red lentils – Wholefoodspace

Cevapcici vegan – alternative delicacy

Andreas — Fri, 15 Nov 2024 14:48:10 +0000

Cevapcici vegan is the spicy alternative to conventional cevapcici. The taste is simply indescribably good. You can enjoy them with vegetables or with a yoghurt topping.

Cevapcici vegan

These cevapcici are a tasty alternative to conventional burgers or various vegan dumplings as a side dish. But they are also perfect as a snack between meals with a finely balanced yoghurt sauce. You can shape them into different shapes, just as you like.

Cevapcici vegan

These cevapcici vegan are an alternative delicacy. Crispy on the outside, soft on the inside. The perfect accompaniment to various vegetable dishes.

Course main course, Side dish

Keyword Chickpea flour, Chickpeas, oat flakes, oil-free, Potato flour, red lentils, Spices, Vegan

Prep Time 30

Cook Time 25

Total Time 55

Servings 2 person

Ingredients

150 g red lentils
250 g cooked chickpeas
2 tbsp potato flour
2 tbsp chickpea flour
2-3 tbsp oat flakes
some water and water for cooking the lentils
1 tsp salt
1 pinch of black pepper
1 pinch of chili powder
2 tsp Sweet paprika powder
1 tsp onion powder
0,5 tsp garlic powder
2-3 tbsp dried parsley

Instructions

Cook the red lentils in three times the amount of water for 12 minutes.
Rinse the cooked chickpeas, e.g. from a jar, through a sieve.
Puree together with the cooked lentils.
Then add the spices in a bowl.
Add the potato flour and chickpea flour to the top and scald with a little hot water.
Finally, add the rolled oats and stir everything together.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Line a baking tray with baking paper.
Spread the individually cut dumplings on top.
Bake in the oven for 25 minutes.

Tip

It is best to form the individual dumplings with 2 tablespoons. To do this, scoop out an amount of dough with a spoon and shape it 2 – 3 times with a second spoon.

Intersting to know

Cevapcici are small, spicy rolls that are eaten with various dishes. They also go very well with flatbread. They are eaten a lot in the Balkan countries.

Red cabbage-falafel-pizza – unusually good

Andreas — Sun, 10 Mar 2024 17:16:28 +0000

Sometimes 1 head of red cabbage is too big for a red cabbage vegetable and there is still some cabbage left over. In this case, the leftover cabbage is perfect for baking a red cabbage-falafel-pizza. Try it out for yourself. You will be amazed. This unusual pizza tastes simply fantastic and the falafel topping is pure indulgence.

Red cabbage-falafel-pizza

An unusual red cabbage-falafel-pizza made from a sourdough base. A hearty tomato sauce spreads wonderfully on it. This is covered by very finely chopped pieces of red cabbage. The crowning glory is the extremely tasty falafel composition. Enjoy the taste.

Red cabbage-falafel-pizza – unusually delicious

This red cabbage-falafel-pizza not only looks good, it also tastes indescribably good. The sourdough gives this pizza a special taste.

Course main course, pizza

Keyword red cabbage, red lentils, sourdough, Spices, tomato paste

Prep Time 1 1

Cook Time 20

Total Time 1 1 20

Servings 1 person

Ingredients

Pizza dough with sourdough

150 g whole spelt flour
20 g whole spelt sourdough
2 g salt
100 ml lukewarm water

Covering

90 g red cabbage
40 g tomato paste
40 ml water
2 tsp pizza seasoning
1 pinch each of salt and chili powder

For the falafel

80 g red lentils
2 cups of water
1 tbsp yeast flakes
1 pinch of cumin
1 pinch of nutmeg
1 pinch each of turmeric, curry powder, onion powder and chili powder
salt and pepper to taste
1 tsp soy sauce
1 tsp starch flour
2 tsp water

Instructions

Sourdough pizza

Mix the ingredients for the pizza dough together the day before and leave to rise overnight, covered.

Falafel

Wash the lentils and boil with water until soft. The result should be a creamy, firm mixture. Season to taste with the spices. Mix the cornflour with 2 teaspoons of cold water in a cup until smooth and add to the lentil mash. Bring to the boil so that it thickens. Then leave to cool.

Covering

Cut the red cabbage into very small pieces and wash.
Dilute the tomato purée with water and mix with the pizza seasoning, salt and chili powder.

Finish

Slide the pizza dough onto a floured surface and leave to rise for approx. 30 minutes. Then divide into 3 parts. Roll each part out flat on a floured surface, roll up, round and press flat again. Repeat the process 2 – 3 times. Then roll out into small round dough pieces.
Top each piece of pizza dough. First spread the tomato puree on top. Then add the finely chopped red cabbage. Finally, take small balls from the falafel dough and press each one slightly flat. Place on top of the red cabbage.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Place the pizza slices on a baking tray lined with baking paper. Then leave to rise for another 15 minutes. Cover with additional baking paper and bake in the oven at 200 degrees Celsius for approx. 15 – 20 minutes.

Notes

Tips

If you want to bake a wholemeal spelt bread, it’s best to make more dough and take away the amount for the sourdough pizza with red cabbage. You can of course also use finely chopped red onions as a topping. Of course, you can also use a normal pizza dough with yeast. However, sourdough has that certain something in terms of flavor. However, it needs a longer maturing time.

Try my unique sweet fall pizza with spaghetti squash as another highlight.

Interesting to know

Red cabbage is healthy and has many nutrients. It also contains vitamin C and other vitamins. Red cabbage can also be eaten raw as a salad.

Eggplant pot with potatoes – easy

Andreas — Thu, 07 Dec 2023 16:35:37 +0000

This eggplant pot with potatoes is a simple yet really tasty dish. It’s perfect as a quick dish when you’ve just come home from work and don’t want to spend too much time cooking.

Eggplant pot with potatoes

The sweetcorn in the vegetables gives this meal a certain extra kick. it’s so deliciously sweet, it’s really perfect. The combination with potatoes is outstanding.

Eggplant pot with potatoes and lentils

This eggplant pot with potatoes and lentils is a really tasty meal. It is very filling and quick to prepare.

Course main course

Keyword corn, Eggplant, peas, Potatoes, red lentils, Spices

Prep Time 13

Cook Time 12

Total Time 25

Servings 1 person

Ingredients

100 g red lentils
1 eggplant
1 red onion
50 g corn fresh or canned
50 g frozen peas
1 yellow bell pepper
some thyme and rosemary
salt and pepper to taste
3-4 potatoes from the day before
300 ml water
2 flour type 630 for binding

Instructions

Briefly rinse the lentils in a sieve.
Cut the vegetables into small pieces.
Put lentils and vegetables in a pot with about 300 ml of water.
Simmer the whole thing for about 12 minutes.
Season to taste with the spices.
In the meantime, heat the potatoes in the oven for about 10 minutes.
Bind the eggplant pot with flour.

Tip

If a dish with potatoes was eaten the day before, then simply boil more potatoes and use them for this dish the other day. This saves time and electricity.

Interesting to know

Can potatoes be eaten with the skin? Young and waxy potatoes that still have a soft and unsprouted skin can be eaten with the skin.

Lentil burgers – the perfect alternative

Andreas — Tue, 31 Oct 2023 20:23:01 +0000

The lentil burgers are just perfect to be the icing on the cake of any meal. They go with any warm meal with vegetables and you can combine them with one of my recipes according to your taste. Lentils are simply the perfect alternative to beans. Finely tuned with different spices they give a great taste with great texture.

Lentil burgers

Very filling and rich in nutrients are these burgers. It perfectly complements any meal. I prefer to eat potatoes or sweet potatoes with various vegetables with it. These burgers also taste great on rolls with lots of lettuce and sauce on top.

Lentil burgers

Lentil burgers are simply unsurpassed as an alternative to bean burgers. The consistency is perfect for making really good, oil-free and vegan burgers.

Course Side dish

Keyword mustard, Oatmeal, Potato flour, red lentils, Spices, yellow lentils

Prep Time 40

Cook Time 20

Total Time 1

Servings 3 person

Ingredients

250 g red or yellow lentils
50 g red lentil flour or chickpea flour
alternatively potato flour
50 g oatmeal
salt and pepper to taste
1 pinch of turmeric powder
0,5 tsp curry powder
1 tsp mustard
1 tbsp parsley
0,5 tsp onion powder
1 pinch of garlic powder

Instructions

Wash lentils and bring to a boil with 2 times the amount of water. Then simmer gently for about 12 – 15 minutes.
When the lentils are soft, stir in the rolled oats and the red lentil flour or chickpea flour, alternatively potato flour. Add a little more water if necessary.
Stir in the spices and remaining ingredients as well.
Leave the mixture to stand, covered, for about 30 minutes.
Preheat oven to 180 degrees Celsius top/bottom heat.
Form burgers from the mixture.
Place on a baking sheet with baking paper. Cover with additional baking paper.
Bake the burgers in the oven for 20 minutes.

Tip

Lentil burgers can also be made with other flavorful lentil varieties, such as beluga lentils.

Interesting to know

Lentils contain many minerals and vitamins. They provide energy and make you full for a long time. For processing they are simple and uncomplicated.

Beet Cordon Bleu – completely different

Andreas — Tue, 31 Oct 2023 16:39:36 +0000

I love creative ideas. Especially when it comes to food, so I tried something again and created this beet cordon bleu. Just give it a try. It is a new taste experience, which you can still change individually.

Beet Cordon Bleu

It’s different, it’s special, and it’s versatile. Try it with one of my potato products and lots of veggies from one of my lunches. If you don’t like mustard, you can just leave it out. Everyone likes it differently. This recipe is the basis for a novel treat. Beet Cordon Bleu for people who like to try new things.

Beet Cordon Bleu

Beet Cordon Bleu is another creation with a special taste.

Course main course, Side dish

Keyword beet, herbs, Lentils, mustard, oil-free, red lentils, Spices, Vegan

Prep Time 30

Cook Time 30

Total Time 1

Servings 2 person

Ingredients

2 – 3 large beet
100 g red lentils
a little curry powder, turmeric powder
salt and pepper to taste
Herbs de Provence or other herbs of choice optional
1 – 2 tbsp mustard
10 tbsp breadcrumbs
water for cooking the beet as well as the lentils

Instructions

Peel the beet and cut into slices.
Simmer in a pot of water for about 30 minutes until tender.
Then drain.
On a baking sheet with baking paper, place the slices.
Wash red lentils and simmer with double the amount of water for about 12 minutes.
Then puree the lentils with a hand blender. Make sure that the paste is not too soft. Sift off any excess water beforehand.
Season the lentil paste with the spices.
Then coat each slice of beet thickly with the lentil paste. Place a second slice on top. Spread the top slice with a little mustard and spread the bread crumbs on top. Press down lightly.
If you don't like mustard, you can coat the 2nd slice of beet again with the lentil paste.
Proceed in the same way with the remaining beet slices.
Preheat the oven to 160 degrees Celsius top/bottom heat and bake the beet cordon bleu for about 5 minutes.

Notes

Beet Cordon Bleu with potato salad

Tips

The cordon bleus can be well prepared and baked as needed.

Bread crumbs are easy to have on hand if you chop leftover bread a bit, mix it in a blender, and then freeze it.

Interesting to know

Beet is a versatile vegetable with a unique taste. It can be prepared in a variety of ways. Not only as a salad, it is an excellent addition to a healthy diet.

Quinoa balls with lentils – pure pleasure

Andreas — Sun, 29 Oct 2023 17:10:26 +0000

These quinoa balls with lentils are quite a fine dish. They go with almost everything. Just some vegetables and sauce and you can feast on. For this very recipe, I made a super tasty caper sauce,. This one is absolutely perfect.

Quinoa balls with lentils

An absolute highlight are these delicious balls. In an even more delicious caper sauce. You just have to try it once. So many side dishes go well with it, so there’s always variety.

Quinoa balls with lentils

Quinoa balls with lentils is an absolute hit. They are coated with a delicious caper sauce. Best enjoyed with mashed potatoes or other potato products.

Course Side dish

Keyword capers, herbs, mustard, Onions, Quinoa, red lentils, Spices, yellow lenses

Prep Time 20

Cook Time 30

Total Time 50

Servings 1 person

Ingredients

150 g quinoa
250 g red or yellow lentils
1 shallot or onion
2 tbsp fresh parsley
or 2 tablespoons dried parsley
1 tbsp mustard
3 – 4 tbsp potato flour
0,5 tsp cumin
1 pinch each of garlic powder and onion powder
salt and pepper to taste
water for boiling

Caper sauce

500 ml water
1 pinch of salt
1 shallot or onion
1 – 2 tsp tarragon fresh or dried
30 – 50 g capers
3 – 4 tsp mustard
2 – 3 tbsp flour type 630
1 squeeze of lemon juice optional

Instructions

Simmer quinoa with 2 – 3 times the amount of water for 15 minutes. Then let it steep covered for another 5 minutes.
Also simmer the lentils with 2-3 times the amount of water.
Mix quinoa and lentils.
Add the spices, parsley and the rest of the ingredients to the mixture and knead lightly. If the mass is too liquid, add a little potato flour.
Bring the water to a boil in a saucepan.
From the mass always cut small balls and round.
Put them into the boiling liquid. Turn down the temperature and let them steep in it for about 10 – 15 minutes until they float to the top.

Caper sauce

For the caper sauce, simmer the water withS alz, the shallot and the tarragon for 5 minutes. Then stir in the mustard and add the sieved capers.
Mix the flour in a cup with a little cold water and add to the sauce. Then bring to the boil briefly and season with salt. Depending on the taste and thickness of the sauce, use more or less flour. If necessary, refine with lemon juice.

Tip

My quinoa balls with lentils were refined with a delicious caper sauce with mustard. But it also tastes a leek sauce to it.

As a side dish is suitable mashed potatoes or rice.

Interesting to know

Quinoa is often used as a grain substitute. Red or yellow lentils have a shorter cooking time than other types of lentils. Quinoa and lentils harmonize well with each other.

Red lentil spread with curd bread – fine

Andreas — Tue, 15 Aug 2023 14:47:39 +0000

The ultimate taste is this red lentil spread with curd bread. The fine bread and the creamy spread on it complement each other as if by magic. Garnished with yellow and red tomatoes, it makes a wonderful flavor composition. The chives with their spicy onion flavor complements this perfectly.

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.

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

Cook Time 12

Total Time 22

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.

Red lentil spread – simply enjoy

Andreas — Fri, 11 Aug 2023 18:55:19 +0000

Red lentils are a delicious and nutrient-rich ingredient that can be used in numerous recipes. They are a great way to enrich your meals. Red lentil spread goes well on bread or rolls with lots of lettuce or chives added.

Red lentil spread

What could be better than a delicious and above all quickly made spread. Add a fresh loaf of bread and the meal is perfect. Try also once my lupine spread. You will be thrilled.

Red lentil spread

Red lentil spread on hearty sourdough bread. Spicy tuned with various spices.

Course spread

Keyword Bread, oil-free, red lentils, Rolls, salad, Spices, Vegetables

Prep Time 10

Cook Time 12

Total Time 22

Servings 1 person

Ingredients

150 g red lentils
450 ml water for cooking the lentils
Salt and pepper to taste
some turmeric powder
some curry powder
some cumin
some onion powder
Schnittlauch optional

Instructions

Wash lentils and bring to a boil with the water in a pot, then simmer gently until tender.
Pour off excess water.
Mix mass with blender.
Season to taste with the spices.

Tip

Prepare lentil spread earlier and let it stand. The longer it stands, the firmer it becomes. However, care should be taken that there is not so much water on the lentils before pureeing.

Interesting to know

Lentils not only taste good, but they are also extremely healthy.