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.

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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 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

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.

Pumpkin sauce

Pumpkin is a very versatile vegetable. You can prepare it both as a stew, as a pumpkin soup or also conjure up a super delicious sauce from it. In combination with vegetables and pasta, the sauce is unsurpassed. Try my recipe buckwheat noodles with pumpkin sauce. Tastes simply fantastic.

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Pumpkin sauce

Creamy pumpkin sauce is a delicious way to enjoy the fresh taste of pumpkin and add an autumnal touch to meals.

Course main course, sauce

Keyword Carrots, oil-free, Pumpkin, Spices, Vegan, water

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3 person

Ingredients

• 600 g hokkaido pumpkin
• 50 g carrots
• 1 onion
• 1 garlic clove
• 1 pinch of lovage herb dried
• 1 pinch of turmeric
• salt and pepper to taste
• 250 ml water

Instructions

• Divide the pumpkin and remove the seeds.
• Then peel the pumpkin.
• Cut into cubes.
• Peel the onion and garlic clove and cut into small cubes.
• Peel and chop the carrot as well.
• Put everything in a pot with the spices and fill with water.
• Simmer for about 20 minutes.
• Then puree with a blender.
• Season the sauce to taste.

Tip

The pumpkin sauce can be wonderfully frozen in small portions. So you quickly have a sauce on hand. You can also eat it super to one of my potato products. This tastes me personally really very much. Potato and pumpkin is just a perfect combination.

Interesting to know

There are many varieties of squash, including Hokkaido, butternut, nutmeg squash, spaghetti squash, and many more, each with its own flavor and uses. Hokkaido squash, also known as red squash or Japanese pumpkin, is a popular variety prized in many cuisines around the world. The Hokkaido pumpkin can be cooked and pureed even with the peel.

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.

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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 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

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.

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 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 hour

Cook Time 1 hour hour

Total Time 2 hours 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.

Pumpkin goulash

Especially in autumn there are so many types of pumpkin. What is not better than a hearty pumpkin goulash? Most often you use a Hokaidokürbis. But of course, there are many other types of pumpkin that you can use to create a great meal. But today, the classic version is the order of the day. As a stew, this one tastes incomparably good. Seasoned with many spices and a spiciness, it tastes good to every pumpkin lover.

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Pumpkin goulash

In autumn, when the pumpkin is freshly harvested, a hearty pumpkin goulash is delicious. With lots of spices and a certain spiciness, it is the ideal treat.

Course main course

Keyword main course, oil-free, Potatoes, Pumpkin, Vegetables

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 person

Ingredients

• 600 g hokkaido pumpkin
• 50 g celery
• 50 g parsnip
• 50 g parsley root
• 1 garlic clove
• 2 large onions
• 1 carrot
• 1 large tomato
• 1 red bell pepper
• 1-2 tsp medium hot mustard
• 1 tsp parsley
• 3-4 bay leaves
• 1 tsp paprika powder noble sweet
• 0,5 tsp paprika powder rose hot
• 0,5 tsp ground caraway
• 0,5 tsp marjoram
• salt and pepper to taste
• chili powder to taste
• 400 ml water
• 1 tbsp spelt flour type 630 for binding
• 250 g cooked chickpeas

Instructions

• Wash the pumpkin, peel and remove the inner part. Then cut into pieces.
• Remaining ingredients also peel and cut into pieces.
• Put the vegetables in a large pot. Fill with water. Add the tomato, mustard and spices.
• Simmer the stew for about 25 minutes.
• Finally, add the drained chickpeas to the pumpkin goulash.
• 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

The pumpkin goulash can also be prepared well in the oven. In this case, chopped potatoes can be added immediately. Hokaido pumpkin can also be eaten with the peel. However, I prefer to peel the pumpkin, because it is then softer.

Interesting to know

Cooking vegan does not always have to mean that you need a lot of time to prepare.

Kale with buckwheat noodles

Kale is a leafy vegetable that includes other vegetables such as cabbage, broccoli and Brussels sprouts. It is characterized by its dark green, curly leaves and is known for being an extremely nutrient-dense vegetable. My creation kale with buckwheat noodles is a very tasty meal that was superbly matched with a curry sauce. Buckwheat noodles are noodles made from buckwheat flour. The noodles have a characteristic darker color compared to other noodles.

In German cuisine, the cabbage dish is a traditional winter vegetable and is often served with potatoes.

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Kale with buckwheat noodles

Kale prepared once differently than is always known. It is combined with pumpkin and root vegetables. In addition, a delicious curry sauce with buckwheat noodles.

Course main course

Keyword Buckwheat noodles, Curry, healthy, Kale, oil-free, Pumpkin, simply, Stew, wholefoods

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 1 person

Ingredients

• 150 g fresh kale, alternatively frozen kale
• 1 hokkaido pumpkin
• 1 onion
• 1 parsley root
• 1 parsnip small
• 2 large bright yellow beets
• 1 garlic clove
• 1 tsp curry powder
• 1 pinch of turmeric
• salt and pepper to taste
• 2 tsp spelt flour type 630 for binding
• 150 g buckwheat noodles
• boiling water

Instructions

• Wash kale and remove leaves from stem.
• Cut the leaves smaller and simmer in the water for 15 minutes.
• Then drain and coarsely blend with a little water using a blender.
• Peel the pumpkin, remove the seeds and cut into small pieces.
• Also peel and cut the beets and the other root vegetables.
• Put everything together with the kale in a pot with water.
• Add onion and garlic peeled and chopped.
• Simmer the stew 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.
• Season to taste with the spices.
• Boil buckwheat noodles in water for 10 minutes.
• Then strain and serve with the vegetables.

Tip

Wash the leaves with warm water before cooking. This already takes away some of the bitter taste.

Interesting to know

There are so many endless possibilities for vegan cooking.