main dish – Wholefoodspace https://wholefoodspace.com Healthy vegan whole food recipes Thu, 23 Nov 2023 17:13:39 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://wholefoodspace.com/wp-content/uploads/Wholefoodspace-Logo-2-Standard-82a38f-150x150.png main dish – Wholefoodspace https://wholefoodspace.com 32 32 Kale from the oven – pure pleasure https://wholefoodspace.com/en/kale-from-the-oven-pure-pleasure/ https://wholefoodspace.com/en/kale-from-the-oven-pure-pleasure/#respond Sun, 07 May 2023 12:00:33 +0000 http://wholefoodspace.com/?p=2193 Kale can be harvested from autumn to winter. Thus, in the gray and gloomy time you always have a fresh vegetable to eat. The preparation is a bit time-consuming, but it provides valuable vitamins and minerals. Kale from the oven and the incomparably delicious potatoes add up to an all-around delicious treat.

Kale from the oven

Kale is one of the healthiest vegetables known to man. Next to broccoli, it is my best vegetable to prepare in different variations. In this dish, it is baked in the oven. It’s accompanied by a super delicious and creamy béchamel sauce that combines with the potatoes. Enjoy this wonderful meal.

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Kale from the oven

Autumn is here again. The kale can be harvested, the pumpkin is ripe. What could be more natural than to conjure up a wonderful autumn menu. Kale from the oven with pumpkin and edamame beans. Served with potatoes baked with a kind of vegan béchamel sauce.
Course main course
Keyword beans, healthy, Kale, main course, Potatoes, Pumpkin, simple, Stew, Vegan, Vegetables, Whole foods
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 2 person

Ingredients

  • 200 g fresh kale
  • 600 g hokkaido pumpkin
  • 1 red onion
  • 150 g purple carrots
  • 1 garlic clove
  • 1 tbsp mustard
  • salt and pepper as needed
  • 1 l water
  • 200 g edamame beans
  • 600 g potatoes

For the sauce

  • 1 l water
  • 200 ml soy drink or other vegetable drink (then 800 ml water) optional
  • 100 g spelt flour type 630
  • 1 tbsp yeast flakes
  • 1 each pinch of nutmeg, white pepper and onion powder
  • 1 tsp mustard
  • 1 tsp salt
  • splash of lemon juice

Instructions

  • Remove kale leaves from stalk, wash and cut into small pieces.
  • Peel the pumpkin, remove the seeds and cut into small pieces.
  • Peel and chop the onion and garlic.
  • Carrots as well.
  • Put everything in a large roasting pan for the oven.
  • Add water, mustard, salt and pepper.
  • Cook in the preheated oven at 200 degrees celsius top/bottom heat for about 45 minutes. Stir once and again during this process.
  • At the end of the cooking time, stir in the cooked edamame beans.
  • In the meantime, cook the potatoes. Then peel and cut into slices.
  • Put water for the sauce in a pot.
  • Briskly whisk in the flour.
  • Bring everything to a boil. Stir constantly until a thick mass is formed.
  • Add the yeast flakes and the spices and bring to the boil again.
  • In a baking dish, first cover the bottom with the sauce, then layer the sliced potatoes on top. Finally cover with sauce.
  • Place in oven and bake at convection oven for about 10 – 15 minutes.

Tips

This dish also tastes great with purple potatoes or purple sweet potatoes.

If you have a smaller portion of vegetables, you can put the potatoes directly on top of the vegetables after 30 minutes, then cover with the sauce and bake for another 15 minutes.

Interesting to know

Vegan is more than just a word – it’s a way of life.

]]> https://wholefoodspace.com/en/kale-from-the-oven-pure-pleasure/feed/ 0 Purple carrots with potatoes – made simple https://wholefoodspace.com/en/purple-carrots-with-potatoes-made-simple/ https://wholefoodspace.com/en/purple-carrots-with-potatoes-made-simple/#respond Tue, 02 May 2023 18:58:13 +0000 http://wholefoodspace.com/?p=2256 Do you know purple carrots? They taste much better than regular beets, are more nutritious and add a lovely purple color to your food. Purple carrots are descended from the original black carrot and crossed with a lighter variety. The flavor is much more intense and sweeter than orange carrots. The vegetables pot will simply delight everyone. It is a variation of the usual orange and are characterized by their striking purple to dark purple color.

Purple carrots with potatoes

A simple yet extraordinarily tasty food. As a staple food, the potato is irresistible. They are very filling and have many minerals. And beans contribute to a complete meal. And just look at this color composition. Isn’t it gorgeous? Yellow, purple and white. The eye eats with you, as they say.

Lila Rüben
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Purple carrots pot with potatoes and white beans

A purple carrots pot that can not be better. Simple and quick to make. Plus potatoes and white beans. There is everything you need every day.
Course main course
Keyword beans, beet, healthy, main course, Potatoes, purple beets, saturating, simply, Vegetables, Whole foods
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 person

Ingredients

  • 250 g potatoes
  • 250 g purple carrots
  • 1 red onion
  • 2 tsp spelt flour type 630 for binding
  • salt and pepper to taste
  • a little ground cumin
  • 1 can white beans
  • water as needed

Instructions

  • Peel the potatoes, cut in half and boil in water for about 20 minutes until soft.
  • Peel the purple carrots and cut into slices. Simmer with water and the chopped red onion for about 20 minutes.
  • Season with salt and pepper. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
  • Strain the white beans and briefly rinse with cold water.
  • Then heat briefly in an extra pot with 1 tablespoon of water.
  • Pour over finished beet greens when serving.

Tip

Try purple potatoes. These are just like the purple carrots a primal staple food.

Interesting to know

Cooking as in the old days: simple and plain.

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