Mastodawn

Nov 27, 2022

3. #recipe for a #vegan #tapas / #mezze #buffet: Mushrooms
500 g mushrooms
2 tbsp olive oil
2 cloves of garlic
salt
pepper
100 ml white wine/sherry medium
1 tbsp wine/sherry vinegar
1 bunch of parsley

Depending on size: mushrooms whole or cut in half.
Fry in pan in oil for 5 min.
Press garlic over it.
Season with salt + pepper.
Deglaze with wine/sherry, add wine/sherry vinegar.
Cover, simmer over medium heat for 10 min.
Chop parsley, mix in.
Serve warm or cold.
@vegan

Käthe kocht

Nov 22, 2022

Let's continue with a #vegan #tapas/#mezze #buffet #recipe
Green Olives
0.5 lemon
1 tsp cumin seeds
1 tsp coriander seeds
1.5 tsp cardamom seeds
6 black peppercorns
3 tsp olive oil
1.5 tsp harissa
350 g pitted green olives

Squeeze lemon.
Toast cumin, coriander + cardamom seeds in a pan without oil until they smell.
Grind the roasted spices in a mortar.
Add olive oil, lemon juice + harissa.
Spread spice mixture over olives and mix thoroughly.
Leave for at least 30 minutes before serving.
@vegan

Käthe kocht

Nov 20, 2022

Let's start with Oven-Tomatoes:
12 cocktail tomatoes
1 clove of garlic
3 tbsp olive oil
thyme
1 tbsp agave syrup
salt
Preheat the oven to 200 °C, circulate air.
Pierce tomatoes several times,
place in a small ovenproof dish.
Mix pressed garlic, oil, salt, thyme, agave syrup,
pour over the tomatoes and
bake them for 10-15 minutes.
#recipe #vegan #tapas #mezze #buffet @vegan

Käthe kocht

Nov 20, 2022

Go for a vegan tapas/mezze buffet? It was sooooo yummy!
I will post some recipes.

Lust auf ein veganes Tapas-/Mezze-/Häppchen-/Vorspeisen-Buffet? Es war sooooo lecker!
Ich werde ein paar Rezepte posten.

#tapas #mezze #buffet #vegan #recipe #rezept @vegan

Käthe kocht

Nov 13, 2022

Bowl-Component 4 of 5: Greens
#vegan #bowls
Raw or cooked => both is possible
Raw: Salads or garden herbs, e.g. rocket, young goutweed / dandelion leaves / spinach / chard, basil, parsley, lemon balm, lamb's lettuce, beetroot greens, radish greens + vinaigrette: olive oil, lemon juice, mustard, maple syrup, salt, pepper
Cooked: Puree cashew butter + ginger + water + spinach + nutmeg, sauté garlic in oil, add lamb’s lettuce/spinach, add puree, bring to boil, let stand for 5 minutes.

Käthe kocht

Nov 13, 2022

Bowl-Component 2 of 5: Proteins -> e. g. Tempeh
#vegan #bowls #tempeh
100 g tempeh
oil
Marinade:
40 ml soysauce
2 tsp paprika powder
2 tbsp olive oil
3 cocktail tomatoes
20 ml maple sirup
1 small garlic clove
Cut the Tempeh into 2 cm cubes.
For the marinade, puree all ingredients in a blender until smooth.
Heat oil in a pan, fry the tempeh cubes until crispy and deglaze with marinade.

Käthe kocht

Nov 13, 2022

#vegan #Bowls are delicious and usually quick to prepare.
It's best to build them with 5 components, so you get all the nutrients you need:
1) Grains (rice, corn, quinoa, millet, couscous...)
2) Proteins (beans, lentils, peas, chickpeas, tofu, tempeh...)
3) Vegetables
4) Greens (salad, spinach, cabbage, herbs...)
5) Topping (seeds, salsa, pesto, nuts, granola...)
Here you see my bowl with quinoa, black beans, avocado, peppers, beetroot, carrot, smoked tofu, zucchini, leek, almonds, mango...

Käthe kocht

Nov 9, 2022

Beetroot and Horseradish Spread
#vegan #Brotaufstrich
500 g beetroot (fresh)
60 g sunflower seeds
2 tbsp apple cider vinegar
3 tbsp olive oil
1-2 tbsp lemon juice
salt
30 g horseradish
Soak sunflower seeds in water for 2 h, drain, roast in pan without fat.
Preheat the oven to 200 °C.
Cut the beetroot into 2 cm cubes, add a pinch of salt and roast in the oven for 30 min.
Puree the beetroot, lemon juice, olive oil, vinegar + sunflower seeds in a blender. Mix in the horseradish, season with salt.

Käthe kocht

Nov 7, 2022

#fermentation #vegan Leek-Ferment:
500 g leek, 1/4 apple, 3 thyme branches, 13 g (= 2-2.5%) salt without additives
Wash the leek, cut into 1 cm rings, knead with salt for 3 minutes until water comes out + foams, cut the apple into small pieces, mix with the leek. Stuff 1/2 into a jar with lid + rubber ring, put thyme on top, stuff 2/2 firmly. Weigh down with weight, everything must be covered with brine => "Under the brine is fine!", close tightly. 2 weeks at room temperature, then fridge + eat.