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:

    • Instead of fennel, you can add coarsely sliced cabbage (savoy cabbage, Chinese cabbage, white cabbage) to the lamb’s lettuce. Then just add a little of the dill tips to the dressing, but enrich it with caraway seeds. This is also a typical autumn/winter salad.

 

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.

 

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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:

  1. For the beetroot soup, clean and wash the beetroot and cut into medium-sized cubes.
  2. Scrub the potatoes with a vegetable brush and dice them as well.
  3. Peel and finely chop the onions.
  4. Heat the coconut oil in a high-sided pan and fry the onion cubes until translucent.
  5. Then add the beetroot and potato cubes and fry gently.
  6. Heat the water and add the vegetable stock granules. Add this vegetable stock to the beetroot and potatoes.
  7. Add a bay leaf and simmer for about 20 minutes, or until the vegetables are soft.
  8. Remove from the heat and puree finely with a hand-held blender.
  9. Season the soup with herb salt, freshly ground black pepper, nutmeg, cumin, marjoram and a little tamari or shoyu.
  10. Wash the parsley, spin it dry and chop finely.
  11. Pour in the soy cream and bring to the boil briefly.
  12. 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.

 

 

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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:

  1. 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.
  2. For the filling, defrost the spinach or wash, clean and spin-dry the fresh spinach and finely chop.
  3. Peel and finely dice the shallots.
  4. Peel the garlic clove, remove the centre germ and then finely chop the garlic clove.
  5. Heat the rapeseed oil in a pan and fry the finely diced shallot with the finely chopped garlic.
  6. 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.
  7. In the meantime, lightly grease the pie dish or tartlets and line them with the shortcrust pastry.
  8. 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.
  9. Spread the filling evenly over the dough and bake the tartlets in the oven at 180 degrees C for about 25-30 minutes.
  10. 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.

 

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Avocado lamb’s lettuce on pear carpaccio (vegan)

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Ingredients for 4 people:

For the salad:
about 250 g lamb’s lettuce
1 avocado
2 large ripe pears
juice of one lemon
For the vinaigrette:
1 shallot
1 clove of garlic
1 tablespoon flaxseed oil
1 tablespoon safflower oil
1 tablespoon nut oil
1 tablespoon apple cider vinegar
1 tablespoon of raspberry vinegar
1 tablespoon of light balsamic vinegar
herb salt
freshly ground black pepper
dill
tarragon
Also needed:
2 tablespoons of pumpkin seeds

 

Preparation:

    1. For the salad, clean, wash and dry the lamb’s lettuce.
    2. Halve the avocado, remove the stone and scoop out the flesh.
    3. Wash and halve the pears, carefully remove the core and cut into thin slices. Immediately sprinkle with the lemon juice and divide between two plates.
    4. For the vinaigrette, peel and finely dice the shallots.
    5. Peel the garlic, remove the centre sprout and chop finely.
    6. Mix the flax, thistle and nut oils with the apple and raspberry vinegar and the light balsamic vinegar. Add the shallot cubes with the finely chopped garlic and season with herb salt, freshly ground black pepper, dill and tarragon.
    7. Before serving, mix the lamb’s lettuce with the avocado pieces with the prepared vinaigrette and divide between the pear slices.
    8. Roast the pumpkin seeds in a dry pan and sprinkle over the salad.

 

My picks:

    • The carpaccio also tastes good with apple slices. If you like, you can lightly caramelise them beforehand. This is not recommended with pears, as ripe pears are naturally very sweet.
  • Roasted hazelnuts or walnuts also go very well with this salad.
  • Add the vinaigrette to the lamb’s lettuce just before serving.

 

Product description:

Corn salad, also known as field salad, lamb’s lettuce, rapunzel or arable salad, is freshly harvested in autumn and winter. It is one of the most nutritious types of salad due to its vitamin and mineral content. Corn salad tastes great with nuts such as walnuts, hazelnuts or chestnuts.

 

 

 

 

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Marinated tofu with leeks and basmati rice (vegan)

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Ingredients for about 4 people:

For the marinade:
2 garlic cloves
1 red chilli pepper
1 piece of fresh ginger
2-3 tablespoons of shoyu or tamari
2 tablespoons of rice vinegar
2 teaspoons of tahini
herb salt
freshly ground black pepper
coriander powder
a little cayenne pepper
For the tofu:
500 g natural tofu
1-2 leeks
1 shallot
sesame oil
For the basmati rice:
about 200 g basmati rice
about 1/l vegetable broth
herb salt
freshly ground black pepper
For the garnish:
a few stalks of fresh parsley

Preparation:

1. For the marinade, peel the garlic, remove the centre sprout and chop the garlic finely.
2. Wash the chilli pepper, cut it in half, remove the seeds and finely chop.
3. Wash the ginger and grate finely.
4. Place the shoyu, rice vinegar and tahini in a small bowl and add the finely chopped garlic, finely sliced chilli and finely grated ginger. Season with herb salt, freshly ground black pepper, coriander powder and cayenne pepper. Set aside.
5. Drain the natural tofu, wrap it in a cloth and place it between two small plates. Place an object on top to weigh it down and allow the tofu to press for about 15 minutes so that the liquid escapes. Then cut it into cubes and add it to the marinade.
6. The tofu should marinate for at least 30 minutes (preferably a few hours).
7. Clean and halve the leeks, then cut into very fine rings.
8. Simmer the basmati rice in the vegetable stock for about 20 minutes. Then season with herb salt and freshly ground black pepper.
9. Heat the sesame oil in a deep pan and briefly stir-fry the leek strips.
10. Add the marinated tofu with the marinade and briefly bring to the boil.
11. To serve, place a ring of basmati rice on a plate, place the leek tofu in the middle and sprinkle with the chopped parsley.

 

My picks:

  • Replace the tahini with peanut butter to give the marinade a nutty flavour.

 

Product description:

Tahini is a paste made from roasted, shelled sesame seeds that are ground into tahini paste. This is then mixed with a neutral-tasting oil to achieve a creamier texture. The paste tastes of sesame seeds and looks similar to peanut butter. Tahini has a savoury, bitter taste profile and is a key ingredient in the production of hummus. It is suitable for seasoning dressings, sauces or Asian dishes. Due to its high calcium content, tahini is particularly good for the bones and, thanks to its unsaturated fatty acids, also good for the heart.

 

 

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Autumn salad with fruity pears and grapes (vegan)

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Ingredients for 4 people :

For the salad :
approximately 150 g lamb’s lettuce
1 head of green salad, e.g. lettuce, endive, oak leaf
2 ripe pears
200 g grapes (mixed)
For the dressing :
2 shallots
2 cloves of garlic
1 tablespoon linseed oil
1 tablespoon walnut oil
1 tablespoon sesame oil
2 tablespoons cider vinegar
1 tablespoon raspberry vinegar
2 tablespoons semi-strong mustard
herb salt
freshly ground black pepper
Dill
coriander powder
marjoram
Plus
2 tablespoons sunflower seeds and 2 tablespoons pumpkin seeds

 

Preparation:
1. for the salad, clean, wash and spin-dry the lamb’s lettuce.
2. Clean, wash, spin-dry and crumble the lettuce.
3. wash the pears, quarter them, remove the cores and cut into thin strips.
4. Wash the grapes, peel them, cut them in half if necessary and remove the seeds.
5. For the vinaigrette, peel the shallots and dice finely.
6. Peel the garlic, remove the central germ and chop finely.
7. Mix the linseed, walnut and sesame oils with the apple and raspberry vinegars and the semi-strong mustard. Season with herb salt, freshly ground black pepper, dill, coriander powder and marjoram.
8. Toast the sunflower and pumpkin seeds in a fat-free frying pan.
9. In a salad bowl, mix the salad with the pear slices and grapes. Mix with the prepared vinaigrette and sprinkle with the toasted sunflower and pumpkin seeds.

 

 

My tips:

      • The salad is also delicious with apple slices. If you prefer, you can lightly caramelise them beforehand. Don’t do this with pears, as a ripe pear contains a lot of sugar.
      • Sunflower and pumpkin seeds can also be replaced by lightly roasted walnuts.

 

 

Product description :

The grape is a berry fruit and one of the oldest crops. The different varieties are distinguished mainly by their colour. White varieties include green, yellow and amber grapes. Dark varieties are red, blue or black-blue grapes. They are commercially available all year round. As part of a sustainable, environmentally-friendly diet, it’s best to use foods that are available seasonally. This means that grapes are in their prime from August to October, when they are particularly aromatic.

 

 

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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:

  1. 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.
  2. Wash and clean the apples, remove the core, then finely slice or coarsely grate the apples and place on the pastry base.
  3. 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.
  4. 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.
  5. Before serving, whip the cream, add the egg liqueur and use it to garnish the apple cake.

 

 

 

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Autumnal plum and apple cake with a nut topping (ovo-lacto vegetarian)

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Ingredients for a 26 cm Ø pie tin:

For the shortcrust pastry:
200 g wholemeal spelt flour (80 %)
100 g wheat flour
1 egg
½ teaspoon cream of tartar baking powder
80 g whole cane sugar
100 g butter
a pinch of whole sea salt
For the filling:
3 tablespoons ground nuts
500 g plums
2 apples
50 g whole cane sugar
juice of one lemon
For the nut topping:
about 80 g ground nuts
70 g whole cane sugar
about ½ l cream
1 sachet vanilla sugar
1 egg
a little ground vanilla
Also:
a little fat and flour for dusting the baking tin,
possibly whole cane sugar,
ground cinnamon

 

Preparation:

1. For the shortcrust pastry, knead the spelt and wholemeal wheat flour, egg, cream of tartar baking powder, whole cane sugar, butter and a pinch of whole sea salt into a smooth dough. Wrap in cling film and place in the refrigerator.
2. In the meantime, for the filling, wash, halve, core and slice the plums.
3. Wash, quarter and core the apples, then cut the quarters into thin slices.
4. Wash, halve and juice the lemon, then pour the juice over the fruit.
5. Lightly grease the pie dish and dust with a little flour.
6. Place the dough in the baking tin, create a raised edge and sprinkle with the ground nuts.
7. Arrange the plum and apple slices alternately on the dough base.
8. For the nut topping, mix the ground nuts with the whole cane sugar, cream, vanilla sugar, egg and ground vanilla until smooth and spread evenly over the fruit.
9. Bake the plum and apple cake on the bottom rack of the oven at 180 degrees C for about 25 minutes. Then remove the cake from the oven and allow to cool.
10. Before serving, you can dust the cake with a little whole cane sugar and cinnamon powder.

 

My suggestion:

    • Instead of plums, this cake is also delicious with other types of fruit, such as mirabelles, damsons, cherries or greengages.

 

 

Product description:

Plums are in season from July to October. They are blue-violet in colour and can be recognised by a pronounced abdominal seam. The flesh is difficult to separate from the stone. They can be eaten raw or used in a cake or pie. When cooked, plums are ideal for making compote, jam or jelly.

 

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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:

  1. For the dough, mix the wholemeal spelt flour with the cream of tartar, the rapeseed oil and the white wine.
  2. Scrub the carrots with a vegetable brush, clean them and grate them coarsely or cut them into very small pieces.
  3. Stone the olives and chop them up as well.
  4. Wash, halve and deseed the red chilli pepper, then cut into very fine strips.
  5. Cut the smoked tofu into small cubes and fry in a pan with the sesame oil until crispy.
  6. 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.
  7. Season with herb salt, freshly ground black pepper, thyme and dill sprigs.
  8. Beat the egg white until stiff and fold into the dough.
  9. Grease a loaf tin well and pour the prepared dough into the tin and smooth it out.
  10. 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.

 

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