Peppers – Wholefoodspace

Baked cauliflower – fruity red

Andreas — Tue, 01 Aug 2023 16:00:24 +0000

Baked cauliflower is a versatile and healthy vegetable that undergoes a delicious transformation in this preparation. Whether you’re already a fan of cauliflower or trying this vegetable for the first time, you’ll love my scalloped cauliflower. So, let’s whip up this delicious creation!

Baked cauliflower

This is just a different meal that brings even more variety to the table. A scalloped cauliflower is a really tasty, flavorful dish that goes well with many potato products. You can also have my great oil-free fries with it. They taste absolutely fantastic.

Baked cauliflower

Baked cauliflower in tomato sauce with potatoes and chickpeas. The somewhat different way to enjoy cauliflower.

Course main course

Keyword cauliflower, Chickpeas, Peppers, Potatoes, tomato paste, tomatoes, yeast flakes

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 2 person

Ingredients

1 head cauliflower
1 onion
1 garlic clove
1 red bell pepper
2 – 3 tsp tomato paste
200 ml water
2 tsp marjoram
1 tsp thyme
2 chopped dates Deglet Nour
1 tsp paprika powder
2 tbsp yeast flakes
1 bay leaf
salt and pepper to taste
1 pinch of chili flakes
3 tbsp soy yogurt
1 can of chickpeas

Instructions

Clean cauliflower and divide into florets. Pre-cook in water for approx. 10 min. and then drain. Collect the cauliflower water.
Peel and finely dice onion and garlic. Remove the stalk and core from the bell pepper and dice finely.
Boil onion, garlic and diced peppers in about 200 ml cauliflower water. Add tomato paste and pour the strained tomatoes.
Stir in herbs, chopped dates and chili flakes as well as the yeast flakes and simmer everything for approx. 10 min. Season to taste with yogurt, salt and pepper. Add the chickpeas.
Pour a layer of the sauce into an ovenproof dish, place the cauliflower florets on top and cover with the remaining sauce.
Bake in preheated oven at about 180° C top/bottom heat for about 20 minutes.

Tip

Suitable side dishes for baked cauliflower are spaetzle, wide ribbon noodles, mashed potatoes or just potatoes. Boiled potatoes can be added to the casserole dish and baked.

Interesting to know

There are many ways to enhance cabbage dishes. From simple sauces to various spices. Yeast flakes also go very well with cauliflower.

Buckwheat noodles with pumpkin sauce – perfect

Andreas — Mon, 31 Jul 2023 17:19:05 +0000

Buckwheat pasta is a delicious alternative to traditional pasta and offers a variety of health benefits. Contrary to what the name suggests, buckwheat noodles do not contain wheat, but are made from buckwheat flour, a gluten-free grain. They are therefore an excellent option for people with gluten intolerance or celiac disease.

Buckwheat noodles with pumpkin sauce

Buckwheat pasta with pumpkin sauce is an ideal combination. Add beans and some vegetables and the meal is perfect. I usually eat such a meal in the evening, because it is relatively fast and the day can thus end as always delicious.

Buckwheat noodles with pumpkin sauce

Buckwheat noodles with pumpkin sauce as a culinary experience. The dark color of the noodles and the light color of the sauce. Simply ideal.

Course main course, sauce

Keyword beans, Buckwheat noodles, Carrots, Edamame, oil-free, Peppers, Pumpkin, Spices, Vegan

Prep Time 15

Cook Time 10

Total Time 25

Servings 1 person

Ingredients

140 g buckwheat noodles
water for boiling
60 g edamame beans frozen
1 red bell pepper
300 g hoccaido pumpkin
30 g carrots
1 small onion
1 half garlic clove
150 ml water
1 pinch of lovage herb dried
salt, pepper and turmeric to taste

Instructions

Boil pasta with water for 10 minutes.
Cut the pumpkin in half, remove the core and cut into small pieces with or without the peel.
Carrot, onion and garlic clove also peel and cut into small pieces.
Put everything together in a pot with water.
Add lovage herb.
Let the pumpkin cook for 15 minutes.
Then puree and season to taste.
In the meantime, the edamame beans and the chopped bell pepper can be cooked for 10 minutes.

Tip

Buckwheat noodles with pumpkin sauce is simply a super meal. Chickpeas or white beans also go very well with the pumpkin sauce. For variety, you can also use a broccoli sauce.

Interesting to know

A daily portion of legumes provide a lot of nutrients and also taste extremely good.

Millet risotto with pumpkin – a pleasure

Andreas — Sun, 30 Jul 2023 16:13:06 +0000

Millet risotto is a delicious and nutritious alternative to the classic risotto. It is versatile and can be complemented with different vegetables to taste. My millet risotto with pumpkin is a most healthy and delicious meal, which was still refined with wonderful vegetables.

Millet risotto with pumpkin

Yellow and green, it is not only beautiful to look at, but also tastes just incredibly good. The millet risotto with pumpkin is also ideal to take with you to work. There you can heat it briefly or just eat it cold. Because it does not necessarily have to be warm. Also as a cool dish trumps this super meal.

Millet risotto with pumpkin

Millet risotto with pumpkin prepared in vegan style with vegetables and a touch of exotic flavor.

Course main course

Keyword millet, Peppers, Pumpkin, Vegan

Prep Time 30

Cook Time 20

Total Time 50

Servings 1 person

Ingredients

120 g millet
400 ml water
2-3 stalks spring onions
200 g pumpkin
1 green bell pepper
100 g sugar snap peas
1 pepperoni optional
1 tsp soy sauce
1 pinch of ginger powder
salt to taste
1 tbsp fresh parsley
coriander leaves to taste optional

Instructions

Wash millet and put it in a pot with the water.
Peel the pumpkin, remove the seeds and cut into small pieces.
Add the pumpkin to the millet. Simmer everything together for 20 minutes. Stir again and again.
Finally, season with salt, ginger powder and soy sauce.
Wash and cut the remaining vegetables.
Simmer in a pot with a little water until soft.
Finally, serve with the millet risotto.

Tip

Basmati whole grain rice also tastes good instead of millet.

Interesting to know

It is always a lot of fun to implement his creative ideas.

Beluga lentils with wedges – spicy choice

Andreas — Wed, 19 Jul 2023 15:32:52 +0000

Beluga lentils have a mild, earthy flavor and a slightly nutty note. Their quick cooking time makes them a convenient option for healthy meals. Beluga lentils with wedges offer a tasty and flavorful way to enrich meals.

Beluga lentils with wedges

Beluga lentils are small, round, shiny black legumes. They belong to the lentil family and are one of the best known and popular varieties of lentils.

Beluga lentils are characterized by their deep black color, which remains even after cooking. These lentils have an earthy flavor and a firm, slightly nutty texture.

Beluga lentils with wedges

Beluga lentils with wedges and served with vegetables in a tomato sauce. A hearty and spicy meal.

Course main course

Keyword Beluga lentils, corn, nutritious, Peppers, Potatoes, spicy, Tomatoes sauce, Vegetables

Prep Time 50

Cook Time 30

Total Time 1 20

Servings 1 person

Ingredients

150 g beluga lentils
water for boiling
2 stalks of celery
2 red bell peppers
1 can chunky tomatoes
2 onions
100 g corn
150 ml water
salt and pepper
1 pinch of chili powder
1 tsp paprika powder
1-2 tbsp fresh parsley
2 tsp flour for binding

Wedges

400-500 g potatoes with skin
2 tsp paprika powder
1 tsp curry powder
0,5 tsp onion powder
1-2 tsp oregano dried
1 pinch of cumin

Instructions

Boil beluga lentils with 3 times the amount of water for 30 minutes.
Wash and cut the remaining ingredients.
Simmer in a pot with the chunky tomatoes and spices for about 10 – 15 minutes.
Combine lentils and vegetables and season to taste.
Finally, fold in the parsley.

Wedges

Wash the potatoes and cut them with the skin into pieces of 8.
Add spices and mix.
Place on a baking sheet with baking paper and bake in a preheated oven with hot air at 180 degrees celsius top/bottom heat for 30 minutes.

Tip

Enjoy the beluga lentils with other seasonings or yeast flakes.

Interesting to know

Young and waxy potatoes can be eaten with skin.

Stuffed pointed peppers – colorful variety

Andreas — Tue, 02 May 2023 19:01:48 +0000

Peppers are now available throughout the year. Those who have their own garden, you can grow it yourself. Stuffed pointed peppers are particularly juicy and tasty. Of course, other types of peppers can also be stuffed. My stuffed pointed peppers this time is with quinoa. But also couscous or rice offers itself as a filling. No matter which filling you choose. It tastes simply always.

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.

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

Cook Time 45

Total Time 1 5

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.

Beluga lentils with peppers – just perfect

Andreas — Tue, 02 May 2023 18:59:10 +0000

Beluga lentils have a particularly delicate flavor. The small black lentils are very healthy, contain a lot of protein and give the daily food the necessary nutrients. The lentils go well with a variety of dishes. With peppers and potatoes it is the perfect stew.

Beluga lentils with peppers

The perfect meal! A stew that has it all. The composition can not be better. Hearty tasting lentils with satiating potatoes and in addition peppers round everything off.

Beluga lentils with peppers

Beluga lentils give the stew a black color and a delicate aroma. Red peppers make the stew stand out in color and appetite. Fresh taste is provided by chives, which are spread over the stew at the end.

Course main course

Keyword Beluga lentils, healthy, Lentils, Peppers, Potatoes, quick, simply, Stew, wholefoods

Prep Time 25

Cook Time 30

Total Time 55

Servings 2 person

Ingredients

200 g beluga lentils
600 g potatoes
2 red peppers
2-3 spring onions
1 small can of tomato paste, about 3 tsp.
2 bay leaves
1 pinch of nutmeg
1 tsp curry powder
1 pinch of turmeric
some coriander herb optional
1 bunch of parsley
salt and pepper to taste
400 ml water as needed

Instructions

Wash beluga lentils and place in a large pot.
Peel the potatoes and cut into cubes.
Wash and chop the peppers and spring onions as well.
Add everything together to the lentils in the pot.
Add tomato paste and fill with water.
Simmer the whole thing for about 25 – 30 minutes until the lentils are soft.
At the end, season with the spices and add the chopped chives on top.

Tip

There are different types of lentils. Why not cook the stew with mountain lentils? These give the stew a nutty flavor.

Interesting to know

A good whole food diet gives energy.