Baguette with tofu and sauce

A grandiose dinner. Enjoy this moment. Spicy tofu and sauce. Served with a home-baked baguette. As a quick meal to satisfy hunger or just on the side.

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Baguette with tofu and sauce

Baguette with tofu and sauce that simply tastes good to everyone. A quick meal for the evening or as a snack.

Course main course

Keyword Baguette, cauliflower, oil-free, Onions, Soy sauce, Spices, tofu, Vegan, white beans

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 person

Ingredients

• 2 baguette
• 200 g tofu
• 1 onion
• 1 tsp each paprika powder, curry powder, onion powder, garlic powder
• 3 – 4 tsp soy sauce
• white bean sauce

Instructions

• Pat the tofu dry and cut into small slices.
• Peel and chop the onion.
• Marinate everything together with the spices and soy sauce for approx. 1 hour. After half the time, carefully turn once. Season to taste if necessary.
• Place on a baking tray lined with baking paper. Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 15 minutes.
• Cut the rolls in half, top with the tofu and onions and pour the sauce on top.

Notes

Tofu marinated with onions

Tip

To give the onions an even better flavor, you can brown them in a pot of water before marinating. Find out how to do this here. It doesn’t always have to be a baguette. You can choose from different types of bread rolls.

Interesting to know

Tofu is a healthy and nutritious option for various dishes. It is quick to prepare and takes on flavor when marinated.

Alsatian style rolls

You can top the rolls with whatever spread you fancy and lots of fresh lettuce, for example I used iceberg lettuce here. Red onions give the whole thing a special spice. And if you like, add some juicy tomatoes on top.

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Alsatian style rolls

Wonderfully fragrant Alsatian style rolls. Topped with salad, onions and spread or burger, these rolls taste particularly good. The ideal evening snack.

Course main course

Keyword Date flour, dry yeast, oil-free, Onions, soy jogurt, Spelt flour type 1050, Vegan, Vegetables

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 person

Ingredients

• 300 g spelt flour type 1050
• 7 g dry yeast
• 3 g salt
• 1 tbsp date flour
• 150 g soy yogurt
• 180-200 ml warm water

Covering

• red onion
• Iceberg lettuce or other lettuce
• tomatoes
• peppers
• Spread to taste

Instructions

• Mix all the ingredients together and knead. Then cover and leave to rest for 30 minutes.
• Slide the dough onto a floured surface. Then pull and fold. First fold the left side in to the middle, then fold the right side over, then roll up, shape into a round and cover again and leave to rise for 30 minutes.
• Repeat this process 2 more times.
• Then shape into an oblong shape. Divide into 2 strands. Divide each strand into 6 individual pieces.
• Place 2 pieces of dough on top of each other, fold in briefly at the sides, shape into a slightly elongated shape and roll in flour. Then cover and leave to rest on a floured cloth for approx. 30 minutes.
• Place a pan of water at the bottom of the oven. Preheat the oven to 220 degrees Celsius fan.
• Carefully place the rolls on a baking tray lined with baking paper and place in the oven.

  After 10 minutes, reduce the temperature to 200 degrees Celsius and release the steam. Then finish baking for another appr. 5 minutes.

Finishing

• Remove the rolls from the oven and leave to cool.
• Then cut in half and spread with a delicious spread.
• Top with the lettuce, onions and other vegetables to taste. Fold up and enjoy. Of course, you can also top each side of the rolls individually and then enjoy.

Tip

Try topping the Alsatian style rolls with a bean burger and enjoy a herb sauce to top it off.

Interesting to know

Alsatian bread rolls are a type of bread roll that originated in the Alsace region in eastern France. The preparation of the rolls varies depending on the baker. However, they usually have a nice crust and a soft texture on the inside.

Baked beans with toast

I usually eat these baked beans with toast as a dinner, but like pretty much all of my recipes, they also make a great breakfast or lunch. You can put next to the arugula also super lamb’s lettuce freshly washed on it. Also suitable are various dried herbs such as oregano, basil, parsley or similar.

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Baked beans with toast

Baked Beans is almost a classic meal. Baked beans in a delicious fruity tomato sauce baked in the oven. Toast bread tastes ideal with it.

Course main course

Keyword beans, herbs, Soy sauce, Spices, tomato paste, tomatoe sauce, white beans, yeast flakes

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 person

Ingredients

• 900 g cooked white beans
• 500 ml strained tomato sauce
• 200 ml water
• 4 tsp oregano dried
• 0,5 tsp cinnamon
• 0,5 tsp turmeric powder
• 3 tbsp soy sauce
• 4 tbsp yeast flakes
• 100 g date paste
• 0,5 tsp garlic powder
• 0,5 tsp onion powder
• 1 pinch of pepper
• toast at will
• arugula optional

Instructions

• Mix all the ingredients for the sauce to bake the beans in a bowl.
• Add the cooked beans and stir.
• Preheat oven to 180 degrees Celsius top/bottom heat.
• Place the beans with the sauce in an ovenproof dish.
• Bake in the oven for about 50 – 60 minutes until the sauce thickens.
• Toast bread and enjoy with it.

Tip

Fresh white beans taste best with it. Soak them in water one day before and cook them the other day in a pressure cooker with a little water for about 12 minutes. Then they are nice and soft and can be processed further. If it should go fast, then white beans from the can. However, these are a little too soft. If necessary, adjust the baking time and use less liquid.

Interesting to know

I take dried white beans and cook them myself, because then the consistency of the beans is better for baked beans and toast. Put the dried beans in cold water a day before. Cook the other day, preferably in a pressure cooker, for 10 minutes.

Stuffed wraps with vegetables

A banger that you can enjoy at any time. Wraps with vegetables are suitable for any matter. At home in the morning, at lunch or dinner as an incredibly delicious meal or perfect as a snack to go.

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Stuffed wraps with vegetables

Stuffed wraps with vegetables is always something special. They taste simply fantastic and are always ready to go or even for a social evening at home.

Course main course

Keyword Chickpeas, corn, pointed cabbage, red bell pepper, spring onions, water, Whole spelt flour

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 person

Ingredients

For the wraps

• 200 g whole spelt flour
• 1 pinch of salt
• 100 ml water
• flour for rolling

For the filling

• 1 half pointed cabbage
• 1 red bell pepper
• 1 small can of corn
• 4 – 5 piece of spring onions
• 1 can of chickpeas

For the sauce

• 200 g soy yogurt
• 1 tsp locust bean gum
• 1 pinch each of curry powder, turmeric powder, salt, pepper, garlic powder and paprika powder

Instructions

• Cut vegetables into small pieces. Drain corn and chickpeas.
• Mix the soy yogurt with the spices and let it sit for 30 minutes.
• Knead the ingredients for the wraps. The dough should be elastic and not too soft. On a baking mat with flour, roll out individual pieces of dough, each the size of the pan.
• Heat an enameled frying pan over high heat, then set to medium heat. Fry each patty separately. When bubbles have formed, turn them over. Then roll up while still warm, place on a plate and cover with a wet tea towel until ready to eat.
• Carefully roll up the wraps, top with the vegetables, roll up again and heat in the oven for 5 minutes if you like. Then enjoy with the soy yogurt sauce.

Tip

Of course, you can also freeze wraps. But always put a piece of plastic wrap on top and roll them up. Then you can freeze them in a freezer bag or freezer can. If necessary, individual wraps can be taken out.

Interesting to know

You can of course buy wraps, but they contain oil and often other ingredients that are problematic. That’s why I make them myself, like everything else, of course. So filled wraps with vegetables also taste best.

Bread with kidney beans spread

It doesn’t have to be elaborate, sit down in the evening and eat a super delicious, healthy bread with kidney beans spread. The peppers go great on top, but you can also use spring onions, arugula, lettuce, tomatoes and much more. So you can easily integrate raw vegetables into your diet.

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Bread with kidney beans spread

Bread with kidney beans spread is a real treat for the palate. Green peppers really round off the whole taste.

Course main course

Keyword green peppers, Kidney beans, sourdough bread

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 person

Ingredients

• 5 small slices of sourdough bread
• 1 can of kidney beans
• 1 green bell pepper
• salt, bell pepper, paprika powder, chili powder to taste

Instructions

• Rinse and drain the canned beans.
• Bring to the boil briefly with a little water in the pot.
• Then blend with a blender.
• Season to taste with salt, bell pepper, paprika powder and chili powder.
• Spread breads with it.
• Top with bell peppers.

Tip

You can, of course, cook your own kidney beans. To do this, simply soak dried beans in water one day before and cook them in the pressure cooker for about 12 – 15 minutes the other day.

Interesting to know

Why do I boil my canned beans briefly in a pot of water? So that the beans do not take over the taste of the can.

Filled tortillas with tempeh

You can’t get enough of this incredibly tasty dish! My mouth is watering as I write this. Enjoy it alone or in company, morning, lunch or evening. Simply always! Filled tortillas with tempeh is simply synonymous with love.

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Filled tortillas with tempeh

Wonderfully filled tortillas with tempeh. Plus lots of vegetables and a delicious soy yogurt sauce. This is simply a dream to eat.

Course main course

Keyword arugula, chinese cabbage, corn flour, red onions, Soy yogurt, Tempeh, Whole spelt flour

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 1 person

Ingredients

For the tortillas

• 50 g cornmeal
• 100 g dinkelvollkornmehl
• 1 pinch of salt
• 50 – 80 ml hot water

Für die Füllung

• 200 g tempeh natural
• some paprika powder, curry powder, onion powder and garlic powder
• 1 tbsp soy sauce
• some Chinese cabbage
• some arugula
• red onion

For the sauce

• 200 g soy yogurt
• 2 tsp herb spread as a spice mixture

Instructions

• Mix corn flour with salt. Pour the hot water over it and mix everything. Gradually knead in the flour. Knead until a firm, smooth dough is formed.
• Then cover the dough and let it rise for 15 minutes.
• Form into an elongated roll on a dough mat. Cut 3 pieces from it. Cover each part with cling film and roll out round.
• Highly heat an enamel pan. Then turn down the temperature and bake each tortilla over medium heat. When bubbles form, turn the dough. Keep turning once until each tortilla is baked. Be careful not to let them get too dark.
• Wet a dish towel and place the tortilla on it. Immediately cover with the wet cloth.
• Slice the tempeh and marinate with the soy sauce and spices. Should be in the marinade for at least 1 hour.
• Chop the Chinese cabbage, arugula and onion.
• Mix the soy yogurt with the spice mixture.
• Shape and fill the tortillas one by one with your hands.

Tips

The flatbreads are easy to prepare and use when needed. If you want, you can bake a larger portion and then freeze it. It is best to place a piece of cling film between each flatbread when freezing so that individual tortillas can be defrosted if necessary.

Keep the tortillas covered and wet until ready to use. Then place each flatbread in a small, high bowl and bake together with the tempeh slices in the oven at 200 degrees for about 5 minutes. The tortillas can be filled very well in the bowl so that nothing falls out.

The tortillas can be filled according to your taste. As a variant, try marinated tofu with tomatoes, corn and fresh cucumber cubes.

Interesting to know

Tortillas filled with tempeh are absolutely amazing. Crunchy with tempeh, juicy with soy yogurt with herbs.

Sourdough bread with spread

A delicious bread goes simply always and with this simple but ingenious spread it tastes just really good.

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Sourdough bread with spread

Sourdough bread with spread is always a tasty meal. Add to it various vegetables and everything is perfect.

Course main course

Keyword Chickpeas, sourdough bread, spring onions

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 person

Ingredients

• 5 slices of sourdough bread
• 1 can of chickpeas
• 3 – 4 stalks spring onions
• 1 pinch each of salt and cumin to taste
• 1 pinch each of curry powder and turmeric powder

Instructions

• Strain chickpeas, rinse and drain.
• Boil briefly with a little water.
• Then mix with a blender.
• Season with salt, a little cumin, curry powder and turmeric powder.
• Spread slices of bread with it.
• Place spring onions on top and enjoy everything.

Notes

Here with salad and yellow peppers.

 

Tip

Bake your own sourdough bread. With me you will find the recipe. It is not so difficult. A little patience and time you still need. And every day, or 2 times a week, the sourdough should be fed. Then you have your perfect sourdough bread.

Interesting to know

A chickpea spread is a delicious preparation made from pureed chickpeas. It is usually spicy and is often refined with various spices, herbs and other ingredients. The quickest way to make the spread is to use already cooked chickpeas from a jar. But also cook the chickpeas yourself is not difficult.

Bread with black beans and arugula

So simple and so delicious. The nutritious wholemeal spelt bread with an incredibly tasty tomato sauce and beans. Complemented by arugula it is perfect. Indulgence can be so simple.

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Bread with black beans and arugula

Black beans in a delicious tomato sauce. Served with a hearty sourdough bread with arugula salad. Whenever you need to go fast.

Course bread and rolls, main course

Keyword beans, black beans, Bread, rucolasalat, Spices, Tomatoes sauce

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 1 Person

Ingredients

• 1 can of black beans
• 1 glas of tomato sauce
• 4 – 5 slices of sourdough bread
• 1 portion arugula
• 3 tsp paprika powder
• 2 tsp curry powder
• 0,5 tsp onion powder and garlic powder each
• 1 pinch of turmeric powder, chili powder,
• salt and pepper to taste

Instructions

• Season the tomato sauce with the spices.
• Strain beans and add to tomato sauce.
• Heat everything.
• Wash arugula, cut bread into slices.
• Arrange everything together and enjoy.

Tip

The bread with black beans and arugula can also be made with other types of beans and a tomato sauce. Try also kidney beans and white beans.

Interesting to know

Who doesn’t know this? Work is over, you just have to hurry home and finally have some free time. Free time? If it weren’t for the hunger. Now we have to cook something. But what? Something that is quick and easy to prepare.

Red lentil spread with curd bread

The red lentil spread with quark bread is a simple, super tasty meal which I like to enjoy in the evening or often have on the go. The small slices offer to take it also as a short snack for in between. You can also use a different spread for variety, this one is very tasty for example. Or you can scroll a bit through my sauces, spreads and dips.

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Red lentil spread with curd bread

Red lentil spread with curd bread and various vegetables and chives. The perfect meal in the evening or in between.

Course bread and rolls, spread

Keyword Bread, oil-free, red lentils, salad, spread, tomatoes, Vegan, Vegetables

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 1 person

Ingredients

• 150 g red lenses
• 450 ml water
• a little turmeric powder, curry powder
• salt and pepper to taste
• other spices to taste
• 6 – 8 slices of curd bread or other bread
• red and yellow tomatoes
• some chives

Instructions

• Wash the lentils and then simmer with the water for about 12 minutes until tender.
• If there is still too much water in the pot with the lentils, strain it off. The mass should be rather thick than liquid.
• Using a hand blender, puree everything.
• Then season to taste with the spices.
• Let the spread stand for a while. It then thickens even more.
• Curd bread cut into slices. Or even other bread. According to taste and preference.
• Serve with tomatoes, chives or other vegetables.

Tip

Red or even yellow lentil spread tastes great on various types of bread, such as sourdough bread, potato bread or even on rolls. Supplemented with tomatoes, peppers or cucumbers, the meal is perfect. Instead of chives, try arugula salad. Tastes wonderfully aromatic. The red lentil spread with quark bread is a pure pleasure.

Interesting to know

My daily menu always includes different types of lentils or beans. My red lentil spread with curd bread is a variation.

Stuffed toasts

My toasts were topped with chickpea spread, mushrooms, peppers and tomatoes. Then toasted in the sandwich maker. The imagination knows no limits. It’s also very tasty with a white bean spread. By the way, the best toast bread is here.

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Stuffed toasts

Stuffed toasts are incredibly delicious. My version with a chickpea spread is simply brilliant.

Course main course

Keyword Bread, cucumbers, filled, oil-free, salad, spread, toast bread, Vegetables

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 1 person

Ingredients

• 8 slices of toast bread
• mushroom from the jar
• 1 red bell pepper
• 2 – 3 tomatoes
• 1 half fresh cucumber optional
• 150 g chickpea spread or other spread
• Add cucumber slices and leaf salad optional

Instructions

• Baked toast cut into thin slices.
• Preheat the sandwich maker.
• Spread spread on each slice.
• Bell pepper and tomatoes wash, cut into small pieces and put on one half toast. Mushroom as well.
• Place the 2nd half toast slice on top of the 1st half.
• Place a sheet of baking paper in the sandwich maker. Place the double toast on top. Fold the other half of the baking paper over it.
• Close the lid of the sandwich maker and toast everything.
• Eat cucumber slices and leaf salad with it or toast with it.

Tip

You can also spread the toast slices with spiced tomato sauce. Whole cooked beans also work great as a filling.

Interesting to know

I really enjoy eating stuffed toasts in the evening to end the day.