Vegetables – Wholefoodspace https://wholefoodspace.com Healthy vegan whole food recipes Tue, 10 Mar 2026 17:19:42 +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 Vegetables – Wholefoodspace https://wholefoodspace.com 32 32 Vegetable snails – pure variety https://wholefoodspace.com/en/vegetable-snails-pure-variety/ https://wholefoodspace.com/en/vegetable-snails-pure-variety/#respond Tue, 10 Mar 2026 17:19:40 +0000 https://wholefoodspace.com/?p=17306 As an alternative to pizza snails, these vegetable rolls taste hearty and purely of vegetables. Of course, you can fill these snails with other vegetables. Just as you like. The combination with chickpeas and green peas is particularly filling.

Vegetable snails

Savory rolls with a difference. Filling, soft, and aromatic in taste. Chickpeas and vegetables make them special. If you don’t always want to eat pizza or pizza sticks, just try this heavenly alternative. Ideal as a small snack to take with you or to enjoy at a party.

Vegetable snails
Print

Vegetable snails

As an alternative to pizza snails these vegetable snails have a savory taste and pure vegetable flavor. Ideal as a snack between meals.
Course snack
Keyword fresh yeast, oil-free, Vegan, Vegetables, Whole spelt flour
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 3 person

Ingredients

  • 250 g spelt flour type 1050
  • 10 g fresh yeast
  • 120 ml lukewarm water
  • 1 jar of chickpeas, approx. 350 g
  • 200 g frozen peas
  • 100 g frozen corn or from a jar
  • 2 tsp locust bean gum
  • salt, pepper, cayenne pepper powder, curry powder, turmeric powder, cumin to taste
  • water for the vegetables

Instructions

  • Prepare the pizza dough and leave it covered to rise for approx. 1 hour.
  • Rinse the chickpeas and purée them in a pot with a little water.
  • Simmer frozen peas and corn with a little water in a pot for about 10 minutes. Then strain.
  • Season both vegetables with salt and pepper. Add curry powder, turmeric powder, and cumin to the chickpea mixture. Add salt, pepper, and cayenne pepper to the pea mixture.
  • Thicken each vegetable paste with 1-2 teaspoons of locust bean gum.
  • Knead the risen dough briefly on a work surface, then cut it in half.
  • Roll out each half with flour. Spread the chickpea paste on the bottom half. Then place the second half of rolled-out dough on top. Spread the pea and corn paste on top.
  • Carefully roll up from the side. Then cut into strips approx. 2 cm wide.
  • Place on a baking sheet lined with parchment paper and let rise for another 15 minutes.
  • Bake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 20 minutes.

Tip

The vegetable snails can of course also be filled with other vegetables. Spinach or carrot fillings also go very well with them. A well-seasoned white bean and cauliflower paste, refined with herbs, tastes absolutely delicious.

Interesting to know

Pizza dough is very versatile. It doesn’t always have to be traditional pizza. Pizza sticks or stuffed pizza are also popular snacks for between meals. The spelt flour type 1050 makes these snacks particularly delicious, but also wholesome, as this flour contains even more fiber from the whole grain. Of course, you can also bake these pastries with regular spelt flour type 630. This will make them even more delicate.

]]> https://wholefoodspace.com/en/vegetable-snails-pure-variety/feed/ 0 Asparagus pizza – a slightly different kind https://wholefoodspace.com/en/asparagus-pizza-a-slightly-different-kind/ https://wholefoodspace.com/en/asparagus-pizza-a-slightly-different-kind/#respond Fri, 03 May 2024 16:20:34 +0000 https://wholefoodspace.com/?p=14392 Especially now, when asparagus is growing, there are many dishes that can be prepared with it. You can always eat asparagus. As it is only available for a limited time, it is particularly tasty to bake an asparagus pizza.

Asparagus pizza

This pizza is a very special treat. The bottom layer consists of a chickpea paste covered with white asparagus and red onions. Served with a fantastic broccoli sauce. Of course you can vary here. Green asparagus is also delicious on top.

Asparagus pizza
Print

Asparagus pizza

Pizza with asparagus on chickpea paste and broccoli sauce. This is another incredibly good and nutritious pizza creation.
Course main course
Keyword asparagus, Broccoli, Chickpeas, dry yeast, nutritious, Pizza, red onions, Vegetables, Whole spelt flour
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 1 person

Ingredients

  • pizza dough
  • 200 g cooked chickpeas
  • 100 g cooked peas optional
  • 1 tbsp spelt flour type 630
  • water as needed
  • salt and pepper as needed
  • some cumin
  • some curry powder
  • 1 – 2 red onions
  • 1 broccoli
  • 300 g white asparagus

Instructions

  • Make the pizza dough.
  • Roll this out thinly, place on a baking tray lined with baking paper and spread with the chickpea paste. To make the paste, puree the chickpeas and season with a little salt, pepper, curry powder and cumin.
  • Wash the broccoli and divide into florets. Cook in a pan of water. If you like, you can optionally add peas and cook them too.
  • Then sieve the vegetables and puree in a pan. Mix with some of the drained liquid. Mix the flour in an extra cup with 2 – 3 tablespoons of cold water, add to the hot vegetable mixture and bring to the boil until a thick sauce is formed. Season to taste with salt and pepper.
  • Peel the asparagus and cut off small pieces from the lower part. The upper asparagus tips can be left longer. Cook in a pan of water for approx. 20 minutes. Then drain well.
  • Peel and chop the onions.
  • First scatter the small pieces of asparagus on the pizza with the chickpea paste, then the red onions and the longer asparagus tips. Finally, spread a few dollops of the broccoli sauce between the vegetables.
  • Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 20 minutes.

Tip

Instead of a chickpea paste, you can also use a white bean paste seasoned with yeast flakes.

You can prepare the pizza dough the day before so that you only have to roll it out and top it. The pizza dough can be made with fresh or dried yeast.

If you’re in a hurry, use ready-cooked asparagus from the jar.

Interesting to know

Asparagus contains a lot of water. White asparagus grows underground and can be harvested in Germany from around mid-April to June 24. After that, the plant should recover. Green asparagus grows above ground and has a slightly nutty flavor.

]]> https://wholefoodspace.com/en/asparagus-pizza-a-slightly-different-kind/feed/ 0 Alsatian style rolls – well filled https://wholefoodspace.com/en/alsatian-style-rolls-well-filled/ https://wholefoodspace.com/en/alsatian-style-rolls-well-filled/#respond Sat, 06 Jan 2024 18:47:47 +0000 http://wholefoodspace.com/?p=13513 A well-filled roll. A classic, a meal that is always a pleasure to eat. This version of Alsatian style rolls tastes simply fantastic.

Alsatian style rolls

You can top the rolls with whatever spread you fancy and lots of fresh lettuce, for example I used iceberg lettuce here. Red onions give the whole thing a special spice. And if you like, add some juicy tomatoes on top.

Alsatian style rolls
Print

Alsatian style rolls

Wonderfully fragrant Alsatian style rolls. Topped with salad, onions and spread or burger, these rolls taste particularly good. The ideal evening snack.
Course main course
Keyword Date flour, dry yeast, oil-free, Onions, soy jogurt, Spelt flour type 1050, Vegan, Vegetables
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 2 person

Ingredients

  • 300 g spelt flour type 1050
  • 7 g dry yeast
  • 3 g salt
  • 1 tbsp date flour
  • 150 g soy yogurt
  • 180-200 ml warm water

Covering

  • red onion
  • Iceberg lettuce or other lettuce
  • tomatoes
  • peppers
  • Spread to taste

Instructions

  • Mix all the ingredients together and knead. Then cover and leave to rest for 30 minutes.
  • Slide the dough onto a floured surface. Then pull and fold. First fold the left side in to the middle, then fold the right side over, then roll up, shape into a round and cover again and leave to rise for 30 minutes.
  • Repeat this process 2 more times.
  • Then shape into an oblong shape. Divide into 2 strands. Divide each strand into 6 individual pieces.
  • Place 2 pieces of dough on top of each other, fold in briefly at the sides, shape into a slightly elongated shape and roll in flour. Then cover and leave to rest on a floured cloth for approx. 30 minutes.
  • Place a pan of water at the bottom of the oven. Preheat the oven to 220 degrees Celsius fan.
  • Carefully place the rolls on a baking tray lined with baking paper and place in the oven.
    After 10 minutes, reduce the temperature to 200 degrees Celsius and release the steam. Then finish baking for another appr. 5 minutes.

Finishing

  • Remove the rolls from the oven and leave to cool.
  • Then cut in half and spread with a delicious spread.
  • Top with the lettuce, onions and other vegetables to taste. Fold up and enjoy. Of course, you can also top each side of the rolls individually and then enjoy.

Tip

Try topping the Alsatian style rolls with a bean burger and enjoy a herb sauce to top it off.

Interesting to know

Alsatian bread rolls are a type of bread roll that originated in the Alsace region in eastern France. The preparation of the rolls varies depending on the baker. However, they usually have a nice crust and a soft texture on the inside.

]]> https://wholefoodspace.com/en/alsatian-style-rolls-well-filled/feed/ 0 Vegetables to the power of 3 – quick choice https://wholefoodspace.com/en/vegetables-to-the-power-of-3-quick-choice/ https://wholefoodspace.com/en/vegetables-to-the-power-of-3-quick-choice/#respond Tue, 02 Jan 2024 15:50:56 +0000 http://wholefoodspace.com/?p=13345 Vegetables to the power of 3 is the ultimate kick of a quick meal with 3 different types of cabbage, such as cauliflower, broccoli and romanesco. It’s accompanied by thick white beans and, as a highlight, my oven-baked sweet potatoes. All a great addition to my daily nutritional requirements.

Vegetables to the power of 3

Selected frozen vegetables that are quickly cooked. Cauliflower, broccoli and romanesco complement each other wonderfully in terms of taste and texture. The broad white beans add a little something extra. As an absolute fan of sweet potatoes, I just baked them in the oven. Simply a poem.

Vegetables to the power of 3
Print

Vegetables to the power of 3

Vegetables to the power of 3 with beans, refined with sweet potatoes and a creamy sauce. Absolutely nutritious and filling.
Course main course
Keyword Broccoli, cauliflower, Spices, sweet potatoes, Vegetables, white beans
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1

Ingredients

  • 150 g frozen cauliflower
  • 150 g frozen broccoli
  • 150 g frozen Romanesso
  • 150 g frozen soup vegetables
  • 200 g thick white cooked beans from a can or jar
  • 1 – 2 tbsp yeast flakes
  • 2 tsp soy sauce
  • 1 pinch of ground nutmeg
  • salt and pepper to taste
  • water for boiling
  • 500 g sweet potatoes

Instructions

  • Bring the 3 types of cabbage to the boil in a pan of water and simmer for approx. 10 – 15 minutes.
  • Bring the soup vegetables to the boil in a separate pan.
  • Peel the sweet potatoes and cut into wedges.
  • Bake in a preheated oven at 170 degrees Celsius for approx. 25 minutes.
  • When the cauliflower, broccoli and romanesco are soft, strain the vegetable stock through a sieve.
  • Blend the cabbage with a hand blender. Add the yeast flakes and soy sauce. Bring to the boil in a pan. Season to taste with the spices.
  • Sieve the soup vegetables and add to the finished sauce.
  • Sieve the beans and add them too. Bring everything to the boil again.
  • Serve with the finished sweet potatoes and enjoy.

Tips

You can buy the 3 varieties of cauliflower, broccoli and romanesco already frozen together. So you don’t need to buy all 3 varieties separately. Collect the vegetable stock, freeze it and use it again for the next meal.

Interesting to know

Romanesco is a cross between cauliflower and broccoli. This vegetable to the power of 3 is an absolutely nutritious addition to your daily diet.

]]> https://wholefoodspace.com/en/vegetables-to-the-power-of-3-quick-choice/feed/ 0 Vegetables with buckwheat noodles – good https://wholefoodspace.com/en/vegetables-with-buckwheat-noodles-good/ https://wholefoodspace.com/en/vegetables-with-buckwheat-noodles-good/#respond Wed, 20 Dec 2023 16:37:29 +0000 http://wholefoodspace.com/?p=13334 A meal that is quick to prepare. Especially when you don’t have time or are simply hungry after a long day at work. Vegetables with buckwheat noodles is the best meal for this. The edamame beans provide the nutrient-rich substance. Seasoned in a fine curry sauce with the taste of garam masala.

Vegetables with buckwheat noodles

This quick dish is ideal when you don’t feel like cooking and don’t have the time. You always have vegetables such as peppers, eggplants and zucchinis at home. Add frozen peas and edamame beans from a can or in frozen form.

Vegetables with buckwheat noodles
Print

Vegetables with buckwheat noodles

The vegetables with buckwheat noodles are a super quick dish. The edamame beans add the finishing touch.
Course main course
Keyword Buckwheat noodles, quick, simple, Vegetables
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 person

Ingredients

  • 1 yellow bell pepper
  • 1 half an orange bell pepper
  • 1 half an eggplant
  • 1 half a zucchini
  • 1 – 2 tbsp frozen green peas
  • 1 tbsp spring onions
  • 1 red onion
  • 1 small tin of edamame, approx. 130 g
  • 1 tsp garam masala
  • 0,5 tsp curry powder
  • salt to taste
  • 250 ml water
  • 140 g buckwheat noodles
  • Extra water for cooking the pasta

Instructions

  • Wash the vegetables, deseed the peppers and cut everything into small pieces. Chop the onion too.
  • Place in a pan with water. Add the frozen peas.
  • Allow to cook for approx. 10 – 15 minutes.
  • Mix 1 – 2 teaspoons of flour with cold water in a cup. Add this to the hot liquid and bring to the boil.
  • Add the strained and drained edamame beans and leave to warm.
  • While the vegetables are cooking, the buckwheat noodles can be cooked. To do this, simmer them with water for about 10 minutes. Then drain.

Tips

Of course, you can also cook normal wholemeal spelt pasta with it. They taste just as good with it. Or you can serve it with black rice. Edamame beans are also available in the freezer. Simply cook the frozen beans with the peas and vegetables.

Interesting to know

Buckwheat noodles are a healthy and tasty alternative to conventional noodles. Edamame are young, green soybeans and have a nutty taste.

]]> https://wholefoodspace.com/en/vegetables-with-buckwheat-noodles-good/feed/ 0 Rice curry with lots of vegetables – super https://wholefoodspace.com/en/rice-curry-with-lots-of-vegetables-super/ https://wholefoodspace.com/en/rice-curry-with-lots-of-vegetables-super/#respond Thu, 07 Dec 2023 16:13:31 +0000 http://wholefoodspace.com/?p=13167 The rice curry is a classic that simply goes together perfectly. Delicious rice with great vegetables and a curry sauce. An impeccable lunch or dinner that you will really enjoy.

Rice curry with lots of vegetables

There’s not much to say. Just pick up a fork and enjoy this delicious meal. It’s also great for taking to work. Simply store it in the fridge overnight and then just heat it up the next day at work.

Rice curry
Print

Rice curry with lots of vegetables

Rice curry with lots of vegetables is a classic curry dish. It impresses with its simple and tasty, sometimes spicy style.
Course main course
Keyword basmati wholemeal rice, Carrots, curry powder, Eggplant, Spices, Vegetables
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 person

Ingredients

  • 140 g basmati whole grain rice
  • 1 eggplant
  • 1 carrot
  • 1 parsnip
  • 1 onion
  • 50 g celery
  • 50 g fennel
  • 2 stalks of spring onions
  • 1 red bell pepper
  • 2 tbsp frozen peas
  • salt and pepper
  • some soy sauce
  • 1 tsp curry powder
  • 0,5 tsp turmeric
  • 2 tsp spelt flour type 630 to thicken the sauce
  • 600 ml water for boiling

Instructions

  • Wash the rice and cook for 20 minutes in 3 times the amount of water.
  • Wash and chop the vegetables.
  • Place in a pan with approx. 250 ml water.
  • Simmer for approx. 15 – 20 minutes.
  • Season to taste with the spices and thicken with flour. Dissolve a little flour in a cup of cold water, add to the vegetables and bring to the boil.
  • Fold the rice into the finished vegetables.

Tip

Add a little curry powder to the rice to give it a yellowish color.

Interesting to know

Curry powder is a versatile spice mixture that can vary depending on its origin and personal taste. The typical content of a curry powder consists of coriander, turmeric, cumin, mustard seeds and chili powder. Depending on taste and spiciness, curry powder can be milder or hotter.

]]> https://wholefoodspace.com/en/rice-curry-with-lots-of-vegetables-super/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
Print

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 Stuffed toasts – delicious to bite into https://wholefoodspace.com/en/stuffed-toasts-delicious-to-bite-into/ https://wholefoodspace.com/en/stuffed-toasts-delicious-to-bite-into/#respond Mon, 14 Aug 2023 15:40:27 +0000 http://wholefoodspace.com/?p=7826 My toasts were topped with chickpea spread, mushroom, bell bell pepper and tomato. Then toasted in the sandwich maker. There are no limits to the imagination here. Very tasty I can also imagine a white bean spread. Just try my toast filled.

Stuffed toasts

My toasts were topped with chickpea spread, mushrooms, peppers and tomatoes. Then toasted in the sandwich maker. The imagination knows no limits. It’s also very tasty with a white bean spread. By the way, the best toast bread is here.

Print

Stuffed toasts

Stuffed toasts are incredibly delicious. My version with a chickpea spread is simply brilliant.
Course main course
Keyword Bread, cucumbers, filled, oil-free, salad, spread, toast bread, Vegetables
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 1 person

Ingredients

  • 8 slices of toast bread
  • mushroom from the jar
  • 1 red bell pepper
  • 2 – 3 tomatoes
  • 1 half fresh cucumber optional
  • 150 g chickpea spread or other spread
  • Add cucumber slices and leaf salad optional

Instructions

  • Baked toast cut into thin slices.
  • Preheat the sandwich maker.
  • Spread spread on each slice.
  • Bell pepper and tomatoes wash, cut into small pieces and put on one half toast. Mushroom as well.
  • Place the 2nd half toast slice on top of the 1st half.
  • Place a sheet of baking paper in the sandwich maker. Place the double toast on top. Fold the other half of the baking paper over it.
  • Close the lid of the sandwich maker and toast everything.
  • Eat cucumber slices and leaf salad with it or toast with it.

Tip


You can also spread the toast slices with spiced tomato sauce. Whole cooked beans also work great as a filling.

Interesting to know

I really enjoy eating stuffed toasts in the evening to end the day.

]]> https://wholefoodspace.com/en/stuffed-toasts-delicious-to-bite-into/feed/ 0 Filled pizza pockets – ideal variety https://wholefoodspace.com/en/filled-pizza-pockets-ideal-variety/ https://wholefoodspace.com/en/filled-pizza-pockets-ideal-variety/#respond Sun, 30 Jul 2023 18:45:25 +0000 http://wholefoodspace.com/?p=5677 Filled pizza pockets are a delicious and versatile version of pizza, which can be served as a snack, appetizer or main course. They consist of a pizza dough filled with a delicious filling and then baked in the oven. To make them nice and light and soft, this time they are baked with spelt flour type 1050. Type 1050 refers to the milling degree of the flour. The higher the type number, the more hulls and sprouts are in the flour, which means it is darker and richer in nutrients.

Filled pizza pockets

Warm or cold, it really doesn’t matter how you eat them. The filled pizza pockets always taste absolutely great. Personally, I like to take them to the gym and then eat them just like that without heating.

Print

Filled pizza pockets

Filled pizza pockets are a delicious and versatile version of pizza, which can be served as a snack, appetizer or main course. They consist of a pizza dough, with a delicious filling.
Course main course
Keyword dry yeast, oil-free, Spelt flour type 1050, Vegan, Vegetables, Yeast, Yeast dough
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 person

Ingredients

For the dough

  • 200 g spelt flour type 1050
  • 120 g water
  • 2 g salt
  • 5 g dry yeast

For the filling

  • 2 rote Paprikaschoten
  • 1 can corn
  • 1 glass of strained tomato sauce
  • 1-2 tsp Italian spice
  • 1-2 tsp oregano
  • some chili powder
  • some salt and pepper
  • some paprika powder noble sweet

Instructions

  • Make pizza dough from the ingredients.
  • Cover and let rise for 30 minutes.
  • Wash, seed and chop the peppers.
  • Boil in water until soft.
  • Drain canned corn in a colander and rinse with water.
  • Briefly stir the corn into the peppers.
  • Then drain everything well.
  • In a small bowl, season the tomato sauce with the herbs and spices.
  • Briefly knead the yeast dough on a surface.
  • Then cut small pieces of dough.
  • Roll these out into round little pieces.
  • Spread with the seasoned tomato sauce.
  • Spread the vegetables on top.
  • Fold dough from the outside to the center.
  • Place on a baking sheet with baking paper.
  • Flatten slightly with floured hands.
  • Bake in preheated oven at 200 degrees celsius top/bottom heat for 20 minutes.

Tip

Preheat the baking tray. In the meantime, the filled pizza pockets can be placed on a baking paper. When all the pockets are ready, then use a pizza shovel to place the covered baking paper on the hot baking sheet in the oven.

Or fill each pizza pocket first and place them individually on the baking sheet with baking paper.

Interesting to know

I can always take filled pizza pockets with me. No matter whether warm or cold. They always taste good.

]]> https://wholefoodspace.com/en/filled-pizza-pockets-ideal-variety/feed/ 0 Beluga lentils with wedges – spicy choice https://wholefoodspace.com/en/beluga-lentils-with-wedges-spicy-choice/ https://wholefoodspace.com/en/beluga-lentils-with-wedges-spicy-choice/#respond Wed, 19 Jul 2023 15:32:52 +0000 http://wholefoodspace.com/?p=6266 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.

Belugalinsen mit Wedges
Print

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 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
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.

]]> https://wholefoodspace.com/en/beluga-lentils-with-wedges-spicy-choice/feed/ 0