Butternut Squash - Potato Tacos with Avocado

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INGREDIENTS

. 1 small butternut squash
. 6 potatoes
. 250g cherry tomatoes
. 1 avocado
. 1 yellow onion
. 1/2 zucchini
. 5 carrots
. 300g green peas
. 1 small hot chili
. 1 cup vegetable stock
. olive oil
. tacos shells, or tubs
. salt, cayenne pepper, kurkuma, paprika powder, basil, coriander seeds, cumin

PREPARATION

. chop vegetables to small dices, wash the potato dices to prevent from sticking together
. heat olive oil and add potatoes
. add the squash dices after about 10 minutes
. deglace with vegetable stock

. as the potatoes are firm to the bite add zucchini, onions and carrot dices
. add green peas, chili and tomatos
. season with salt, cayenne pepper, kurkuma, basil, ground coriander seeds and cumin

. heat the tacos shells/tubs at 100°C in your oven
. fill them and cover them with avocado pieces

Bulgur with Chanterelle and Pear

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INGREDIENTS

- 1 cup of bulgur
- 2 cups of vegetable stock
- 1/2 chanterelle
- 1 yellow onion
- 1/2 zucchini
- 1 pear
- 1/4 bunch parsley
- olive oil
- 1/4 lemon zest
- salt, pepper, oregano, marjoram, thyme, rosemary, lovage

PREPARATION

- bring vegetable stock to boil, add bulgur, cook it for about 15 min
- chop onion, glace it in olive oil
- add chanterelle
- slice zucchini and pear into little pieces
- add zucchini
- shortly before finishing add the pear
- mix with bulgur and chopped parsley
- season with lemon zest,  salt, pepper, oregano, marjoram, thyme, rosemary, lovage

Grilled Zucchini with Roasted Potatoes and Heirloom Tomatosalad

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INGRIDIENTS
. 6 slieces of giant zucchini
. 8 potatoes
. 4 spring onion
. 2 garlic cloves
. 1 kg mixed tomatoes
. olive oil
. chive
. balsamic vinegar
. mustard
. salt, pepper
. thyme, rosmary, marjoram

PREPARATION

. peel potatoes und cut it in cubes, wash with cold water
. heat olive oil in a frying pan, add potatoes, grill them until they have a golden curst
. cut sprung onions and garlic into little slices, add to the potatoes
. season with salt, pepper, thyme, rosmary and marjoram

. slice zucchini into 1/4 inches
. brush each side with live oil
. season with salt, pepper, thyme, rosmary and marjoram
. heat a frying pan and grill zucchini for about 5 minutes

. slice heirloom into uneven chunks, chopp chive
. for the dressing use 2 parts of oil and 1 part of vinegar, add mustard, salt and pepper, chive
. drizzle the tomatoes with the dressing

Hokkaidovegetables with Coucous

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INGREDIENTS
. 1 yellow onion
. 1 hokkaido pumpkin
. 1 red bell pepper
. 200g green beans
. 4 spring onions
. 2 cloves garlic
. 1/2 zucchini
. 4 tomatoes
. 1/2 can coconut milk
. 1/2 buch parsley
. salt, pepper
. curry powder, garam masala
. 1 cup coucous
. 2 cups vegetable stock
. olive oil

PREPARATION

. cut the pumpkin in half, clean out the seeds and fiber, peel it and cut it in litlle cubes
. slice yellow onion and garlic
. chopp the other vegetables (pepper, zucchini, tomatoe)
. heat a large frying pan and add olive oil
. fry the pumpkin and beans unttil lightly cooked
. add the rest of the vegeables, onion, and garlic
. add the coconut milk and bring to the boil, add more coconut or water if it seems to dry
. chopp the spring onion and parsley
. add spring onions, parsley, salt, pepper, curry powder and garam masala

. heat up vegetable stock, bring to the boil
. pour vegetable stock over coucous

Green Salat mixed with Roasted Beetroots

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INGREDIENTS

. 1/2 cup field salad
. arugula
. 1/2 lettuce
. parsley
. 100g cherry tomatoes
. 1/2 cucumber
. 1 avocado
. 1 carrot
. 3 beetroots raw
. lemon oil, walnut oil
. balsamico vinegar, reduced balsamico vinegar
. salt, pepper
. estragon mustard
. basil, thyme, rosemary
. honey
. 2 cloves of garlic
. 1 onion
. sesame

PREPARATION

. preheat the oven
. peel the beetroots and split them
. flavor the beetroots with walnut oil, chopped garlic and onion, sesame, thyme and rosemary
. with air circulation and about 180°C for about 40 min into the oven

. wash the salads, and chop the lettuce in stripes
. chop cucumber, tomatoes and avocado
. grate the carrot
. chop parsley and mix all the ingredients

. mix 5 tablespoons lemon oil, 5 tablespoons walnut oil, 5 tablespoons balsamic vinegar and 1 tablespoon of balsamico reduction, 2 tablespoons of mustard and 1 tablespoon of honey
. add salt, basil, thyme and rosemary

. mix it with the salad and dont forget the beetroots

Lentil-Cashew Balls

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INGREDIENTS

. 1/2 zucchini
. 1/2 pointed pepper
. 2 carrots
. 2 cups red lensils
. 4 cups vegetable stock
. 1 cup chickpea flour
. 2 yellow onions
. 1 cup cashew nuts
. 2 cans peeled tomatoes
. 1/2 can coconut milk
. salt, pepper, cumin, coriander seeds, herbs from provence, paprika powder, garam masala, curry powder
. 3 tablespoons of tandoori paste
. sesam oil

PREPARATION

. boil the vegetable stock and add the lensils
. grate the zucchini and potatoes
. chop the pointed pepper and onions into small dices
. grind the chashew nuts
. grind 1 tablespoon of coriander seeds and 1 of cumin
. mix the cooked lensils with the vegetables, nuts, chickpea flour, grinded coriander and cumin and 3 tablespoons of tandoori paste.
. if the dough is too smooth add more chickpea flour
. form balls, put them on a baking sheet and sprinkle them with sesam oil
. at 200°C for about 30-45 minutes into the oven, and turn them

. heat sesam oil in a pan
. cut an onion into half and slice stripes, put into the pan until its glaced
. add the tomatoes and coconut milk - let it reduce
. add salt, pepper, paprika powder, 3 tablespoons cumin, 3 tablespoons coriander seeds and garam masala

. put the balls out of the oven and into the tomato sauce.

Plumcake with Almond Slivers

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INGREDIENTS

. 120g butter
. 4 eggs
. 200g flour
. 100g sugar
. 80ml milk
. 1 pack vanilla sugar
. 1 pack baking powder
. 3/4 kg plums
. 100g pack almond slivers

PREPARATION

. preheat the oven

. separate the eggs, beat the egg whites
. mix sugar and vanilla sugar with 100g butter and the egg yolk
. intermix the flour and the baking powder
. add milk
. fold in the beaten egg whites carefully
. grease the cake pan and sugar it
. fill in the dough
. slice the plums in quaters and arrange it on the cake
. sprinkle the almond slivers on top of it
.  with air circulation at about 200°C for circa 40 minutes

Baked Zucchini on Tomatoe Roast

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INGREDIENTS

. 2 yellow zucchini
. yellow pepper
. 2 cans of pealed tomatoes
. 3 yellow onions
. 3 cloves of garlic
. 300g green peas
. salt, pepper, oregano, basil, thyme, rosemary
. 1 cup of polenta
. vegetable stock
. olive oil

PREPARATION

. preheat the oven
. cut 1 onion into half and slice it
. heat olive oil in a pan, add the onion slices and let them get glaced
. add the can tomatoes and reduce it
. add chopped garlic
. flavour it with salt, pepper, oregano, basil, thyme, and rosemary

. dice an onion and and get it glaced in a pan with olive oil
. add 2 cups of vegetable stock and let it boil up
. add the polenta
. reduce the heat and stir it until its ready

. dice an onion and and get it glaced in a pan with olive oil

. dice the yellow pepper and add it into the pan with the green peas

. cut the zucchini into half and hollow it out

. spread it with olive oil and flavour it

. put the pepper-pea mix into the zucchini and top it with the polenta

. spread the tomato sauce in a casserole

. put the zucchini onto the tomato sauce

. with air circulation and 200°C for about 30 minutes in the oven

Vegan Pizza

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INGREDIENTS

. pizza dough
. 1/2 leek
. 1 zucchini
. 1 red pepper
. 3 king oyster mushroom
. 2 cloves of garlic
. olive oil
. 3 branches of parsley
. 3 Tablespoons of tomato purèe
. salt, pepper, oregano, basil, thyme, majoram, thyme, rosemary

PREPARATION

. preheat the oven, roll out the pizza dough
. mix the tomato purèe with double amount of water, 3 tablespoons of olive oil, salt, pepper, oregano, basil, majoram, thyme and rosemary and spread it on the dough
. dice the red pepper and zucchini
. cut the leek in circles
. cut the king oyster mushroom slices
. top the pizza with all the ingredients
. make a pesto out of garlic, olive oil, salt, pepper and parsley and sprinkle it on your pizza

. air circulated with 200°C for about 20 minutes.

 

Pumpkin Veggy Stew with Peanutbutter

 

Instagram by simply_veggo

INGREDIENTS

. 1 hokkaido pumpkin
. 5 potatos
. 1 yellow onion
. 1 carrot
. 1 green zucchini
. 3 pointed peppers
. 2 pepperoni
. 200g green peas
. 2 cloves of garlic
. 1/2 bunch of parsley
. Chakalaka spice blend, lemonpepper, garam masala, salt
. 1 cup of vegetable stock
. 1/2 can cocnut milk
. tablespoon peanutbutter
. olive oil

PREPARATION

. split the pumpkin, remove the seeds, peel it and cut into pieces
. peel the potatoes, cut into pieces, wash them to prevent from sticking together
. dice the rest of the vegetables
. heat olive oil the pan and add the pumpkin and potatoes
. add coconutmilk and the vegetable stock to the roasted pumpkin-potato-mix
. as the pumpkin-potatoe-mix is firm to the bite, add zucchini, peppers, carrots, garlic and onion
. add tgreen peas
. flavour it with all the spices and the peanut butter
. add chopped parsley in the end

Chantarelle-Lime Pasta

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INGREDIENTS
. 1 big yellow onion
. 2 cloves of garlic
. 1/2 kg chanterelle
. 1 lime
. salt, pepper, oregano, thyme, rosemary
. 1 small bunch of parsley
. olive oil

PREPARATION

. cook the pasta al dente in unsalted water

. glace diced onion in olive oil
. add quartered chantarelle
. add chopped garlic
. turn down the heat and and add the pasta in your pan with chanterelle
. add the juice of a lime
. chop the parsley and add it too
. flavour with salt, pepper, oregano, thyme and rosemary