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.