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.

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.

Oven vegetables

Vegetables cooked in the oven is a simple method and quickly you have a delicious meal. Vegetables you like, potatoes and beans, all in one pot, what more could you want. It’s good, it tastes good and it can be varied. In my recipe, sweet potatoes have been used as the potato base. According to taste and preference, you can also change it. So simple healthy food can be.

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Oven vegetables

All prepared in one pot in the oven. Healthy vegetables with nutrient-rich sweet potatoes and beans provide long-lasting satiety. The oven vegetables are prepared quickly without extra effort.

Course main course

Keyword beans, healthy, Low Fat, nutritious, oil-free, saturating, simply, Spices, Stew, sweet potatoes, Vegetables

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 2 person

Ingredients

• 1 eggplant
• 1 small zucchini
• 1 red bell pepper
• 1 red onion
• 1 carrot
• 1 slices cauliflower
• 1 half a leek stick
• 6 spring onions
• 800 g sweet potatoes
• 2-3 tsp tomato paste
• 1 tbsp soy sauce
• 2-3 tbsp starch flour type 630
• 300 ml water
• 1-2 each of paprika powder, garlic powder, onion powder, thyme, rosemary and parsley
• salt and pepper to taste
• 1 can thick white beans

Instructions

• Cut the carrot into slices.
• The remaining vegetables in cubes.
• Chop the onion, leek and spring onions.
• Put everything together in a large roasting pan.
• Distribute spices and herbs, soy sauce, tomato paste as well as starch on the vegetables.
• Mix everything properly and pour wate.
• Cover with a baking paper.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for 1 hour. In between always stir once.
• Add the beans only at the end of the cooking time.
• If necessary, top up with water. Extra seasoning to taste.

Tips

Vegetables can be chosen according to taste.

The oven vegetables can be wonderfully prepared. In the oven it keeps warm for quite a while.

Interesting to know

Meals should always be whole foods.

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.

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

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.

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.

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.