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.

Stuffed pointed peppers

Peppers with a tasty filling is absolutely juicy and tasty food. A filling with quinoa is nutritious and quickly made. The sauce makes the whole creation a delicious meal.

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Stuffed pointed peppers with quinoa

Stuffed pointed peppers are stuffed with quinoa, replacing an extra side dish to the meal. Lots of vegetables on top topped off with a delicious sauce. A stuffed pointed peppers is super tasty and nutritious. Quick to prepare in the oven.

Course main course

Keyword Low Fat, main course, nutritious, Peppers, Quinoa, simple, Spices, Vegan, Vegetables, wholefoods

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 person

Ingredients

For the pointed bell pepper

• 3 red pointed peppers
• 3 yellow pointed peppers
• 250 g quinoa
• 500 ml water
• 1 tbsp parsley
• 1 tsp paprika powder
• 1 tbsp potato flour
• 1 pinch of chili powder
• salt and pepper to taste

To the vegetable

• 250 ml water
• 2 carrots
• 2 stalks of celery
• 1 red bell pepper
• 2 tomatoes
• 1 onion
• 1 tbsp parsley
• 1 tbsp paprika powder noble sweet
• 1 pinch of chili powder
• salt and pepper to taste
• 2 tsp potato flour

Instructions

• Wash and hollow out the peppers.
• Simmer quinoa with double the amount of water for 15 minutes. Stir again and again and add water if necessary.
• When the quinoa is soft, transfer to a bowl and let cool.
• Add bell pepper, salt paprika powder, chili and parsley. Bind with potato flour.
• Fill the mixture into the hollowed out pointed peppers. Close the opening with a slice of carrot or bell bell pepper.
• Chop the remaining vegetables, put them in a roasting dish with the water and place the pointed peppers on top.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for about 30 minutes.
• Bind the finished vegetables with potato flour. Season to taste with the spices.
• 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

Hollow out pointed peppers is quite easy with a spoon with a long handle.

For more spiciness, add a hot pepper to the sauce when baking in the oven.

Interesting to know

Vegan food can be so versatile.

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.

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.