Vegetable-Lentil-Soup

As the days get shorter and the autumn weather takes hold, we need to get cozy with some comfort-food! So today we present a delicious vegetable-lentil soup. 

MB 10-15 lentils

You will need:
1 serving lentils
1 serving vegetables (pumpkin, broccoli, leek)
Spices: chili, 1 clove of garlic, salt, pepper, curry powder, marjoram, ½ tbsp. chopped parsley
250 ml vegetable stock

Preparation:
Wash the lentils, cook with fresh water until al dente and drain. Wash, clean and chop the vegetables. Sauté the vegetables with a little oil, garlic, chili and fill up with vegetable stock, add the lentils, season to taste and cook until soft. Add fresh parsley before serving. 

Enjoy with a serving of fresh sourdough Rye bread!

Yummy Fall-Casserole

Fall is the time for yummy casseroles! Today we have ricotta au gratin

MB 10-13 - carrots

 You need:
1 serving ricotta
1 serving fall vegetables (e.g. carrots, pumpkin, cabbage turnip)
Spices: salt, pepper, marjoram, chives
1 tsp. coconut oil

Preparation:
Preheat the oven to 220°C (430°F). Cut the vegetables into fine stripes with the vegetable peeler or slicer. Heat a teaspoon of coconut oil in a pan, add the vegetables and sauté briefly. Season with salt, pepper, marjoram and chives. Remove the pan from the stove, gently stir in ricotta, put everything together in a casserole dish and bake in the oven for 7 minutes. Enjoy!

Pumpkin Gratin Recipe

MB 10-04 - pumpkin

Here is another wonderful pumpkin recipe: Pumpkin gratin is a real culinary delight:

Ingredients:
1 serving mozzarella
1 serving vegetables (pumpkin, spring onions)
Spices: salt, freshly ground pepper, curry

Preparation:
Wash and clean the vegetables and cut them into slices or fine rings. Cut mozzarella into thin slices. Put the pumpkin slices into a casserole and season to taste. Bake in the oven at 200°C (395°F) for about 15 minutes. Cover with mozzarella and bake for another 5 minutes. Sprinkle with spring onions. Enjoy!

A Fall Highlight: Cabbage-Apple-Recipe

Today we enjoy a wonderful fruity savoy cabbage dish perfect for cooler fall evenings.

MB 10-02

You need:
1 serving chicken breast
1 serving savoy cabbage
1 apple
Spices: sea salt, black pepper, turmeric, ground caraway, 1 pinch of cinnamon, some (fresh) ginger
75 ml vegetable broth
1 TBsp. (rapeseed) oil
Apple cider vinegar
Herbs: parsley

Preparation: Wash the chicken breast, pat dry and cut into thin strips. Clean the savoy cabbage, cut into thin strips, wash and drain. Wash apple, remove the core, quarter and cut into thin slices. Wash parsley, shake dry and chop finely. Brown chicken breast in oil, and season to taste. Remove from the pan and set aside. Place the savoy cabbage in the pot, sauté and season well, deglaze with vegetable broth and simmer gently. When there’s only a little liquid left in pot, season the cabbage, add the apple slices, cooked chicken breast and chopped parsley, bring again to the boil and serve. Enjoy!

Vegetable Skewers with Crunchy Seeds

Delicious skewers: cauliflower-onion-fennel skewer with crunchy seeds

MB 10-01

Ingredients:
2/3 serving pumpkin seeds
1/3 serving sunflower seeds
1 portion of vegetables (we used cauliflower, onion and fennel)
Spices: salt, pepper and paprika

Preparation:
Clean the vegetables, peel, dice roughly and blanch in hot water. Season with salt, pepper and paprika.
Heat a pan without fat and sauté the vegetable cubes. Remove from the heat and carefully pierce onto wooden skewer, alternating with cauliflower, onion and fennel cubes. Keep the skewers warm.
Toast the pumpkin and sunflower seeds in a pan without oil. Place the vegetable skewers in the toasted seeds and careful coat all the vegetables. Enjoy!

Stuffed Bell Peppers

Our pumpkin filling for stuffed bell peppers (phase 2 w/o oil) – a delicious vegetable power.

MB 09-29-2019

Ingredients:
1 portion of vegetables (including one bell pepper, onion and pumpkin)
1 small clove of garlic
1 serving mozzarella cheese
spices: salt, pepper

Preparation:
Wash the bell pepper, scoop out the stem and seeds generously. Peel and dice the onion. Wash, clean, peel, blanch and chop the pumpkin into small cubes.
Heat a pan with 1 TBsp. of water and sauté the diced onion until translucent. Those who are already in phase 2 with oil, should use oil instead of water. Peel the garlic, press through a garlic press and add to the onion. Add the pumpkin, salt and pepper. Gently stir-fry until soft. Carefully fill the bell pepper. Finally, add the mozzarella and toast in a toaster oven (or oven) until the cheese melts and bubbles. Enjoy!

Pumpkin Soup – Classic Fall Recipe!

MB 09-28-2019

Pumpkin soup is a real classic in fall. With this recipe you can cook a simple variation, which you can reinvent time and again with difference combinations of herbs and spices. Serve immediately and enjoy!

Ingredients:
1 serving pumpkin
1 tbsp. chopped onions
1 chopped garlic clove
Salt , freshly ground pepper
300 ml vegetable broth
Rapeseed oil

Preparation: Brown the onions and garlic in oil, sauté the washed, seeded and chopped pumpkin for about 5 minutes and season with salt and pepper. Add vegetable broth and gently simmer for 20 minutes. Purée and season to taste. The soup can be enhanced with some coconut milk (in later Phases, when close to goal). 

Depending on your liking and taste, you can add different combinations of ginger, lemongrass, rosemary, curry or other delicious herbs and spices and season with salt and pepper. Delicious!

Oh so Yummy: Stuffed Mushrooms

MB 09-10-2019

Ingredients for 1 person:
1 serving goat cheese
1 serving vegetables (big button mushrooms, spinach, cubed onion)
Spices: rock salt, fresh ground pepper, nutmeg, garlic (1 glove), fresh parsley, 1 TBsp oil

Preparation:
Cut the goat cheese into small cubes. Clean the mushrooms and remove the stalk. Clean, wash and blanch spinach in salt water, rinse with cold water, squeeze and cut into stripes. Slice the skin of the tomato, briefly put it into boiling water, rinse with cold water, peel, remove seeds and cut into cubes. Brown the cubed onion in oil, add the mushrooms and sauté for 5 minutes. Remove the mushrooms and place in an ovenproof dish. Mix the onions with chopped garlic, vegetables and season to taste. Add and mix in the cheese, then fill the mixture into the mushrooms. Place in the oven at 180°C (355°F) for about 20 minutes.

Enjoy your meal!

Culinary and Glamorous: these Stuffed Artichokes are a Real Treat

MB 09-09-2019
Ingredients:
1 serving cooked ham
1 serving vegetables (artichokes and mushrooms)
1 lemon
spices & herbs: salt, freshly ground pepper, freshly chopped parsley
olive oil or coconut oil

Preparation:
Remove the scale-like leaves from the artichoke and break off the stalk. This requires a little effort, but please do not cut it off, as the inedible fibers will be removed from the bottom by the breaking (it’s also called “hay”). Cut off the upper first third and remove the middle leaves, now you can remove the inedible “hay” (with small artichokes you have very little of it).  Place the cleaned artichokes immediately in lemon water.
Cut ham and mushrooms into small cubes and sauté in oil, season with salt and pepper. Remove from pan, add parsley, fill artichokes and place in a pot with some oil. Cover and cook at low heat for about 35-45 minutes, pour some water over the filling from time to time to prevent it from drying out.

Enjoy your meal!

Kohlrabi Viennese Style: Today We Enjoy a Metabolic Schnitzel 

MB 09-07-2019

Ingredients:
1 serving Kohlrabi (turnip cabbage)
Spices: salt, pepper, a dash of nutmeg
1 serving rye crisp bread
1 serving egg(s)

Preparation:
Wash, clean and slice the Kohlrabi (turnip cabbage). Blanch in boiling salt water, remove, drain and season with salt, pepper and nutmeg.
Grind the crispbread with a hand blender or kitchen aid to flour and whisk the egg. Season the Kohlrabi slices, cover with egg and rye crisp bread and fry on both sides.
Whisk the remaining egg, salt, pepper and fry to scrambled eggs.

Enjoy your meal!