lunch – itsnoraspage

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

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)

„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