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Corn and Lentil Fritters

The recipes of these corn zucchini fritters and pumpkin beluga lentil fritters are inspired by our roadtrip across New Zealand. During this trip I've brought various food magazines. All fritter recipes were with eggs, but I want some fritters without eggs. So I veganized and combines my own fritter recipes.

Ingredients

(8 fritters)

Corn Fritters

230g (1,5 cup) corn, drained
1/2 cup zucchini, coarse grained
80g (1/2 cup) chickpea flour
1,5 tablespoon buckwheat flour
½ teaspoon baking powder
175ml (¾ cup) sparkling water
1 tablespoon olive oil
1 pinch yeast extract (optional)
Sea salt
Black pepper
1 teaspoon fresh thyme
1 tablespoon parsley, chopped
1 sundried tomato, finely diced
½ red chili pepper, unseeded and finely diced
2 spring onions, finely sliced

Pumpkin Beluga Lentil Fritters

230g (1,5 cup) beluga lentils, boiled and cooled
1 cup hokkaido pumpkin, coarse grained
80g (1/2 cup) chickpea flour
1,5 tablespoon buckwheat flour
½ teaspoon baking powder
175ml (¾ cup) sparkling water
1 tablespoon olive oil
1 pinch yeast extract (optional)
Sea salt
Black pepper
1 teaspoon fresh thyme
1 tablespoon parsley, chopped
1 sundried tomato, finely diced
½ red chili pepper, unseeded and finely diced

2 tablespoons olive oil

Cucumber Raita

1 cup soy yoghurt, natural
1/3 to ½ cup cucumber, coarsely grated
1 teaspoon lemon juice
1 tablespoon red green chili pepper, diced
1,5 tablespoon cilantro, chopped
½ teaspoon cumin
Sea salt
Black pepper

Fast Tomato Sauce

4 plum tomatoes, diced
8 fresh basil leaves, chopped
1-2 tablespoons olive oil
1 pinch brown sugar
Sea salt
Black pepper

How to

Corn Fritters

Mix corn, chickpea flour, buckwheat flour, baking powder, sparkling water and the other ingeredients.

Season to taste with yeast extract, sea salt, black pepper. Set aside for 15 minutes.

Heat olive oil in a big pan. Use two tablespoons of dough for each fritter. Reduce to medium heat.

Flip the fritters, when they're golden brown. Bake for another 5 minutes.

Put the finished fritters on paper towels. Put them on a serving plate.

Pumpkin Beluga Lentil Fritters

Combine beluga lentis, pumpkin flakes, chickpea flour, buckwheat flour and the other ingeredients.

Season to taste with yeast extract, sea salt, black pepper. Set aside for 15 minutes.

Heat olive oil in a big pan. Use two tablespoons of dough for each fritter. Reduce to medium heat.

Flip the fritters, when they're golden brown. Bake for another 5 minutes.

Put the finished fritters on paper towels. Put them on a serving plate.

Cucumber Raita

Mix all cucumber raita ingredients and season with cumin, sea salt and black pepper.

Fast Tomato Sauce

Heat the olive oil. Add the tomatoes and season with sugar, sea salt and black pepper.

Cook for 10 minutes on medium heat.

Mix with the chopped the basil and fill it in a bowl.

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I served the fritters with the cucumber raita and tomato sauce and roasted baguette slices.

Enjoy!

 

 

Salad Summer Rolls

Salad summer rolls are a light and easy starter or sidedish on a nice warm late Summer day.

Thursdays is farmers market in my neighborhood. Inspired by the seasonal vegetables and my love for avocado and tempeh. So I made this light, vegan, low carb and gluten-free salad summer rolls. Enjoy, the beauty of the late Summer!

Salad Summer Rolls

(4 servings)

Ingredients:

16 halves Iceberg salad or garden lettuce leafs
180 g tempeh, cut into thick strips
3-4 tablespoons soy sauce

1 ripe Hass avocado, peeled and sliced
1 teaspoon lime juice

About 10 sugar snap peas (40g), sliced (julienne)
1/2 red bell pepper (50g), sliced (julienne)
1/2 yellow bell pepper (50g), sliced (julienne)
1 medium carrot (80g), sliced (julienne)
2 tablespoons cilantro, chopped

Fleue de Sel (sea salt)
Black Pepper

Dip sauce:

4 tablespoons mild soy sauce
1 tablespoon red chili pepper, diced
1,5 tablespoon cilantro, chopped
1 tablespoon ginger, sliced
1/2 to 1 tablespoon lime juice
1,5 teaspoons maple syrup
1-2 drops roasted sesame oil
1/2 tablespoon thistle oil
2 tablespoons water
Black pepper

How to:

Salad Rolls:

Marinade tempeh strips with soy sauce for 30 minutes.

Heat oil and roast the tempeh form all sides. Put the tempeh aside on a kitchen paper.

Marinade the avocado with lime juice.
Take a salad leaf halve and fill it with two to three tempeh sticks, some juliennes of sugar snap peas, carrots, red and yellow bell peppers. Add chopped cilantro and marinated avocado slices. Season to taste with Fleue de Sel and black pepper.

Fold up the sides of the salad and roll it carefully, like a rice paper of a summer roll. See following pictures.

You can also make a fast and easy salad roll version. When you don’t fold up the sides of the salad leaf and only roll them up, form the bottom to the top.

To fix the rolls, put the rolls on the open end of the roll.

SaladSummeRolls10

Dip sauce:

Put all dip ingredients in a lockable jar and shake it, till everything is well combine. Fill the dip sauce in 4 small bowls.

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Arrange four salad rolls with a dip bowl on a plate and serve it as a starter for an Asian dinner.

Enjoy!

Spinach Almond Thyme Raviolis

I made this spinach almond thyme raviolis few weeks ago. When we had a dinner with our friends Ben and Sebastian. Joining the company of those two guys is always great.

They both like my way of cooking. So it's easy for me to spoil them with my food.

For this dinner we made the avocado ice cream for dessert.

Here is the recipe for the main course of our dinner, Spinach Almond Thyme Raviolis. 

 

Spinach Almond Thyme Raviolis

(4 Servings, about 20 raviolis)

Vegan Pasta Dough

200g (1,5 cup) semolina flour (semola di grano duro)
100 ml (½ cup + 2 tablespoons) water

Spinach Almond Thyme Stuffing

1 small onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon oil
2 cups chopped spinach
2/3 cup roasted almonds, grinded
½ cup baby leaf spinach, finely chopped
½ tablespoon fresh thyme leafs, finely chopped
½ tablespoon chickpea flour
1 tablespoon olive oil
2 tablespoons water
2 tablespoons soy or rice cream
1/2 teaspoon sea salt
Black pepper
½ teaspoon lemon juice
1 pinch nut meg
½ teaspoon maple syrup
2 tablespoons soy cream

Tomato Sage Butter

20 sage leafs
1 cup (about 3) tomatoes, peeled, diced without the cores
1 tablespoon margarine or olive oil
¼ teaspoon fleur de sel (sea salt)

Black pepper

How to

Vegan Pasta Dough

Knead semolina flour and water till the dough has a soft and smooth texture (like a stress ball).

Cover with plastic wrap. Rest for 1 hour in the fridge.

Cut dough in eight equal pieces.

Roll out with a pasta machine or a rolling pin.

Arrange five teaspoons balls of almond thyme stuffing allover a dough sheet.

Brush soy cream between the gaps. Cover lightly with another dough sheet.

Press the dough sheets together.

Make sure that there isn’t too much air around the stuffing.

Cut in 5 equal pieces and set on a dishtowel.

Repeat the Stuffing process 3 times.

Boil water for the pasta and add 2 tablespoons salt. Reduce the heat.

Cook the ravioli in two or three parts.

When the raviolis swim on the top. Cook them for further two minutes.

Lift out raviolis with a sifter spoon.

Drain the ravioli before you put them in warm tomato butter.

Garnish with the fried sage leafs.

Spinache Almond Thyme Stuffing

Heat Oil, sauté onions, garlic, spinach, and season with salt and pepper.

Combine with all other ingredients. Set aside to cool down.

Tomato Sage Butter

Melt margarine in a pan. Add oil and fry sage leafs, season with fleur de sel and pepper. Put sage leaves out of the pan.

Put the tomato dices into the hot pan, sauté and season them with olive oil, salt and pepper.

Enjoy!

Stuffed Zucchini Flowers

During my stroll around the farmers market I saw some zucchini flowers, so I decided to make some stuffed zucchini flowers for dinner. The stuffed zucchini flowers have two optional fillings. One is with a creamy cashew cream cheese stuffing and the other one is a Mediterranean-spiced aubergine buckwheat bulgur filling.

Stuffed Zucchini Flowers

(2 - 4 Servings, 3 zucchini flowers/person)

Zucchini Flowers

  • 6 (12) zucchini flowers (female)
  • 2 tablespoons olive oil
  • Sea salt
  • Black pepper

Cashew Cream Cheese Stuffing

(Stuffing for 6 zucchini flowers)

  • ½ cup cashews, soaked in water for about 6 hours and drained
  • 3 tablespoons rice cream
  • 150g (!/4 cup) spinach, blanched and finely chopped
  • 2 tablespoons chickpea flour
  • 2 teaspoons cashew “Parmesan-Cheese”
  • ¼ teaspoon lemon zests
  • ½ teaspoon fresh thyme
  • ½ tablespoon fresh oregano, chopped
  • 1 sundried tomato, finely chopped
  • Sea salt
  • Black pepper

Aubergine Buckwheat Bulgur Stuffing

(Stuffing for 6 zucchini flowers)

  • 3 tablespoons buckwheat bulgur, boiled 1/3 cup buckwheat bulgur
  • 1 small Aubergine (about 240g)
  • 1 tabelspoon Olive oil
  • 1 tabelspoon sundried tomato soaking water
  • 1 teaspoon rosemary, finely chopped
  • 1 tablespoon oregano
  • 6 small capers
  • 2 teaspoons chickpea flour
  • 1 teaspoon cashew “Parmesan-Cheese”
  • ½ - 1 teaspoon lemon juice
  • Optional ½ tablespoon olive oil
  • Sea salt
  • Black pepper

Cashew “Parmesan Cheese”

  • ¼ cup cashews, roasted
  • ¼ teaspoon nutritional yeast
  • Sea salt
  • Black pepper

How to

Cashew “Parmesan Cheese”

Put roasted cashew nuts, nutritional yeast, sea salt, and black pepper in a food processor. Blend everything finely. Done! 

Choose your favorite stuffing for the zucchini flowers. If you make both stuffings, you’ll need 12 zucchini flowers!

Cashew Spinache Stuffing

(6 zucchini flowers)
Put drained cashews and rice cream in a food processor and blend till it’s creamy.

Put the mixture in a bowl. Combine with finely chopped spinach, chickpea flour, cashew “Parmesan-Cheese”, lemon zests, fresh chopped thyme, oregano, and sundried tomatoes.

Season to taste with sea salt and black pepper. Set aside.

Aubergine Buckwheat Bulgur Stuffing

(6 zucchini flowers)
Cook buckwheat bulgur according the cooking instruction. Drain when the buckwheat bulgur is done and set aside to cool down.

Dice the aubergine finely. Add oil and roast the aubergine dices in a saucepan for about 10-15 minutes. Till they are soft and brown.

Season to taste with sea salt and black pepper.

Put ½ cup of the roasted augergine in a bowl.

Combine roasted aubergine with cold bulgur, sundried tomato soaking water, rosemary, oregano, capers, chickpea flour, cashew “Parmesan-Cheese”, lemon, and juice. Optional you can add olive oil.

Season to taste with sea salt and black pepper. Set aside.

Zucchini Flowers

Preheat oven to 130°C (about 266°F).

Wash zucchini flowers with cold water from outside and inside.

Remove the pistil. (see pictures below).

Open the zucchini flowers carefully. Put around 1,5 - 2 tablespoons stuffing into the flower.

Best you use a teaspoon to stuff the flowers.

Then close the flower carefully on the top end.

Put the stuffed zucchini flowers on a oiled backing sheet. Brush them with olive oil.

Season to taste with salt and pepper.

Bake the zucchini flowers for 30 to 35 minutes. Till they’re lightly brown. The zucchini fruit should be al dente.


Zucchini flower with cashew Cream “Cheese” Stuffing.


Zucchini flower with aubergine buckwheat bulgur stuffing.

Serve the stuffed zucchini flowers with green salad and roasted baguette slices.

Enjoy!

Red Quinoa Tabouleh Salad

This red quinoa tabouleh salad variation is a tasty glutenfree and protein-rich alternative for a regular bulgur (wheat) tabouleh for a salad. It's easy to prepare in advance maybe for a barbeque, picnic or lunch.

Red Quinoa Tabouleh Salad

(4 Servings)

Ingredients

  • 90 g (1/2 cup) red quinoa
  • 1 small yellow bell pepper
  • 1 small red onion
  • 6 big green Greek olives, e.g. Consevolia
  • 1 Hass avocado
  • 1-2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 pinch brown sugar
  • Black pepper
  • Sea salt
  • 1/2 red chili, finely, chopped
  • 1,5 tablespoon coriander, chopped
  • 1,5 tablespoon parsley, chopped
  • 1/2 tablespoon mint leafs, chopped

How to

Cook red quinoa according the cooking instruction.

Drain when the quinoa is done.

Preheat oven to 230°C (about 446°F).

Put the yellow bell pepper on a backing sheet. Grill it for 10 to 15 minutes. Till it gets black blisters outside. Put the hot bell pepper in a bowl. Cover the bowl with a cling wrap for 15 minutes. Then cut the pepper in 4 parts, remove the seeds and peel it. Then cut the bell pepper in small cubes.

Peel and cut the red onion in very small cubes. Braise the onions lightly in a little olive oil.

Dice the olive and the avocado.

Combine quinoa, bell pepper, onions, olives and avocado in a big bowl.

Mix lemon juice, olive oil, sugar, pepper and salt. Add half of the diced red chili, 1 tablespoon coriander, 1 tablespoon parsley and mint.

Combine everything and season the tabouleh salad.

Garnish the red quinoa tabouleh salad with the remaining coriander, parsley and chili.

You can fill the red quinoa tabouleh salad in jars for a picnic or for your lunch.

Enjoy the Summer!

Black Lentil Tomato Salad

I love this food combination black lentil tomato salad in a avocado bowl with grilled asparagus. This recipe is rich on protein and low on fat and sugar. Enjoy this light and healthy dish!

Black Lentil Tomato Salad with Grilled Asparagus

(4 Servings)

Black Lentil Tomato Salad

  • 1/2 cup black lentils (beluga lentils)
  • 3/4 cup water
  • 1 tablespoon olive oil
  • 1/2 cup plum tomatoes, diced
  • ½ teaspoon maple syrup
  • Black pepper
  • Fleur de sel
  • 1 tablespoon parsley, finely sliced
  • 1 ½ tablespoon lemon juice
  • ½ tsp lemon zests

Avocado Bowls

  • 2 ripe avocados (Hass)
  • 1-2 tablespoons lemon juice
  • black pepper
  • Fleur de sel

Grilled Asparagus

  • 500g green asparagus
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • ½ tsp lemon zests
  • black pepper
  • sea salt

How to

Black Lentil Tomato Salad

Cook the black lentils with water for about 20 minutes (see cooking instruction) on medium heat.
When the black lentils are well done, drain them.

Heat olive oil in a saucepan and add the lentils and tomatoes. Season it with maple syrup, pepper, salt, parsley, lemon juice and zests. Simmer for about 5 minutes.

Serve the lukewarm lentils in an avocado half.

Garnish with lemon zests and finely sliced parsley.

Avocado Bowls

Halve and peel the avocados. Spread lemon juice over the avocado halfs, so that they stay green.
Season it with salt and pepper.

The avocado halfs are the bowl for the lentil salad.

Grilled Asparagus

Heat up oil in a grill pan, add green asparagus and roast them all around for 5 minutes.

Add maple syrup and caramelize all around for 2 to 3 minutes, till they are lightly rosted.

Deglaze with lemon juice. Season it with lemon peel, pepper and salt. Cook for 2 to 3 minutes.

Garnish the asparagus with lemon zests.

BelugaLentilsSalad_GrilledAsparagus02