Curry Tofu with Brussels Sprouts

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!

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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Automatisch generierte Beschreibung

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

Parsnip Yogurt Soup

This soup is perfect for a cool fall day and packed full of delicious warm and earthy flavors.

Ingredients: 
1 serving of yogurt 
1 serving of vegetables (parsnips, leeks) 
Fresh ginger 
1 1/2 cups (300 ml) vegetable stock 
Paprika
Oil
Salt and pepper

Preparation: 
Wash the vegetables, clean them and cut them into large pieces. Cook the leeks and grated ginger in oil and add the parsnips. Cook for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree. Put aside approx. 2 tablespoons of yogurt (protein bites) and stir the rest into the soup. Finally, season to taste and, before serving, season the remaining yogurt with paprika and add it to the soup as a garnishment.

Tips: For extra flavor considering adding chili powder or garlic.

Asian Inspired Spinach and Cottage Cheese

This unique take on spinach is delicious and is definitely worth a try the next time you are in need of a quick and easy meal!

Ingredients:
1 serving of spinach
1 Tbsp. of chopped onion
1 clove of garlic
1 piece of ginger
1/2 tsp. of coriander seeds
1/2 tsp. of cumin
1 Tbsp. of oil
1/2 tsp of curry powder
1 serving of cottage cheese
Salt and pepper

Preparation:

Wash and drain the spinach. Peel garlic and ginger and chop both finely. Crush coriander and cumin. Heat a wok or large pan with a little oil and cook onion, garlic and ginger. Add coriander, cumin, salt and curry powder. Add the spinach and let it wilt. Remove the wok from the heat and stir in the cottage cheese with the vegetables. Enjoy!

Kohlrabi Fennel Salad

This delicious salad is perfect paired with a protein for a great lunch!

Ingredients:
1 serving of feta
1 serving of vegetables (kohlrabi, fennel)
1 Tbsp. of flaxseed oil
1 Tbsp. of apple cider vinegar
1 serving of strawberries
Salt and pepper

Preparation:
Cut all the ingredients into small pieces. Mix the apple cider vinegar and flaxseed oil to make the dressing and then pour over all of the ingredients. Serve with your protein of choice and enjoy!

Kohlrabi Carpaccio with Melon

Today we have a spicy version of a carpaccio packed full of flavor.

Ingredients:
1 serving of seeds (2/3 pumpkin seeds, 1/3 sunflower seeds)
1 serving of melon
1 serving of vegetables (e.g. kohlrabi and arugula)
Fresh ginger
1/2 chili pepper
Vinegar
Salt and pepper

Preparation:
Roast the seeds in a dry pan and allow to cool. Peel the kohlrabi, slice thinly and season with salt. Remove the seeds from the melon, cut into thin slices and remove the skin. Wash arugula, drain and spread on a plate. Place the melon and kohlrabi alternately on top in a fan shape. Wash chili, cut into thin rings and sprinkle over it. Grate the ginger, and mix with the pepper and vinegar. Allow to marinate for about 10 minutes and then add the seed mixture, and add this to the arranged kohlrabi and melon.

For those who don’t like it that hot, you can omit the chili altogether and just stick with the ginger and vinegar!

Asparagus-Mango Salad with Wild Garlic

Is it possible to eat wild garlic raw? Of course! Try this delicious salad recipe and let us know what you think!

Ingredients:
1 serving of green asparagus
Wild garlic
1 serving of goat cheese
1 serving of mango
1 Tbsp. of walnut oil
1 Tbsp. of balsamic vinegar
Vegetable stock
Fresh herbs (such as chives)
Salt and pepper

Preparation:
Wash and clean the asparagus and cut into bite-sized pieces. Steam asparagus briefly in vegetable stock. Peel the mango and cut into cubes. Dice the goat’s cheese as well. Wash wild garlic and pat dry. Wash herbs, shake dry and chop coarsely. Mix all salad ingredients gently. Mix a dressing with walnut oil, balsamic vinegar, salt, freshly ground pepper and chopped herbs. Combine the dressing with the salad and enjoy!