Kategorien-Archive:savory

red lentil curry:

I love Indian food, but I am way more experimental in the kitchen than in restaurants. During these lockdowns I experimented with spices and ingredients in my kitchen and came up with this dish quite close to the Indian food I love eating when going out. (I am that kind of white person that cannot handle too much spice so don’t worry, this is quite mild and arrangeable hotter if you want)

ingredients:

  • 1 cup of red lentils
  • 2 cups of vegetable soup
  • 1 large red pepper
  • a handful of cherry tomatoes (10 tomatoes)
  • pepper, salt, turmeric, curry and paprika powder
  • 125g rice
  • 1 block of smoked tofu
  • hot chili sauce
  • 1 tbsp olive oil

instructions:

  • boil the lentils with the vegetable soup for about 10 minutes in a pan
  • add the chopped pepper and tomatoes, as well as the spices (I added a little bit of salt and turmeric, a few tsp of pepper, and a lot of paprika powder and curry powder)
  • let the lentils cook with the spices and vegetable for another 4-5 minutes on medium to high heat
  • cook the rice due to the instructions of the package (I used jasmine rice)
  • set the lentils aside and mix everything into a smooth thick mixture with a hand mixer
  • cute the tofu in 1 cm thick quarters
  • marinade the tofu in a mixture of 2 tbsp of hot chili sauce and 1 tbsp of olive oil
  • sear the tofu in a small pan for about 8 minutes until they develop a little crust
  • serve the rice, lentil sauce and crispy tofu in one plate
Preparation time: 15 min
Total cooking time: 30 min

fluffy bread:

Bread and butter. Even as a small child I loved the simplest dish I can think of, fresh bread with butter. Well, nowadays I make homemade bread and only use plant based butter, but the taste of this classic meal is just incomparable.

ingredients:

  • 400ml lukewarm water
  • 1 package dry yeast
  • 180g spelled flour
  • 330g wheat flour
  • dried thyme and dill
  • salt

instructions:

  • mix the water with the yeast and let it rest for about 7 minutes
  • meanwhile combine all of the dry ingredients and season it with approximately 1 tbsp of each herb and 3 tsp of salt
  • add the water and work the dough with your kitchen aid or your hands (even though I own a pretty cool kitchen machine I prefer to work it with my hands until I reach a thick ball of bread dough)
  • cover the pot with cling film
  • let the dough rest in the warmest room of your flat for 2 hours minimum
  • shift the risen dough into a baking pan of choice
  • cover the top with a little bit of olive oil and add cuttings to the top of the dough
  • bake the bread for about 35 minutes with 180-200 degrees (until it has reached a thick light brown crust)

spinach tortilla tarte:

By now you surely recognized my love for spinach. This creation is something substantial, ideal for about 4 people. I wanted to create a dish right between spinach lasagna and spinach crepes. I hope you guys love this meal as much as I do.

ingredients:

  • 350g flour
  • 300ml oat milk
  • 150ml water
  • 1 tbsp food starch
  • 1 tsp of baking soda
  • oregano, basil and thyme
  • a little salt
  • frozen „young spinach“
  • 1 tbsp flour
  • a big knife point of butter
  • 1 pack of vegan feta

instructions:

  • mix the flour, water, oat milk, food starch, baking soda, thyme, oregano and basil and salt together
  • when you have achieved a quite fluid dough fill up a medium sized pan
  • flip the tortilla over when the dough seems to darken a little into a more yellow color
  • if you are more of a multi tasking cook than me you can prepare the spinach simultaneously to the tortillas
  • for the spinach preheat the cut a o,5 mm thick piece of your plant based butter and melt it in a pan
  • add 1 tbsp of flour to the butter and mix properly
  • then add the frozen spinach and let it defrost on low to medium temperature while stirring almost constantly
  • place a baking paper in a round baking dish
  • then stack the ingredients as follow: first place a tortilla in the bottom then lay out the tortilla with vegan feta (I love the violife one) and then top with 1-2 tbsp of spinach mixture repeat this process and finish with a tortilla on the top
  • place the baking dish with the tarte in the oven with 150 degrees for about 10-13 minutes
  • after taking it out and letting it cool off a little overturn the tarte for a prettier serving

savory pancakes with tofu:

Not everyone worships sweet meals as much as I do. That is why I wanted to create a savory version of one of my favorite sweet dishes, huge pancakes with marmalade. This variant with tofu and vegetables cased in a aromatic savory dough is perfectly fine for me as well.

ingredients:

  • 200g oat meal
  • 2 tbsp of oat flakes
  • 30g spelt or whole wheat flour
  • 250 ml of oat milk (if you want to reduce the calories and use tap water instead use 300 ml)
  • 150 ml mineral water
  • salt
  • garlic powder
  • salt seasoned with herbs („Kräutersalz“)
  • dried oregano
  • dill
  • 1 white onion
  • 1 clove of garlic
  • 3 medium sized carrots
  • 1 rod of radish (size of a carrot)
  • 1 leaf of leak
  • 1 block of smoked tofu

instructions:

  • mix the following ingredients for the pancake dough: oat milk, oat meal, oat flakes, mineral water, flour, 1 tsp salt, 1 tsp herb salt, 1 tsp oregano, 1 tsp garlic powder and a little bit of dill
  • put the dough in a pan and form a proper large pancake
  • switch sides as soon as you can see bubbles and a thicker consistency on the top
  • in another pan fry 1 cut onion and crushed and chopped clove of garlic in some plant based oil until they turn a little brown
  • set them aside while fermenting the cut carrots, radish and leak with the herb-seasoned salt and some more oil for about 5 minutes with the lid on
  • when the carrots are easily to poke through set them aside as well and sauté the cubes of tofu with oregano and garlic powder unter it is a little crusty
  • mix the all of the vegetables with the tofu and ad 1 can (approximated 200ml) of oat cuisine and season it once more to your will
  • Fill the huge pancakes with the vegetables and ENJOY! 🙂

noodle salad with basil pesto:

This recipe makes you feel like dining in a restaurant in Tuscany, at least it makes me feel that way for sure. This noodle salad is perfect as a side dish for a larger group while having a barbecue in summer, but is also delicious and quickly prepared during a work week in winter.

ingredients:

  • 400g of pasta (I used vegan and gluten free fussily)
  • 2 avocados
  • 1 red bell pepper
  • a handful of cherry tomatoes
  • 30g of fresh basil
  • garlic powder
  • dried oregano
  • dried thyme
  • olive oil
  • salt
  • pepper
  • garlic powder
  • balsamico vinegar
  • vegan feta https://violifefoods.com/de

instructions:

  • cook the pasta and set aside to cool off
  • mix 30g (a handful) of fresh basil with 1 tsp of garlic powder, 1 tsp dried oregano, 1 tsp of dried thyme, salt and pepper and 100ml olive oil
  • mix until its a smooth mixture
  • cut 2 avocados, 1 red bell pepper, cherry tomatoes and the feta in small pieces
  • mix the vegan cheese and vegetables with the pasta
  • add the pesto and 2 tbsp of balsamic vinegar as dressing

pita with jackfruit:

This is a meal for every occasion, whether you are having friends over or are on the run the whole day and want a prepared lunch to take with you.

ingredients:

  • pita bread
  • rep pepper
  • fresh spinach
  • soy yoghurt
  • 2 cloves of garlic
  • 1 small white onion
  • 1 can of jackfruit
  • salt
  • pepper

instructions:

  • bake the pita breads in the oven with the instructions on your package
  • cut the onion and the bell pepper into thin stripes
  • for the jackfruit follow the instructions on the can (I roasted the jackfruit on medium heat for about 5 minutes)
  • season the jackfruit with some salt and pepper ( I also added a little bit of cumin)
  • for the yoghurt dip combine 5 tbsp of soy yoghurt with 2 crushed and very small cut cloves of garlic
  • cut the onion and the bell pepper into thin stripes
  • cut the bread open like a kebab (so you can hold it in one hand while filling it with the other)
  • as first layer add the yoghurt sauce and then arrange the spinach, pepper, onion and jackfruit and top again with some yoghurt

Spinach pesto:

If you own a food processor you surely know how easy it is to make sauces, dips and more. To avoid buying food with preservatives or cancerous ingredients you just need to throw a few ingredients into the food processor and viola. (via testings miner oils have been found in some pestos currently on the market)

ingredients:

  • garlic
  • fresh spinach
  • salt
  • olive oil

instructions:

  • add 2-3 cloves of garlic, 3 handful of spinach, 1 tsp of salt and 100 ml olive oil to the food processor
  • mix all ingredients in a food processor until smooth
  • add seasoning at will (for me this was enough flavor)
  • store in the fridge in a jar for 3-4 days
  • I served the pesto with caramelized onions, cashews and gnocchi (1 tbsp of pesto is normally enough for one serving)

thyme focaccia:

This focaccia is easy to make and perfect to serve with some wine as appetizer for a dinner with friends of family. Or if you are socially less active, similar to me, it also is a delicious savory bread during week nights with some spread.

ingredients:

  • 200 ml lukewarm water
  • 4g of dry yeast
  • 370g flour
  • 3-4 tbsp of olive oil
  • 1 tsp salt
  • 1 tsp of dried thyme

instructions:

  • mix the water and the yeast in a separate bowl and let it rest
  • mix the flour, salt dried thyme and olive oil
  • add the water- yeast mixture
  • work the dough with a kitchen aid or your hands until there is a smooth dough
  • let the dough rest for about 15-20 minutes
  • then bake for 20 minutes with 180-200 degrees

„Spinat-Flammkuchen“:

This is recently my favorite recipe to make, and everyone else loves this recipe almost as much as me. If you fancy smoothy tasty with only a few ingredients, this is the perfect lunch or dinner.

ingredients:

  • 200 ml lukewarm water
  • 6g yeast
  • 400g flour
  • salt
  • garlic powder
  • dried oregano
  • vegan creme fraiche
  • soy yoghurt
  • fresh spinach
  • 1 large onion
  • 2 cloves of garlic

instructions:

  • mix the water and yeast separately and set aside
  • mix 400g of flour, 2 tsp of salt, 1 tsp of garlic powder and 3 tsp of dried oregano
  • add the water-yeast mixture and work the dough
  • divide the dough into two
  • roll out the chunks of dough with a rolling pin as flat as possible
  • place baking paper on the baking trays
  • put the rolled out dough onto the baking paper
  • now preheat the oven to 180 Celsius degrees
  • prepare the sauce by mixing 1 package of vegan creme fraiche ( roughly 125g) with 4 tbsp of soy yoghurt, 2-3 tsp of garlic powder, 1-2 tsp of salt and 1 tsp dried oregano
  • combine to a smooth creme and coat the dough with it
  • cut 1 large onion into rings
  • cut 2 cloves of garlic into pieces as possible
  • cut 2 handful of spinach
  • top both of the tartes with spinach, onion and garlic
  • bake both of the tartes for about 13 minutes with 180 degrees
  • after 13 minutes lower the temperature to 150 and bake for another 7 minutes

cauliflower soup:

This delicious and copious meal feeds about 3 people. Cauliflower is high in vitamins, especially vitamin C, and antioxidants that reduce chances of inflammations or cancer and boost your immune system. The perfect soup for the cold season I reckon!

ingredients:

  • one large cauliflower
  • olive oil
  • salt
  • garlic powder
  • 1 large onion
  • 2 cloves of garlic
  • pepper
  • 600 ml of vegetable soup
  • 100 ml of oat milk

instructions:

  • cut the cauliflower into its small roses and place on a baking tray with baking paper
  • mix 2 tbsp of olive oil with 1 tsp salt and 1 tsp of garlic powder
  • coat the cauliflower roses with this mixture
  • roast the cauliflower for 30 minutes in the oven with 180-200 Celsius degrees
  • while the cauliflower is roasting prepare all other ingredients
  • cut 1 onion and 2 cloves of garlic into small pieces
  • sauté the garlic and onion with a little bit of olive oil in a cooking pot for about 1 minute
  • add 1 tsp of salt, 1 tsp of garlic powder and 1 tsp of pepper
  • let it steam for 5 minutes (add splashes of water and/or stir occasionally to prevent from from burning)
  • set the garlic and onion with spices aside until the cauliflower is ready
  • add 600 ml of vegetable soup and 100 ml of oat milk and the roasted cauliflower
  • season again with salt, pepper and garlic powder at will
  • let the cauliflower with the vegetable soup and the oat milk cook for 10 minutes
  • in the end puree everything with a stick mixer or a food processor