Roasted Vegetables with Oyster Mushrooms

Are you in search of a last minute but healthy recipe for Thanksgiving? Well we have you covered with this delicious side dish!

Ingredients:
1 serving vegetables (carrot, parsnip, brussels sprouts, onion)
1 serving oyster mushrooms
1 garlic clove
Salt and pepper
Caraway
Paprika powder,
Fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Clean and wash the vegetables. Cut the carrot into rings and the parsnip into fine sticks, quarter the brussels sprouts. Peel the garlic and chop finely. Roast the vegetables in a 350F oven for 30-45 minutes. Do not wash oyster mushrooms, just clean them with a brush or knife.  In a pan, cook the onion and oyster mushrooms with salt, garlic, caraway, pepper and paprika powder. Deglaze with some vegetable stock and cook gently for 10 minutes. Serve the roasted vegetables alongside the stewed mushrooms and enjoy!



Homemade Chicken Broth

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!

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Pumpkin Apple Casserole

Happy Halloween! We are celebrating the spooky holiday this year with this delicious pumpkin apple casserole!

Ingredients:
1 egg
1 serving of pumpkin
1 apple
Cinnamon
Caraway seeds
Salt & pepper
Chili
Curry powder
Cayenne
fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Wash pumpkin, remove seeds and cut into 2cm thick slices and halve them again. Wash apple, remove the seeds and cut into thin slices. If you’re allowed to use oil, grease a small 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 /175°C for about 20 minutes. After 20 minutes whip the egg and season well, stir in the chopped parsley. Add a little water to the egg and pour it over the pumpkin and apple slices. Bake again for 20 minutes. Enjoy!

Pumpkin Apple Casserole

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!

Photo: Unsplash

Apple Pie Smoothie

With the air getting cooler, the wonderful flavors of fall are coming back into season, so give this delicious spiced smoothie a try!


Ingredients:
1 apple
1/2 frozen banana
1/2 cup of yogurt
1/2 cup of milk
1/2 tsp cinnamon
Vanilla
Pinch of nutmeg
Pinch of cardamom 

Preparation:
Add all the ingredients to a blender and process until smoothie. Enjoy!

Tips: For extra nutrition you can also consider adding almond butter or chia seeds!

Pickled Mushrooms

 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.

Strawberry Smoothie

Smoothies are one of the easiest way to enjoy the fruits of summer. Give this delicious strawberry and coconut smoothie a try!

Ingredients:
200 g frozen strawberries
1/2 cup (100 ml) coconut milk
1/4 cup (50 ml) coconut water
Vanilla

Preparation:
Put the frozen strawberries with the vanilla and coconut milk in a blender and puree. Fill the mixture into a glass, pour in coconut water, garnish with strawberry set aside. Enjoy!

Homemade Hummus

Making hummus at home is easy and delicious so give this recipe a try!

Ingredients:
1 1/2 cups of cooked chickpeas (one 15 oz. can drained)
1/2 cup of tahini
2 garlic cloves
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
Olive oil
Lemon juice
Water

Preparation:
In a food processor, mix the garlic cloves and tahini until smooth. Then add half of the chickpeas and blend. Add the remaining chickpeas, cumin, salt and pepper, and process until smooth. Add lemon juice and olive oil to taste and blend. For looser hummus, add one tablespoon of water at a time until the desired consistency is achieved. Serve with vegetables or pita or rye bread and enjoy!

Tips: For more flavor or variety consider adding chili powder or herbs such as basil or cilantro.

Photo: Unsplash

Easy Grilling Marinade

Today we want to share a recipe for a delicious barbecue marinade that is easy to make and perfect for a summer night!

Ingredients:
1/2 cup (125 mL) rapeseed oil
1 large grated onion
1 Tbsp. freshly chopped parsley
2 Tbsp. balsamic vinegar
2 garlic cloves (chopped)
Smoked paprika and red pepper flakes
Salt and pepper

Preparation:
Mix all of the ingredients together. Place any type of protein or vegetable in the marinade for at least three hours, or even better overnight before grilling. Enjoy!

Pineapple Shrimp Salad

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!