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VEGETARIAN RECIPES

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BASIC KITCHEN HERBS

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Basically you can make every vegetable meal tasty with herbs.

 

Must haves on the shelve are: 

  • Coriander, Cumin, Canella 

  • Curcuma and Curry

  • Salsa and Paprika

  • Salt and Pepper

 

SUBSTITUTES

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Replace meat: Vegetable burgers, Tofu, Seitan. seaweed, seeds, lentils, brussels sprouts, dal, nuts, broccoli, algae, and mushrooms. 

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Replace cheese: Violife is a brand that sels all kinds of tasty cheese. From greek white to creme and original. Find it at the bio shops.

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Replace milk: Rice, cocunut and almond milk. We use Provamel.

 

 

BEANS RECIPE

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Simply take any kind of beans in a can. or if you prefer to reduce trash, precook the raw beans. 

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Ingredients

  • Beans

  • Rice of choice

  • 1 piece of garlic, 1 small onion 

  • 1 tomato or other vegetable

  • salt, pepper, parika, canella, curcuma, cumin, coriander 

  • tomato paste

 

Instructions

Cook some rice as a side dish. Cut 1 onion, 1 piece of garlic, 1 tomato and bake it in the pan. Then add a soup spoon of tomato paste. Add maximum 1 tea spoon salt, pepper, paprika powder, curcuma, cumin, coriander a bit of canella and the beans. Let it bake happily together and that's it. Serve it with the rice.

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SIMPLE PASTA

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Ingredients

  • Pasta of choice

  • 1 piece of garlic, 1 small onion 

  • Green vegetables of choice: paprika, courgette, spinach.

  • salt, pepper, salsa, curcuma, cumin, coriander 

  • Fresh basilica or oregano

  • A jar of green pesto  

 

Instructions

Cook the pasta according to it's label. Cut the onion, garlic and vegetables in small pieces. Bake the onion, vegetables and garlic layer by layer in the baking pan. Add the herbs, maximum 1 tea spoon per herb. Wash the fresh herbs and cut the leaves in small pieces. Works with a scissor too. Bake it all through the vegetables. Serve the baked vegetables over the pasta on the plates. Then top over with a spoon of green pesto. 

 

 

CHOCOLATE MOUSE

 

Ingredients

  • 2 ripe avocados, peel and cube

  • 1 banana, peeled and cubed

  • 1/4 cup raw cacao powder 

  • 1/4 cup coconut or almond milk

  • 2 tablespoons honey (or a few Stevia drops if vegan)

  • 1 teaspoon vanilla

 

Instructions

Place all ingredients in a blender and pulse into smooth. Adjust milk for a thicker or thinner consistency. Refrigerate to allow to further set and then serve. Optional: top with chopped nuts.

 

TOMATO SOUP​

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Ingredients

  • 3 tomatoes

  • 1 piece of garlic 

  • 1 small onion 

  • Variety add 1/2 red paprika

  • 1 piece caldo the legumes 

  • 1/2 bottle 250ml tomato paste 

  • 1/2 spoon of (fresh) oregano 

  • Herbs: little bit of salt, pepper, paprika powder and curcuma.

 

Instructions

Cut the tomato, onion and garlic in rough pieces. Cut the oregano leaves off the stick. Bake it all up in a small soup pan. Add the rest of the herbs. Meanwhile cook 1 liter water. Add the tomato paste to the pan. Steer it up for a few minutes. Add 1 caldo the legumes and the boiler water. Let it cook for about 5 minutes. Then mix it all up with a mixer untill it's smooth to finish.

 

CHEF MARCEL HIS LEGENDARY FRENCH ONION SOUP

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Ingredients

  • 5 small or 3 big onions

  • 1 piece of garlic 

  • 1 vegetable boullion block 

  • 2 bay leaves (folha de louro)

  • Maybe 2 fresh basil leaves

  • Optional 25cl of white wine

  • Herbs: little bit of salt, pepper and curry powder 

 

Instructions

Cut the onion and garlic in small pieces. Bake the onion layer by layer up in a soup pan. Add the garlic after. Let it become baked but not burned. Meanwhile cook 1,5 liter water. Add the rest of the herbs to the soup pan. Optional add a little white wine to deglaze. Add the boullion and boiled water.

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Let it cook for minimal 15 minutes. Serve with French bread topped with veggie cheese; 10 min. oven

 

PUMPKIN SOUP

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Ingredients

  • Big piece of pumpkin 

  • 3 carrots 

  • 1 big onion

  • 1 piece of garlic 

  • 1 small piece of ginger 

  • 1 vegetable boullion block  

  • 1 spoon of coconut cream 

  • Herbs: little bit of salt, pepper, paprika powder and curcuma.

 

Instructions

Cut pumpkin, carrots, onion and garlic in rough pieces. Cut ginger smaller. Bake it all up in a medium sized soup pan. Add the rest of the herbs. Steer it up for a few minutes more. Meanwhile cook 1,5 liter water. Add the coconut cream, the boullion block and the boiled water. Let it cook for minimal 15 minutes. Then mix it all up with a mixer untill it is smooth.

 

SMOOTHIES​

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Make any kind of smoothie with fresh fruit and a cup of water. Cut the fruit an vegetables in pieces and add half a glass of water. Add vegan proteïn to boost the energy. Mix them up in a juicer or blender. 

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Our favorites:

  • Melon

  • Celery juice

  • Spinache, kiwi

  • Pineapple, banana

  • Carrot, orange, beetroot 

 

CREAMY LENTIL CURRY

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Ingredients

  • 1 piece of ginger (10 cm)

  • 5 pieces of fresh garlic 

  • 1/2 bottle 250 ml tomate paste 

  • 1 small cup orange lentilhas enough to fill 1 sieve

  • 4/5 coconut milk can

  • 1 spoon of coriander 

  • 1 spoon of cumin

  • 1 spoon curcuma

  • 1/2 spoon of salt 

  • Herbs: little bit of black pepper, paprika powder and 1 tea spoon maroco masala 

  • White rice according to needs

 

Instructions

Wash the lentils with a small sieve. Cook +_ 0,5 liter water. Rasp the ginger and press the garlic fine. 

 

Start with baking the coriander and cumin short in a baking pan. Add the garlic and ginger straight after. Bake one minute and add tomato paste, lentils and herbs together. Adding the cooked water until the lentils are under water. Steer it up for a few minutes. Add most of the coconut milk to the pan. Let it cook for about 15 minutes and steer it up frequently. If it is too thick, keep adding some water or rice milk. Optional: top with cherry tomatoes. Meanwhile cook some white rice in a small pan for about 10 minutes.

 

Done? Bom apetite!

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