This curry tofu recipe is super simple to prepare and perfect as a lunch or dinner!
Ingredients: 1 serving of smoked tofu 1 serving of vegetables (e. g. cauliflower and Brussels sprouts) Olive oil Curry powder Salt and pepper Black sesame seeds Preparation: Wash the vegetables and blanch them in salted water. Roast the sesame seeds in a dry pan and set aside. Cut the smoked tofu into cubes. Heat olive oil with curry, add the tofu, and add the vegetables. Cook for a few minutes over medium heat to allow the flavors to mix. Sprinkle with sesame seeds before serving and enjoy!
In the winter months nothing is better than a nice warm bowl of comforting soup. Homemade chicken broth is a great base for a number of soups and we have the perfect recipe for you.
Ingredients: 2 lbs (1 kg) chicken bones 2 tablespoons of apple cider vinegar 2 stalks of celery with leaves, diced 2 large carrots, rinsed and diced 1 large onion, diced 1 stalk of leek, of which the white part, finely sliced 3 cloves of garlic 5 black peppercorns 5 sprigs of fresh thyme ½ bunch of fresh parsley 1 bay leaf
Preparation: Preheat the oven to 400°F (200°C). Brown the bones on a tray lined with baking paper for about 30 minutes. Cover the bones in a braising pan with a mixture of apple cider vinegar and water and let them simmer for 30 minutes. Boil the broth vigorously over high heat, then immediately reduce the temperature to a gentle simmer. Skim off any foam that may form. Add vegetables and herbs and simmer everything for at least 6 hours or up to 48 hours. Fill up with water so that the solid ingredients are always just covered. Pour the broth through a fine sieve lined with a cheesecloth, squeezing out the solid ingredients as best you can. To cool, place the drained broth in an ice bath for 2 hours. Use the broth as you wish – delicious!
This sweet and savory casserole is perfect for a cool fall day! Ingredients: 1 egg 1 serving of pumpkin 1 apple Spices: cinnamon, caraway seeds, chili, curry powder, some fiery paprika powder, fresh parsley 1/3 cup (75 ml) vegetable stock Salt and pepper
Preparation: Wash pumpkin, remove seeds and cut into 3/4″ thick slices and halve them again. Wash the apple, remove the seeds and cut into thin slices. If you’re allowed to use oil, grease a small fireproof casserole dish with some oil, otherwise layer pumpkin and apple slices without the oil. Season everything well with the spices. Add the vegetable stock and cook in the oven at 350°F for about 20 minutes. After 20 minutes whisk the egg, season to taste and add chopped parsley. Add a little water to the egg and pour it over the pumpkin and apple slices. Bake again for 20 minutes. Enjoy!
Are you in the mood for a delicious autumn dish? Then enjoy this wonderful recipe!
Ingredients: 1 serving beef tenderloin 1 serving of mixed autumn vegetables (pumpkin, mushrooms, cabbage turnip, chard) Salt and pepper Rosemary Thyme
Preparation: Cook the beef tenderloin to the desired cooking level, wrap in aluminum foil and season with salt and pepper. Leave to rest for at least 15 minutes. Cut the vegetables into small pieces according to cooking degree, i. e. cut the pumpkin and cabbage turnip smaller than the mushrooms and chard. For the vegetables, use the pan in which the meat was cooked to give the vegetables a pleasant brown color. Season the vegetables with salt, pepper, rosemary and thyme. Remove the meat from the aluminum foil and use the leaked jus as a sauce. Enjoy!
Pickling is a great way to use vegetables, including mushrooms!
Ingredients: 1 serving of fresh mushrooms Twigs of fresh thyme 1 chili pepper 1/4 cup (65 mL) white wine vinegar 1/2 teaspoon mustard seeds 1 Tbsp. olive oil Salt
Preparation: Clean the mushrooms and then pat them dry. Pluck the thyme leaves. Cut the chilies into rings, removing the seeds. Add the vinegar and spices to a pot and bring to the boil. Add the mushrooms and cook for 5 minutes. Allow to cool and then pour into a glass that can be sealed well. Pour the olive oil over it and close the glas. After pickling, the mushrooms should continue to soak for at least 3 days.
This delicious salad is perfect as a light lunch or dinner! Give it a try and let us know what you think.
Preparation time 16 minutes
Ingredients: 4 – 5 Tbsp. of goat’s cream cheese 1 small bunch of chives 1 shallot 1 Tbsp. of hazelnuts 2 Tbsp. of pomegranate seeds 3 Tbsp. of olive oil 1 Tbsp. of white wine vinegar 1 tsp Dijon mustard, coarse-grained Cress according to taste 2 handfuls of wild herbs
Preparation: In a small bowl, season goat’s cream cheese with sea salt and pepper and shape into praline-sized balls. Place on a plate, cover and briefly put in the freezer to set. In the meantime, prepare the toppings by rinsing the chives under cold running water, dabbing dry with paper towel and cutting into fine rings. Peel and halve the shallot and cut into fine cubes. Mix both ingredients together and set aside as a topping. Briefly toast hazelnuts in a pan all around, without adding fat, over medium heat. Then chop finely and set aside as another topping. Remove goat’s cream cheese balls from the freezer and roll each in a topping, creating a colorful variety. Then put in the fridge. Mix a dressing of olive oil, white wine vinegar, Dijon mustard and cress, and season with sea salt and pepper. In a large bowl, mix wild herbs with the dressing. Arrange equally in 2 bowls, or in deep plates, and arrange goat’s cream cheese pralines and pomegranate seeds on top. Enjoy!
This sweet and savory salad is easy to put together and delicious!
Ingredients: 1 baby pineapple 1 red chili pepper 1 garlic clove 4 tbsp. of olive oil 6 shrimps 1 tbsp. balsamic vinegar 1 tsp. Dijon mustard, coarse-grained 1 handful of lettuce, ready for use
Preparation: Remove the skin of hte pineapple, remove the dark spots and cut into bite-sized pieces. Rinse chili pepper under cold running water, cut in half, remove ends and core and chop finely. Peel and crush the garlic clove and place in a bowl with the chili, half of the olive oil and the shrimp to marinate. Season with sea salt and pepper, let marinate briefly. Heat a medium frying pan over high heat without adding any fat and briefly fry the shrimp in it on both sides until golden brown. Make a dressing from remaining olive oil, balsamic vinegar and Dijon mustard. Season with sea salt and pepper. Finally, add pineapple to shrimp, mix in and fry briefly. Then let cool. Marinate the lettuce with dressing in a large bowl, mix in pineapple and shrimp, and enjoy!
Today we have a delicious spread for the summer season that is packed full of flavor!
Ingredients: 1 serving of seeds (sunflower seeds, pumpkin seeds, etc.) 1 serving of strawberries 1 serving of avocado 1 serving of rye bread
Preparation: Roast the seed mixture in a dry pan until you smell a nutty aroma and then remove from the heat to cool down. Remove the pit and pulp of the avocado and cut the pulp into small cubes. Puree the strawberries with the avocado and a third of the toasted seeds (add a little bit of water for easier blending). Place the spread on toasted rye bread and sprinkle with the remaining seeds. Eat a few of the seeds first, then enjoy the bread and spread!
Tip: Strawberries can be replaced by other fruits such as apples!
This recipe is not only delicious but also provides a powerful immune system boost! Give it a try and let us know what you think!
Ingredients: 1 serving of green asparagus Ghee 1 cup (250ml) vegetable broth 25g wild garlic 1 serving of cream cheese or feta Lemon juice or apple cider vinegar Salt and pepper
Preparation: Wash and clean the asparagus, then cut into small pieces and cook in the ghee. Deglaze the pan with the vegetable broth and simmer lightly while keeping covered. Wash the wild garlic and cut into fine strips. Add the cheese and wild garlic to the broth. Puree everything finely with a blender and season with salt, pepper, vinegar or lemon juice. Do not let the soup boil vigorously as the wild garlic will turn brown. Serve with toasted rye bread for a delicious lunch or light dinner.
This lentil and chard curry is perfect served over rice and absolutely delicious!
Ingredients: 1 serving of red lentils 1 serving of vegetables (chard, onions, and carrots) 1 serving of mango (or fruit according to plan) Curry powder Turmeric Cumin Vegetable broth Fresh ginger Fresh garlic Fresh mint
Preparation: Wash the lentils and cook for 10 minutes. Cook the onion cubes, chopped garlic and chopped ginger in some vegetable stock. Add cleaned, chopped and peeled vegetables and simmer for 5 minutes. Add the cooked lentils to the steamed vegetables and bring to a boil. Add the fruit of your choice, cut into small pieces, and season, taste and finally add the chopped mint. Enjoy!