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tempeh asparagus salad, kumquats, red chili pepper, asian cucumer salad, sesame, thai, bamboo cutting board, chopsticks, tablespoon

Tempeh Asparagus Salad

I recommend you my tempeh asparagus salad with sweet potato buckwheat noodles and a Asian cucumer salad for a healthy und glutenfree dish.

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Tempeh Asparagus Salad

(4 servings)

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

  • 80 g sweet potato buckwheat noodles
  • 1 tablespoon olive oil
  • 300 g tempeh
  • 1 lemon grass
  • 1 ginger
  • 2 tablespoons soy sauce
  • 1 red chili pepper
  • 500g asparagus
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • Pinch brown sugar
  • 1 tablespoon lime juice
  • 75g cashew nuts
  • 2 tablespoons coriander leafs
  • 3 kumquats. sliced
  • Fleur de sel
  • Black pepper

Asian Cucumber Salad

  • 1 cucumber, sliced
  • 1-2 tbsp rice vinegar
  • 2 tbsp olive oil
  • 1 pinch brown sugar, black pepper, sea salt
  • 1 tbsp sesame

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How to

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

Cook the noodles according the packing instructions.

Marinade tempeh with soy sauce, chili pepper, ginger and lemon grass for 30 minutes.

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

Than roast the asparagus for 3 to 5 minutes and season with lime juice, sugar, salt and pepper. Add the cashew nuts and the roasted tempeh.

Combine warm noodles, tempeh, asparagus, cashew nuts, kumquats, 1 tablespoon coriander, yellow and red pepper slices.

Season with salt, pepper, lime juice and olive oil.

Fill the warm salad in bowls and garnish with fresh chopped coriander leafs.

We also had an Asian cucumber salad as a side dish.

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Asian Cucumber Salad

Mix rice vinegar, olive oil, sugar, pepper and sea salt.

Combine with the cucumber slices and marinade for 5-10 minutes.

Put cucumber salad in small bowls or glasses and garnish with sesame seeds.

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Enjoy!

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I also recommend you some of my other tempeh dishes salad summer rolls or my Thai tempeh patties.

Christmas Dinner, mushroom roast wellington, roasted hookaido pumpkin wedges, mashed peas

Christmas Dinner

The recipes of this Christmas Dinner - Chestnut Soup and Roast Wellington  are a delicious menue option for a festive dinner with family and friends.

Christmas Dinner - Chestnut Soup and Roast Wellington

Christmas Dinner - Starter - Chestnut Soup with Cranberries

  • 1 tablespoon olive oil
  • 1 small red onion, finely diced
  • ½ cup celery root, finely diced
  • ½ cup carrot, finely diced
  • ½ cup parsnip, finely diced
  • 1¾ cups chestnuts, boiled and diced
  • ¼ cup white wine
  • Black pepper
  • Sea salt
  • Nutmeg
  • 4 cups vegetable broth
  • ¼ cup soy cream or oat cream
  • ¼ cup chestnuts, finely chopped
  • 2 tablespoons fresh cranberries, finely chopped
  • 1-2 teaspoons maple syrup
  • 2 tablespoons marsala wine
  • 2 tablespoons parsley, chopped

Heat olive oil in a saucepan.

Add onions; roast for 1 minute. Add celery, carrot, parsnips and chestnuts for 2-3 minutes. Deglaze with wine and fill up with vegetable broth. Season it with salt, black pepper and nutmeg. Cook for 15 minutes.

Stir occasionally and purée with the soy cream. Boil up again for 2 minutes. Cover the pot and shut down the heat. Simmer for 5 minutes.

Heat up a small pan and add the fresh cranberries. Add maple syrup to caramelize and deglaze with marsala wine.

Serve the soup in a small bowl. Sprinkle the chopped chestnuts, caramelized cranberries and parsley over the soup.

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Christmas Dinner - Main course - Mushroom Roast “Wellington”

  • 2 tablespoons olive oil
  • ¾ cup brown mushrooms, finely chopped
  • 1,5 cup oyster mushrooms, finely chopped
  • 1 tablespoon olive oil
  • ½ cup celery root, finely diced
  • ½ cup carrots, finely diced
  • 1 garlic glove, finely diced
  • ¾ cup leek, finely diced
  • ¼ cup red wine
  • ½ cup brown or green lentils, cooked
  • ¾ cup cashews, roasted and grinded
  • ¼ cup walnuts or pecan nuts, roasted and grinded
  • ¾ cup breadcrumbs
  • 4 teaspoons marjoram, dried
  • ½ bunch parsley
  • Black pepper
  • Sea salt
  • Nutmeg
  • ½ cup vegetable stock
  • 1/3 cup soy cream
  • 6 sheet of puff pastry, frozen
  • ¼ cup soy cream

Heat oil in a big pan and roast the brown and oyster mushrooms. Put them in a big bowl.

Saute celery, carrots, garlic, leek with oil and wine for 5 minutes. Then add to the fried mushrooms.

Mix cooked lentils, cashews, walnuts, breadcrumbs, marjoram, parsley, pepper, salt, nutmeg and add to the vegetable-mushroom mix.

Add vegetable stock and 1/3 cup soy cream, mix everything and rest for 15 minutes.

Preheat oven to 220°C (425°F).

Roll out the puff pastry with a rolling pin.

Put 2-3 tablespoons of mushroom stuffing in the center of the pasty plate.

Brush soy cream around the pastry edges. Put one pastry side on top of the other. Close both open pastry sides, brush soy cream on the edges and fold them in.

Place the puff pastry on a baking paper layered baking plate and brush all pastry roasts with soy cream.

Put he baking plate in the second oven level.

Bake the mushroom loafs for about 45 minutes, until the loaf is golden brown.
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Chrismas Dinner - Sidedish - Roasted Hookaido Pumpkin Wedges

  • 1 small hokkaido pumpkin
  • 2 tablespoons olive oil
  • Black pepper
  • Sea salt

Preheat oven to 230°C (450°F). Cut pumpkin in wedges.

Put on a baking plate, sprinkle with olive oil, pepper and salt. Put he baking plate in the second oven level.

Bake pumpkin about 30 minutes, until the pumpkin wedges are cooked and roasted. Turn around the wedges after 15 minutes.

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Chrismas Dinner - Sidedish - Mashed peas

  • 2 cup water
  • 4 cups frozen peas
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 to 1 ½ tablespoon olive oil or margarine
  • black pepper
  • sea salt (optional)
  • ½ tablespoon mint leafs, finely chopped
  • ½ teaspoon red chili pepper, finely chopped

Heat water, add salt, baking soda and peas for 10 to 15 minutes.

Drain peas and put in a bowl, mash peas with a potato masher or fork.

Add olive oil, pepper, salt (optional).

Chopped mint leafs and red chili peppers and mix everything.

 

Arrange a roast "Wellingtion", 3 to 4 pumpkin wedges and about 2 to 3 tablespoons mashed peas on a plate.

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For dessert I recommended the pistachio lovers cake for you, good to prepare and store in the fridge.

Merry Christmas! (:

 

If you need a lighter, healthy Summer menue with avocado in every course - starter, main course and dessert - I advise you the following recipes on my blog:

As starter my avocado mango salad with pomgranate seeds, cilantro and red chili peppers or the fancy beetroot apple mille-feuille.

For the maincourse Thai tempeh paddies or my unique not so fancy ramen burger.

Finaly for dessert my avocado ice cream with strawberries and pistachos without sugar or my first blog post the coconut panna cotta with passionfruits.

beetroot avocado layered-salad, cress, yellow pepper, sesame coated marinated tempeh, sautéed maple syrup glazed carrots,

Beetroot Avocado Layered-Salad

The beetroot avocado layered-salad is a colorful raw winter salad. With layers of beetroot and avocado cream. Good for a sidedish or starter.

Beetroot Avocado Layered-Salad

(4 servings)

  • 1 small beetroot
  • 1 tablespoon olive oil
  • ½ tablespoon limejuice
  • 1 teaspoon maple syrup
  • Black pepper
  • Sea salt / fleur de sel
  • 1 ripe avocado
  • 1 teaspoon limejuice
  • Black pepper
  • Sea salt / fleur de sel
  • ¼ teaspoon red chili, diced
  • 1 tablespoon yellow bell pepper, diced
  • Cress

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Mix olive oil, limejuice, maple syrup and salt to a marinade.

Peel beetroot, cut in 2 mm slices and marinade for 2 hours. Drain the rootbeet slices before arranging.

Mash avocado with limejuice, pepper and salt. Mix with chili and bell pepper.

Put a beetroot slice on a plate and put a teaspoon of avocado mash on top. Add another beetroot slice and top with avocado mash. Repeat till you have five beetroot layers and top with avocado mash.

Garnish with a small cress bunch.

Sprinkle some black pepper and fleur de sel over the salad.

We had this salad with sesame coated marinated tempeh and sautéed maple syrup glazed carrots.

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watermelon gazpacho, tomatos, cucumber, red pepper, green pepper, french baguette, red chili pepper, olive oil, pinenuts, vegan, basil leafs, summer soup

Watermelon Gazpacho

The watermelon gazpacho is one of my favorite dishes on a hot Summer day.  The original recipe is with tomatos, I replace them with fresh cold watermelon.

Hot town, summer in the city! Today is the hottest day of this summer, more than 37°C (around 95°F). So I decided to prepare a cold Spanish soup called gazpacho.

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Watermelon Gazpacho

(4 Servings)

Ingredients Watermelon Gazpacho:

  • 800 g watermelon, cold and diced
  • 400 ml tomato juice, cold
  • 1 small garden cucumber
  • 1 red pepper
  • 1 yellow pepper
  • 3 slices of French baguette, roasted and diced
  • Some ice cubes
  • 1 red fresh chili pepper, without seeds and diced
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 1 pinch of brown sugar
  • 1 tablespoon pine nuts, roasted
  • Basil leafs

How to:

Peel cucumber, red and yellow pepper with a potato peeler.

Take a quarter of each vegetable and dice them in tiny cubes. Set aside.

Cut the rest of the vegetables in bigger pieces and put them into the blender.

Put the watermelon, tomato juice, baguette and 6-8 ice cubes in the blender as well.

Season it with chili pepper, salt, pepper, olive oil and a pinch of brown sugar.

Blend all together till its smooth.

Fill the gazpacho in four glasses.

Put one ice cube in the gazpacho and top them with the diced cucumber, peppers and the roasted pine nuts.

Garnish with a basil leaf.

Serve the gazpacho with some roasted baguette or garlic bread.

Optional you can put garlic or a red onion in the gazpacho as well.

 

Check out another tasty gazpacho recipe on my blog, it's the green asparagus gazpacho.