Kale stew

Always conjure up something delicious to eat. I think that’s totally good. Even more so when it’s a meal rich in vitamins and nutrients. The kale is the absolute favorite for this. Pumpkin and chickpeas round out the whole thing. Potatoes are also part of it, of course, because they are the most filling source after the chickpeas.

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Kale stew

Kale with pumpkin and chickpeas. Wholesome and filling. The pumpkin gives the stew a certain sweetness. This wonderfully complements the somewhat bitter taste of the kale. The chickpeas fit perfectly into the kale stew, rounding out a complete and tasty meal.

Course main course

Keyword Chickpeas, healthy, Kale, main course, Potatoes, Pumpkin, Spices, Vegetables, wholefoods

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 person

Ingredients

• 600 g fresh kale
• 600 g potatoes
• 1 large onion
• 1 garlic clove
• 4 tsp tomato paste
• 4 tsp mustard
• 1 hokkaido pumpkin
• 400 g cooked chickpeas
• 1 half leek
• 100 g carrots
• 50 g celery
• 2 tsp paprika powder noble sweet
• 1 tsp curry powder
• salt and pepper as needed
• water as needed
• 1 tbsp potato flour for binding

Instructions

• Peel the pumpkin, remove the seeds and cut into small pieces.
• Peel the potatoes and cut them into small pieces.
• Remove the kale leaves from the stem, wash and coarsely chop.
• Wash the leek, peel the onion and cut everything into small cubes.
• Peel the celery and carrots and also cut into small cubes.
• In a large pot, put the vegetables with the spices.
• Add as much water until everything is covered.
• Cook the stew for 30 minutes. At the end, bind the green coal stew with potato flour. To do this, mix the potato flour beforehand in a cup with a little cold water and then stir it in quickly.

Tips

Since the kale has a lot of volume, always put in the cooking pot in portions.

The kale stew can also be cooked in the oven. However, with this large quantity, it is recommended to cook the potatoes extra in a pot on the stove top, otherwise the cooking time will be longer. At the end, put everything together. Alternatively: pre-cook the potatoes first in the oven with a little water and then add the vegetables.

The fresh chickpeas should be soaked in water the night before and cooked in a pressure cooker for 15 minutes the other day. Alternatively, canned chickpeas can be used.

Interesting to know

Kale is the healthiest vegetable there is. It contains many vitamins and minerals. Its antioxidant plant compounds promote a healthy diet.

Kale pot

A great recipe is this vegetable pot. You can just see how the colors mirror each other. From red to black and green. As the name suggests, a particularly nutrient-rich stew. This time there are potatoes with it, so that the nutrients and the saturation level also come into their own. The meal is simply the ideal meal for everyone. Beet naturally tastes a bit like earth and has a sweet component. But that’s exactly what it does in this vegetable casserole.

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Kale pot

Two vegetables that have it all. Kale and beet. It`s the composition that makes it. In this kale recipe, both vegetables are combined. They are incredibly healthy and nutritious. Kale, which tastes a bit tart, and beet, which has an earthy and slightly sweet taste, complement each other perfectly. Add cooked beans and potatoes and the meal is perfect.

Course main course

Keyword beans, beet, healthy, Kale, main course, Noodles, nutritious, Potatoes, Stew, Vegan, Vegetables, Whole foods

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 1 person

Ingredients

• 300 g fresh kale
• 1 small beet, approx. 150 g
• 1 garlic clove
• 1 red onion
• 300 ml water
• 150 g cooked black beans
• 1 tbsp spelt flour type 630
• salt and pepper to taste

Instructions

• Wash kale and remove leaves from the stem.
• Cut the leaves into smaller pieces.
• Peel beet and cut into small sticks.
• Peel and chop the onion and garlic as well.
• Bring everything together to a boil in a pot with about 300 ml of water.
• At the end of the cooking time, stir in the black beans.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with salt and pepper.

Tips

If you want to do it quickly, you can also buy frozen kale. Beet is available in pre-cooked form.

Interesting to know

A daily portion of “greens” is quite important for me. It contains many nutrients and antioxidants.

Eggplant curry

A stew that can not be better. Spicy herbs with lots of vegetables and rice. All in one. Flavored with fine spices that also have something exotic.

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Eggplant curry

Eggplant curry – a quick simple meal with a hint of curry flavor and various vegetables. Enjoyed as a quick option with rice or boiled potatoes. Refined with 1 can of beans.

Course main course

Keyword basmati wholemeal rice, Curry, Eggplant, juicy, main course, Potatoes, quick, simple, Spices, Vegetables

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 1 person

Ingredients

• 1 eggplant large
• 1 tomato large or 3 small tomatoes
• 1 onion
• 2 stalks of celery
• 4 stalks of leek onion
• 2 carrots
• 50 g celery
• 1 small parsley root
• 1 half fennel
• 30 g leeks
• 50 g corn fresh
• 1 tsp rosemary fresh
• 1 pinch of thyme
• 1 tsp garam masala
• 1 tsp soy sauce
• 1 tsp parsley
• 1 tsp coriander leaves optional
• 1 squeeze of lemon juice
• 1 tsp salt
• 1 pinch of pepper
• 1 tsp curry powder
• 2 tsp spelt flour type 630 for binding
• 300 ml water

Instructions

• Cut everything into small pieces.
• Simmer in a pot with the water for about 20 minutes.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Finally, season to taste and add the lemon juice.

Tips

It goes well with potatoes or rice. The eggplant curry can be supplemented with chickpeas or white beans. Or also cook beluga lentils until soft and stir in at the end. If you like it even faster, you can use frozen vegetables and canned tomatoes.

Interesting to know

A stew with so many ingredients and that should go fast? Yes, it is quick. With time comes the routine of cutting vegetables. Why is it called eggplant curry in my house? Simply because everything is cut into small pieces and cooked together in one pot. There is curry flavor in the Garam Masala spice blend and if you like, just add extra curry.

Nuggets from tofu with buns

Tofu nuggets breaded with a sweet and spicy chili sauce are a real treat. Add some salad and the perfect snack or filling dinner is ready.

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Nuggets from tofu with buns

My nuggets from tofu are baked in the oven. As a side dish or as a main meal they are always a poem.

Course main course, Side dish

Keyword Alternative, breaded, delicious, main course, oil-free, Side dish, tofu, Vegan

Prep Time 25 minutes minutes

Cook Time 17 minutes minutes

Total Time 42 minutes minutes

Servings 1 person

Ingredients

• 150 g tofu

Breading to tofu nuggets

• 50 g millet flakes or oatmeal
• 2 tbsp soy sauce
• 1 tsp bell pepper powder
• 1 pinch of chili powder
• 1 pinch of salt
• 0,5 tsp pepper
• 0,5 cups of cornstarch
• 120 ml vegetable drink
• 1 tsp apple cider vinegar or lemon juice

Instructions

• Drain tofu well and cut into slices or blocks.
• In a plate, mix the vegetable drink with 1 tsp of apple cider vinegar or lemon juice and let it curdle for 5 minutes.
• Finely mix millet flakes or oat flakes.
• Place these in a 2nd plate.
• Mix with soy sauce, paprika powder, chili powder, salt and pepper.
• In a 3rd plate, fill the cornstarch.
• First roll the sticks in the cornstarch, then dip them in the coagulated liquid. If possible, repeat this process again. However, you need more starch for this.
• Finally, roll the tofu in the dry mixture and place on a sheet of baking paper.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 10 minutes. Then turn once and bake for another 5 – 10 minutes.

Tips

Alternatively, mix 2 tablespoons of soy yogurt with 1 tablespoon of soy drink and omit the apple cider vinegar.

Goes well with sweet chili sauce or just ketchup with chips or in a bun with pickles, lettuce and onions.

Interesting to know

The tofu for these nuggets is made from soybeans. You can make it yourself from soy milk or buy ready-made tofu. Tofu nuggets can be used in a variety of dishes. They can be served as a snack, as an addition to salads, in wraps, sandwiches or as a topping for pizza.

Lentil bolognese

A popular Italian style meal cooked vegan. Red lentils are the satiating contribution to the whole spelt spagetti. Yeast powder as a topping gives an incomparable taste.

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Lentil Bolognese

Vegan lentil bolognese with red lentils and whole spelt spagetti. As a topping yeast flakes. This gives it the cheesy taste. Herbs round off the dish perfectly.

Course main course

Keyword juicy, Lentils, main course, nutritious, saturating, Spices, Vegan

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 person

Ingredients

• 2 cups of red lentils, approx. 250 g
• 2-3 cups of water
• 1 onion
• 1 slice of celery
• 2 stalks of celery
• 3 big carrots
• 1 bell bell pepper red
• 3-4 spring onions
• 1 garlic clove
• 2-3 tsp tomato paste
• 1 can of tomato sauce with chunky tomatoes
• 2 tsp basil dried
• 2 tsp basil fresh
• 1 tsp oregano dried
• 1 tsp oregano fresh
• salt to taste
• pepper to taste
• chili powder to taste
• 1-2 tbsp yeast powder as topping
• 300 g spelt wholemeal spagetti
• water for cooking the spaghetti

Instructions

• Boil spaghetti with water for about 10 minutes until firm to the bite.
• Then drain.
• Chop the vegetables.
• Put in a pot with tomato paste and the tomato sauce.
• Top up with water as needed.
• Wash the lentils and add them to the vegetables as well.
• Simmer the whole thing, lightly covered, for about 20 minutes.
• Finally, season with salt, pepper, chili powder and herbs.
• Arrange the spaghetti on a plate, top with the lentil bolognese and sprinkle with yeast flakes.

Tips

The Bolognese can also be prepared with yellow lentils. Yellow lentils are a little more pithy in taste. Fresh herbs at the end give the dish a special flavor. And if you like, you can crumble a tofu and add it to the sauce as well.

Interesting to know

Lentil bolognese is one of my favorite meals.

Stuffed pointed peppers

Peppers with a tasty filling is absolutely juicy and tasty food. A filling with quinoa is nutritious and quickly made. The sauce makes the whole creation a delicious meal.

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Stuffed pointed peppers with quinoa

Stuffed pointed peppers are stuffed with quinoa, replacing an extra side dish to the meal. Lots of vegetables on top topped off with a delicious sauce. A stuffed pointed peppers is super tasty and nutritious. Quick to prepare in the oven.

Course main course

Keyword Low Fat, main course, nutritious, Peppers, Quinoa, simple, Spices, Vegan, Vegetables, wholefoods

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 person

Ingredients

For the pointed bell pepper

• 3 red pointed peppers
• 3 yellow pointed peppers
• 250 g quinoa
• 500 ml water
• 1 tbsp parsley
• 1 tsp paprika powder
• 1 tbsp potato flour
• 1 pinch of chili powder
• salt and pepper to taste

To the vegetable

• 250 ml water
• 2 carrots
• 2 stalks of celery
• 1 red bell pepper
• 2 tomatoes
• 1 onion
• 1 tbsp parsley
• 1 tbsp paprika powder noble sweet
• 1 pinch of chili powder
• salt and pepper to taste
• 2 tsp potato flour

Instructions

• Wash and hollow out the peppers.
• Simmer quinoa with double the amount of water for 15 minutes. Stir again and again and add water if necessary.
• When the quinoa is soft, transfer to a bowl and let cool.
• Add bell pepper, salt paprika powder, chili and parsley. Bind with potato flour.
• Fill the mixture into the hollowed out pointed peppers. Close the opening with a slice of carrot or bell bell pepper.
• Chop the remaining vegetables, put them in a roasting dish with the water and place the pointed peppers on top.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for about 30 minutes.
• Bind the finished vegetables with potato flour. Season to taste with the spices.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

Tips

Hollow out pointed peppers is quite easy with a spoon with a long handle.

For more spiciness, add a hot pepper to the sauce when baking in the oven.

Interesting to know

Vegan food can be so versatile.

Beet with gnocchi

Beet are extremely healthy. The somewhat earthy taste give the special kick. It does not always have to be salad made from this wonderful vegetable. Also warm with a varied side dish they are a real treat. Try my creation or check out this dish with kale. There two healthy components hit each other at once.

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Beet and red beets with gnocchi

A wonderful meal that simply tastes good with beet, beet and gnocchi. The composition of red and white is just perfect. Here the light sweetness of the beet and there the savory of the gnocchi.

Course main course

Keyword beet, Carrots, healthy, main course, oil-free, Potato flour, Potatoes, purple beets, simple, Spelt flour, sweet potatoes, Whole foods

Prep Time 2 hours hours 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 2 person

Ingredients

For the vegetables

• 1 beet
• 3 red or purple carrots
• salt and pepper to taste
• 2 tsp spelt flour type 630
• water as needed

For the gnocchi

• 500 g floury potatoes
• 1 g salt
• 100 g spelt flour type 630
• 25 g potato flour
• 20 g spelt semolina
• 1 pinch of nutmeg
• boiling water

Instructions

• Peel potatoes and cut in half 1 x
• Boil in water until tender. Alternatively, boil or steam the potatoes unpeeled.
• Then immediately press through a potato ricer.
• Allow to cool a little. Add salt, flour, potato flour, spelt semolina and nutmeg and mix everything.
• Bring water to a boil.
• Take one portion of the dough at a time and form rolls 2-3 cm thick with flour. Cut small pieces from them with a knife. Press a hollow in the center either with a fork or the handle of a spoon.
• Place the gnocchi in the boiling water, lower the heat and let them steep slightly until they float to the top. Then remove them with a skimmer.
• Peel vegetables. Cut beets into slices. Cut beet into very thin small slices.
• Simmer beet and beet with water for about 30 minutes.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with salt and pepper.

Tip

The red tuber need a longer cooking time. Therefore, cut thinly. Alternatively, you can boil the whole tuber beforehand in water for about 1 hour until soft, then peel and add to the turnip vegetables. You can also cook the whole tuber the day before.

Interesting to know

Preparing vegetables in water is quick. The taste and nutrients are preserved.

Falafel with vegetable rice

Delicious balls or flat fritters made from ground chickpeas or beans, spices and herbs. They are a popular dish in the Middle East and many other parts of the world. The delicacy is versatile, so you can customize it to your taste. You can also add different spices or vegetables to create interesting variations.

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Falafel with vegetable rice and curry sauce

Falafel with a difference. It is the perfect recipe for a lunch or dinner menu.

Course main course

Keyword bake it yourself, basmati wholemeal rice, Chickpea flour, Curry, main course, oil-free, Oven, Side dish, Vegan, Vegetables

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 1 person

Ingredients

For the falafel

• 150 g chickpea flour
• 200 ml water
• 1 shallot or normal onion
• 1 pinch of salt
• 1 pinch of turmeric
• 1 pinch of paprika powder noble sweet
• 0,5 tsp curry powder
• 1 tbsp parsley
• 1 pinch of cumin
• 0,5 tsp baking powder
• 1 pinch of garlic powder
• 1 tsp locust bean gum
• 1 tsp starch flour

For the vegetable rice

• 150 g basmati rice whole grain
• water for cooking the rice
• 1 carrots
• 1 tbsp leeks
• 2 tbsp cooked peas
• 10 g raisins
• 150 ml water

For the curry sauce

• 250 ml water
• 1 shallot or 1 small onion
• 1 tsp curry powder
• some curry herb optional
• 1 pinch of turmeric
• 1 pinch of salt
• 2-3 tsp spelt flour type 630 for binding

Instructions

• Chop the onion very small and mix with the ingredients for falafel.
• Pour boiling water over the whole. Leave to rise for 15 – 30 minutes.
• Form small balls with wet hands. Flatten them slightly and place them on a baking paper.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 15 – 20 minutes.
• Cook rice with 3 times the amount of water for 20 minutes.
• Clean, peel and cut the vegetables. Simmer in water with raisins for 10-15 minutes. Then drain everything.
• Make curry sauce from the ingredients.
• Chop the onion into small pieces. Cook with the vegetable broth and spices.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

Tip

The falafel can be frozen well. So you quickly have a side dish to a vegetable recipe at hand.

Interesting to know

My falafels are made with chickpea flour. If you use dried chickpeas, rinse them and let them soak overnight in enough water. Drain the next day. If you use canned chickpeas, rinse them thoroughly and drain.

Purple carrots pot

Especially in the autumn season, when carrots and beet can be harvested, this incomparably delicious stew. As a complete meal, it is rounded off with kidney beans and sweet potatoes.

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Purple carrots pot and beet

A red vegetable casserole that packs a punch. Purple carrots with beet and purple pointed cabbage combined in one meal. As a filling side dish still kidney beans and sweet potatoes. What a feast for the eyes.

Course main course

Keyword beet, Carrots, healthy, main course, purple beets, simple, Stew, sweet potatoes, Vegetables, Whole foods

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2 person

Ingredients

• 1 beet
• 8 purple carrots
• 1 red onion
• 1 half purple pointed cabbage
• salt and pepper to taste
• 0,5 tsp ground caraway
• 2-3 tsp spelt flour type 630 for binding
• boiling water
• 2 sweet potatoes, approx. 500 g
• 1 can kidney beans

Instructions

• Peel beet, and cut into small thin pieces.
• Cook them already with water, because beet need a longer cooking time.
• In the meantime, peel and slice the purple carrots.
• Cut the onion into small cubes.
• Add everything together to the beet and simmer the stew for about 30 minutes.
• Cut the purple pointed cabbage into strips, then wash and add to the vegetables at the end of the cooking time, about 10 minutes before. The pointed cabbage does not require such a long cooking time.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with spices.
• Strain the kidney beans and warm them briefly in the vegetables.
• While the vegetables are cooking, the sweet potatoes can be cooked.
• To do this, peel them and cut into slices.
• Cook in water for about 12 minutes.

Tip

Sweet potatoes come in a variety of colors. Try purple sweet potatoes once.

Interesting to know

Cooking the best from simple ingredients.

Lentil stew

A lentil stew is a favorite classic in many cuisines around the world. It is not only delicious, but also healthy and filling. You can customize it as you like, for example, by adding extra vegetables or spices. Enjoy your meal!

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Lentil stew

The classic prepared my way. Lentils are part of a wholesome diet. Plate lentils are preferably taken to a typical lentil stew. Vegetables and spices give the stew its flavor. Potatoes are additionally filling and a staple food.

Course main course

Keyword Lentils, main course, oil-free, plant-based, Potatoes, quick, saturating, simply, Spices, Vegan, Vegetables, Whole foods

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 person

Ingredients

• 200 g plate lenses
• 1 onion
• 3 carrots
• 2 slices of celery
• 1 root parsley
• 1 parsnip
• 1 half a leek
• 400 g potatoes
• 1 tbsp parsley
• 1 tsp salt
• 0,5 tsp pepper
• 0,5 tsp cumin
• 500 ml water as needed

Instructions

• Clean and chop the vegetables.
• Peel the potatoes and cut into cubes.
• Rinse lentils in a sieve.
• Put everything together in a large pot with the water.
• Simmer the lentil stew, lightly covered, for about 30 minutes.
• When the lentils are soft, season with the spices.

Tip

Salt lentils only after cooking, otherwise they will not be soft.

Interesting to know

What was that actually like? When did I start eating a vegan diet? It’s been quite a few years now. Almost everyone knows lentil stew from earlier times. This was still made sweet and sour. Personally, I like this vegan way best without any additional sourness or sweetness. My stew is rounded off with a touch of cumin. This gives it that special flavor.