Self-made granulated vegetable broth

I think most people don't realize, how SIMPLE it is, to go without all the convenience, instant and super-processed broth products with loads of preservatives, flavor enhancer and other strange and non-pronounceable ingredients.

You just need some nice soup greens, some salt, a blender and an oven. You can even skip the oven part and use your veggies as paste for you soup. It's as easy as that and especially that much healthier.

course	country	time	difficulty
Basics	-	10min + 2.5h drying time	easy

Ingredients

imperial	metric
1 lb	500g	soup greens (I used carrots, leek, celery roots, parsley)
3 tsp		salt

This recipe is like a base to build on, you can use any soup greens you like and you can add more herbs and spices to fit your taste.

One example: if you plan on doing an soup inspired by the Asian cuisine, add ginger and/or lemongrass to you recipe!

Instruction

	clean your vegetables and chop them in big pieces add pieces and salt to a blender and chop finely spread everything on a lined baking sheet and put into oven for ~2h at 170°F/75°C - leave the oven door ajar use a fork to loosen up the mixture every ~30 min or so turn the heat off and leave for another 30min in the oven fill in a suitable container and keep in a dry and cool spot
You can skip the drying process if you're in a hurry - the vegetable paste works just as fine (picture above), it's just more perishable (about 2 weeks in the fridge). When I make this recipe, I usually dry half of the chopped vegetable and use the other half freshly. When you use the paste for a soup, you can fry it in some oil before you put the water in, to get a nice roasting flavor.

Vegetable coconut curry with mango and peanut butter

And here we go, another curry - I've told you, I'm a fan of Indian cooking! ^^

As most currys, this one is super fast and easy to prepare - you just need about 30min of your time! Additionally, its super healthy and has loads of plant based proteins from chick peas, peanut butter and cashews - perfect for us vegetarians/vegans (and nutritious for everyone else of course)!

Just try and tell me how you liked it!

course	country	time	difficulty
main	India	30min	easy

Ingredients

Serves 2

Rice

I used exactly the same method as described (here), just without the almonds.

Curry

imperial	metric
2		garlic cloves, peeled
1 inch		ginger, peeled
1 tbsp		oil or butter
3 tsp		curry powder
pinch or more		chili powder
1 can (14oz/400ml)		coconut milk
1/2 cup	120ml	mango juice
1/2		lime, juice of
5oz	150g	carrots, chopped
5oz	150g	broccoli, in florets
5oz	150g	chick peas, canned
5oz	150g	mango flesh (fresh or canned)
2 tbsp		peanut butter
to taste		salt

Instruction

• put garlic and ginger in a blender and or chop them pretty finely
• heat oil or butter in a medium pot, add garlic-ginger-paste and cook until slightly browned
• add curry and chili powder roast for 1-2 min
• add coconut milk, mango juice and lime juice
• now, add carrots and cook for 5 min on medium heat
• add broccoli and cook for 5 min as well
• same for the chick peas
• add peanut butter and stir very well to dissolve
• season with salt to taste
• last but not least, add mango and just heat it up, don't cook it

Serve with basmati rice and decorate with fresh greens (cilantro or scallions) and nuts (peanuts or cashews).

Sushi - 4 vegetarian variants

Sushi is a dish, that needs a bit practice and time, but it's totally worth it! I mean, who doesn't love sushi! ^^ Once you got the hang of it, you'll make it again and again, because it's so much better and cheaper than store-bought. It's perfect for parties, buffets and bigger groups.

It's also very healthy, low-fat, gluten-free and without the cream cheese even vegan.

course	country	time	difficulty
main or starter	Japan	1h	tricky

Clockwise starting at 2 o'clock: maki with pepper and walnut cream cheese - california roll with tamago, spinach and roasted sesame - (non-veg) maki with salmon and avocado - maki with carrot, avocado and wasabi cream cheese - (non-veg) california roll with shrimps, avocado, wasabi cream cheese and roasted sesame - maki roll  with tamago, cucumber, pepper and walnut cream cheese

California roll with tamago, spinach and roasted sesame

Maki with carrot, avocado and wasabi cream cheese

 Maki with pepper and walnut cream cheese

Vegan banana carrot curry with almond rice

I'm a huge fan of the Indian cuisine and it was just a matter of time until the first curry would show up on here (certainly not the last).
This curry is a mild one and perfect for all the not-so-spicy eaters and kids. This dish is super easy and finished under 30min and therefore perfect for weeknights.
On top if that, it's also low fat, vegan, gluten-free and delicious ^^.

course	country	time	difficulty
main course	India	25min	easy

Ingredients

Serves 2

imperial	metric
1 cup	200g	basmati rice
1/2 tsp		salt
2oz	60g	slivered almonds
2 tsp		oil, butter, or ghee
6 tsp		curry powder
pinch		chili powder
14oz	400ml	canned coconut milk
3 tbsp	45ml	lime juice
2		bananas
2oz	60g	raisins
pinch		salt

Instruction

• put the rice in a sieve and clean under running cold water
• put in a pot with twice as much water (therefore 2cups) and a pinch of salt
• turn the heat on max and wait until the water boils
• then, turn the heat on low and put the lid on
• leave for about 20min

• in the meantime, put the slivered almonds in a pan and brown without oil, then put them aside
• wash the carrots (peel them if you want) and use a peeler to cut them into carrot "tagliatelle"
• heat some oil or butter in a medium pot and stir-fry the curry and chili on medium heat
• put in the coconut milk and the lime juice
• throw in the carrot noodles, stir and cook (still on medium heat)
• mash one bananas and cut the other one in slices
• when the carrots are nearly done (to your desired tenderness), throw in the mashed banana and the raisins
• if the consistence is still to runny for your taste, mix 1 tsp starch with a bit of cold water in a small container, add it to the curry and bring to boil (there's also gluten-free starch, if you're sensible to gluten)
• add the banana slices to the curry and taste if more salt or chili is needed
• if the rice is done, add slivered almonds and mix

Serve curry and rice with with a bit of fresh mint.

Zutaten

Für 2 Personen

200g	Basmatireis
1/2 TL	Salz
60g	gestiftelte Mandeln
2 TL	Butter/Öl
6 TL	Currypulver
Prise	Chilipulver
1 Dose (400ml)	Kokosmilch
2-3	Limetten, ausgepresst (~45ml Limettensaft)
2	Bananen
60g	Rosinen
Prise	Salz

Anleitung

• den Reis in einem Sieb unter fließendem, kaltem Wasser ausspülen (macht ihn lockerer)
• Reis in einem kleinen Topf mit 480ml Wasser und Salz zum kochen bringen
• dann die Platte auf niedrigste Stufen stellen und mit Deckel für 20min simmern lassen

• die gestiftelten Mandeln kurz in einer Pfanne ohne Öl anrösten, bis sie Farbe bekommen; dann zur Seite stellen
• die Karotten waschen oder schälen und mit einem Schäler in Karotten-"Bandnudeln" schneiden
• in einem mittelgroßen Topf etwas Öl oder Butter erhitzen und das Curry- und Chilipulver kurz anrösten
• dann die Kokosmilch, den Limettensaft und eine Prise Salz zugeben
• die Karotten"nudeln" dazugeben, umrühren und leicht kochen lassen
• eine der Bananen mit der Gabel zerdrücken und die andere in Scheiben schneiden
• wenn die Karotten fast durchgekocht sind, die zerdrückte Banane und de Rosinen zugeben
• wenn das Curry für deinen Geschmack noch zu flüssig ist, vermische einfach in einem kleinen Gefäß etwas Stärke (gibts bei Bedarf auch glutenfrei) mit kalten Wasser (je 1 TL) und gib es zum Curry und lass es nochmal aufkochen
• zuletzt die Bananenscheiben zugeben und bei Bedarf mit mehr Salz oder Chili nachwürzen
• wenn der Reis fertig ist, die gerösteten Mandeln zugeben und vermengen

Den Reis mit den Curry am besten mit etwas Minze verziehen. Guten Appetit! :)

Veggie burger with rice-carrot-patty

That's one of the favorite recipes of my significant other, even though he's still eats meat! Although he likes is patties traditionally with white hamburger buns and loads of ketchup and mayo (and it works well together), I wanted to share a healthier alternative with whole wheat buns and avocado cream. I hope you enjoy! :)

course	country	time	difficulty
main course	USA	40min	medium

Ingredients

For 6 patties

Patty

imperial	metric
3/4 cup	150g	rice
2 tbsp	30 ml	soy sauce
1		garlic clove
1/2 cup	100g	walnuts
1 cup	150g	grated cheese
2		carrots
2		eggs
1/2 tsp		cumin
1/2 tsp		pepper
pinch		salt
1/2-1 cup	~100g	breadcrumbs or flour

other Ingredients

6	buns (I used pumpkin seed)
2 handful	arugola
3	tomatoes, sliced
2	avocado
dash	lemon juice
pinch	salt
1	red onion
6 slices	cheese (I used aged gouda)
6 tsp	spicy salsa

Instruction

• put rice in a small pot and fill up with twice as much cold water (1.5cup/360ml)
• add 2tbsp soja sauce and bring to boil
• once the rice boils, bring down the heat to the lowest level, put the lid on and let it simmer for about 15min
• in the meantime, put walnuts, garlic, onion and carrots (in smaller pieces) in a food processor and cut into small pieces and put everyting in a big bowl
• add cheese and the spices
• check if the rice is done after the 15min, if not, leave it for another 5min
• if the rice is done put it to the other ingredients in the bowl and mix well; the cheese should melt a little
• add two eggs and as much breadcrumbs or flour to get a nice doughy consistence
• leave it for about 20min, so the starch can work

form the dough to patties, dredge them in breadcrumbs if you want and brown them in a pan

For the avocado mush:

• cut avocado in half, remove seed and skin
• mash with a fork until smooth and season with lemon juice and salt

I know everyone has their own way to assemble a burger, but this is my way to do it :):

• I slice the buns and put them on a baking sheet and heat the oven
• I put one tbsp salsa on the lower halfes and garnish them with the onion slices
• after frying the patties a put them on the lower halfs and put the cheese on top
• now everythings comes into the oven for about 5min until the cheese is melted and the buns are warm (still top and bottom not assembled)
• now I top the cheese with avocado sauce, tomatoes and salad and put on the top half

Enjoy!

Zutaten

Für 6 Buletten

Bulette

150g	Reis
30 ml	Sojasauce
1	Knoblauchzehe
100g	Walnüsse
150g	Reibekäse (z.B. Emmentaler)
2	Karotten
2	Eier
1/2 TL	Kreuzkümmel/Cumin
1/2 TL	Pfeffer
Prise	Salz
~100g	Semmelbrösel oder Mehl

andere Zutaten

6	Brötchen (z.B. Kürbiskern)
2 handvoll	Rucola
3	Tomaten in Scheiben
2	Avocado
Spritzer	Limonensaft
Prise	Salz
1	rote Zwiebelscheiben
6 Scheiben	Käse (z.B. mittelalten Gouda)
6 TL	Scharfe Salsasauce

Anleitung

• Reis in einen kleinen Topf füllen und mit 360ml Wasser aufgießen
• 30ml Sojasauce zugeben und zum Kochen bringen
• dann die Platte auf die niedrigste Stufe stellen und Reis mit geschlossenen Decken für 15min simmern lassen
• in der Zwischenzeit Walnüsse, Knoblauch, Zwiebel und Karotten in einer Küchenmaschine fein zerkleinern und alles in eine große Schüssel umfüllen
• den Reibekäse und die Gewürze zugeben
• probieren, ob der Reis schon weich ist, ansonsten noch weitere 5min ziehen lassen
• wenn der Reis fertig ist, kommt er ebenfalls in die Schüssel und alles wird gut durchgemischt
• nun die Eier und die Semmelbrösel bzw. das Mehl zugeben bis alles eine schöne gut formbare Konsistenz angenommen hat
• für ca. 20min stehen lassen, damit die Stärke arbeiten kann

aus der Masse Frikadellen formen (be Bedarf noch in Semmelbrösel wenden) und in einer Pfanne in Öl ausbacken

Für das Avocadomus:

• Avocado halbieren, den Kern und die Schale entfernen
• mit einer Gabel verdrücken und mit Limonensaft und Salz abschmecken

Jeder hat sicherlich seine eigenen Angewohnheiten, was das Zusammenstellen eines Burgers betrifft, aber ich stelle euch trotzdem meine Methode vor:

• ich schneid die Brötchen auf und lege die Hälften (Schnittfläche nach oben auf ein Backblech
• auf die unteren Hälten kommt jeweils 1TL Salsa und die Zwiebelscheiben
• darauf kommt jeweils eine Bulette und der Käse
• dann kommt das Backplech für ein paar Minuten in den Ofen bis der Käse gut geschmolzen ist (obere und untere Hälfte immernoch einzeln
• danach kommen noch Tomaten, Avocadomus und Salat auf den Burger und dann erst kommt der Deckel drauf

Guten Appetit!