Spicy Eggplant Ragout
I haven't written a recipe for a long time into my "My Creation" section.
I was overdue to create something again.
When I do such things, I only go with my feelings and intuition.
Sometimes it turns good, sometimes it turn bad and sometimes,... it turns great.
Like this Eggplant dish.
I received some beautiful eggplants from a new organic farmer.
We love eggplants. So many dishes to cook with them.
This is a pretty simple dish. Often simplicity is key in a good dish.
And I personally like dishes which are quick to cook.
So for this dish I kept it simple. Served with rice and a side salad.
I also fried some slightly salted organic GMO free smoked tofu until crispy and golden.
Beautiful!
For 2-3 serves you need:
300g eggplant - cubed
120g green capsicum (peppers) - sliced
100g onion - halved, halved and sliced
5 middle sized organic champignons (mushrooms) - sliced
1 tbsp (heaped) tomato paste
1 tbsp coconut amino acid
1 tsp smoked paprika
1 tsp sweet paprika powder
1/2 tsp cayenne pepper
1/4 tsp pink salt for seasoning
1 tsp Oregano
1 splash of extra virgin cold pressed organic olive oil
200ml filtered water
Directions:
1. prepare veggies.
2. use a big frying pan with lid. Turn on the heat and add the oil. Start to fry the onion for a minute on high heat.
Add the eggplant cubes and fry on high heat until slightly golden. Add capsicum and mix well. All on high heat.
3. Make some space in the middle of the pan and add the tomato paste. Stir to fry a bit as well.
Deglaze with the coconut amino and turn down the heat.
Stir all well to combine.
4. Add the spices and herb. Also add the water. Mix well and hold the temperature on a lower simmer.
Shut lid and simmer for about 15-20 minutes. Depends on how you like your eggplant.
Some love it mushy, some more al-dente.
5. Whilst it simmers, cook the rice and prepare your salad on the side. Also some tofu if you like.
During simmer the Ragout maybe loses liquid. Just add a bit more water if desired.
6. plate up and ENJOY :-)
WOW --- this is SO delicious!
I was in the creation mood. And what turned out was this delicious dessert.
I always wondered if there is something more to do with the awesome Kuhbonbons,
except of eating them straight away.
And here is a great way to let this delicious soft caramels shine even more :-)
Baked pear with melted caramel & chocolate
SO easy and quick to make!
All you need for this one serve is:
1 pear
4 Kuhbonbon caramels
melted dark chocolate
that's already it!
What to do:
half a pear and take out the core. Use 2 caramels cut in half for each side.
First bake the prepared pear for just 10 min in the 170C preheated oven. Without the caramels.
After 10 min remove from the oven and add the caramel pieces into each side. Return to the oven.
Bake until the caramel has melted. Remove from the oven. Cool down for a minute and sprinkle with melted dark chocolate.
ENJOY :-)
I haven't posted a recipe on my "My creation" album for a while ---
I think I cooked just the right dish to add a new recipe to this folder. For the last days I had some sweet-potatoes in my pantry. And no idea what to do with it! I am not a big lover of sweet-potatoes, so I really not often buy them.
This time I had to --- they really looked so good. And, during cutting the potatoes, I ate some raw and really liked them. I think I found a new raw veggie to eat just the way it is.
Inspired by a magazine from Woolies, I saw a recipe by Jamie Oliver. I liked the idea of doing a Chili with sweet potato. But I only had the second ingredient of it in my pantry, the white beans. So I simply changed pretty much everything, haha --- except of the sweet potato and white beans. The outcome was really, really good. I used Zucchini and tofu, also home-grown chili. I served the dish with fresh turkish bread. I am happy to share this recipe with everyone who loves this kind of food --- for me that works perfect. It is the perfect autumn and winter dish to warm up.
Here are the ingredients I used:
150g firm tofu - cut into small cubes and marinated with smoked paprika and pink salt plus a splash of sunflower oil,
1 middles sized onion - chopped, 1 big clove of garlic - chopped, 1 middle sized sweet potato - cut into cubes, 2 middle sized zucchinis - cut into cubes, 2 cans of Cannelini beans, 1 cup of frozen corn kernels, 1 green chili - fine sliced, 1 tin of diced tomatoes (unsalted) - and the tin 3\4 filled with water again, 1 cup chopped fresh parsley, 1\2 Massels stock cube (beef style), 3-4 tbsp tomato paste, 2,5 tbsp dry oregano, as much chili oil or powder as you like!, 2 tbsp hungarian paprika powder, 1 tsp coriander powder, 1 bay leafe, 1\2 tsp casta sugar, sunflower oil for frying, 2 tbsp olive oil.
Prepare the veggies and ingredients. Dry the tofu with a paper towel and cut into small cubes. Marinate with smoked paprika, pink salt and sunflower oil. Heat a frying pan and fry the cubes until golden and crisp. To get them really crisp, use more oil! Set aside.
Heat a heavy based pan with some sunflower oil and add the onion. Fry til slightly golden. Add the garlic and oregano. Mix well. Add the tofu and sweet potato cubes and fry for further 3-5 min and stil well. It is time for the zuccini -- and corn kernels. Mix well and deglaze with the diced tomato and water. Add all spices, tomato paste --- and the beans of course. Turn down the heat to a simmer and shut the lid. Simmer for 20min. Stir from time to time. Have a taste.
I leave the level of hotness up to you. If you like it more hot, add more chili.
Finish with the chopped parsley. Add tho the pot and stir well. Give it another 5 min simmer and turn off the heat. Leave the Chili with the lid shut for 30 more minutes. As longer it gets a rest, as better it tastes.
I served this Chili with fresh turkish bread.
ENJOY
150g firm tofu - cut into small cubes and marinated with smoked paprika and pink salt plus a splash of sunflower oil,
1 middles sized onion - chopped, 1 big clove of garlic - chopped, 1 middle sized sweet potato - cut into cubes, 2 middle sized zucchinis - cut into cubes, 2 cans of Cannelini beans, 1 cup of frozen corn kernels, 1 green chili - fine sliced, 1 tin of diced tomatoes (unsalted) - and the tin 3\4 filled with water again, 1 cup chopped fresh parsley, 1\2 Massels stock cube (beef style), 3-4 tbsp tomato paste, 2,5 tbsp dry oregano, as much chili oil or powder as you like!, 2 tbsp hungarian paprika powder, 1 tsp coriander powder, 1 bay leafe, 1\2 tsp casta sugar, sunflower oil for frying, 2 tbsp olive oil.
Prepare the veggies and ingredients. Dry the tofu with a paper towel and cut into small cubes. Marinate with smoked paprika, pink salt and sunflower oil. Heat a frying pan and fry the cubes until golden and crisp. To get them really crisp, use more oil! Set aside.
Heat a heavy based pan with some sunflower oil and add the onion. Fry til slightly golden. Add the garlic and oregano. Mix well. Add the tofu and sweet potato cubes and fry for further 3-5 min and stil well. It is time for the zuccini -- and corn kernels. Mix well and deglaze with the diced tomato and water. Add all spices, tomato paste --- and the beans of course. Turn down the heat to a simmer and shut the lid. Simmer for 20min. Stir from time to time. Have a taste.
I leave the level of hotness up to you. If you like it more hot, add more chili.
Finish with the chopped parsley. Add tho the pot and stir well. Give it another 5 min simmer and turn off the heat. Leave the Chili with the lid shut for 30 more minutes. As longer it gets a rest, as better it tastes.
I served this Chili with fresh turkish bread.
ENJOY
People sometimes ask me what to do with Nutmeat --- and I also see this questions again and again on vegan group pages. Here is a recipe you can use Nutmeat for! Specially this recipe was close to my heart. I tried several products, but non worked the way it should be. My last idea was to use Nutmeat. And it worked :-)
I loved this dish from the first time I ate it. My mum cooked it when I was a teenager. It is an old recipe my uncle created. In the early 60th in Berlin, Spaghetti were not that popular. But my uncle created a pasta sauce with just 3 main ingredients he found in my grannies pantry. And it is SO GOOD. Unfortunately I don't remember my uncle -- I was just 2 years old when he past away. So, this sauce is very special to me. I always think at him when I cook and eat it.
My mum cooked this sauce always with tinned beef. I was very happy when I found Nutmeat. The consistency is so similar. The taste is a little bit different, but that doesn't matter, because the actual flavor comes from the gherkins and ketchup!
Here is what you need:
1 tin Sanitarium Nutmeat (or a different brand, whatever you can get) - cubed, 5 middles sized European style gherkins - finer cubed, half a middles sized onion - chopped, 1 generous splash water, half a bottle passata tomato, approx.: 2 tbsp. tomato paste, 1 generous splash of ketchup, 1 tbsp Nuttelex sunflower margarine, season with 1 tsp sweet paprika powder, seasalt and black pepper, sunflower oil for frying, spaghetti.
I am a lover of hearty dishes, like a hungarian goulash. I always loved when mum cooked a hungarian goulash - my granny in Austria lifed close to the hungarian border, so we got all the great paprika spices straight from Hungary. Sometimes at Woolies you can get a great deal for mushrooms.
I bought almost 3 kg of mushrooms for just 3 dollar! I had to go for a hearty mushroom goulash!
I also bought some really great smoked paprika powder at an Indian grocery store. Actually, forget the smoked paprika you get at the supermarket --- the Indian one really is THE BEST. For me great in colour and taste, almost like the hungarian one --- this powder, really is smoky and will add plenty of flavour and colour to your dish!
I love cooking a goulash - specially to this time of the year, autum\winter.
It is a hearty dish which is hot and will warm you from the inside --- like a good hungarian goulash should do! But if you don't like it to spicy, just use less of the hot parika, thats fine. I also added some veggies to the goulash --- I usually don't, do this, but this time I felt like veggies. Ok, let's get started, here is what you need:
15-20 big and middle sized button mushrooms - sliced and the bigger ones cut in 4, 1\4 cup dried porcini mushrooms (soaked in water. Keep the water!), 1 cup dry shitake mushrooms - soaked in water (keep the water as well), 1 big zucchini - cut in pieces, 2 carrots - sliced, 3 middles sized onions - sliced, 1 big clove of garlic - chopped, 1 vegan beef style stock cube from Massels, 3 tsp of smoked Paprika, 3 tbsp of sweet Paprika, as much Chilli powder or hot paprika powder as you like, 1 cup of passata tomato, approx 3 tsp tomato paste, 1 cup of water, 1 tbsp plain flour, 1 bayleafe, 4-5 stalks of fresh Thyme, fresh parsley - chopped and a pinch of raw sugar & seasalt for seasoning and a splash of sunflower oil for frying.
![Picture](/uploads/1/2/8/8/12880695/4463934.jpg?369)
Use a frying pan with lid! Prepare the mushrooms, veggies & onion.
Heat some sunflower oil into your pan and fry the onion+garlic until glossy. Add the smoked paprika powder, sweet paprika powder, flour and Thyme. Stir very well and add the mushrooms. Stir to combine and also add the carrot. Fry for further 5 min and deglaze with the water. Add the stock cube, passata tomato, bayleafe, sweet paprika powder, chilli powder, salt and sugar, soaked shitake & porcini mushrooms & the mushroom water. Stir well and turn down the heat to a simmer. Shut the lid and let it simmer for 15 min. Finish with the Zucchini pieces -- cover with the sauce, shut the lid and let it simmer for furter 15 min. Turn off the heat and give it a rest of 10 min. Add the fresh parsley and serve it with spiral pasta, salt potatoes or potato dumplings ---- ENJOY!
Heat some sunflower oil into your pan and fry the onion+garlic until glossy. Add the smoked paprika powder, sweet paprika powder, flour and Thyme. Stir very well and add the mushrooms. Stir to combine and also add the carrot. Fry for further 5 min and deglaze with the water. Add the stock cube, passata tomato, bayleafe, sweet paprika powder, chilli powder, salt and sugar, soaked shitake & porcini mushrooms & the mushroom water. Stir well and turn down the heat to a simmer. Shut the lid and let it simmer for 15 min. Finish with the Zucchini pieces -- cover with the sauce, shut the lid and let it simmer for furter 15 min. Turn off the heat and give it a rest of 10 min. Add the fresh parsley and serve it with spiral pasta, salt potatoes or potato dumplings ---- ENJOY!
I was inventive today!
And I am really happy with my new dish. I always love stuffed capsicums\peppers. I love my German style stuffed peppers, my mediterrain ones and my turkish ones. But I wanted something new. And here it is. I cooked a Bolognese, made some carrot pasta, covered the sauce with the pasta, stuffed the pepper with it and baked it in the oven. I also thought at a tofu steak. So I cut some steakletts, marinated with a great sauce, fried and bbq it and served both with mashed potatoes. And this was SO DELISH!
Happy day's!
I made 2 serves.
For the stuffed Bolognese capsicum you need:
2 middle sized green capsicum, 1 big carrot, 100g firm tofu - cut into 1cm thick slices and fried golden brown from both sides. Cool down and add to you food processor to mince it. Half an onion - chopped. 1 clove of garlic - grated, 1 small carrot - grated, 1 stalk of celery - grated, half a bottle passata tomatoes, 1 splash water, half a beef style stock cube from Massels, 1 splash Shiraz, 1 tbsp Oregano, 1 tbsp Majoran, 5 Pimentos, 1 small bayleafe, seasalt and a splash of sunflower oil.
To make the Bolognese, fry the tofu slices golden and set to cool down, aside. Mince in your food processor. Heat some sunflower oil into a pot and start to fry the onion. Add the mince and fry for 3 min. Stir constantly. Add the grated carrot and celery, fry for further 3 min and deglace with the Shiraz. Add passata tomato, water and all the herbs and spices. Stir well and let it simmer for 15 min. Done. Make "pasta" with the big carrot. You need the spiral tool to make it. When the carrot has been spiraled, mix with the Bolognese and stuff into the capsicums.
To make the Steaklett marinade:
2 tbsp paprika powder, 2 tbsp Shoyu, 1 tbsp Oregano, 1 clove of garlic - grated, 5 tbsp olive oil, 1 tsp mustard, 5 tbsp water, 1 sprig of fresh thyme.
Oh my goodness!
This dish was SO DELISHOUS!
I was inspired by MKR - there was this breakfast challenge the teams had to do at a camping place. I loved the idea of a zucchini fritter --- and did my own, vegan version. I also created a fabolous Alio-Mustard yoghurt sauce and served that on simple curried veggie stir fry with asparagus. Out of the batter I got 13 fritters - so I had leftovers, which I made for Sunday brekki. Also MKR inspired, because the same guys who made the fritters, served it with marpled bacon. I did a similar thing with my vegan Tofurky bacon - and it was
SO GOOD!
To make the fritter batter you need:
1 bigger zucchini - grated, 1 middle sized carrot - grated, 1 cup of frozen peas, 1 clove of garlic - grated, 1 middle sized bunch of fresh parsley - chopped, 1 cup grated Vegusto piquante cheese, 3 tbsp nutritional yeast flakes, 6 heaps tbsp besan flour, 4 heaps tbsp wholemeal atta flour, 1 tsp baking powder, seasalt and black pepper for seasoning.
To make the Alio-Mustard & Chive Joghurt Sauce:
3 heaps tbsp plane soy joghurt (Kingland), 2 heaps tbsp homemade alio mayonaise (check recipe here https://anges-kitchen-veggieart.weebly.com/cheese--other-homemade-products.html and just add garlic
3 tbsp mustard of your choice, juice of half a middle sized lemon, 1 small bunch of chives - chopped, Seasalt and black pepper for seasoning, 1 tsp rice malt syrup.
To make the curried veggie Stir-Fry:
1 bag of veggie stir fry from Coles, 1 bunch green asparagus, 1 fresh red chili - fine sliced, 3\4 tsp Masala curry powder, seasalt for seasoning.
Ratta Beetroot - what is that?
Well, I actually wanted to cook a Ratatouille.
I had everything I needed.
ThenI started to harvest the first beetroots from my veggie garden!
They look splendiferous!
With the beet on my table, I had to change my plans.
But it was not a huge change, I only added the beetroot to my Ratatouille and changed it to Rata Beetroot!
Beetroots are a very good source of Folate.
Perfect for pregnant woman.
It also contains Vitamin C and B6, Manganese, Potassium,
Magnesium, Iron and Copper and plenty of Omega 6 fatty acids!
Beetroot has some great health benefits!
Fights Inflammations:
Beets are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. It's also known to help fight inflammation, protect internal organs, improve vascular risk factors, enhance performance, and likely help prevent numerous chronic diseases.5 As reported by the World's Healthiest Foods.
Rich in Valuable Nutrients and Fiber
Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.
Detoxification Support
The betalin pigments in beets support your body's Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so they can be excreted from your body. Traditionally, beets are valued for their support in detoxification and helping to purify your blood and your liver.
You can eat every part of the beetroot. The leafes with their stems are great for stirfries!
Vitamin C and B6, Manganese, Potassium, Magnesium, Iron and Copper and plenty of Omega 6 fatty acids!
Here are the ingredients I used for my Rata Beetroot:
1 big beetroot - cubed, 1 middle sized carrot - sliced, 2 and a half capsicum (1,5 red + 1 green one) - cut into quarters and triangles, 1 middle sized organic zucchini - halfed and sliced, approx. 10 kalamata olives and 10 green olives (the green ones sliced), 1/2 Landjäger - cubed (you also can use marinated firm tofu - cut into small cubes and marinate with smoked paprika, seasalt and a bit of oil) 1/2 middle sized onion - chopped, 1 big clove of garlic - halfed and sliced, 1 tin of diced tomatoes, 1 tin of Bertolli beans (or whatever beans you like), 1 small bunch of fresh parsley, 1small twig rosemary, 2 tbsp dry tarragon leafes, 1 tbsp chili powder, 1 tsp caraway seeds, seasalt for seasoning and a splash of olive oil to fry the veggies.
Cauliflower &
Pumpkin Lasagne
What better thing to do when it is cold outside, than to cook a dish what comes out of the oven! Winter is also the season for cauliflower and pumpkin. So I thought to give that 2 great veggies a go with a new Lasagne.
I had half a cauliflower & half a pumpkin in my fridge. I was in the mood for a bake, so I decided to make a Lasagne! I decided to not use tomatoes for this Lasagne ... A Cashew sause was in my mind. All ingredients turned to a very delicous Lasagne and here is my recipe:
I started with the sauce.
I used 500ml organic Soy milk and 1 cup of pure Harvest Coconutmilk.
1/2 an onion - chopped and I also prepared vegan bacon.
How did I make vegan bacon?
Very easy --- Use a firm tofu.
Cut in fine cubes and marinate with indian smoked paprika (or liquid smoke) and seasalt. Easy, isn't it!
Next step is to heat some oil into a pot and start to fry the vegan speck cubes until they turn slighly golden brown.
Add the onions and fry for further 2-3 min and deglace it with a splash of vegan dry white wine (Yalumba Chardonnay). But really only a small splash. Time to add the milks and 1 veggie stock cube (Massels). To thicken the sauce I used approx 4-5 tbsp of Cashewnut paste and 1 tbsp of Tahini. Seasalt and a bit of pepper for seasoning and a sprinkle of organic raw sugar. I gave it a good stir with a whisk. Bring short to the boil and turn off the heat. Set aside and prepare the veggies. I fine sliced the pumpkin, cauliflower and a huge mushroom. I used spinach lasagne pasta plates. I also used a mix of Vegusto picante cheese and Notzarella with nutritional yeast flakes, oregano and seasalt for the topping.
Have a look at this!
Trust me, that tastes like it looks! Wow, what a dish.
I often get the question from people, what to do with fennel!
Well, here is a dish you for sure will love.
Fennel is low in calories and is a great source of
Vitamine C, Iron, Potassium, Folates, Copper, Calcium and Vitamine A.
Fennel is a autum/winter vegetable and always a delight in soups, bakes and roasts.
I cooked this dish yesterday. It only takes 45min to prepare and bake it. I served it with brown Basmati rice. And I think it also would be a delight with a fresh salad and simply baguette bread!
All you need for this dish is:
2 big fennel bulbs - sliced in 10cm thick slices, or in wedges, 1 small red onion - chopped, 2 middles sized cloves of garlic - fine chopped, 150ml beer, 100ml orange juice, 1 can of diced tomatoes, 3 tsp tarragon herb, 1 sprig rosmarin, 2 stripes orange peel, fennel green for decoration, a generous splash olive oil, 1/2 tsp Masala curry powder, seasalt and black pepper for seasoning.
Stuffed Zucchinis
As you can see, Zucchini is one of my favorites to cook with!
This stuffed zucchinis are a dish, my non vegan dad was very impressed with!
It was so good for him, my mum already cooked it as well ... and it was a success!
This dish got into their regular food plan.
I served this dish with curried rice and Tzatzicci.
For this recipe I used:
3 middle sized zucchinis, 1/2 onion - chopped, 1 middle sized clove of garlic - chopped, 1 cup of raw walnuts - processed to small crumbs, 1 slice of rye bread - cubed, 1 small bunch of dill - chopped, approx. 2 generous tbsp tomato paste, 1 splash of soy sauce, juice of half a lemon, 2 dash chilli powder (or more if you like), 1/4 tsp cinnamon.
I wanted to make some stuffed zucchinis. I had carrots and walnuts in mind. After we came home from the veggie shop, we had our bags full with plenty of veggies. Also Silverbeet. I realized the silverbeet was cut and not in a complete bulb anymore. So I told my partner, that I will change our lunch from stuffed Zucchini to Silver Alooh Curry. The Silverbeet needed to be cooked!
When I started I realized, I am not really in the mood for a curry ... so I thought again.
I thought at the Zucchinis again and also what I can do with the Silverbeet.
Out came this dish! Lot's and lot's of different veggies combined to a great dish.
What a great lunch! Let's get started ....
For the stuffed Zucchini I used:
2 big Zucchinis cut in half - keep the zucchini flesh and fine cube, half a middle sized onion - chopped, 2 big cloves of garlic - fine cubed, 2 middle sized organic carrots - grated, 1 cup of raw walnuts - porcessed, 2 slices of rye bread - cubed, fresh Oregano, fresh Thyme, 1 tbsp tomato paste, a good splash of organic soy sauce, a bit of Chili powder, seasalt, approx 2 cups of passata tomato, sunflower oil to fry and a generous splash of olive oil. Any kind of vegan cheese to top it ... if you like.
For the Silverbeet I used:
a small piece of firm tofu - fine cubed and marinated with a tsp of smoked paprika and seasalt, half a small onion, 2 middle sized potatoes - cubed, 6 silverbeet stalks - halfed and sliced, passata tomato, seasalt and a squeeze of a lime.
Crispy baked Tofu (Austrian style)
with oven roasted veggies & foil potato topped
with capsicum & herbed cheese
Oh this was a delicous dish!
We so loved it. One of my favorite meat dishes before I turned vegan, was a kottlet dish what was baked in the oven.
It is an Austrian recipe. I replaced the meat with firm tofu and I so loved it!
Check out my recipe in my Austrian section --- https://anges-kitchen-veggieart.weebly.com/austrian.html
This dish is pretty simple to make. Just wrap a big potato into foil and put into the preheated oven. Do that as first step because the potato will need the most time! In the meantime I prepared my veggies. I used broccoli, carrot and pumpkin. The broccoli was such a delight --- so cripsy and full of flavour.
I just mixed all veggies with some olive oil, seasalt and a little sprinkle of rosemary. I added it into an oven dish and after approx the potato baked 15 min in the oven, I added the veggies ... and went straight to prepare the tofu. I cut a firm tofu in 1,5 cm thick slices, sprinkled olive oil on top and also topped it with grated garlic. I used one clove for each slice. So if you love garlic ... this is it! To finish it I sprinkled caraway seeds and seasalt on top and also added it into the oven. You are finish now ... you only need to wait until everything is done. The tofu needs approx 20min until golden brown and crispy. The veggies need approx15-20 min.
Ah, the capsicum cheese!
To make your cream cheese, follow my recipe...
https://anges-kitchen-veggieart.weebly.com/cheese--other-homemade-products.html
Add the juice of half a lemon, 1 splash linseed oil, 3 slices of pickled (in oil) red roasted capsium, 1 small clove of garlic, red capsicum - 1 bunch fine cubed, fresh chives and fresh parsley - chopped.
Just mix all together in a bowl season with salt, a little bit of smoked paprika, chili powder and sweet paprika powder.
You also can do your own simple to make cream cheese!
Will make it even more delicious