strudel - vegetarian recipes

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strudel vegetarian recipes

Butternut Quinoa Wraps

December 23 2016 Veganpassion 

Butternut Quinoa Wraps I love a lot of food. But I guess that's how it is if you're always in the kitchen. Besides the standard foodstuffs I like colorful quinoa. I met it once and ever since I like it a lot. I like the colorful the most because it looks so pretty. And by the way, the yellow butternut is also going to be in the rolls. Enjoy them! Makes 5 wraps. For the butternut: 350 g butternut pumpkin salted water Peel the pumpkin and cut it into fine cubes. Cook it in salted water for 5 minutes. Then put it aside. For the quinoa: 150 g colorful quinoa 300 ml water 1 tsp. vegetabe broth 1 tbsp. nut butter 1 tbsp. cashews, grounded 1 tbsp. pumpkin seeds, grounded salt, pepper, nutmeg, paprika powder Cook the quinoa with closed lid on average heat for 25 minutes. Stir in nut butter and flavour it. Furthermore: 1 onion 100 g smoked tofu some parsley salt, pepper 400 g strudel dough 3 tbsp. non dairy cream 3 tbsp. olive oil Cut the onion into fine rings, the smoked tofu into cubes. Roast it in some olive oil. Chop parsley. Stir cream and olive oil together in a cup. Spread the cream mixture on the dough so they can get elastic. Put each 1/­­5 of the quinoa mixture on a dough sheet. Form a hole in the middle and put in the pumkin, onions, smoked tofu an parsley. Fold the dough sheet around the filling and roll it. Put the rolls on a baking sheet with baking paper and spred the cream mixture on them. Bake at 200°C (392°F) upper-/­­lower heat for 15-20 minutes.

Butternut Quinoa Rolls

December 23 2016 Veganpassion 

Butternut Quinoa Rolls I love a lot of food. But I guess that's how it is if you're always in the kitchen. Besides the standard foodstuffs I like colorful quinoa. I met it once and ever since I like it a lot. I like the colorful the most because it looks so pretty. And by the way, the yellow butternut is also going to be in the rolls. Enjoy them! Makes 5 rolls. For the butternut: 350 g butternut salted water Peel the pumpkin and cut it into fine cubes. Cook it in salted water for 5 minutes. Then put it aside. For the quinoa: 150 g colorful quinoa 300 ml water 1 tsp. vegetabe broth 1 tbsp. nut butter 1 tbsp. cashews, grounded 1 tbsp. pumpkin seeds, grounded salt, pepper, nutmeg, paprika powder Cook the quinoa with closed lid on average heat for 25 minutes. Stir in nut butter and flavour it. Furthermore: 1 onion 100 g smoked tofu some parsley salt, pepper 400 g strudel dough 3 tbsp. non-dairy cream 3 tbsp. olive oil Cut the onion into fine rings, the smoked tofu into cubes. Roast it in some olive oil. Chop parsley. Stir cream and olive oil together in a cup. Spread the cream mixture on the dough so they can get elastic. Put each 1/­­5 of the quinoa mixture on a dough sheet. Form a hole in the middle and put in the pumkin, onions, smoked tofu an parsley. Fold the dough sheet around the filling and roll it. Put the rolls on a baking sheet with baking paper and spred the cream mixture on them. Bake at 200°C (392°F) upper-/­­lower heat for 15-20 minutes.

Lentil and Roasted Root Vegetable Strudel

November 10 2014 Oh My Veggies 

A savory mixture of lentils, roasted root veggies and goat cheese rolled up in layers of flaky phyllo dough. Great as a Thanksgiving main dish!

How to Have a Veg-Friendly Oktoberfest Feast

October 10 2014 Vegetarian Times 

How to Have a Veg-Friendly Oktoberfest Feast Didn’t make it to the world’s first vegan Oktoberfest in Santa Monica last weekend? No worries. It’s easy to throw together your own German-inspired feast at home. Just serve up tasty veg versions of typically meaty dishes, slap on some Lederhosen, and don’t forget the apple strudel and German chocolate cake. (If the Munich City Council can do it, so can you!) Here are a few Oktoberfest essentials: The “Meat” Who needs franks and weisswurst when you’ve got slow-simmered Beer Brats slathered with sinus-clearing Emerald Mustard? Look for Field Roast or Tofurky sausages, which are sold at most natural-foods stores. (Not a fan of veggie sausages? Try a German Cabbage and Potato Casserole or Eggplant Schnitzel, our hearty veg take on the classic breaded veal cutlet.) The Potatoes German potato salad, a signature Oktoberfest item, usually contains bacon. Good thing our Warm German Potato Salad is topped with crispy tempeh bacon crumbles, which take just 10 minutes to make and taste smokier than the real deal. You can prepare the whole dish a day or two ahead, storing the crumbles separately to prevent them from getting soggy. The Sauerkraut Turns out, bacon is also added to traditional sauerkraut. What to do? Dress up store-bought sauerkraut with a truly drool-worthy dressing, like the sweet-spicy-salty one drizzled over this vegan Apple Sauerkraut Salad. Use the sauerkraut to top your brats, or serve on the side. Look for raw, lacto-fermented varieties, which are packed with good-for-you probiotics. The Beer Ingredient alert: some beers are made with animal products such as gelatin and isinglass (fish bladder). Luckily, according to the five-century-old “Bavarian purity law,” German beers must contain just hops, barley malt, water, and yeast. Nothing more, nothing less. But before you start guzzling, check barnivore.com to make absolutely sure your favorite beer is veg. Prost! Want to keep cooking? Check out our full collection of veg-friendly German recipes.

The Pizza Collection:10 Simple Recipes fromTop Cookbook Authors

May 12 2014 Meatless Monday 

The Pizza Collection:10 Simple Recipes fromTop Cookbook AuthorsCalling all pizzaioli. A new Meatless Monday cookbook is out, and this time, were giving Americas favorite food the Monday treatment. Similar to our Comfort Food Cookbook and Chili Cookbook, which gave classic recipes a vegetarian twist, the mission behind the Meatless Monday Pizza Collection is designed to help people rediscover the joy of homemade pizza, thanks to 10 colorful recipes from top cookbook authors. Cooking pizza should be a family affair. In the time it takes your oven to reach 500 degrees, kids can be covered in flour and rolling out dough, parents can be cutting their favorite vegetable toppings, and soon enough everyone will be enjoying a delicious meal thats produce packed, endlessly creative, and easy on the budget. Here, there are recipes for every home cook. Starting with the simplest recipe, Mark Bittmans Marinara Pizza is, essentially, four ingredients: dough, tomatoes, garlic and capers. Of course, the veggies are everywhere: Sarah Copeland uses shaved Brussel sprouts; Dina Cheney features zucchini; and Kim ODonnels Arugula & Lemon Pizza bursts with flavor. Looking for a change from traditional white flour? Sharon Palmers whole grain pizza and Dawn Jackson Blatners chickpea flour pizza provide healthy food for thought. Or, if you want to get away from a traditional looking pizza altogether, Annie Bells Asparagus Tart, Ellie Kriegers Pizza Strudel and Peter Berleys Pita Pizza are new shapes worth considering. Finally, Joe Yonan brings a creative twist to the actual cooking process, introducing readers to the idea of cooking on the back of a cast iron skillet. At Meatless Monday, we think its time pizza returns to its Neapolitan roots as a light, simple meal using fresh ingredients. Download your copy of the Meatless Monday Pizza Collection here. Dawn Jackson Blatner Annie Bell Dina Cheney Kim O’Donnel Ellie Krieger Joe Yonan Mark Bittman Peter Berley Sarah Copeland Sharon Palmer The post The Pizza Collection: 10 Simple Recipes from Top Cookbook Authors appeared first on Meatless Monday.

21 Easy Ways to Use All Your Apples

September 26 2014 Vegetarian Times 

21 Easy Ways to Use All Your Apples Got more Galas and Jonagolds and Honeycrisps than you can handle? Whether you recently went apple-picking or just couldn’t help yourself at the farmers’ market, its easy this time of year to wind up with way too many apples. The key is to enjoy them all before they go bad. (Start by sticking them in the fridge: apples will stay fresh for longer when cold.) Been busily baking them into desserts like pies, strudels, tarts, muffins, crisps, and cakes? Here are a few other easy ways to eat (and drink!) all your apples: Sweeten Up Smoothies Forget honey and agave nectar--apples bring not just sweetness but loads of fiber (5 grams per apple!). My go-to is banana, spinach, coconut water, and apple, but if you’re feeling fancy, try an Apple, Carrot, Ginger, and Fennel Smoothie. Leave the peel on: apple skin has five times more antioxidants than the flesh. Crunchify Sandwiches Lacking crunch in your sandwich or wrap? Add sliced apples! The Chickpea, Beet, and Apple Panini and Fruity Peanut Butter Wrap are VT favorites, but go simple if you want: Cheddar and apple; peanut butter and apple; Brie, arugula, and apple. Toast your creation in a toaster oven or cast-iron skillet. Upgrade Any Salad Grated or sliced apples perk up any harvest-y salad. Or add them to slaws for tangy-sweet goodness. Just be sure to use crisp varieties that wont brown easily. Think Pink Lady, Cortland, or Fuji (but not adorable Pippin). Try the Autumn Apple Salad with Pomegranate or Apple and Red Cabbage Slaw. Soup It Up Fall veggies like butternut squash, sweet potatoes, and cauliflower go great with roasted apples, especially in creamy blended soups and chowders. If youre not into overly sweet stuff, opt for tart Granny Smith. Roasted Squash and Apple Chowder with Colorful Potatoes or Curried Cauliflower Soup, anyone? Get Saucy Turns out, making your own applesauce is super-quick and simple, and so much tastier than the jarred kind. Plus, you get to control the amount of sweetener and use only your favorite spices. Get ideas from our recipes for Cranberry Applesauce and Vanilla Applesauce. Or cook your apples a little longer for amazing French-Style Apple Butter. Snack Time! For straight-up munching, save your crispiest, juiciest, thinnest-skinned apples (lookin’ at you, Honeycrisp). Slather with almond butter and sprinkle with cinnamon for the best stave-off-hunger-till-dinner snack of all time. Whats your favorite way to eat an apple a day? Share in the comments below.

Pumpkin-Green-Spelt-balls

December 22 2013 Veganpassion 

Pumpkin-Green-Spelt-balls This weekend we had a little party. On that occasion I of course served some small delicacies with a buffet. Amongst others I prepared vegan-mince-strudel, walnut-pesto-croissants and the above mentioned pumpkin-green-spelt-balls. To prepare this seasonal delicacy here the recipe. For 24 pcs.: 7 oz. Hokkaio pumpkin (without seeds) (200g) salt, pepper, thyme olive oil Slice the pumpkin into a casserole and season it with thyme, salt, pepper and some olive oil. Bake it golden-brown at 350°F (180°C) for about 20 minutes. 8 oz. tofu (250g) 1 onion 1/­­2 bunch of parsley 2 tablespoons soy yoghurt 1 dry white bread 1/­­2 carrot, grated 1-2 tablespoons lemon juice 1 tablespoons yeast flakes 1 teaspoon starch 1/­­2 tablespoons thmye, dried 6 seeds of Pimento, grinded 1/­­2 teaspoon Paprika 3 tablespoons unripe spelt grain (Grünkern), grinded Smash the one half of the tofu with a fork and roast it with olive oil at medium heat. Dice the onion finely and add it. Season with salt, pepper and paprika. Dice the other half of the tofu and put it together with the yoghurt, bread, carrot, lemon juice, yeast flakes, starch and spices in a mixer. Add the pumpkin and mix again. Season to taste with salt and pepper. Mix the two prepared tofu-bulks in a bowl and stir in the unriped spelt grain.  Form the bulk to 24 small balls and roast them in olive oil also at medium heat. These appetizers can be enjoyed either hot or cold and are especially delicious at Christmas Season! I wish all of you a wonderful fourth advent!


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