| Soy noodles and red lentils
Ingredients:
250 g Soy noodles
1 Zucchini
5 TB red lentils
1 onion
1 vegetable sauce cubes
1 cup of cream
1 TS tomato sauce
salt, pepper, olive-oil
Cut onions in small cubes, steam them in oil.
Cut zucchini in stripes, add them to the onions.
Add red lentils. Dissolve vegetable cubes in 250 ml of warm water. After 5-10 minutes, pour the vegetable sauce on the onions and lentils. Now boil the soy noodles in this vegetable sauce until
they are done. Pour off the water. Take the cream and tomato sauce and mix it together with the soy noodles. Finally add salt and pepper as you like.
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Potato waffles with sprouts and apple-puree
Ingredients:
125 g wheat flour
1/4 L milk
1 TS dried majoran
1 egg
500 g potatoes
1/2 lemon
1 piece of garlic
1 TB mungo beans
1 TB radish seeds
500 g sour apples
1 small orange
2 prunes
50 g crushed hazelnuts
1/4 TL cinnamon
1 point of knife crushed vanille
1 TS honey
salt, cayenne pepper, olive-oil
Let mungo beans and radish seeds germinate four days in advance.
Preparing the waffles dough: mix wheat flour, milk, majoran, salt and cayenne pepper in a bowl.
Add an egg, mashed potatoes, sprouts, lemon juice, and crushed garlic in the bowl and stir well.
Heat the waffle-iron, rub it with olive-oil.
For each waffle use one table-spoon of the dough. Bake it for 3-4 minutes.
For preparing the apple-purre cut the apples in half, pare and rasp them. Mingle them with fresh pressed orange
juice, crushed prunes, hazelnuts, cinnamon, vanille and honey.
Serve the waffles together with the apple-puree.
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Grain pies with cheese dipp
Ingredients grain pies:
1/4 L milk
100 g rough-grinded spelt
1/2 vegetable sauce cube
1 onion
1 TS butter
1 egg
1 rasped nutmeg
pepper, salt, olive-oil
Ingredients cheese dipp:
250 g soft cheese
150 g cottage cheese
2 piece of garlic
parsley, chive, cress, dill
1 onion
1 hard-boiled egg
salt, pepper
Preparing the grain pies:
Start with boiling milk. Put rough-grinded spelt and 1/2 vegetable sauce cube in the boiling milk. Let it swell for 15 minutes.
Pare the onion, grind them small and steam in olive-oil.
Put the onions and the egg in the grain dough and mingle and spice with nutmeg, pepper and salt.
Heat olive-oil in a pan and add a spoon full
of dough into the pan. Press the dough with the spoon to get
flat dough plates. Fry the plates from both sides for 4 minutes until they are chestnut.
Preparing the cheese dipp:
Cut garlic, parsley, chive, cress, dill, and the hard-boiled egg in small pieces. Mix it with soft cheese and cottage cheese, spice it
with salt and pepper. Serve the grain pies together with cheese dipp.
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Potato salad
Ingredients:
500 g hard-boiling potatoes
1 onion
4 gherkins
1/2 vegetable sauce cube
2 TB oil
vinegar
mayonnaise or ajoli
salt, pepper
Cut onions and gherkins in small pieces and put them in a big
bowl. Boil the potatoes, skin and cut them in slices of 1/2 cm.
Add them into the bowl.
Preparing the vegetable sauce: pure 1/4L
warm water on 1/2 vegetable sauce cube, dissolve it.
Afterwards pour it on the potatoes with a spoon.
Spice with vinegar, mayonnaise or ajoli, salt and pepper as you like. Add 2 TB oil and mix well.
Wait at least an hour before
you serve the potato salad.
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Spagetthi-potato-beans and pesto
Ingredients:
125 g soy spagetthi
125 g potatoes
125 g French beans
25 g garlic
25 g basil
25 g stone-pine pips
olive-oil
cream
Boil spagetthi, skinned and minced potatoes and French beans in a large pot until they are done.
Preparing the pesto:
Put garlic, basil and stone-pine pips and plenty olive-oil
in a mixer and crush carefully. Add cream to the pesto sauce and heat in some water taken from the boiled spagetthis.
Serve spagetthi-potato-beans together with the pesto
sauce.
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Spagetthi and broad beans
Ingredients:
250 g spagetthi
700 g broad beans
3-4 g dried tomatoes in oil
1 piece of garlic
1 onion
1 TB roasted pine-stone pips
2 TB olive-oil
1-2 TB parmigiano
vegetable salt, pepper
Clean beans, simmer them in boiling salted water for 1-2 minutes.
Let them cool and peel. Pare onions and garlic, cut into little
squares. Cut dried tomatoes in small pieces.
Heat the oil, steam onions. Add beans, garlic, and
tomatoes, steam for another 2-3 minutes. Spice with vegetable
salt and pepper.
Boil spagetthi in salted water until they are done.
Add vegetable and pine-stone pips to the spagetthi
and serve with parmigiano.
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Vegetable lasagne
Ingredients:
100 g fresh mushrooms
250 g tomatoes
250 g zucchini
1 small onion
2 TB olive-oil
1 TB wheat flour
1/2 TS grinded vegetable sauce cube
1/2 TS oregano
salt
200 g cream
4-6 lasagne noodles
100 g mozzarella
Clean mushrooms, cut in slices. Pour boling water on the tomatoes
and let them draw for 1-2 Minuten minutes. Chill with cold water,
pare and cut into little squares.
Wash zucchini and cut to pieces. Peel onion, wash and cut in small
pieces. Heat olive-oil in a pan, steam onions at small heat.
Add mushrooms and fry shortly. Pour wheat flour on them and
stir well. Add tomatoes,zucchini, oregano, salt and vegetable sauce
Let the mixture simmer for 4-5 minutes. Put the cream to the vegetable mixture, stir and taste.
Preheat the oven at 200°C and prepare souffle-pot.
Fill in vegetable sauce, lasagne noodle and mozzarella
by turns to get thin layers. Put sauce and cheese on the top
of the lasagne.
Use a spoon to press the top of the lasagne into the souffle-pot. The lasagne noodles should be completely covered with liquid. Add some milk or water until this is achieved.
Bake the lasagne in the middle tray of the oven for
30-35 minutes. Wait until the surface gets chestnut.
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Vegetable couscous
Ingredients:
200 g carrots
200 g peas or zucchini
1/2 l vegetable sauce
200 g couscous
150 g cheese (grinded or cream cheese)
salt, pepper
fresh herbs, e.g. parsley, basil,...
Cut carrots into little squares and stew in
water for 7 minutes. Cut zucchini in small pieces, add them
(or peas) to the water and let it boil for another 4 minutes. Afterwards add 1/2 liter vegetable sauce.
Put couscous into the water and let it swell (no boiling!).
Finally put some cheese, salt, pepper and the fresh herbs
to it and stir well.
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Millet risotto
Ingredients:
300 g millet
2 paprika
2 zucchini
1 onion
2 pieces of garlic
3 tomatoes
2 TB grinded cheese
2 TB olive-oil
parsley
vegetable salt, nutmeg, pepper
Boil 1/2 liter of salt-water.
Clean millet and pour in the boiling water.
Let millet swell for 20 minutes at small heat.
Cut onions and garlic in small pieces.
Put them in a pan and together with 2 TB olive-oil.
Cut paprika in thin slices and add.
Cut tomatoes in small cubes. Cut zucchini in
thin stripes and put everything into the pan.
When done put the vegetables to the millet and stir.
Add cheese and parsley and mix. Add vegetable salt, nutmeg and
pepper as you like.
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Thai tofu dish
Ingredients:
125 g rice
2 paprika
1 leek
1 zucchini
125 g Tofu
1 TB vegetable oil
1 tin coconut milk
soya sauce, salt, pepper
Prepare rice according to the instructions
on its package.
Cut vegetables in small pieces, add tofu cubes and oil and
steam in a pan until they are chestnut.
After 5-10 minutes pour coconut milk on it
and taste. Add soy sauce, salt and pepper;
stir well and serve after 2 minutes.
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Cocnut soup with tofu
Ingredients:
150 g tofu
2 TB fish sauce
1 stem lemon grass
1 piece of ginger
1 chilli
4 small tomatoes
300 ml cocnut milk
2 TB lemon juice
1 TS brown sugar
150 ml vegetable sauce
Cut tofu into little cubes, pickle with 1 TB of fish sauce.
peel ginger and cut into small cubes.
Cut lemon grass in pieces of 3 cm length.
Clean chilli and cut in thin rings.
Wash tomatoes and cut in pieces.
Put cocnut milk together with vegetable
sauce in a pot, stir and heat.
Add Ginger cubes, lemon grass and chilli.
Mix with 1 TB fish sauce, lemon juice and brown sugar.
Let the soup boil for 5-7 minutes.
Add tofu cubes and tomatoes and
boil the soup for another 5-7 minutes.
When ready remove lemon grass.
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Curry tofu and yellow rice
Ingredients:
150 g rice
1 TS milled curcuma
1/2 TS milled coriander
1 point of a knife cinnamon
150 g tofu
1 piece of ginger
1 piece of garlic
1 TB lemon juice
1 TS brown sugar
150 g leek
1 onion
1 red paprika
2 TB vegetable oil
2 TB fish sauce
1 TS curry powder
salt, soy sauce, basil
Boil rice with curcuma, coriander, cinnamon
and salt (view package instruction for amount of water).
Steam in a closed pot for 20-30 minutes at small heat.
Meanwhile cut tofu into cubes and mix with
1 TB soy sauces.
Peel ginger and garlic and cut in
small pieces.
Peel onion and cut in thin rings.
Wash leek and red paprika and cut both in small stripes.
Heat oil in a large pan. Stew leek
in it for 2 minutes and add curry.
Mingle with paprika, ginger and onion pieces and fry for 2 minutes.
Add tofu cubes.
Put fish sauce, lemon juices and brown sugar into the pan and taste.
Heat for another 2 minutes. Finally add basil.
Serve rice together with the curry-tofu.
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Chickpea cream
Ingredients:
1 tin chickpeas (200 g)
5 TB olive-oil
1 TB lemon juice
1 piece of garlic
salt
pepper
Wash chickpeas in running water (use a sieve).
Mix chickpeas with olive-oil, lemon juice, salt and pepper
and pulpify in a mixer.
Peel the garlic and press into the cream. Stir well!
This cream is an excellent dip for all sorts of
uncooked vegetables (carrots, cucumbers, paprikas, etc.).
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Maize cookies and shrimps
Ingredients:
100 g maize (tin)
50 g cream cheese
50 g shrimps
1 little carrot
1 egg-yolk
2 TB cocos rasps
salt
pepper
1 TB maize semolina
2-3 TB olive-oil
herbs of the Provence
Mix maize corns with 1 TB of
cream cheese and pulpify roughly.
Cut shrimps into halves. Wash the carrot, peel and cut small.
Mix shrimps and carrot with the maize corns.
Peel the garlic, press and add to it.
Add egg-yolk, cocos rasps, maize semolina, salt and pepper.
Heat olive-oil in a pan.
Make six cookies from the maize paste.
Heat the cookies on both sides at medium heat for
2-3 minutes.
Mix remaining cream cheese and the herbs and serve as sauce
for the maize cookies.
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Zucchini cookies and salmon
Ingredients:
2 eggs
50 g flour
salt
1 TS dried thyme
1 onion
250 g zucchini
2 TB cream
pepper
2-3 TB olive-oil
50 g graved salmon
3 TB yogurt
2-3 TS lemon juice
Mix eggs, flour, salt and thyme
in a bowl and make a dough.
Cover the bowl with a towel and put it inside the fridge
for 15 minutes.
Meanwhile peel the onion and cut into little squares.
Wash the zucchini and rasp.
Mix zuccini rasps and onion pieces with cream and add
to the dough. Mix it. Taste with salt and pepper.
Heat olive-oil in a pan.
Make 6-8 cookies from the dough. Heat at medium heat
for 2-3 minutes.
Cut the salmon in stripes and put them on a plate
together with the zucchini cookies.
Prepare a sauce of yogurt and lemon juice. Serve the
salmon and cookies with the sauce.
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Poptato broccoli suffle
Ingredients:
400 g broccoli
300 g potatoes
1 egg
100 g smoked tofu
salt, pepper, nutmeg
grinded cheese
butter
1 handful of pumpkin seeds
1/2 cup of cream
Clean broccoli, cut in pieces and
cook through.
Boil potatoes and cut the in slices afterwards.
Grease a souffle pot. Put layers of broccoli, potatoes
and smoked tofu into the pot.
Mix the egg with cream, salt, pepper and nutmeg und pour
on the souffle.
Spread grinded cheese on it. Add butter-pats.
Bake in the oven at 200°C for about 40-50 minutes.
Roast pumpkin seeds in a pan (no oil).
Spread roasted seeds on the souffle when it is done.
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Maccaroni souffle
Ingredients:
250 g short maccaroni
2-3 peeled tomatoes
1 egg-plant
1 zucchini
2 carrots
salt
red pepper, curry
herbs of the Provence
olive-oil
1 mozarrella
1/2 cup of cream
Cut egg-plant, zucchini and carrots in
small pieces. Pulpify tomatoes. Stew vegetables in a
pan with olive-oil.
Add salt, curry and red pepper as you like.
Boil maccaroni in salt-water until they are done.
Grease a souffle pot.
Add noodles and vegetable mix.
Pour cream on it and cover with mozzarela slices.
Put souffle in the oven on the middle tray.
Bake at 200°C for about 45 minutes.
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Zucchini carrots omelet
Ingredients:
300 g carrots
2 zucchini
1 bundle of parsley
2 pieces of garlic
100 g grinded cheese
vegetable salt, pepper
4 eggs
herbs of the Provence
2 TB olive-oil
Pare carrots carefully and rasp.
Wash and clean zucchini and cut into small squares.
Peel the garlic and press. Cut parsley.
Mix carrot rasps, zuccini squares, parsley, garlic
cheese and eggs. This is the omelet dough.
Taste with salt and pepper.
Heat 1 TB olive-oil
in a large pan. Bake the omelet for 8 minutes at medium heat.
Make two omelets out of the dough.
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