Chickpea salad with mint

Ingredients for 8 servings

• 300 g green beans
• 20g fresh ginger
• 1 clove garlic
• 5 tbsps. Olive oil
• 3 tbsps. Lemon
• Salt, Pepper, Sugar
• 240 g chickpeas (can)
• 50 g red onions
• 150 g tomatoes
• 1 bunch mint
• 2 tablespoons black sesame seeds

Time: 1 h plus steeping time

Preparation

1. Clean beans, wash, cut in half and cook 6-8 minutes in boiling salted water, rinse and drain well.

2. Peel ginger, only in very thin slices, then cut into fine strips. Cut garlic into very small cubes and sauté in 1 tablespoon olive oil colorless. Allow to cool, mix with the remaining oil and the lemon juice. Ginger, season with salt, pepper and a pinch of sugar. Chickpeas in a colander cold rinse and drain. Mix with the marinade and leave for 1-2 hours.

Potato cauliflower salad

Ingredients for 4 servings
• 500g waxy potatoes,
• Salt
• 400g cauliflower
• 1 tablespoon sesame seeds
• 1 tbsp. Light black cumin
• 100 g tomatoes
• 3 scallions
• 0.5 Juice of one lemon
• 2 tablespoons Tahini
• 8 tbsps. Olive oil
• Pepper, Sugar
• 100 g feta cheese
• 60g rocket sumac

Time: 1 h

Preparation

1. Wash potatoes thoroughly and cook in salted boiling water in about 20 minutes. Drain, let steaming out and cut in half lengthwise. Cauliflower clean, equal share in large florets possible and cook 8-10 minutes in boiling salted water. Quenching and drain very well.

Bulgur and vegetable salad

With beetroot, carrot, apple and feta cheese, a fine light snack.

Ingredients For 2 servings
• 100g bulgur
• 4 tablespoons lemon juice
• 1 tablespoon honey
• 1.5 tbsp olive oil
• Salt, Pepper
• 50 g lettuce
• 150g cooked beetroot, (vacuum packed)
• 150 g carrots
• 0.5 Apple
• 80g feta cheese, light

Time: 25 min

Preparation

1. 100 g bulgur and cook in boiling salted water according to package directions, drain, rinse and drain well.

2. Meanwhile, 4 tablespoons lemon juice, 8 tablespoons water, 1 tablespoon honey, 1 1/2 tbsp olive oil, salt and pepper circulate well. Bulgur with mixing.

Bulgur

The beetroot is grilled briefly, before it comes to refreshing blend of bulgur, tomato, cucumber, mint and goat cheese.

Ingredients For 6 servings
• 220ml vegetable stock
• 180g bulgur
• 1 tablespoon butter
• 1 red pointed peppers
• 3 light green Turkish peppers
• 1 bio cucumber
• 2 tomatoes
• 1 red onion
• 1 bunch parsley
• 4 sprigs mint
• 1 red chili peppers
• 3 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 7 tbsp olive oil
• Salt, Sugar, Pepper
• 500 g cooked red Pray (Vacuum Pack)
• 250 g fresh goat cheese

Time: 35 min

Preparation

1 vegetable stock to the boil. Bulgur and butter add, remove from heat and infuse covered for 10 minutes. Fluff with fork.

2. peppers into quarters, brush and remove the seeds. Wash thoroughly cucumber, cut in half lengthwise and scrape out the seeds with a teaspoon. Pepper, cucumber, tomato and onion finely dice. The herb leaves pluck and chop coarsely. Chilli finely chop.

Spinach salad with sesame dressing Grenadine

Chickpeas, young spinach leaves and sheep's cheese with spicy dressing of lime juice, pomegranate syrup and sesame paste. On top come crispy paprika croutons.

Ingredients for 4 servings
Croutons
• 1/2 flatbread, (250 g, preferably the day before) noble sweet
• 2 tbsp. seed oil
• 1 tsp. Paprika

Salad
• 1 shallot, (30 g)
• 3 tablespoons grenadine (pomegranate syrup)
• 2 tablespoons white Tahini, (sesame paste; health-food shop)
• 4 tablespoons lime juice
• Salt, Pepper
• 2 tablespoons extra virgin olive oil 1 can of chickpeas, (400 g)
• 350 g cooked beetroot, (Vacuum Pack)
• 150 g baby spinach
• 150 g feta cheese Furthermore baking paper

Time: 25 min

Preparation

1. For the croutons, the flatbread, then first cut into 3 cm wide strips in 3 cm cubes. Mix rapeseed oil and paprika in a large bowl and turn the bread cubes in it carefully. Distribute bread on a table covered with baking paper baking tray and bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) roast crispy 5-10 minutes on the middle rack. Allow to cool on the baking sheet.

Kohlrabi and carrot salad with tofu dressing

Refreshing contrasts: crunchy salad with roasted buckwheat and creamy-fruity apple dressing.

Ingredients for 4 servings

Silken tofu- Dressing
• 200ml apple juice
• 4 tbsp. Apple cider vinegar
• 3 tablespoons soy sauce
• 400 g silken tofu
• 5 tbsp. seed oil

Salad
• 40 g buckwheat grains (cayenne pepper)
• 2 tablespoons soy sauce
• 1 kohlrabi, (350 g)
• 300 g bunched carrots
• 250 g celery 2 Mini - Romans salads, (380 g)
• 1 bunch of chives
• 1 tart apple

Time: 30 min

Preparation

1. For the dressing boil down thick over high heat on 6 El apple juice. Stir with apple cider vinegar and soy sauce in a mixing bowl and add. Liquid from tofu drain. The tofu into the bowl and puree finely with a cutting bar. Oil stir and make the dressing covered aside.

Noodles with kale and paprika oil

Who knows kale only classic, hearty with Pinkel, is amazed by this fruity-spicy veggie version with noodles. Especially ingenious: the subtle sweetness of apricot and pepper.

Ingredients for 2 servings

• 1 tsp smoked noble paprika
• 6 tbsps. Olive oil 200 g kale, (cleaned and plucked)
• 1 clove garlic
• 1 chili pepper
• 4 dried Soft apricots
• 150ml vegetable stock
• 200g fettuccine
• Salt
• 1 tsp finely grated Organic lemon peel
• 30 g mature pecorino, (freshly grated)

Time: 30 min

Preparation
1. Add the paprika and 4 tablespoons oil in a screw-cap bottle, close and shake well. Glass set aside so that the powder settles again.

2. Kale is brushing after, wash thoroughly and drain. Finely chop garlic, cut chili pepper with seeds diagonally into thin rings. Apricots cut in wide strips 3 mm.

Reblochon in filo pastry

Ingredients for 6 servings
• 2 strudel dough, (approx. 40x40cm)
• 20 g butter (liquid)
• 500 g Reblochon cheese
• 1 egg yolk
• 1 tablespoon milk
• 200g Bright grapes, seedless
• 200 g dark grapes
• 20 g sugar
• 10 g mustard seeds
• 200ml cider
• 150 ml Vin Santo
• 2 tablespoons white wine vinegar
• Salt
• 1 tsp corn flour
• 6 stalks tarragon

Time: 25 min

Preparation

1. Strudel dough with the melted butter and baste superimpose. Puts cheese in the center and fold the filo pastry into a packet. Egg yolk with milk and brush the wing so.

2. Place cheese on a baking sheet and bake in preheated oven on the 2nd shelf from the bottom at 210 degrees (gas 3-4, convection 190 degrees) until golden brown in 8-10 minutes. Remove cheese, let it cool for about 5 minutes.

Pancakes Tuscany

Ingredients for 2 servings
• 125 g Zucchini
• 1 onion
• 125 g flour
• 2 eggs
• 250 ml milk
• 5 tablespoons grated Parmesan
• Salt, Pepper, Sugar 
• 300 g vine tomatoes
• 100 g green onions
• 2 tablespoons white wine vinegar
• 5 tbsps. Olive oil

Time: 35 min

Preparation

1. Brushing For the dough zucchini and grate coarsely. Finely dice onion. Flour, eggs and milk powder to a smooth dough. Zucchini, onions and parmesan mix, salt and pepper and leave for 15 minutes to swell..

Winter Ratatouille

Ingredients for 2 servings

• 1 small eggplant
• 2 tsp oil salt
• 4 carrots
• 1 clove garlic
• 1 tsp mild curry powder
• 1 can of chunky tomatoes (400 g)
• Salt
• 1 pinch sugar
• 100g couscous
• 1 tablespoon cashew nuts, roasted and salted
• 10 mint leaves

Time: 35 min

Preparation

1. 1 small eggplant brush and 1.5 cm cubes. Heat 1 teaspoon oil in a large nonstick skillet. Eggplant light brown fry and thereby season with salt.

Chili sin Carne

Ingredients for 2 servings

• 200 grams of nature tofu
• 1 red chili peppers
• 4 tablespoons oil
• 1 teaspoon rose hot paprika
• 2 onions
• 2 garlic cloves
• 2 teaspoons tomato paste
• 400 g Pizza tomatoes
• 100 ml vegetable stock
• 1 corn (212 g EW)
• 1 can kidney beans (425 g EW)
• Salt, Pepper, Sugar
• 200 g iceberg lettuce
• 4 tbsps. Sour cream

Time:30 min

Preparation

1. Cut tofu into 1 1/2 cm cubes. Capsicum finely dices. Half of pod 2 tablespoons oil and 1/2 teaspoon ground red pepper in a bowl mix. Tofu Mix evenly.

2. Finely dice the onions and garlic. 2 tablespoons oil in a saucepan, onions, garlic and the remaining chili pepper 2 min. Sauté. Tomato puree and also briefly sauté admit. Tomatoes and broth over medium heat and add 5 minutes. Cook. Drain corn and beans in a colander, rinse with cold water, add to the sauce and cook for another 10 minutes..

Cheese and mushroom omelette

Ingredients for 2 servings

• 1 onion
• 300 g shiitake mushrooms
• 5 bunches of parsley
• 5 eggs
• Salt, Pepper
• Freshly grated
• Nutmeg
• 80 g squeegee cheese (slices)
• 1 tbsp. Oil

Time: 30 min

Preparation

1. Onion, cut in half and cut into fine strips. Clean mushrooms and cut off the stems. Mushrooms in half or quarters, depending on their size. Plucking parsley leaves from the stems and finely chop.

2. Whisk eggs and 2nd season with salt, pepper and nutmeg. Half of the parsley mix. Pluck cheese into chunks.

Baked feta cheese

Ingredients for 2 servings

• 2 medium onions
• 4 medium tomatoes (about 300 g)
• Salt, Pepper
• 250 g feta cheese smooth from the brine
• 4 tbsps. Olive oil
• 3 stalks parsley

Time: 30 min

Preparation

1. Cut onions into thin rings, tomato slice.

2. Onions and tomatoes alternately in 2 serving ramekins or baking dish layers (20 x 15 cm). Season with a little salt and plenty of pepper.

Spaghetti with vinegar sauce

Ingredients for 2 servings
• 1 onion
• 1 clove of garlic
• 30 g dried tomatoes
• 200 g spaghetti
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 3 tablespoons balsamic vinegar
• 1 can of tomato pizza
• Salt, Pepper
• 2 tablespoons oregano leaves
• 3 tbsps. ital. Hard cheese

Time: 20 min

Preparation

1 onion, garlic and dried tomatoes, finely dice. Cook pasta in plenty of boiling salted water according to package directions.

Lightning Pan Pasta

Ingredients for 2 servings
• 150 g shiitake mushrooms
• 25g fresh ginger
• 1 large clove of garlic
• 400 g Chinese cabbage
• 2 tbsp. Sesame oil
• 125g wok noodles
• 5 tablespoons soy sauce
• 150ml vegetable stock
• 4 spring onions
• 1 lime
• 2 tablespoons onions

Time: 20 min

Preparation

1. Clean mushrooms and cut off stems. Ginger and chop garlic. China carbon brush and cut them into 1 cm wide strips.

2. Heat oil in a wok or frying pan. Mushrooms over high heat 3 min. Fry. Add ginger, garlic and cabbage and fry weitere4 Min.. Noodles, soy sauce and broth and stir 5-7 minutes. Cook until the liquid is almost completely absorbed by the pasta.

Zucchini Risotto

Ingredients for 2 servings

• 300 g zucchini
• 700 ml vegetable stock
• 1 onion
• 1 clove of garlic
• 200 g risotto rice
• 2 tablespoons butter
• 100 ml white wine
• 2 panicles cherry tomatoes (approx. 50 g)
• 2 tablespoons olive oil
• Coarse sea salt, pepper
• 50 g Manchego (or Italian. Hard cheeses, such as Grana Padano)
• 20 g small black olives

Time: 35 min

Preparation

1. Clean zucchini and 1 cm cubes. Vegetable broth boil. Dice onion and finely chop garlic. Sauté risotto rice in the melted butter. Onions, garlic and half of the zucchini admit and briefly sauté.

2. Deglaze with white wine and let boil down almost completely. So much hot broth to admit that the ingredients are almost covered. Swell over medium heat, stirring several times.

Sweet Potato Curry

Ingredients for 2 servings
• 1 onion
• 1 clove of garlic
• 30 g fresh ginger
• 0.5 red chili peppers
• 500 g potatoes
• 1 tablespoon butter
• 1 tsp mild curry powder
• 0.5 tsp ground cumin
• 400 ml vegetable stock
• 250 g TK beans
• 1 tablespoon raisins
• Salt
• 1 lime
• 2 tbsps. Coriander leaves
• 150 g yogurt

Time: 30 min

Preparation

1. 1 onion, 1 clove of garlic, 30 g fresh ginger and 1/2 red chili finely dice. 500 g sweet potatoes peel and cut into 2 cm cubes.

2. Heat 1 tablespoon butter in a saucepan. Onions, garlic, ginger and chili 2 min. braise it. Sweet potatoes and add 2 min. Sauté.

Thai Pasta

Ingredients for 2 servings
• 1 onion
• 1 clove of garlic
• 20 g fresh ginger
• 250 g cabbage
• 200 g carrots
• 3 tablespoons oil
• 200 ml unsweetened coconut milk
• Salt
• 100ml vegetable stock
• 2 tablespoons peanut butter
• 200 g Chinese noodles
• 1 tablespoon lime juice
• 1 tsp Sambal oelek
• 50 g bean sprouts
• 2 tbsps. Coriander leaves

Time: 25 min

Preparation

1. Cut onion in half and cut into strips. Finely dice the garlic and ginger. Cabbage clean, the stalk cut out and cut into 1 cm wide strips. Wash the carrots and cut into thin sticks.

Flatbread onion

Fry Vegetarian onions, seasoning, halving breads, demonstrate and slide into the oven. Easy!

Ingredients for 2 servings

• 6 onions (400 g)
• 2 tbsps. butter
• 1 tsp Caraway seed
• 1/2 tsp paprika
• 1/2 tsp sugar
• Salt, Pepper
• 2 small flatbread (à ca. 130 g, 15 cm Ø)
• 125 g crème fraiche herb
• 150 g cherry tomatoes
• 100 g grated Gouda

Time: 20 min plus baking time

Preparation

1. Preheat oven to 220 degrees (200 degrees convection). 6 onions (400 g) cut in half, cut into thin strips. In 2 tablespoons butter in a pan 6-8 minutes. Fry with 1 teaspoon caraway seeds, 1/2 tsp noble sweet paprika, 1/2 teaspoon sugar, salt and pepper.

Lightning noodle casserole

Ingredients for 4 servings

• 250 g Fork Spaghetti
• 300g TK Broccoli
• 150g cherry tomatoes
• 4 eggs
• 150 ml whipping cream
• 100 ml milk
• Salt, Pepper, Nutmeg
• 200 g grated Gouda

Time: 30 min

Preparation

1. Put 250 g fork spaghetti in plenty of boiling salted water for 7 min. Cook. Admit in the last min. 300 g frozen broccoli.

2. Line a deep tray (40 x 30 cm) with baking paper, heating at the lowest shelf in a hot oven at 220 degrees (fan oven 180 degrees). Wash and halve the cherry tomatoes 150 g. 4 eggs, 150 ml cream, 100 ml milk, a little salt, pepper and freshly grated nutmeg Whisk.

Fast fried rice

Ingredients for 2 servings
• 1 onion 10 g
• Fresh ginger
• 1 red bell pepper
• 1 spring onion
• 2 tablespoons oil
• 1 Pk. Express rice (250 g)
• 200 g TK peas
• 2 eggs
• 1 tablespoon soy sauce
• 40 g peanuts, (roasted and salted)
• 1 tbsp. Coriander leaves
• 1 bio lime

Time: 15 min

Preparation

1. Cut 1 onion into strips. Peel 10 g fresh ginger thinly and chop finely. 1 red bell pepper into quarters, remove seeds and cut into strips. 1 spring onion brush, cut diagonally into slices. Heat 2 tbsps. Oil in a large frying pan, onions, ginger, pepper and spring onions over medium heat for 3-4 minutes. Fry.

Mushroom Cheese Noodles

Hearty bacon, onion and cheese topped mountain Spaetzle from the refrigerated section. Tastes well with Gouda.

Ingredients For 2 servings

• 150 g mushrooms
• 4 tablespoons oil
• 50 g diced bacon
• 1 onion   
• Salt, Pepper
• 1 Pk. Spaetzle egg, (400 g, the refrigerated section)
• 150 g mountain cheese marinated
• 1 romaine lettuce heart, (see Tip)

Time: 30 min

Preparation

1. 150 g cleaned and halved mushrooms, fry light brown in a pan with 4 tablespoons oil. 50 g diced bacon admit. 1 onion, cut into strips and 5 min. Fry. Season with salt and pepper.

2. 1 Pk. Spaetzle egg (400 g, the refrigerated section) cook according to package directions, drain and mix with 150 g grated mountain cheese under the mushrooms. Cover and cook over medium heat 10 min. Melt. With 1 marinated Romaine lettuce hearts (see tip below) serve.

Green vegetable curry

Ingredients for 4 servings
• 2 cloves of smoked garlic (in a well-stocked grocery stores, substitute garlic)
• 2 carrots
• 300g pumpkin
• 3 stalks lemongrass
• 40g Siamese ginger, small (in Asia-shops)
• 1 red chili
• 1 Eggplant
• 4 tablespoons oil
• 3 tablespoons green curry paste, (in Asia stores)
• 1 tbsp. Palm sugar, (in Asia-shops)
• 10 kaffir lime leaves, (in Asia-shops)
• 350 ml vegetable stock
• 400 ml coconut milk
• Salt
• 50 g cashew nuts
• 100 g mushrooms
• 6 spring onions
• 10 cherry tomatoes
• 4 tablespoons lime juice
• 10 stalks coriander leaves

Time: 35 min

Preparation

1. Peel the garlic and finely chop, peel carrots, cut in half lengthwise, cut diagonally into thin slices. Peel, core and cut into 2 cm cubes pumpkin. Remove outer leaves from lemon grass. Cut lemon into pieces, pat flat with the back of a large kitchen knife. Galangal root, peel and cut into slices. Chili carve. Eggplant cut into cubes about 2 cm.

Cucumber Curry

Exotic and surprisingly simple: with an abundance of spices like cinnamon, toasted coriander, cardamom, ginger and chili in a mild coconut milk. Something of delicious!

Ingredients for 4 servings
• 1 tsp Cumin Seed
• 3 tsp coriander seeds
• 150 g shallots
• 2 cloves of garlic
• 20 g fresh ginger
• 100 g cherry tomatoes
• 2 red chilies
• 5 cardamom pods
• 800 g braised cucumber
• 3 tablespoons oil
• 1 tablespoon black mustard seeds
• 2 bay leaves
• 1 cinnamon stick
• Brown sugar
• 1 tsp turmeric (ground)
• Salt, pepper
• 200 ml coconut milk
• 2 tsp lime juice
• 8 stalks coriander leaves
• 2 stalks of dill
• 40 g cashew nuts

Time: 35 min

Preparation

1. Roast cumin and coriander seeds 1 in a cross ungreased pan dark brown, let cool and very fine grind in a mortar.

Quick tomato pasta

Ingredients for 2 servings

• 200 g spaghetti
• 2 cloves of garlic
• 50 g black olives with stone
• 3 tablespoons olive oil
• 200g cherry tomatoes
• Salt, Pepper, Sugar, oregano
• Freshly grated Parmesan cheese

Time: 15 min

Preparation

1. 200 g spaghetti cook in salted water according to package directions. Drain and while 100 ml of pasta water trap. 2 cloves of garlic, cut into thin slices. 50g black olives drain (with stone).

Pumpkin Gorgonzola pasta

Ingredients for 2 servings

• 400 g Hokkaido pumpkin
• 150ml whipping cream
• Salt
• 200 grams of pasta
• 3 stalks sage
• 30 g walnuts
• 100 g Gorgonzola

Time: 35 min


Preparation

1. A large pot full of water to a boil. From 400 g Hokkaido pumpkin remove the soft interior and the seeds with a spoon. Pumpkin cut thick columns in 2 cm. Columns cut thick pieces in 1 cm. Boil 150 ml of whipped cream in a medium saucepan, add pumpkin pieces, season with salt and low heat 10-12 minutes. Cook covered.

Spelt Spaghetti with radicchio

Spaghetti would have to be: easy tomatoes, with caramelized radicchio and Gorgonzola. Brilliant!

Ingredients for 2 servings
• 150 g radicchio
• 1 red onion
• 200 g spelled spaghetti
• Salt
• 3 tablespoons oil
• 1 teaspoon brown sugar
• 1 can of cherry tomatoes (400 g)
• 100 g Gorgonzola pepper
• 1/2 bunch parsley

Time: 25 min

Preparation
1. Radicchio brush and cut into 2 cm wide columns. Onion in half and cut into fine strips. Spelt Spaghetti cook in plenty of boiling salted water according to package directions.

Halloumi kebab

Ingredients for 2 servings

• 1 small carrot
• 200g coleslaw, (finished product)
• 2 tablespoons sour cream
• Salt, Pepper
• 2 tomatoes
• 200g Halloumi- Grill cheese
• 2 tablespoons olive oil
• 2 Toast bags chili flakes

Time: 30 min

Preparation

1. Peel and grate 1 carrot. Mix with the slaw and sour cream, season with salt and pepper.

2. Remove from tomatoes to stalk. Cut the tomatoes and halloumi into slices.

Penne with hot pepper sauce

Ingredients for 2 servings

• 1 onion
• 1 clove garlic
• 1 small dried chili pepper
• 1 red pepper
• 2 tablespoons olive oil
• 250 g Pizza tomatoes
• 1 tbsp. raisins
• Salt, Pepper, Sugar
• 2 pinches. Cinnamon powder
• 2 stalks of basil
• 180 g whole meal penne
• 4 tablespoons grated ital. hard cheese

Time: 30 min

Preparation

1. 1 onion and 1 clove of garlic, finely dice. 1 small dried chili chop. 1 red pepper Clean and cut into small cubes.

2. 2 onions, garlic and chili in 2 tbsp. hot olive oil for 2 minutes. Braise. Diced peppers and add 3 minutes. Sauté. 250 g Pizza tomatoes and 1 tbsp. admit raisins and cook for 5 minutes.. Sauce with salt, pepper, 1 pinch of sugar, 1-2 pinches. Cinnamon powder and 2 tbsp. roughly plucked basil leaves seasoning.

Linguine with Eggplant Sauce

Hot loved and wonderful vegetarian! Pasta with fried eggplant in tomato sauce and ricotta.

Ingredients for 2 servings
• 1 eggplant
• 1 onion
• 1 clove of garlic
• 4 sprigs parsley
• 5 tbsps. Olive oil
• 1 can of chunky tomatoes (400 g)
• Salt, Pepper
• 1 pinch of sugar
• 1/2 teaspoon dried oregano
• 200 g Linguine
• 125g Ricotta

Time: 30 min

Preparation

1. Bring a large pot of water to a boil.

2. 1 Eggplant (300 g) and brush into small cubes. 1 onion and 1 clove of garlic roll. The leaflets of 4 stalks smooth parsley pluck and finely chop.

Fruity Bulgur Salad

Bulgur already convinced by great flavor. Here afford fresh fennel and coriander yet spicy aid.

Ingredients for 4 servings

• 1 teaspoon fennel seed
• 250 g bulgur
• 1 fennel bulb, (about 300 g)
• 1/2 teaspoon salt
• 1 bunch scallions
• 1/2 bunch cilantro
• 1 can of thick white beans (tin, 425 ml)
• 150 ml of orange juice
• 6 tbsp. Olive oil
• 1 tsp pepper, chili flakes

Time: 30 min

Preparation

1. 1 teaspoon fennel roast without fat in a frying pan until it smells. Rinse with cold water 250g bulgur in a sieve. In 500 ml of boiling salted water covered about 7 minutes to cook over medium heat. Stir in fennel seed, give bulgur on a plate.

Veggie shashlik

Ingredients for 2 servings
• 1 red bell pepper
• 1 zucchini
• 3 small onions
• 300g Tofu Natural
• 3 tsp oil
• Salt, Pepper
• 2 tbsps. Tomato puree
• 200 ml vegetable cayenne
• 2 teaspoons soy sauce
• 60 g Baguette

Time: 30 min

Preparation

1. Peppers into quarters, brush and cut into 3 cm pieces. Zucchini brush, half lengthwise and cut into 1 cm thick slices. 2 onions, cut into 6 each column. 1 onion, finely dice. Tofu, cut large and 1 cm thick pieces in about 2.5 cm.

2. Peppers, zucchini, onions and tofu columns alternately stuck on 6 skewers. Heat 1 teaspoon oil in a large nonstick skillet. Skewers over medium heat for 3-4 minutes. Around fry light brown and add salt. Remove from pan.

Spinach Fusilli with lemon bread crumbs

Ingredients for 4 servings

• 1 shallot
• 2 cloves garlic
• 2 tablespoons oil
• 500 g TK spinach
• 400g Fusilli
• Salt, Pepper
• 1/2 ciabatta rolls
• 1 organic lemon
• 4 sprigs parsley
• 20g Parmesan, (freshly grated)
• 150 g crème fraiche nutmeg (freshly grated )

Time: 30 min

Preparation

1. Shallot, finely chop garlic finely. Heat oil in a pan, sauté shallots over medium heat glassy, garlic sauté briefly. Admit and covered according to package directions spinach and 100 ml boiling water cook.

2. The Fusilli according to package directions in plenty of boiling salted water until al dente. Rub buns on the coarse side of a grater household. Wash lemon in hot water, wipe dry and remove with a zester 2 tsp dish in short zests. Parsley leaves not too finely chop. Mix with Parmesan, lemon zest and breadcrumbs.

Shiitake omelette

A little chili sharp will it be that shiitake mushrooms can perform well.

Ingredients for 2 servings

• 100g shiitake mushrooms
• 2 spring onions
• 6 eggs
• 2 tablespoons soy sauce
• Salt
• 1 pinch of sugar
• 1 pinch of chili flakes
• 2 tbsp. Oil
• 1 tsp sesame seeds
• 6 stalks coriander leaves

Time: 35 min

Preparation

1. 100 g shiitake mushrooms remove the stems. 2 spring onions and cut diagonally into thin rings.

2. 6 eggs, 2 tablespoons soy sauce, a little salt, 1 pinch of sugar and 1 pinch of chili flakes in a bowl, whisk vigorously.

Carrot Pasta

Carrots, rosemary and garlic make pasta with filling a treat!

Ingredients for 2 servings
• 1 sprig rosemary
• 250 g carrots
• 1 clove garlic
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt
• 1 pinch of sugar
• 500 g Cappelletti, (cooling rack, with spinach and ricotta filling, substitute tortellini)
• 1 pinch dried chili flakes
• 4 tablespoons grated ital. Hard cheese

Time: 20 min

Preparation

1. A large pot full of water to a boil. Meanwhile needles of rosemary 1 sprig strips and finely chop. 250 g carrots peel. Carrots and 1 clove of garlic best in Flash hackers chop. Sauté in a large pan with 2 tablespoons butter and 2 tablespoons olive oil. Season with salt, 1 pinch of sugar and rosemary and continue to cook for 10 min. In mild to medium heat.

Penne with spinach and peanut sauce

Ingredients for 2 servings
• 1 onion
• 1 clove of garlic
• 20 g fresh ginger
• 200 g Penne
• Salt
• 1 tablespoon oil
• 250 g of thawed spinach TK
• 200 ml unsweetened coconut milk
• 100ml vegetable stock
• 2 tablespoons chunky peanut butter
• 1 tsp Sambal oelek
• 2 tbsps. Lime juice
• 2 tablespoons peanut kernels

Time: 30 min

Preparation

1. 1 onion, 1 clove of garlic and 20 g fresh ginger finely dice. 200g penne and cook in plenty of boiling salted water according to package directions.

2. Heat 1 tablespoon oil, onion, garlic and ginger for 2 minutes. Braise it. Express, share and briefly sauté 250 g thawed frozen spinach.

Parsley couscous

Stewed cherry tomatoes with thyme and feta make couscous for weeks highlight.

Ingredients for 2 servings

• 200g couscous
• 1 onion
• 3 tbsps. Oil
• 400 g halved cherry
• Tomatoes
• Salt, Pepper, Sugar
• 1/2 teaspoon dried thyme
• 3 tablespoons chopped parsley
• 200 g crumbled feta

Time: 30 min

Preparation
1. Put 200 g couscous in a bowl and pour over 250ml boiling water. Cover and let 10 min. Sources.

2. Sauté 1 onion into strips 3 tablespoons oil, 400g halved cherry tomatoes admit with salt, pepper, sugar and 1/2 teaspoon dried thyme seasoning, simmer 5 min. Over medium heat.

Eggs Konigsberg Art

Vegetarian alternative to East Prussia Meatballs classic: wishy-washy eggs are on a white sauce with capers tied together.

Ingredients for 4 servings
• 1 shallot
• 150 g carrots
• 15 g butter
• 1 tablespoon flour
• 300 ml vegetable stock
• 6 eggs
• 150 ml whipping cream
• 1 egg yolk
• 50 g capers, (nonpareils)
• Salt, Pepper
• 2 tablespoons lemon juice
• 1 stalk flat parsley

Time: 30 min

Preparation

1 shallot, finely diced. Carrot peel and cut into small cubes. Melt butter in a saucepan, sauté shallots over medium heat glassy. Stir in flour and sauté 1 minute. Pour vegetable stock while stirring, add carrots and cook over low heat 10 minutes.

White bread with lentils and coconut cream and Chinese cabbage salad

Ingredients for 4 servings (approx. 3 sandwiches)
• 1 shallot, (30 g)
• 1 red chili
• 15 g fresh ginger
• 1 clove garlic
• 1 red pepper
• 200 g creamy coconut milk
• 100 g red lentils
• Salt
• 3 tbsps. Rapeseed oil
• 1 organic lime
• 2 tsp fruity curry powder (e.g. Lime curry; Online available)
• 3 tbsps. rape seed oil
• 1/2 Chinese cabbage, (400 g)
• 1 ripe mango
• 12 stalks coriander leaves
• 12 slices white bread box, (approx. 40 g)
• 40 g cashew nuts

Time: 35 min

Preparation

1. 1 shallot (30 g) coarsely cut. 1/2-1 cut red chili pepper with seeds coarsely. Cut 15 g fresh ginger coarsely. 1 clove of garlic, cut in half. Clean, remove seeds and chop coarsely 1 red bell pepper. Shallot, chili, ginger, garlic and peppers finely shred the flash hackers.

2. Boil mixture with 200 g creamy coconut milk in a small saucepan. 100g red lentils admit boil and cook for 15 minutes at open low heat, stirring occasionally. Take lenses from the heat and puree finely with the cutter bar. Spice puree with salt, 3 tablespoons canola seed oil with stirring and allow to cool.

Chickpea couscous

Ingredients for 2 servings
• 250 g carrots
• 1 onion
• 2 tablespoons hot olive oil
• 2 tsp tomato paste
• 1 tsp honey
• Salt and Pepper
• 1/2 teaspoon ground cumin
• 300 ml vegetable stock
• 100 g chickpeas (canned)
• 150 g couscous
• 100 g cream yogurt
• 1/4 tsp chili flakes
• 30 g smoked salt almonds
• 2 tbsps. Olive oil

Time: 15 min

Preparation

1. 250 g carrots, peel, halve lengthwise and cut into oblique, about 1/2 cm thick pieces. 1 onion, finely dices. Both heat in 2 tablespoons olive oil sauté. 2 tsp tomato paste and 1 teaspoon honey briefly sauté and season with ground salt, pepper and 1/2 teaspoon cumin. 300 ml vegetable pour, boil, cover and 5 min. to cook.

Vegetable Frittata

Ingredients for 4 servings

• 1 red pepper (approx. 150 g)
• 1 yellow pepper (approx. 150 g)
• 1 zucchini (200g)
• 150 g cream cheese
• 6 eggs
• Salt, Cayenne, Pepper
• 4 tablespoons olive oil

Time: 35 min

Preparation

1. Clean, remove seeds and cut into 2cm cubes 1. Peppers. Zucchini brush, half lengthwise and cut into 1 cm thick slices.

2. Add cream cheese, eggs, salt and cayenne pepper in a large vessel and puree with the cutter bar.

Eggs with Spinach Sauce

Ingredients for 2 servings

• 1 onion
• 1 clove of garlic
• 250 g spinach
• 2 tsp butter
• 1 tsp flour
• 300 ml milk
• 100 ml cream
• Salt, Pepper, Nutmeg
• Freshly grated lemon
• 4 eggs

Time: 25 min

Preparation

1. 1 onion and 1 clove of garlic, finely dice. 250 g, eye defrosted expressing TK-spinach and coarsely chop.

2. Onion and garlic in 2 tsp melted butter for 2 minutes. Braise. With 1 teaspoon of flour dust and briefly sauté stirring. Pour 300 ml milk and 100 ml cream and bring to a boil while stirring. Mix in spinach and low heat 7 min. To cook by yourself.

Noodles with vegetable ragout

Soup vegetables in cream sauce tastes so delicious! For children replace the wine with broth.

Ingredients for 2 servings:
• 1 bunch of greens vegetable, (300 g)
• 1 onion
• 2 tablespoons melted butter
• 2 tsp flour
• Salt, Pepper
• 1/2 teaspoon dried tarragon
• 100 ml white wine
• 200 g Pappardelle
• 150 ml whipped cream
• 100 ml vegetable broth
• 30 g chopped hazelnuts
• 1/2 bunch flat-leaf parsley

Time: 30 min

Preparation

1. 1 bunch greens (300 g) and chop about 1/2 cm. 1 onion finely dice. For the noodles abundant bring water to a boil.