chervil - vegetarian recipes

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chervil vegetarian recipes

Green Potato Salad

July 4 2017 Veganpassion 

Green Potato Salad The last weeks I've been traveling for the PLANT BASED INSTITUTE between Munich and Berlin. I don't get to enjoy my balcony that often. On my first free evening I took the chance to have a wonderful BBQ with my friends enjoying the weather. Everyone cooks the dish they want and we really don't want to miss a traditional german potato salad. I like it most with some greens in it. The recipe is from my new book VEGIONAL What do you like most for a BBQ evening? If you like, comment below and maybe the next recipe will be your wish! Makes 4-6 portions. Preparation time: 40 minutes For the remoulade: 100 ml soy milk (you will need soy milk because of it's lecithin) 1 tbsp. white wine vinegar 1/­­2 tsp. mustard salt, black pepper 1 onion 2 small pickles 1 bunch of fresh herbs of your choice (chives, parsley, tarragon, chervil) For the salad: 4,4 lbs waxy potatoes  10 oz frozen green peas 1 small zucchini 5,2 oz smoked tofu 3 spring onions 2 pickles homemade remoulade 3 tbsp. white wine sugar smoked salt, black pepper Mix soy drink and vinegar in a blender until the soy drink builds flakes. Blend at medium speed and add oil until you reached favoured consistency. Flavor with mustard, salt and pepper. While blending the mixture is a little warm and it will get thicker when it cools off. Cut onion and pickles into small cubes, chop the herbs and stir all in.  Cook potatoes in salted water for about 20 minutes. Then drain potatoes and let them cool off. Cut beans into pieces and leave to cook with the peas in some salted water. Darin afterwards. Peel the potatoes (or not) and cut them in slices. Put them in a salad bowl. Cut small cubes of zucchini and smoked tofu, slice spring onions and add to the potatoes. Also add beans and peas. Chop pickles and stir with remoulade and vinegar. Add the dressing to the salad and mix everything. If you like add smoked salt and pepper. 

Cheese sticks

March 9 2013 Veganpassion 

Cheese sticks These ones are really delicious. And if they are spared till cooled down, they fit perfectly to every salad, at a buffet, as a half-time snack or for dipping. Vegan cheese isn't easy to find and contains often a lot of chemistry, which doesn't whet ones appetite. But I like the cheese I used here. Well, it doesn't melt like "real" cheese, but there are several tastes offered and it tastes well cold or cooked without any artificial aftertaste. For this recipe I decided for the spicey one. With this the sticks smell and taste lusty appetizingly. For 20 sticks: 10 oz. puff pastry (300g) 1 bunch of mixed herbs (Chervil, Parsley, Dill, mint) 10 green olives marinaded 3 tablespoons olive oil 3 oz. vegan cheese (100g) 2 tablespoons vegan cream white pepper and salt Roll the pastry to a 10x14inch rectangle (25x35cm). Chop the herbs and olives finely, shred the cheese and mix it with the olive oil and cream. Season well. Halve the dough. Spread the herbs-cheese-mixture onto the one half, then lay the other on top. Cut the dough into 20 stripes. Bake them on a pan applied with baking paper for about 30 minutes at 360°F (190°C). Ready! Feasting is that easy :-)


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