With fine spiciness, a colorful vegetable potpourri, rice noodles and nutty-creamy coconut sauce, this fragrant, typical Thai curry warms the hearts of all fans of Asian cuisine. Thai hot pot, with crunchy vegetables, crispy soy strips and rice ribbon noodles Print Recipe Rezept drucken Thai hot pot, with crunchy vegetables, crispy soy strips and rice
For a wonderfully modern and savory experience, try the chile-marinated and roasted Brussels sprouts, accompanied by crunchy caramelized carrots and fragrant thyme potatoes, sprinkled with fresh pomegranate seeds and crunchy hazelnuts. Baked chili Brussels sprouts with caramelized carrots, thyme potatoes, pomegranate seeds and hazelnuts Print Recipe Rezept drucken Baked chili Brussels sprouts with caramelized carrots,
Add red lentils for an even more protein-rich take on the classic creamy risotto. Earthy, luscious lentils combined with roasted carrots, celery and parsnips, topped with crunchy caramelized walnuts. Lentil risotto with root vegetables fresh from the oven Print Recipe Rezept drucken Lentil risotto with root vegetables fresh from the oven Rezept drucken Print Recipe
This kohlrabi with crunchy buckwheat, tasty spinach, hearty smoked tofu and a subtle herb sauce is a real delight. Baked kohlrabi with buckwheat, spinach and smoked tofu Print Recipe Rezept drucken Baked kohlrabi with buckwheat, spinach and smoked tofu Rezept drucken Print Recipe Servings 4 Servings 4 Ingredients 4 Kohlrabi300 g leaf spinach frozen100 g
The fresh green is a real eye-catcher. Green peas pimp this hummus with a particularly tangy flavor and plenty of plant protein power. Green pea hummus Print Recipe Rezept drucken Green pea hummus Rezept drucken Print Recipe Servings 4 Servings 4 Ingredients 500 g green peas frozen1 organic lemon1 clove of garlic80 g tahini40 ml
This delicious salad of chickpeas and lentils with aromatic pumpkin, crunchy lettuce and refreshing pomegranate seeds provides concentrated protein power and plenty of vitamins. It is served with pollock fillet baked in a lemon marinade. Hülsenfruchtsalat und gebratenes Seelachsfilet Print Recipe Rezept drucken Hülsenfruchtsalat und gebratenes Seelachsfilet Rezept drucken Print Recipe Servings 4 Servings 4
This typical Moroccan stew is made from prime chicken meat braised in an aromatic tomato broth together with vegetables, chickpeas, raisins, olives and almonds, and is full of the seductive fragrances of Maghreb spices. A delicious indulgence cooked in a tagine – a Moroccan earthenware braising pot. It can also be made in a normal
Golden millet and crunchy roasted chickpeas combine with fresh young spinach and sun-dried tomatoes in this bowl for a tender yet crunchy eating experience packed with vitamins and plant-based protein. Hirse Bowl mit jungem Spinat und Kichererbsen-Crunch Print Recipe Rezept drucken Hirse Bowl mit jungem Spinat und Kichererbsen-Crunch Rezept drucken Print Recipe Servings 4 Servings
Stewing hen with a difference: Fresh vegetables, oriental spices and herbs, and to crown it all, potato-and-chickpea purée. Not only on cold winter’s days or as a household remedy for colds – it absolutely does you good and gives your taste buds a real kick, too. Chicken broth with oriental potato and chickpea purée and
A delicious vegan soup with a bright orange color, earthy sweetness from the squash, sweet potatoes, apples, and aromatic thyme – it’s a real winter warmer for body and soul, even on cold days. Squash, sweet potato & apple bisque Print Recipe Rezept drucken Squash, sweet potato & apple bisque Rezept drucken Print Recipe Servings