Belgium Endive Boats with Tofu Bacon on Balsamic Reduction

Today`s recipe is just yummy!

MB 11-17 Chiccore

Ingredients:
1 portion smoked tofu
1 portion vegetables (chicory, arugula, red onion)
Herbs & Spices: fresh rosemary, freshly ground pepper, salt
vegetable stock, balsamic vinegar, oil

Preparation: Carefully remove the single chicory leaves, which will be our “boats”. Wash them as well as the arugula. Peel the red onion and cut into fine cubes. In a small pan, heat 2 TBsp. of olive oil together with a twig of rosemary and gently fry the onion cubes until golden yellow. Now add approx. 10 TBsp. balsamic vinegar and reduce over low heat until the vinegar has a creamy consistency. Season with a pinch of pepper and vegetable stock and keep warm.
While the vinegar is reducing, cut the smoked tofu into very small cubes and add a TBsp. of oil to another pan. When the oil is hot, toss another sprig of rosemary in for about 1 minute and then add the smoked tofu cubes. Fry the tofu at high heat for about 5 minutes until it gets a bacon aroma. Now arrange 4-5 chicory boats on the plate, fill them with some arugula leaves and drizzle with the reduction. Finally sprinkle the smoked tofu bacon generously over the top.

Enjoy!

Happy Halloween

Today it’s time to say “Trick or Treat” again. Have a spooky Halloween night with some creepy fun! To make Halloween a real treat, we recommend these pumpkin fries with blood orange dip.

Ingredients:
1 serving vegetables (pumpkin, avocado)
1 serving blood orange
olive oil
Spices: sea salt, paprika, curry, freshly ground pepper, freshly chopped rosemary, fresh parsley

Preparation:
Preheat the oven to 250°C (480°F) for the pumpkin fries. Wash pumpkin, cut in half, remove seeds. Quarter the pumpkin and cut into fries shape. 

Season the fries with sea salt, rosemary, paprika and curry powder and mix with a tablespoon of oil. Place the fries on a baking tray covered with baking paper and bake on the top shelf for approx. 18 minutes until the fries are lightly browned. 

Blood orange dip:
Wash the blood orange in hot water and dry. Puree the avocado pulp with some freshly grated orange peel and orange juice.
Season to taste with salt, pepper and freshly chopped parsley.

MB 10-31 Halloween-Meal

Lentil Mini Patties

Delicious also as a pre-made “grab and go” meal  – Lentil Mini Patties

Ingredients:
1 serving red lentils
1 serving bell pepper
1 serving leek
1 serving kohlrabi
Spices: salt, pepper, ground caraway, parsley, dill, chives
Coconut oil

MB 10-26 red lentilsPreparation:
Soak the lentils for at least 6 hours, pour, rinse and drain. Add the same amount of fresh water (i.e. 100g of dried lentils, then add 100ml of water) to the lentils and puree until smooth in a blender. Wash and clean the vegetables and cut them into very small cubes or grate them.Add two thirds of the vegetables to the lentil mixture, season well and mix with parsley. Fry the lentil mixture as small patties in coconut oil to a golden brown. Simply prepare the remaining vegetables as a salad or vegetable side-dish.

Tip: These mini-patties can also be prepared beforehand and eaten cold. Therefore, they are ideal as a “meal on the go”.

Enjoy!

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!

Mozzarella Calabrese

There are alternatives to tomatoes. Mozzarella Calabrese also tastes wonderful with fresh spinach!

MB 09-02-2019
Ingredients:
1 serving vegetables (spinach, 1 tomato)
1 serving mozzarella
Spices: sea salt, freshly ground black pepper, nutmeg, garlic (1 clove),
1 serving whole grain rye bread

Preparation:
Wash, clean and coarsely chop the spinach; then fry (with oil or a little water depending on the phase you are following).  Wash the tomato, remove the stalk, cut into cubes and add to the spinach. Peel the garlic and chop finely. Season with salt, pepper, nutmeg and garlic. Cut the mozzarella into small pieces, put aside some of it (protein “appetizer”) and add the rest to the mixture. Serve exclusively with roasted whole grain rye bread.

Tip: Mozzarella can be replaced by cream cheese. Vegetables can be exchanged to any suggestions in your plan.

Enjoy your meal!

Greece at its Best with this Tasty Feta Kohlrabi Soup 

MB 08-28-2019


Ingredients:
1 serving feta
1 serving kohlrabi (turnip cabbage)
vegetable broth
spices: caraway, garlic clove

Coarsely grate the kohlrabi turnip and steam with caraway and garlic, deglaze with 200ml vegetable broth.

Add feta and reduce until the sauce thickens. Enjoy your meal!

Creamy & Fruity: Avocado-Mango-Feta-Delight

This avocado mango feta combination is a real culinary delight!

MB 08-14-2019

Ingredients:
1 serving sheep’s feta cheese
1 serving vegetables (1/2 avocado, field salad, 2 cocktail tomatoes, 1 tsp. diced shallot)
1 portion mango
Spices: 1/2 red chili pepper, pepper from the mill, sea salt, 1 TBsp. olive oil, apple vinegar,
Herbs: 1 TBsp. chopped parsley or coriander

Preparation:
Clean, wash and drain the salad. Cut the cheese, avocado and mango into small cubes.
Wash and quarter tomatoes. Wash the chili pepper, remove the seeds and chop finely.
Mix parsley, shallot, chili, vinegar, salt, pepper and oil to a salad dressing. Put some cheese aside and for your protein appetizer. Mix all other ingredients with the dressing. Enjoy your meal!

Tasty Vegetarian – Yummy Veggie-Tofu Wok

We love vegetables from the wok! Yummy vegetarian tofu wok.

MB 07-31-2019
Ingredients: 1 serving tofu
1 serving vegetables from your plan (e.g., princess beans, bell pepper, 1 tsp. diced red onion)

Spices: tamari soy sauce, ginger, garlic, lemon grass, chili, vegetable stock, turmeric, sea salt, black pepper, coconut milk, coconut oil,

Preparation: peel the garlic and ginger and chop finely. Chop thick parts of lemon grass and the chili finely. Mix tamari, garlic, ginger, chili, lemon grass, turmeric, salt, freshly ground pepper and coconut oil into a marinade. Cut the tofu into small cubes and marinate overnight.

Wash and clean vegetables and briefly blanch beans in salted water. Cut the bell pepper into stripes. Sauté the tofu, add the onion cubes and steam. Fry bell peppers briefly, then add the beans and deglaze with coconut milk. Bring all to the boil and season to taste.