Asparagus, what a great vegetable! I grew up with white asparagus, what is far more intense in flavour. Germany is very popular and famous for its asparagus regions. Here in Australia we got the green version.
Days ago I thought about dinner. I was not in the mood for something big. So I thought, hey --- you got 4 bunches of asparagus. Let's do this for dinner. And what I created was SO delicous, I have to cook it again for lunch today.
Just 4 main ingredients --- thats it.
Asparagus, garlic, diced tomato and Vegusto cheese "piquante".
And some seasalt for seasoning and olive oil for frying.
Thats it!
Served with some turkis bread --- SO good.
Fried potatoes are a popular dish or sidedish in Germany. I always loved fried potatoes and I still do love them :-)
I was not much in the mood for cooking. I wanted something quick and savory. Fried potatoes! But I wanted a bit more than that - so I had a look into my fridge\freezer. I saw broccoli, mixed veggies and peas. Sounds good to me!
I fried my potatoes the usual German way. With onions and vegan bacon.
I added the veggies. And this dish was SO delicous!
How to cook it:
I cooked 6 middle sized potatoes in thier skin until done. Cool.
Remove the skin and cut into smaller pieces. Chop half an onion. Also use vegan bacon. I used Landjaeger, but you also can make your own bacon. Cut firm tofu in small cubes and marinate with seasalt and smoked paprika or liquid smoke. Heat some oil and start to fry the potatoes. When golden, add the onion and bacon (don't add to early. The onion and bacon will burn to much when added to early). Stir well. Add broccoli, mixed veggies and peas. Stir well and fry for 10 min. Also add a tbsp Nuttelex sunflower margarine. Season with a 1 tbsp majoran, 1 tsp sweet paprika powder, seasalt and black pepper.
I served it with a Fry's sausage and pickled mustard gerkins (a German delight).
ENJOY :-)
I am really busy at the time with all my Christmas preparations. Christmas parties, baking, decoration and cooking, a lot to do.
So I made a quick dinner yesterday. Herbed garlic bread with a mixed soup. I used my homemade tomato soup (but it was not enough for 2 people) and mixed it with a Pitango Veggie & Quinoa Soup.
I actually like the organic Pitango soup - it's a nice option when you are to busy for cooking. So I mixed my soup with Pintago --- topped it with a bit of soy cream and served it with homemade herbed garlic bread.
To make the garlic bread you only need:
3-4 generous tbsp Nuttelex Sunflower margarine, 1 middle (or big one if you like) sized clove of garlic -
grated, 1 tsp dry basil & seasalt
Just mix all well together!
Just spread the garlic butter on top of bread slices of your choice, sprinkle with dry oregano and bake in the preheated oven ( 170C°) until golden!
The smell of the garlic bread is just amazing --- I so love it!
That's already it! Pretty quick, hey.
The soup really is so delicous with the garlic bread.
Maybe not the healthiest option, but sometimes even
Vegans needs some comfort food ;-)
ENJOY
Gluten Free
Herbed Potato & Carrot Fritter's
with
White Bean Salad
Quick dishes, that's what most people love. Quick, easy and delicous. For me that is for sure FRITTER'S.
I love fritters --- golden brown and crispy - YES!
I cooked some white beans and kidney beans the other day. I saw a nice recipe with white beans, changed it a bit and this salad was perfect for my fritters!
What I used for the salad:
2 cups of cooked white beans - rough processed, half a onion - fine chopped, red capsicum - fine cubed, half a celery stalk - fine cubed, 3-4 tbsp of capers - fine chopped, a bunch of fresh parsley - chopped, approx 4-5 tbsp homemade mayonaise, half a tsp raw sugar, juice of half a lemon, seasalt & black pepper.
What I used for the fritters:
3 middle sized potatoes - grated with thier skin, 1 middle sized carrot - grated with their skin on, 1 clove of garlic - grated, 3 stalkes of lemon thyme, 3 stalks of thyme, 3 stalks of oregano, approx 1/2 - 3/4 cup's of besan flour (chickpea flour), seasalt & black pepper.
A bit of fresh dill for garnish and Sunflower oil to fry.
Herbed Potato & Carrot Fritter's
with
White Bean Salad
Quick dishes, that's what most people love. Quick, easy and delicous. For me that is for sure FRITTER'S.
I love fritters --- golden brown and crispy - YES!
I cooked some white beans and kidney beans the other day. I saw a nice recipe with white beans, changed it a bit and this salad was perfect for my fritters!
What I used for the salad:
2 cups of cooked white beans - rough processed, half a onion - fine chopped, red capsicum - fine cubed, half a celery stalk - fine cubed, 3-4 tbsp of capers - fine chopped, a bunch of fresh parsley - chopped, approx 4-5 tbsp homemade mayonaise, half a tsp raw sugar, juice of half a lemon, seasalt & black pepper.
What I used for the fritters:
3 middle sized potatoes - grated with thier skin, 1 middle sized carrot - grated with their skin on, 1 clove of garlic - grated, 3 stalkes of lemon thyme, 3 stalks of thyme, 3 stalks of oregano, approx 1/2 - 3/4 cup's of besan flour (chickpea flour), seasalt & black pepper.
A bit of fresh dill for garnish and Sunflower oil to fry.
Hearty & Hot
fried Potatoe Pan
Now it's turning to mid autum, the weather is cloudy and rainy --- I am in the mood for an old German classic. Fried Potatoe's!
Fried potatoe's are pretty popular in Germany. Served as side dish and as main dish. I think the most popular fried potato dish is the "Farmers Breakfast" what is also made with egg. But we don't use eggs in the vegan kitchen, so I replace it with a besan flour mix.
But that's not the dish today. I created something new.
I had leftover broccoli, green capsicum and a new red capsicum. I also got fresh organic dill for my upcoming stuffed zucchinis. All together sounded good to me and I started to cook some potatoe's!
Here is what I used:
4 middles sized cooked jacket potatoes (leave the skin on! In the skin are lots of minerals), half a onion - chopped, half a Landjäger (use firm tofu marinated with smoked paprika and salt to replace the Landjäger) - cubed, a couple of broccoli roses + the trunk - sliced, 1/4 of green capsicum - sliced, 1/4 of red capsicum - sliced, half a hand full fresh chopped Dill, 1 tsp Nuttelex sunflower margarine, a splash of sunflower oil to fry the potato crisp, as much Chili powder as you like, season with seasalt and black pepper.
fried Potatoe Pan
Now it's turning to mid autum, the weather is cloudy and rainy --- I am in the mood for an old German classic. Fried Potatoe's!
Fried potatoe's are pretty popular in Germany. Served as side dish and as main dish. I think the most popular fried potato dish is the "Farmers Breakfast" what is also made with egg. But we don't use eggs in the vegan kitchen, so I replace it with a besan flour mix.
But that's not the dish today. I created something new.
I had leftover broccoli, green capsicum and a new red capsicum. I also got fresh organic dill for my upcoming stuffed zucchinis. All together sounded good to me and I started to cook some potatoe's!
Here is what I used:
4 middles sized cooked jacket potatoes (leave the skin on! In the skin are lots of minerals), half a onion - chopped, half a Landjäger (use firm tofu marinated with smoked paprika and salt to replace the Landjäger) - cubed, a couple of broccoli roses + the trunk - sliced, 1/4 of green capsicum - sliced, 1/4 of red capsicum - sliced, half a hand full fresh chopped Dill, 1 tsp Nuttelex sunflower margarine, a splash of sunflower oil to fry the potato crisp, as much Chili powder as you like, season with seasalt and black pepper.
A large, unpeeled boiled potato is rich in B-complex vitamins, which help your body form blood cells and make energy from the protein, carbohydrates and fat from the food you eat. A boiled potato provides more than half of the vitamin B-6 you need each day, as well as about 30 percent of your recommended daily intake for thiamin and niacin. It is also high in vitamin C, giving you one-half of your daily requirement for that nutrient. A peeled boiled potato loses half of its vitamin C content and provides 25 percent of the vitamin C you need daily.
_Because the potato is a root vegetable, it is rich in essential minerals
that help you build strong bones and benefit your nerve and muscle
function. A large potato, boiled in it's skin, provides 1.1 grams of
potassium, one-fourth of the potassium you need daily. It also gives you
about one-fifth of the magnesium and phosphorus you need each day. If
you peel the potato before boiling it, the potato loses some of its
mineral content, providing one-fourth of the potassium and one-sixth of
the phosphorus you need daily.