Janine

Creamy Vegan Spaghetti Carbonara

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I really often prepare this delicious Creamy Spaghetti Carbonara when I need a fast dish with keeps me full for longer. It’s make within 15 minutes.

You can use whipping cream instead of cashew nuts. I prefer cashew nuts because they contains more healthy fatty acids than dairy products. To make it more healthy use spelt spaghetti or whole grain. We used these kind of spaghettis for a long time but decided to use normal ones because they taste much better for us. Sure they aren’t that healthy but sometimes it’s ok to eat not “perfect” food. My vision is to keep a good balance between healthy food and unhealthy food. I don’t like to forbid me something I really love (like semolina spaghetti for example). Life is to enjoy every single minute and for me the enjoyment rank first. I hope my English is ok, sometimes I’m not sure to explain right.

Spring is coming here in Germany and my herb garden will be ready soon to pick up all these fresh herbs for my kitchen. It is such a great feeling to cultivate the own herbs. I started with herbs because that is my first garden in my life. We moved to our house three years ago and I wrote a long list for my garden design. I was full enthusiastic! Then I noticed the pile of work and decided to learn slow how to build up a perfect “kitchen garden”. I don’t want to stress myself to much.

Beside parsley you find smoked tofu in this creamy Spaghetti Carbonara. Smoked tofu is one of my favorite ingredients. It is spicy, aromatic and super easy to prepare and use in the kitchen. You can eat smoked tofu raw on bread or in salads. Or you can fry it to get a “bacon” flavor in your meals. Don’t understand me wrong, I’m a vegetarian to the core but I love adding a smoked taste. I don’t miss anything since I change my diet to a vegetarian diet. To change was one of my best decisions in my life.

This recipe is vegan because I often eat vegan meals. I made a full vegan week last week and it wasn’t really difficult for me. I was curious how I feel after and during this week.
I feel good and free of any body complaints. I’m sure vegan works very well for the body. My body feel happy about this well-tolerated diet, I noticed that.
But I wouldn’t become a full vegan at the moment. I love eating real cheese and a real pizza from time to time. So let’s see what the future brings to me.

RECIPE
CREAMY VEGAN SPAGHETTI CARBONARA

Serve 4

200g Cashew Nuts
400ml Water
Salt and Pepper

2 Zucchini
1 red Onion
200g smoked Tofu
10 stalks Parsley
1 tbsp Coconut oil

250g Spaghetti

Preparation:

  1. Grind the Cashew Nuts
  2. Chop the parsley
  3. Chop the zucchini and smoked tofu in cubes
  4. Chop the onion
  5. Fry the onion and the vegetables with the smoked tofu for 5 minutes in coconut oil
  6. Set aside in a separate bowl
  7. Add 1/3 of the water in the pan until boil
  8. Stir in 1/3 of the cashew nuts until the sauce get a bit thick
  9. Add water and cashew nuts little by little until you get a creamy Sauce
  10. Season with salt and pepper and spread fresh parsley in
  11. Add the fried vegetables and set keep it warm
  12. Cook the Spaghetti
  13. Serve with fresh parsley

Spaghetti Carbonara nab (1)

Green Antioxidant Smoothie-Bowl

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Always when I see green Bowls I decided to eat more greens. This delicious Green Antioxidant Smoothie-Bowl is a new start for me to eat more green during the week. My hubby always say he don’t like to eat this “Hulk” bowl because of the color? Hey Man! What’s wrong with that color? Green stays for live, for freshness, for healthiness. I love to look at my bowl and I really get mouthwatering. Because I always mix up sweet fruits and healthy greens my green bowls become a sweet flavor and they are really delicious. You can easily hide greens in every smoothie you drink and you will not taste it when you don’t add too much. But you will get the healthy benefit.

In the spring and summer time it is so easy to get into the garden or wherever you want outside and pick up some dandelion. Enible wild herbs can be used very easily in your smoothie. Enible wild herbs have very special health benefits you don’t find in any other green. Dandelion is great to get B complex vitamins, trace minerals, organic sodium, and even some vitamin D too. We often have Vitamin-D shortage because we are not outside enough to get Vitamin-D from the sun and there are less food ingredients contains Vitamin-D. Dandelion also contains protein, more than spinach. It has been eaten for thousands of years as a food and was used for skin problems, blood disorders and depression. You can use dandelion optional in this bowl if you like to try it out but also eat the bowl without.

Furthermore I add some spinach leaves, because Spinach is one of my favorite greens to add into a smoothie bowl because the taste is not that strong it almost every mixer can mix it. You can use frozen or fresh spinach. Spinach is an excellent source of vitamins like Vitamin-K or Vitamin-A. Vitamin K is very important for maintaining bone health and it is difficult to find vegetables which are richer in vitamin K than spinach.

As you know I love to add superfoods in my smoothie bowls. So I pimp up my smoothie with more green healthiness I use “Detox Blend” from boostyourself. Detox is a powerful superfood blend designed to give your body the perfect combination of nature’s most nourishing, cleansing and potent superfoods. Great for healthy weight loss and rich in essential nutrients and vitamins. This is a super-easy way to supercharge your health. You find the following superfoods in this blend: camu-camu, spirulina, chlorella, wheatgrass and barley grass. High concentrations of living chlorophyll, vitamin C and plant-based protein helping to boost your natural metabolism and to aid weight loss, while cleansing your body of toxins and providing a vast array of vital vitamins, minerals & important antioxidants.

I use dates in all my smoothies as a natural sweetener. Normally 2 are enough to get a sweet taste but you can you use more when you like it more sweet. The banana also gives a natural sweetness. Ripe banana are the really best to add in a smoothie.

Recipe
Green Antioxidant Smoothie-Bowl

Serve 1

250ml almond milk
1 frozen banana
2 dates
some spinach leafs

Optional:
some dandelion leafs
1 tsp Detox Superfood Blend (from boostyourself)

Topping:
Coconut Flakes
Fresh Blueberries
Almond Butter

Preparation:

  1. Place all Smoothie Ingredients in your Blender and mix until smooth
  2. Top with fruits or dried berries and yoghurt.

Green Antioxidant Smoothie Bowl nab (2)

Plantbased Diet – Interview Series Part 2

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Since I started my food blog one year ago I focused myself more on a plant-based diet. I got so many questions about that kind of diet that I decided to make an interview with my favorite plant-based, vegetarian or vegan food blogger. All these girls wrote down their answers to help to understand this wonderful life style. I follow them since my Instagram and Blog journey, cooked a lot of their recipes and love their work. Every single girl is really special, authentic and have her own style.

The interview includes 4 questions. I will publish one every week from today.

Questions:

  1. How do you describe „plant based“?
  2. Why and when have you decided to live „plant based“?
  3. What is your favorite „plant based“ meal?
  4. What is your tip for others who like to live more „plant based“?

Interview Partners:

Interview_Partner
Maya                                      Niki                                    Marie                                  Tiina

Maya is a plant-based mum from Croatia and my first “connection” on Instagram. She is also running a plant based-food blog where you can feel the healthy spirit immediately.
www.dhmaya.com
@delicious_and_healthy_by_maya

Niki is a plant-based food lover, based in the UK. I adore her Blog and Instagram work. Her recipes are always really special.
www.rebelrecipes.com
@rebelrecipes

Marie live in San Francisco and is working as a food photographer and shares her passion of plant-based cooking on her Blog and Instagram feed.
www.8thandlake.com
@8thandlake

Tiina is a vegan mum of 2 from Finnland. She creates the most beautiful and colorful food I’ve ever seen.
www.myberryforest.com
@myberryforest

Plantbased
Interview Series – Part 2
Why and when have you decided to live „plant based“?

Tiina:
„My son is allergic to dairy, and when he was a baby I began reducing my consumption of dairy too. I noticed I feel much better without dairy – lighter and happier. Around the same time in 2014, I also started eating less meat. I didn’t cut meat and dairy out of my diet all of a sudden, it was a more gradual process: I read about vegan diets, cut out red meat first, then fish, and last to go was cheese. In 2015 I began eating a wholesome plant based vegan diet.“

Marie:
„I started to become curious about healthy food when my boyfriend suffered from 8 years of unexplained stomach pains. He left San Francisco to work abroad and I wanted another platform to connect with him while we were living in different countries. That’s when I started 8th and lake – mainly as a way to share with him delicious plant based recipes that would help his body. I became infatuated by real foods and found that plants taste good, like really good when cooked in spices and herbs. And not just that but cashews mixed with dates tastes like caramel – seriously caramel?! This has all been such a wonderful and unexpected experience.“

Maya:
„I have always preferred plant food to any other, ever since my childhood. Could eat tons of fruits and veggies, raw and cooked. It felt good and natural to eat the plants, quite opposite to animal products. Even as a child I had trouble digesting meat and dairy, especially eggs. I could never eat convectional cakes without feeling sick the entire day after that. That’s why I had always been a weird kid that didn’t eat the birthday cake at parties… So my diet mostly consisted of plant food ever since my teens and the period in life when I decided to go plant based and to „purify“ my diet was during my pregnancy (16 years ago). In that time I couldn’t stand even a trace of animal products without getting sick. I had also been extremely disciplined during my pregnancy, eating only food that was beneficial for the baby. Haven’t had one piece of sweets during the whole 9 months (since I didn’t know then how to make healthy cakes and stuff;-)
Since then I educated myself in ways of Macrobiotic cooking and diet, and later vegan, and learned everything I needed to know to create a healthy and balanced plant based diet, for myself, my family and my students:-)“

Niki:
„I was a vegetarian for most of my teenage years and have never eaten red meat as I always disliked the taste even when I was little. Over the years I have eaten some fish and chicken but I’ve been plantbased for the last 18 months or so. After doing tons of research on the impact of a plant based diet on health, the environment and animal welfare my husband and I decided to go for it.“

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Apple Protein Pancakes with Cashew Creme

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I really see tons of pancakes every day on cheap nba jerseys social media and I get always Diet so jealous about it. I really decided to make some soon. Always when I see them. My list is too long. After making my Acai ice cream I found the time to make pancakes. They taste so fresh with some cashew cream. cheap nfl jerseys Perfect breakfast after my weekend workout because I also add some pea protein from Proteinworld. You can also prepare them without adding extra protein. But it’s really good to pimp them up with extra power for your muscles.

I love to start my weekend days with a Yoga Workout or a big Jogging Round. Depends on the weather or my mood. Haha. Sometimes I don’t like to make sports so I only wholesale jerseys prepare a tasty breakfast and eat it. I use Almond Flour because it is gluten free. Almond Flour is a very healthy alternative to other flour. Almond flour is highly nutritious and easy to use. Eggplant-Feta-Sandwich Almond flour is high in protein, low in carbohydrates and low in sugars. Perfect Marketing for healthy pancakes. Yeah!

I try to eat different fruits during the week. Sure I have also my favorite fruits but it is exiting to discover new ones from time to cheap nba jerseys time. I IGLAKóW couldn’t live without banana because it’s the best fruit to add into smoothies or muffins. Apples is my favorite fruit to eat together with self-made nut butter. If you have a strong blender you can easily make your own nut butter. It is so much better than bought one. I and tried out the bought ones but I don’t like them. So I Storage decided to buy a Vitamix to prepare Kale Smoothies (My old mixer wasn’t that strong) and nut butter. I made my first nut butter 3 weeks ago and know I make a big jar every week. It is so easy. Only add nuts to your mixer and mix until it gets creamy. That’s all! Amazing, right ;o).

Back to the pancakes. As you can see in the recipe I use coconut sugar. It is the best you can use as an option to unhealthy sweetener like raffinated sugar of agave syrup. In that case – cheap mlb jerseys Happy Pancake Frying!

DSC_0059 - Kopie (2)

RECIPE
APPLE PROTEIN PANCAKES WITH CASHEW CREAM

10 Pancakes

100g Almond Flour
100g Spelt Flour
2 organic eggs
1 Apples
Coconut oil for frying
250ml Almond Milk (or any other milk you prefer)
1 tsp baking powder
1 tsp ground vanilla
1 tbsp coconut sugar
Pinch of Salt

Optional:
1 tbsp pea Protein

Cashew Cream:
150g Cashew Nuts (soaked for 2-12 hours)
1 tsp ground vanilla

Preparation

  1. Wisk all ingredients together in a large bowl
  2. Heat up 1 tbsp coconut oil over medium heat
  3. When 10 the pan is hot add 2 tbsp dough in the pan a fry 4 minutes each side until golden

Cashew Creme

  1. Mix up the trainer soaked cashew nuts with vanilla until its creamy

DSC_0072 - Kopie

Plantbased Diet – Interview Series Part 3

von

Since I started my food blog one year ago I focused myself more on a plant-based diet. I got so many questions about that kind of diet that I decided to make an interview with my favorite plant-based, vegetarian or vegan food blogger. All these girls with wrote down their answers to help to understand this wonderful life style. I follow them since my Instagram wholesale mlb jerseys and Blog journey, cooked a lot of their recipes and love their work. Every single girl is really special, authentic and have her own style.

The interview includes 4 questions. I will publish one every week from today.

Questions:

  1. How do you describe “plant based”?
  2. Why and when have you decided to live “plant based”?
  3. What is your cheap nfl jerseys favorite “plant based” meal?
  4. What is your tip for others who like to live more “plant based”?

Interview Partners:

Interview_Partner
Maya                                      Niki                                    Marie                                  Tiina

Maya is a plant-based mum from Croatia свою and my first “connection” on Instagram. She is also running a plant based-food blog where you can feel the healthy spirit immediately.
www.dhmaya.com
@delicious_and_healthy_by_maya

Niki is a plant-based food lover, based in the UK. I adore her Blog and Instagram work. Her recipes are always really special.
www.rebelrecipes.com
@rebelrecipes

Marie live in San Francisco and is working as a food photographer and shares her passion of plant-based cooking on her Blog and Instagram feed.
www.8thandlake.com
@8thandlake

Tiina is a vegan mum of 2 from Finnland. She creates the most beautiful and colorful food I’ve ever seen.
www.myberryforest.com
@myberryforest

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Plantbased
Interview Series – Part 3
What is your favorite “plant-based” meal and why?

Tiina:

“My favorite plant based meal is definitely a Buddha bowl: a nourishing bowl wholesale jerseys filled with rainbow colored vegetables, grains, plant-based sources of protein such as legumes or organic tofu, some healthy fats from avocado/nuts/seeds, and fermented foods (sauerkraut is my fav). There are a thousand ways to make a Buddha bowl, from leftovers and whatever you find from your fridge. One of my family’s favorite Buddha bowl has crispy tofu, the recipe can be found here: http://www.myberryforest.com/nourishing-buddha-bowl-with-crispy-tofu/”

Marie:
“The sweet potato tacos with mint cilantro salsa is wholesale nfl jerseys one of my favorite recipes that I always make when I have friends Word over. It was one of the first meals I cooked for my entire family and within minutes they devoured the whole plate! That’s when I realized how Mr. easy it is to turn people on to eating with more plants. This recipe is a great intro meal for incorporating more veggies into your life. Sweet potatoes create a filling base while the mint salsa adds a lovely bite of freshness to the tacos. http://www.8thandlake.com/home/2015/6/2/sweet-potato-tacos-with-mint-cilantro-salsa-vegan-gluten-free-dairy-free“

Maya:
“Oh, this is a tough one!! I love so many different plant based meals, sweet and savory, MuhmadEmad the list is really endless. But since I’m more wholesale mlb jerseys on the savory side, maybe I would go with something of Asian flavors like curries, stir frys, soba noodles, ramen…” Here’s one of the recipes you can find on my blog: http://www.dhmaya.com/pumpkin-curry/”

Niki:
“There’s so many! It will have to be curry dish as I really love spicy food. My favourites are usually packed with pulses and veg so that you get all the nutrients and protein you need. My current favorite is my cauliflower rice and pea curry which combines some of my favourite ingredients (cauliflower, peas and spinach).  If im in an Indian restaurant (which is pretty much every week as we have so many table amazing Indian restaurants in Birmingham) my favourites are; tarka dhal, chana masala, saag dishes and of course dosas. You find my Curry here: http://rebelrecipes.com/super-green-cauliflower-rice-and-pea-curry/

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Eggplant-Feta-Sandwich with Parsley Mayonaise

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Eggplant Feta Sandwich nab2 (2)

In love. In Love. In Love. With my new Skeppshults grill pan! Since years I want to buy this pan and know I am the happy owner of this amazing cast iron grill pan.
This pan is made from virgin iron ore and without harmful chemicals. You can easily put the pan in the oven to keep your food warm. I decided to use this grill pan because I read a lot of positive experiences about it.

I received this pan on Friday. Sure it is a bit heavy but also so stable. I love how the pan laying in my hand. I was so happy and can’t wait to start on Saturday with a recipe I had in my mind. Look at these grill pattern. You only get those grill pattern with a grill or a grill pan. It’s beautiful, isn’t it? Again in Love.

Toasted bread

My hubby and me love to eat toasted bread with cheese or avocado. During the week we often eat fresh toasted bread. On the weekend we spend more time in the kitchen to prepare those savory meals. We also arrange our own food beautiful on the table to enjoy it. One reason why I use my favorite tableware from broste.

We use spelt Pita Bread for these Sandwich which we bought.

We often eat eggplants. Eggplants curries or grilled on bread. They are so delicious and so easy to prepare.

Eggplant Feta Sandwich nab2 (1)

Eggplant-Feta-Sandwich with Parsley Mayonaise
 
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Prep time
Total time
 
Author:
Recipe type: Main
Ingredients
  • ½ bunch of parsley
  • ¼ bunch of dill
  • 3 tbsp mayonaise
  • 5 tsbp yoghurt
  • 1 eggplant
  • salt and pepper
  • 1 garlic glove
  • 200g Feta cheese
  • 100g mini chard
  • 4 Pita breads
  • 1 tbsp coconut oil
Instructions
  1. Chop Parley and Dill
  2. Mix the parsley and dill together with the mayonaise and yoghurt
  3. Add salt and pepper
  4. Wash the eggplant and cut in 8 sclices
  5. Rub the eggplant with salt and set aside for 20 minutes
  6. Press the garlic glove
  7. Crumble Feta cheese
  8. Rinse the Eggplants
  9. Rub the Eggplants with the garlic and plant öl
  10. Wash the mini chard
  11. Cut Pita bread in halfs
  12. Grill the eggplant on a grill pan over medium heat for 1-2 minutes each side
  13. Grill the Pita (or toast it)
  14. Start to add mini chard on the grilled Pita, add Mayonnaise, grilled Eggplant and crumbeled Feat cheese.
  15. Enjoy!

Mr. and Mrs. Chickpea Burger

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A healthy chickpea Burger

I love to introduce you two of our absolutely new best friends. Mr. and Mrs. Chickpea Burger! We met each other 4 weeks ago and decided to continue a close relationship for the rest of our life. Both are so delicious, easy to prepare and ready to enjoy a wonderful evening together with friends or your hubby. Both are really sociable comrades.

Vegetarian or vegan Burger are one of the meals we prepare very often. We made our own natural potato fries and can experiment with different sauces and vegetables. Sometimes we bake our own buns and sometimes we buy ready toasties. You can easily use the Toaster to roast them and warm them up! Depends on the time we have. The potato fries are so easy to prepare. I recommend to bake them with peanut oil because of the light peanut flavor. Season with Salt and Pepper – Ready!

Mashed Avocado and Peanut Sauce

Mashed Avocado and Peanut Sauce (I used this one from earthyandy) works very good to this healthy crispy chickpea patties. The peanut sauce was a left-over from my rainbow rice rolls we made. We are really surprised it works so good with this burger. So we decided to save this recipe until the rest of our life. That’s the reason you find it here ;).

The patties are made from chickpeas, tahini and spring onions. The cumin gives the special flavor. Oh, I really love cumin. I could eat it in every meal. For frying I often use coconut oil. Take care you use good high quality organic oil. There are a lot of differences between the different brands.

Mr. and Mrs. Chickpea Burger
 
Save Print
Author:
Recipe type: Burger
Ingredients
  • 6 patties
  • 800g chickpeas, canned
  • 100g spelt flour
  • 2 tbsp tahini paste
  • 1 organic egg (if you prefer vegan use 1 chia egg)
  • 2 tsp ground cumin
  • 2 tbsp coconut oil
  • 150g natural yoghurt
  • Salt and Pepper
  • 6 spring onions, chopped
  • To serve
  • 6 Toasties or buns
  • salad leaves
  • fried onions
  • 1 Tomatoe
  • red cabbage, chopped
  • spicy peanut sauce
  • I used this one from earthyandy
  • Avocado mash
  • I easily mash 2 Avocado with salt and pepper
  • Potato Fries
  • I cut potatoes and add peanut oil and bake them 15-20 minutes on 200C until they are golden
Instructions
  1. Prepare all ingredients you need for the serving!
  2. Chop the spring onions in small slices
  3. Mix 400g (HALF!) of the chickpeas together with spelt flour, tahini paste, egg, cumin, yoghurt and salt and pepper
  4. Add the chopped spring onions and other half of the chickpeas. Mix carefully. Add flour when the dough is to liquid.
  5. Head up 1 tbsp coconut oil in a pan and fry the patties for about 5 min each side until they are golden. I use my hands to form them immediately I add them to the pan.
  6. Serve on buns or toasties with Avocado Mash, Tomato, Salads, fried onions and peanut sauce. I start with a salad leave.
  7. Enjoy!

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Mr. und Mrs. Kichererbsen-Burger

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Kichererbsen

Burger aus Kichererbsen – Gesund einfach und lecker

Tadaaaa! Mein erster Burger auf meinem Blog! Mein Mann und ich sind total verliebt in diese beiden wundervollen Zeitgenossen. Wir lieben Burger, essen aber natürlich keine mit Fleisch, da wir vegetarisch leben. In den letzten Monaten haben wir viele verschiedene Varianten ausprobiert und sind nun an Mr. und Mrs. Kichererbsen Burger hängen geblieben. Warum? Da sie ultra einfach zu machen sind, perfekt vorbereitet werden können und noch am nächsten Tag frisch schmecken, da man sie leicht frisch belegen kann. Abgesehen davon stapeln sich auf diesem Burger ausschließlich frische und gesunde Zutaten, er kann vegan oder vegetarisch gegessen werden und die dazugehörigen Pommes sind ebenfalls super einfach zu backen.

Für die selbst gemachten Pommes musst du einfach Kartoffeln (mit Schale) in Streifen schneiden, etwas Erdnussöl drüber (leichte Erdnuss Note – lecker!), Salz und Peffer drauf, ab in den Ofen für 15-20 min. In der Zwischenzeit kann der Burger vorbereitet werden. Optimales Zeitmanagement ;).

Burger Sauce aus Erdnussmus

Für meine Rice Rolls (Rezept von earthyandy) habe ich eine scharfe Erdnuss Sauce gemacht. Die Reste haben wir auf unseren Burger geschmiert und waren total überrascht, wie gut die Kombination aus der Avocado Creme und dieser Sauce schmeckt. Vor allen Dingen zu den crossen Kichererbsen-Frikadellen. Also entschieden wir, dieses Rezept bis ans Ende unserer Tage in diesem Blog zu verewigen und anderen ebenfalls eine Freude damit zu machen.

Die Burger-Frikadellen bestehen aus Kichererbsen, Tahini (Sasampaste) und Frühlingszwiebeln. Dazu einige Gewürze, wie Cumin (Kreuzkümmel) und etwas Joghurt, damit die Frikadellen schön saftig werden. Kross angebraten werden sie auf einem Salatbett mit gebratenen Zwiebeln und den zwei Saucen serviert.

Ok, ich gebe zu, dass beim Essen schon eine Burger-Sauerei entsteht, aber das gehört für mich zum Burger Essen einfach dazu ;). Also, genügend Servietten bereit legen! Denn der Burger soll ja nicht nur gut aussehen.

Kichererbsen

Mr. und Mrs. Kichererbsenburger
 
Save Print
Author:
Recipe type: Burger
Ingredients
  • Für 6 Burger
  • 800g Kichererbsen, aus der Dose
  • 100g Dinkelmehl
  • 2 EL Tahini Paste (oder Erdnuss Mus)
  • 1 Bio-Ei (für vegan nehme ein chia Ei - 1EL Chia Samen auf 3EL Wasser)
  • 2 TL Cumin, gemahlen
  • 150g Jogurth
  • Salz und Pfeffer
  • 6 Frühlingszwiebeln
  • 2 EL Kokosnuss-Öl zum Braten
  • Zum Servieren
  • 6 Toasties
  • Salat Blätter
  • gebratene Zwiebeln
  • 1 Tomate, in Scheiben geschnitten
  • oder
  • Gurkenscheiben
  • Rotkohl, fein geschnitten
  • Avocado Creme
  • Avocado Creme (Ich zerdrücke einfach 2 Avocado mit Salz und Pfeffer)
  • Scharfe Erdnuss Sauce
  • scharfe Erdnuss Sauce (Rezept: Earthyandy, meine Rezeptur: eine Dose Kokosmilch, 3 EL Erdnussbutter, ½ TL Salz, 3 EL Kokosnuss Zucker, 1 TL Apfel Essig, ein paar Chili Flocken, 70ml-100 Wasser. Das ganze habe ich in einem Top langsam einköcheln lassen (ca. 5 Minuten).
  • Selbstgemachte Pommes
  • Pommes (Ich mache hier zwei Bleche, indem ich einige Kartoffeln in Streifen schneide und
  • etwas Erdnuss Öl verrühre. Dann salzen, pfeffern und 15-20 min. bei 200C in den Ofen)
Instructions
  1. Zubereitung:
  2. Bereite alle Zutaten fürs Servieren zu
  3. Schneide die Frühlingszwiebeln in kleine Scheibchen
  4. Mixe mit einem Mixer (oder besser einem Kartoffelstampfer) die Hälfte der Kichererbsen (400g) mit dem Dinkelmehl, der Tahini Paste, dem Ei, dem Cumin, Joghurt, Salz und Pfeffer bis es cremig wird
  5. Gebe dann die andere Hälfte der Kichererbsen und die Frühlingszwiebeln dazu und verführe alles gut
  6. Wenn die Masse zu weich sein sollte, gebe etwas Mehl dazu
  7. Erhitze 1 EL Kokosnuss-Öl und brate 6 Frikadellen bei mittlerer Hitze 5 Minuten von jeder Seite.
  8. Ich forme die Frikadellen mit den Händen und gebe sie direkt in die Pfanne und drücke sie dann in der Pfanne etwas an.
  9. Gebe Salat auf das Burger Brötchen, dann die Frikadelle, Rotkohl, Tomate, Avocado, Zwiebeln, Erdnuss Sauce.
  10. Fertig sind Mr. und Mrs. Inkl. selbst gemachter gesunder Pommes!

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Auberginen-Feta-Sandwich mit Petersilien Mayonnaise

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Eggplant Feta Sandwich nab2 (5)

Werbung. Dieser Beitrag wird unterstützt von Skeppshults .

Gegrille Augerginen gehören wohl zu den besten gegrillen Gemüsesorten überhaupt.

Die beste Pfanne zum grillen

Verliebt, verliebt, verliebt. In meine neue Skeppshults Grillpfanne. Ich liebäugel bereits seit einigen Jahren mit so einer Pfanne, war aber ehrlich gesagt, immer zu geizig, mir eine zuzulegen. Letztens habe ich aber gegrillte Avocado gesehen und jetzt musste sie einfach her, die gusseiserne Grillpfanne! Es handelt sich hierbei um eine gusseiserne Pfanne, die bei gleichmäßiger Hitzeverteilung ein perfektes Grillergebnis abliefert. Darüber hinaus kann die Pfanne ohne Probleme zum Warmhalten oder Nachgaren in den Ofen geschoben werden, was ich sehr praktisch finde. Auf Grillpfanne im Test hat diese Pfanne mit sehr gut abgeschnitten und da sie schon eingebrannt ist (mehr unter dem Link: Test), ist sie perfekt für den direkten Einsatz geeignet.

Gut, am Freitag habe ich die Pfanne bekommen. Etwas schwer ist sie definitiv, aber sehr handlich. Samstag habe ich dann gleich ein neues Rezept ausprobiert, was auf Anhieb gelungen ist. Das tolle Grillmuster auf den Auberginen bekommt man wohl nur mit dem Grill oder einer Grillpfanne hin. Traumhaft schön, oder? Wieder verliebt.

Universelle Auberginen

Mein Mann und ich lieben getoastetes Brot und gebratenes Gemüse. Wir essen Abends sehr oft einfach Toastbrot mit Käse oder Avocado. Für das Wochenende nehmen wir uns etwas mehr Zeit und essen solche herzhaften Gerichte, die wir dann gerne liebevoll anrichten. Da macht das Essen gleich noch mehr Spaß.

Das Geschirr ist übrigens von dem skandinavischen Hersteller broste, davon kann ich nicht genug bekommen. Ich merke grade, die Pfanne ist auch aus Schweden. Die Skandinavier haben einfach ein Händchen für gute Sachen :o).

Für dieses Sandwich kannst du gekauftes Pita Brot nehmen. Das ist schön flach und schmeckt sehr gut.

Auberginen kommen bei uns sehr häufig auf den Tisch. In Curries oder einfach gegrillt aufs Brot schmecken Auberginen fantastisch und sie sind vielseitig einsetzbar.
Auberginen sollte man, wenn es geht, vorher salzen und ziehen lassen. So werden die Bitterstoffe entfernt.

Eggplant Feta Sandwich nab2 (3)

 

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Pflanzen basierte Ernährung – Interview Serie Teil 3

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Pflanzen basierte Ernährung
Interview Serie – Teil 3
Was ist dein liebstes „pflanzenbasiertes“ Gericht?

Seit ich meinen Blog vor einem Jahr gestartet habe, fokussiere ich mich mehr auf eine pflanzenbasierte Ernährungsweise. Ich lebe nicht vegan, integriere jedoch mehr pflanzliche Lebensmittel als noch vor einem Jahr und fühle mich sehr wohl damit. Bei dieser Ernährungweise stellt man seine Ernährung nicht komplett um oder isst nur noch Grünzeug. Man kann vegan, vegetarisch, mit Fleisch und Fisch, pflanzenbasiert leben. In den letzten Monaten habe ich so viele Fragen zu diesem Thema gestellt bekommen, dass ich einige in Unterstützung mit meinen liebsten Food Bloggern beantworten möchte. Zu diesem Zweck gibt es die nächsten 4 Wochen eine Interview Serie, um euch den Hintergrund und den Mehrwert dieser Ernährungsweise näher zu bringen. Allen vieren folge ich bereits fast seit Beginn, habe zahlreiche Rezepte nach gekocht und sehr viel von Ihnen gelernt. Daher freue ich mich total, die mit an Board zu haben. Jede einzelne hat Ihren eigenen Food Style und ihre eigene Lebensweise.

Das Interview beinhaltet 4 Fragen, von denen ich ab heute je eine veröffentlichen werde.

Fragen:

  1. Wie würdest du “pflanzenbasiert” beschreiben?
  2. Wann und warum hast du entschieden „pflanzenbasiert“ zu leben?
  3. Was ist dein liebstes „pflanzenbasiertes“ Gericht?
  4. Hast du einen Tipp für andere, die gerne mehr „pflanzenbasiert“ leben möchten?

Interview Partner:

Interview_Partner
Maya                                      Niki                                    Marie                                  Tiina

Maya lebt in Kroatioen mit Ihrem Mann und Ihrer Tochter und isst „pflanzen-basiert“. Sie war eine meiner ersten Bekanntschaften auf Instagram.
www.dhmaya.com
@delicious_and_healthy_by_maya

Niki lebt eine „pflanzen-basierte“ Ernährungsform. In England lebt sie mit ihrem Partner und ihren zwei Katzen und reist sehr viel.
www.rebelrecipes.com
@rebelrecipes

Marie lebt in San Francisco und ist immer unterwegs. Sie arbeitet als freie Food Fotografin und teilt Ihre Leidenschaft in ihrem Blog.
www.8thandlake.com
@8thandlake

Tiina lebt mit ihren zwei Kindern in Finnland und isst seit einigen Jahren vegan.
www.myberryforest.com
@myberryforest

Pflanzen basierte Ernährung
Interview Serie – Teil 3
Was ist dein liebstes „pflanzenbasiertes“ Gericht?

Tiina:

“Mein absolutes Lieblingsessen ist die Buddha Bowl: eine gesunde Schale voller Regenbogen Gemüse, Körner, Pflanzengrün und Eiweiß aus Hülsenfrüchten oder Tofu. Dazu gesunde Fette aus Avocado, Nüssen oder Samen. Fermentierte Lebensmittel liebe ich ebenfalls in dieser Buddha Bowl. Sauerkraut ist mir am liebsten. Es gibt wirklich tausend verschiedener Möglichkeiten, seine ganz individuelle Buddha Bowl zusammen zu stellen. Man kann Reste vom Vortag verwenden oder was immer man im Schrank hat. Eine meiner Buddha Bowl enthält knusprigen Tofu. Das Rezept findest du hier: http://www.myberryforest.com/nourishing-buddha-bowl-with-crispy-tofu/”

Marie:

“Süßkartoffel Taccos mit Minz Koriander Salsa ist eins meiner Favoriten! Diese Taccos mache ich immer, wenn ich Freunde zu Besuch bekomme. Es war eins meiner ersten Gerichte, die ich für meine Familie kochte. Die ganze Platte war rasend schnell leer. Das war der Tag, an dem ich realisierte, wie einfach es ist, gesunde Gerichte zu kochen, die jedem schmecken. Das Gericht ist eine ideale Möglichkeit, um mehr „pflanzenbasierte“ Kost in sein Leben einzubinden. Hier kannst du dir das Rezept anschauen: http://www.8thandlake.com/home/2015/6/2/sweet-potato-tacos-with-mint-cilantro-salsa-vegan-gluten-free-dairy-free“

Maya:
„Oh, das ist eine schwere Frage! Ich liebe so viele „planzenbasierte“ Gerichte. Die Liste ist endlos. Da ich aber mehr auf der würzigen Seite stehe, würde ich wohl asiatische Gerichte, wie Curries, gebratenes Gemüse, Saba Nudeln bevorzugen. Eins meiner absoluten Favoriten findest du hier: http://www.dhmaya.com/pumpkin-curry/

Niki:
“Ich habe so viele Lieblingsgerichte! Ich entscheide mich für ein Curry Gericht, da ich scharfe Gerichte liebe, die viele Gewürze enthalten. Mein aktuelles Lieblingsgericht ist voll gepackt mit gesunden Hülsenfrüchten und Eiweiß. Mein Blumenkohl-Erbsen Curry ist mein aktuelles Highlight, da es 3 meiner Lieblingsgemüse vereint: Blumenkohl, Erbsen und Spinat.Wenn ich in einem indischen Restaurant bin (was eigentlich 1x in der Woche passiert), bevorzuge ich ebenfalls Curries alles Art. Hier findest du mein Blumenkohl Curry: http://rebelrecipes.com/super-green-cauliflower-rice-and-pea-curry/

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