tomatoes – Wholefoodspace https://wholefoodspace.com Healthy vegan whole food recipes Mon, 31 Mar 2025 14:49:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wholefoodspace.com/wp-content/uploads/Wholefoodspace-Logo-2-Standard-82a38f-150x150.png tomatoes – Wholefoodspace https://wholefoodspace.com 32 32 Bean spread with paprika – red creation https://wholefoodspace.com/en/bean-spread-with-paprika-red-creation/ https://wholefoodspace.com/en/bean-spread-with-paprika-red-creation/#respond Sun, 28 Jan 2024 16:46:45 +0000 http://wholefoodspace.com/?p=13602 The best alternative to a conventional white bean spread is this red bean spread with paprika. It simply tastes great. Serve with hearty whole spelt bread garnished with various vegetables.

Bean spread with paprika

The red bean spread is always on my dinner list. Simply because it is quick to prepare and makes a change from my other spreads. The red bell pepper gives the spread a special flavor. It is balanced with paprika powder, whether mild or hot, just as you like it.

Bean spread with paprika
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Bean spread with paprika

Bean spread with paprika that melts in the mouth. Mild or hot with spices. Served with wholemeal spelt bread and vegetables or salad.
Course spread
Keyword red bell pepper, Spices, tomatoes, white beans
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 person

Ingredients

  • 1 can of white beans
  • 1 red bell pepper
  • 2 – 3 small tomatoes
  • 0,5 tsp sweet paprika powder
  • salt and pepper to taste

Instructions

  • Wash, cut and deseed the bell pepper and cut into small pieces again.
  • Wash and divide the tomatoes.
  • Blend both briefly with a hand blender. Strain too much liquid through a sieve.
  • Sieve and rinse the beans. Puree everything again together with the pureed peppers and tomatoes. Then season to taste with the spices.

Tip

If the spread is too watery, bring to the boil in a pan so that the liquid evaporates. Stir constantly.

Interesting to know

There are different types of peppers. A pointed bell pepper or a round sweet bell pepper. The taste of the different varieties can vary from mild to hot. However, the hot type is usually referred to as chili peppers.

]]> https://wholefoodspace.com/en/bean-spread-with-paprika-red-creation/feed/ 0 Red lentil spread with curd bread – fine https://wholefoodspace.com/en/red-lentil-spread-with-curd-bread-fine/ https://wholefoodspace.com/en/red-lentil-spread-with-curd-bread-fine/#respond Tue, 15 Aug 2023 14:47:39 +0000 http://wholefoodspace.com/?p=7871 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.

Rote Linsen Aufstrich mit Quarkbrot
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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 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.

]]> https://wholefoodspace.com/en/red-lentil-spread-with-curd-bread-fine/feed/ 0 Baked cauliflower – fruity red https://wholefoodspace.com/en/baked-cauliflower-fruity-red/ https://wholefoodspace.com/en/baked-cauliflower-fruity-red/#respond Tue, 01 Aug 2023 16:00:24 +0000 http://wholefoodspace.com/?p=7266 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.

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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 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.

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