Chocolate almond clusters à Liebelei (vegan)

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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 flaked almonds can also be replaced with whole almonds or other nuts.
    • 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.

 

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Aubergines stuffed with walnut, bulgur and lentils (vegan)

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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.

 

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Linguine with courgette cream sauce (vegan)

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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.

 

 

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Currant and blueberry tart (ovo-lacto vegetarian)

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Ingredients for a cake tin approx. 28 cm in diameter:

For the dough:
250 g wholemeal spelt flour
1 pinch of sea salt
approx. 80 g whole cane sugar
175 g butter
1 egg
2 tablespoons cold water
For the topping:
200 g redcurrants
200 g blueberries
3 tablespoons whole cane sugar
For the topping:
250 g quark
200 g sour cream
A little ground vanilla
2 eggs
1 tablespoon whole cane sugar
Also:
Approximately 60 g ground nuts to cover the base of the tart
A little butter to grease the tart tin
A little flour for the work surface
A little whole cane icing sugar for dusting the tart, if desired

Preparation:
1. For the shortcrust pastry, knead the spelt flour with the whole sea salt, whole cane sugar, butter, egg and water to form a dough. Wrap in cling film and place in the refrigerator for about 30 minutes.
2. For the topping, wash the redcurrants and remove them from their stems.
3. Rinse the blueberries with cold water.
4. Mix both types of berries with the whole cane sugar in a bowl.
5. For the glaze, mix the quark, sour cream, ground vanilla and eggs with the whole cane sugar.
6. Roll out the shortcrust pastry on a floured work surface, place it in the cake tin and prick the dough with a fork.
7. Sprinkle the ground nuts over the base, then top with the redcurrants and blueberries.
8. Spread the filling evenly over the berries and bake the tart in the oven at 180 degrees C for about 25 minutes.
9. If desired, you can dust the berry tart with a little whole cane icing sugar before serving.

 

My recommandation:

Instead of berries, the cake also tastes delicious with other seasonal fruits.

 

Product description:

Currants, also known as Ribisel in Austria, come in three colours: red, white and black, each with a different flavour. The red ones have a refreshingly tart and milder flavour than the blackcurrants. The white currants are just a colour variation of the red currants, which taste slightly sweeter than the red currants. Each variety belongs to the gooseberry family.

 

 

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Puff pastry swirls with apple filling (vegan)

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Ingredients for approx. 20 pieces :

80 g sultanas, or currants
2 tablespoons orange liqueur (optional), or apple juice
2 packs of puff pastry (egg-free)
4 apples
1 tablespoon vegetable margarine
Approximately 60 g whole cane sugar
Approximately 80 g ground and roasted nuts
1 tablespoon ground cinnamon
Additionnally :
Baking paper
2-3 tablespoons plant-based milk

 

Preparation :

1. Soak the sultanas or currants in the orange liqueur or apple juice.
2. Remove the puff pastry from the packet.
3. Preheat the oven to 180 degrees C.
4. Wash the apples, quarter them and remove the cores. Then dice the apple quarters into very small pieces.
5. Melt the plant-based margarine, add the whole cane sugar and brown. Then add the chopped apples and fry briefly.
6. Line a baking tray with baking paper.
7. Place one sheet of puff pastry on the baking paper. Sprinkle with the ground and roasted nuts. Then mix the apple filling with the soaked sultanas and currants and spread over the nuts. Dust the whole thing with cinnamon powder.
8. Cover with the second sheet of puff pastry and carefully roll up the whole thing lengthwise.
9. Cut the roll into finger-thick slices and place them back on the baking tray. Leave some space between the different rolls, as the puff pastry will spread a little.
10. Brush the rolls with plant milk and bake in the oven at 190 degrees for about 15 minutes.

 

My recommendations:

⇒ ⇒Other fruits are also suitable as a filling, e.g. strawberries, plums, pears, peaches, etc.

    Ÿ

 

Product description:

Sultanas come from the Sultana grapevine and are therefore larger than raisins. They also have a thin skin and no seeds. They are very light brown in colour and still come from Turkey or Greece today. Sultanas are softer than raisins and have an intense fruity flavour. They have a high sugar content due to glucose and fructose, but are low in fat and rich in fibre. They also contain valuable minerals, especially magnesium.

 

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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 :

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

Ÿ ⇒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.

 

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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.

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Pointed cabbage and seitan gnocchi with red lentils (vegan)

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Ingredients for 4 people:

1 pointed cabbage
2 red onions
3 cloves of garlic
sesame oil
approx. 120 g red lentils
1 packet of gnocchi
approx. ½ l vegetable stock
250 g seitan
rapeseed oil
approx. 2 tablespoons tamari or shoyu
Herb salt
Freshly ground black pepper
Smoked paprika powder
¼ litre coconut milk
Cumin
Curry powder
Coriander powder
Cardamom powder
Ginger powder

 

Preparation:

1. For the gnocchi, clean and wash the pointed cabbage, quarter it and cut it into finger-thick pieces.
2. Peel the red onions, halve them and slice them.
3. Peel the garlic, remove the germ and chop it.
4. Heat the sesame oil in a wok pan. Fry the pointed cabbage with the red onions and garlic for a few minutes, stirring frequently.
5. Rinse the red lentils with cold water and add to the pan.
6. Remove the gnocchi from the packet and add to the wok pan. Mix everything together well.
7. Add the vegetable stock and simmer for about 10 minutes.
8. In the meantime, cut the seitan into strips and fry in rapeseed oil until crispy. Deglaze with tamari and season with herb salt, freshly ground black pepper and smoked paprika powder.
9. Pour the coconut milk and, if necessary, a little vegetable stock into the gnocchi. Mix in the fried seitan.
10. Season with herb salt, freshly ground black pepper, cumin, curry powder, coriander, cardamom and ginger powder and simmer for another 5 minutes.
11. Serve immediately.

 

My recommendations:

    • The red lentils can also be replaced with another type of lentil, e.g. mountain, beluga or puy lentils. However, these should be cooked until half done beforehand.
    • The pointed cabbage can also be replaced with another type of cabbage, e.g. savoy, Chinese or white cabbage.

 

 

Product description:

With its characteristic cone shape, pointed cabbage is easy to tell apart from other types of cabbage. Whether sautéed, baked in the oven or eaten raw, pointed cabbage is very versatile.It is the earliest type of cabbage to be harvested each year. Pointed cabbage tastes particularly mild in spring and summer, but has a stronger flavour in autumn. Like all other types of cabbage, pointed cabbage is a very healthy vegetable, particularly rich in vitamin C.

 

 

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Onion and leek pinsa with mushrooms (lacto-vegetarian)

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Ingredients for 4-6 people:

For the dough:
400 g spelt flour (80%)
100 g rice flour
1 heaped tablespoon of soy or chickpea flour
1 small piece of fresh yeast (about 5 g)
Just under 3/4 l cold water
2-3 tablespoons of rapeseed oil
2 teaspoons whole sea salt
For the topping:
2 red onions
1 leek
approx. 200 g mushrooms
approx. 100 g cocktail tomatoes
3 cloves of garlic
1 jar of tomato sauce
Herb salt
Freshly ground black pepper
Smoked paprika powder
Oregano
Thyme
2 packs of mozzarella cheese
Additionally:
Baking paper
Flour for the work surface


Preparation

1. For the dough, mix the types of flour in a mixing bowl.
2. Crumble in the yeast, add the cold water and knead the dough for about 5 minutes with the dough hooks of a hand mixer.
3. Then add the rapeseed oil and whole sea salt to the dough and knead for another 2 minutes. Cover the dough and leave to rest at room temperature for 1 hour. Then leave to rest in the refrigerator for at least 24 hours.
4. The next day, take the dough out of the fridge and place it on a floured work surface. Divide into 4 equal portions, shape into balls and leave to rest for about 1 hour.
5. In the meantime, for the topping, peel the red onions, cut them in half and slice them.
6. Clean and wash the leek, cut in half and slice finely.
7. Clean the mushrooms with a damp cloth and slice.
8. Wash and halve the cocktail tomatoes.
9. Peel the garlic, remove the germ and chop finely.
10. Preheat the oven to 220 degrees C.
11. Line two baking trays with baking paper. Place 2 pieces of dough on each baking tray and shape into flatbreads about 30 cm long with your fingers.
12. Spread the tomato sauce on the flatbreads and top with the prepared leek pieces, onion and mushroom slices, chopped garlic and halved cocktail tomatoes.
13. Season with herb salt, freshly ground black pepper, smoked paprika, oregano and thyme.
14. Slice the mozzarella and place on top of the dough flatbreads.
15. Drizzle with a little olive oil and bake in the oven for about 10 minutes.

 

My recommendations:

      • The long resting time makes the pinsa particularly easy to digest, develops many sourdough flavours and requires little yeast. This means that the dough can even be prepared up to 48 hours in advance and left to rest in the refrigerator.

 

Product description:

Pinsa consists of an elongated oval flatbread that can be topped in many different ways. A mixture of several types of flour is typical for pinsa. This makes the pinsa light and firm at the same time. The sourdough made from this mixture is allowed to rest for a very long time, so you can always keep prepared pinsa dough in the refrigerator and bake it when unexpected guests arrive.

 

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Nora’s strawberry tiramisu (lacto-vegetarian)

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Ingredients for approx. 12 servings:

750 g mascarpone
¼ l cream
2 packets cream stiffener
60-80 g whole cane sugar
approx. 800 g fresh strawberries
2 packets sponge fingers
To add:
a few fresh strawberries


Preparation:
1. For Nora’s tiramisu, place the mascarpone in a mixing bowl.
2. Whip the cream until semi-stiff, add the 2 packets of cream stiffener and continue beating until the cream is very stiff.
3. Fold the stiffly whipped cream and the whole cane icing sugar into the mascarpone. Mix everything well.
4. Wash and clean the strawberries. Set aside a few strawberries for decoration. Finely dice about ⅓ of the strawberries and purée the rest.
5. Dip all the sponge fingers into the strawberry purée.
6. Now start layering. To do this, place a layer of mascarpone cream in a large flat baking dish, then add the sponge fingers, a layer of mascarpone cream and then the chopped strawberries. Continue until you have used up all the mascarpone cream, sponge fingers and chopped strawberries.
7. Finally, cut the strawberries that you set aside in half and use them to decorate the tiramisu.
8. Chill until ready to serve.

 

Nora’s recommendation:

This tiramisu also tastes delicious with raspberries or a mixture of berries.

 

Product description:

Strawberries (Fragaria) are not botanically classified as berries, but belong to the nut family. The small yellow seeds on the surface are actually the fruits. The high vitamin C content in strawberries plays an important role in the immune system. Strawberries also contain numerous other vitamins and minerals and are 90 percent water.

This makes them extremely delicate and they should be eaten as soon as possible after purchase. It goes without saying that strawberries should only be bought in season and, if possible, locally sourced and organic. Strawberries are available in shops all year round, wrapped in plastic. However, these have little flavour and are sometimes contaminated with pesticides.

 

 

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