Fried rice with vegetables and tofu

Short roasted peppers and snow peas in spicy fried rice fresh crack. By tofu and eggs the whole is especially juicy.

Ingredients for 4 servings

• 30g fresh ginger
• 1 red pepper
• 150 g mange tout
• 250g tofu
• 2 eggs
• 3 tablespoons soy sauce
• 1 tsp mild curry powder
• 6 stalks coriander
• 4 tablespoons oil
• Salt and Pepper
• 200 g cooked basmati rice
• 50g sprouts
• 2 tsp sesame seeds
• 2 tsp toasted sesame oil

Time: 35 min

Preparation

1. 30 g fresh ginger into thin strips. 1 red bell pepper into quarters, remove seeds and cut into strips the. 150g snow peas cut diagonally into pieces. 250 grams of tofu cut into 1cm thick slices. 2 eggs (Kl. M) Whisk 3 tablespoons soy sauce and 1 tsp mild curry powder. Sheets of 6 stalks pluck coriander leaves.

Broccoli and radish salad

Crisp energizer with raisins and sunflower seeds for sweetness and bite. Serve with chicken and pepper Sliced.

Ingredients for 2 servings

• 3 tbsps. Sunflower seeds
• 400 g broccoli
• 2 tablespoons canola seed oil
• Salt and pepper
• 2 tablespoons raisins
• 1 bunch radishes, (8-10 pieces)
• 150 g sour cream
• 100 ml freshly squeezed orange juice
• 1 tablespoon lemon juice
• 1 pinch of sugar

Time: 25 min

Preparation

1 3 tbsp. Sunflower seeds roasted in a dry frying pan, remove it. 400 g broccoli brush and cut into small florets. 2 El rape seed oil heat in a pan. Broccoli over medium heat 5-7 min. Braise. Season with salt and pepper. 2 tbsps. raisins 1 minute fry.

Chick-pea salad

The Super-filling foods in the summer - perfect for the barbecue.

Ingredients for 4 servings

• 1 red onion
• 1 cucumber
• 120 g Feta
• 5 stems of parsley
• 140 g small pasta shells
• 1 tin chickpeas, (310 g capacity)
• 4 tablespoons lemon juice
• Salt and pepper
• 1 teaspoon sugar
• 5 tablespoons olive oil
• 1/2 teaspoon dried chili flakes

Time: 30 min

Preparation

1. Cut 1 red onion into thin rings. 1 cucumber peel, along into quarters, remove seeds and cut diagonally into 1 cm wide pieces. 120g feta crumbles. Sheets of 5 stems smooth parsley pluck and chop coarsely.

Cabbage rolls with risotto and mushroom filling

Ingredients for 4 servings

• 12 large cabbage leaves
• Salt
• 1 l hot porcini broth (health food shop)
• 200 g risotto rice
• 300 g button mushrooms
• 4 tablespoons oil
• 3 tablespoons chopped parsley
• 0.5 tsp dried chili flakes (substitute. Cayenne pepper)
• 150 ml white wine

Time: 1 h 30 min


Preparation

1. Cook cabbage leaves in boiling salted water for 3 minutes. Quenching, drain and pat dry. Thickness veining cut out. Boil 600 ml of broth, add rice, cover and cook for 15 minutes weak.

2. Meanwhile Cleaning mushrooms. Halved 200 g mushrooms and golden brown in a roasting tin coated in 2 tablespoons hot oil fry, add salt. Mix with parsley and chili flakes to the rice. Remaining mushrooms finely chop.

Squeegee slices

Ingredients for 4 servings
• 100 g pickles
• 0.5 bunch chives garlic
• 3 tablespoons white wine
• 4 slices of farmhouse bread
• 200 g squeegee cheese
• Salt, Pepper

Time: 10 min

Preparation

1. Mixed Pickles coarsely chop, cut chives in rolls. By pressing a garlic clove and mix with white wine. Sprinkle slices country bread with garlic and white wine mixture and top with each Squeegee cheese slice.

2. In the oven under the grill, roast until the bread is golden brown and cheese melts. Give pickles and chives on bread and seasoned with salt and pepper and serve immediately.

Fried Tofu

Ingredients for 8 servings
• 400 grams of tofu
• 400 ml coconut milk
• 60g ginger
• 2 garlic
• 1 lime
• 2 teaspoons brown sugar
• Salt
• 2 tsp paprika
• 3 tablespoons oil

Time: 20 min plus marinating

Preparation

1. Tofu cut in 1 cm wide and 4 cm long pieces. Ginger and garlic chop. Stir in coconut milk, juice of 1 lime, brown sugar, paprika and 1/4 teaspoon salt. Put tofu in the marinade and min. 2 hrs. To marinate.

2. Remove the tofu from the marinade, pat dry. In a hot pan in oil for 5 minutes. Fry, add salt if necessary.

Potato salad with yogurt Mayonnaise

Ingredients for 4 servings

• 800 g potatoes
• 1 onion
• 1 tablespoon oil
• 150 ml vegetable broth
• 3 tablespoons white wine vinegar
• Salt, Pepper
• 2 tomatoes
• 200 g cucumber
• 3 gherkins
• 150g whole milk yogurt
• 100 g mayonnaise
• 5 tbsp. Pickled Gherkins

Time: 45 min

Preparation

1. 800 g potatoes (waxy, e.g. Linda) scrub. Best of the previous day in boiling salted water for 20 minutes. Cook and let it cool.

2. Dice 1 onion finely, fry until soft tablespoons oil in 1 and 150 ml vegetable pours. Season with 3 tbsps. White wine vinegar, salt and pepper. Peel potatoes, cut into slices directly into the marinade. Mix gently and min. 1 hr., Cover can be drawn.