar, e.g. Rapadura, Sucanat…
100 g light brown sugar
1 sachet vanilla sugar
2 eggs
280 g spelt flour (80 %)
1 teaspoon cream of tartar baking powder
a pinch of whole sea salt
200 g chocolate chips

Preparation:

1. For the chocolate cookies, beat the butter with both types of whole cane sugar, the vanilla sugar and the eggs until the dough has a creamy consistency.
2. Mix the spelt flour with the cream of tartar baking powder, the pinch of whole sea salt and stir into the egg mixture.
3. Finally, stir in the chocolate chips and mix everything well.
4. Place the prepared dough in the refrigerator for about 15 minutes.
5. Take it out and form small balls.
6. Line a baking tray with baking paper and place the balls on the tray, leaving a little space between them.
7. Now bake them in the oven at 190 degrees C for 8 to 10 minutes.

My tips:

Product description:

The chocolate chips consist almost half of cocoa mass, cocoa butter, cane sugar, emulsifiers such as soy or sunflower lecithin and vanilla. With them, you can easily create wonderfully chocolaty pastries. They are ideal for making cookies, brownies, chocolates or as a cake and gingerbread icing. Simply melt in a water-bath and spread on the baked goods.

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.

Shortcrust pastry muffins with chestnut filling (lacto-vegetarian)

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Ingredients for about 20 pieces:

150 g spelt flour (80 %)
100 g hazelnuts
125 g butter
1 tablespoon low-fat quark
whole sea salt
freshly ground black pepper
For the filling:
2 shallots
3 cloves of garlic
1 small red chilli pepper
1 tablespoon rapeseed oil
200 g chestnuts (jarred or vacuum-packed)
1 heaped tablespoon cumin seeds
½ teaspoon thyme
herb salt
freshly ground black pepper
In addition:
a little butter to grease the tins

Preparation:

1. For the dough, sieve the spelt flour into a bowl. Grind the hazelnuts finely and mix with the spelt flour. Fold in the butter with the low-fat quark, the whole sea salt and the pepper. Add 2-3 tablespoons of cold water and knead with the dough hooks of a hand mixer to form a smooth dough. Cover and leave to rest in the refrigerator for about 30 minutes.
2. Then roll out on a floured work surface and cut out circles of the same diameter as the muffin cases.
3. For the filling, peel and finely dice the shallots and garlic.
4. Wash the chilli pepper, cut it open, remove the seeds and membranes and finely chop.
5. Fry the shallots in rapeseed oil over a low to medium heat until translucent. Add the garlic and chilli and fry briefly.
6. Chop the chestnuts and add them to the shallot mixture along with the cumin, thyme and 2 tablespoons of water. Cook, stirring, for 3-5 minutes.
7. Puree everything with a hand blender. Season with herb salt and freshly ground black pepper.
8. Place half of the shortcrust pastry in the muffin tins. Divide the chestnut filling between the muffins. Cover with the remaining shortcrust pastry circles. Cut a hole in the centre of the top piece and bake the muffins in the oven at 180 degrees for about 20 minutes.
9. Cool slightly. Serve lukewarm or cold.

My recommandation:

Product description:

Chestnuts are sweet chestnuts and are among the oldest cultivated plants. They are nuts that sit in a fruit casing covered with spines. Each casing contains up to three nuts. The yellowish-white flesh is located under the brownish-red, woody-leathery shell and is surrounded by a seed coat; both must be removed before consumption.

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.

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.

Fennel and field salad with chickpeas (vegan)

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Ingredients for 4 people:

about 400 g lamb’s lettuce
2 fennel bulbs
1 jar or tin of chickpeas
about 100 g grapes
For the dressing:
1 shallot
1 clove of garlic
2 tablespoons safflower oil
1 tablespoon linseed oil
1 tablespoon sesame oil
2 tablespoons raspberry vinegar
2 tablespoons apple cider vinegar
⅛ litre vegetable cream
herb salt
Freshly ground black pepper
paprika powder
ginger powder
1 heaped tablespoon of dill tips
In addition:
2 tablespoons each of sunflower and pumpkin seeds

Preparation:

1 Clean, wash and spin dry the field salad .
2. wash, clean and quarter the fennel bulbs, remove the stalk and cut into thin slices. Put some of the fennel greens to one side.
3 Drain the chickpeas and rinse with cold water. Drain in a sieve.
4 Wash, pluck and halve the grapes.
5 For the dressing, peel the shallot and garlic. Remove the centre bulb from the garlic and finely dice it with the shallot.
6. mix the safflower, linseed and sesame oil with the raspberry and apple vinegar.
7. pour in the vegetable cream and season with herb salt, freshly ground black pepper, paprika powder, ginger powder and dill tips.
8. place the prepared lamb’s lettuce in a bowl with the fennel slices, drained chickpeas and grapes.
9 Pour the salad dressing over the salad.
10. toast the sunflower and pumpkin seeds in a pan without oil and sprinkle over the fennel and lamb’s lettuce.
11 Garnish with the reserved fennel greens.

My suggestions:

Product description:

Lamb’s lettuce, Rapunzel, field lettuce, mouse ear, has a nutty flavour and tender leaves. It is very popular in autumn and winter. When preparing it, toss the lamb’s lettuce in cold water several times, as dirt and sand can easily collect in the florets. Then spin dry. Only pour the prepared salad dressing over it before serving, otherwise the tender leaves will quickly collapse.

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.

Spinach tartlets with savoury ricotta filling (ovo-lacto vegetarian)

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Ingredients for a 26 cm Ø pie dish or 6 tartlets:

For the dough:
250 g wholemeal spelt flour (80 %)
100 g butter or vegetable margarine
1 egg
1 pinch of whole sea salt
For the filling:
about 400 g frozen spinach or 800 g fresh spinach
2 shallots
1 clove of garlic
Rapeseed oil
1-2 tablespoons of white wine
Herbal salt
Freshly ground black pepper
Nutmeg
250 g of ricotta cheese
40 g of blue cheese
2 tablespoons of sour cream
2 eggs
A little chilli powder
For the garnish:
A little fat to grease the mould(s)
A few cocktail tomatoes
some fresh herbs

Preparation:

For the shortcrust pastry, knead the wholemeal spelt flour with the butter or vegetable margarine, the egg and a pinch of whole sea salt and chill for about 20 minutes.
For the filling, defrost the spinach or wash, clean and spin-dry the fresh spinach and finely chop.
Peel and finely dice the shallots.
Peel the garlic clove, remove the centre germ and then finely chop the garlic clove.
Heat the rapeseed oil in a pan and fry the finely diced shallot with the finely chopped garlic.
Add the spinach and the white wine, stir and allow to wilt. Season with herb salt, freshly ground black pepper and nutmeg and allow to cool slightly.
In the meantime, lightly grease the pie dish or tartlets and line them with the shortcrust pastry.
Stir the ricotta and blue cheese with the sour cream and the eggs into the spinach. Season the mixture with herb salt, freshly ground black pepper and the chilli powder.
Spread the filling evenly over the dough and bake the tartlets in the oven at 180 degrees C for about 25-30 minutes.
Wash the cherry tomatoes, halve if necessary and spread over the pie or tartlets. Garnish with some fresh herbs.

My picks:

Swiss chard can be used as a substitute for spinach. The method is the same.
Likewise, you can replace the blue cheese with fresh goat’s cheese.

Product description:

Spinach comes in several varieties. Leaf spinach is available in the form of individual fine leaves with stems, while root spinach is harvested below the root collar. Spring spinach is particularly tender, finely leafed and light green and can be eaten raw with its stems. It tastes delicious in salads. The more robust winter spinach has thicker and harder leaves. It tastes distinctly more bitter and spicy and is eaten steamed. Spinach is healthy and rich in vitamins and minerals.