Kartoffel - vegetarian recipes

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Kartoffel 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. 

Donut Party at New Year's Eve

December 29 2016 Veganpassion 

Donut Party at New Year's Eve After an eventful gregarious Christmas weekend and here we are enjoying the quiet and devinely weather. Did you enjoy your holidays? I start thinking about some ideas to make this New Years Eve a great party. We like to have a fun evening with friends, playing games and eating a lot food. Since a few years I'm a big fan of food-parties, where you can easily create your own unique meal out of a buffet. Last year we all had fun at a pasta-party. We ate a lot of different kinds of pasta, sauces, vegetables and cracker. For this year I thought about a donut-party. Yaaaaay! Donuts savoury and sweet, soup, spread and serve everything nicely :-) Savoury Potato Donuts Makes 24 Donuts Ingredients: 1/­­2 yeast cube 270 g dairy-free milk (oat-drink) 1 tbsp. raw cane sugar 500 g spelt flour 1/­­4 tbsp. salt 70 ml plant oil Crumble yeast cubes into 70 ml lukewarm dairy-free milk. Add sugar and leave it standing for 10 minutes until the dough builds bubbles. In a mixing bowl mix flour, salt, then oil. Add yeast mixture and the rest of the dairy-free milk. Knead with a dough hook ca. 10 minutes. until the dough is sticky. Let the dough allow to rise at a warm place (under 40°C/­­104°F!) for 1 hour. For the potato-onion filling: 400 g floury potatoes 1 onion 2 tbsp. olive oil salt, pepper, nutmeg Meanwhile peel and grate potatoes. Roast them in some olive oil then add onions and spice everything. Carefully work the potato mixture into the dough. Fold the once a while. Form the dough into 24 rings and place them on a backing sheet or use a donut form. Bake the 24 small donuts at 170°C/­­338°F air circulation for 20 minutes. Romanesco-Pea Soup Makes 4 portions Ingredients: 1 leek 2 tbsp. plant oil 400 g floury potatoes 1 romanesco 1,2 l vegetable broth 200 g frozen peas 150 g spinach 1 tbsp. almond butter 1 tbsp. yeast flakes salt, pepper, nutmeg Cut leek into slices and roast them in oil. Peel the potatoes and crumble romanesco. Deglaze with vegetable broth and cook it for 10-15 minutes. Add the peas then the spinach. Refine with yeast flakes and almond butter. Blend the soup if you like and flavour it again. I served the soup on the picture with potato-donuts and a herb spread. You can use any kinds of soups or spreads for your donut-party. :-)

Donut-Party at New Years Eve

December 29 2016 Veganpassion 

Donut-Party at New Years Eve After an eventful gregarious Christmas weekend and here we are enjoying the quiet and devinely weather. Did you enjoy your holidays? I start thinking about some ideas to make this New Years Eve a great party. We like to have a fun evening with friends, playing games and eating a lot food. Since a few years I'm a big fan of food-parties, where you can easily create your own unique meal out of a buffet. Last year we all had fun at a pasta-party. We ate a lot of different kinds of pasta, sauces, vegetables and cracker. For this year I thought about a donut-party. Yaaaaay! Donuts savoury and sweet, soup, spread and serve everything nicely :-) Savoury Potato Donuts Makes 24 Donuts Ingredients: 1/­­2 yeast cube 270 g dairy-free milk (oat-drink) 1 tbsp. raw cane sugar 500 g spelt flour 1/­­4 tbsp. salt 70 ml plant oil Crumble yeast cubes into 70 ml lukewarm dairy-free milk. Add sugar and leave it standing for 10 minutes until the dough builds bubbles. In a mixing bowl mix flour, salt, then oil. Add yeast mixture and the rest of the dairy-free milk. Knead with a dough hook ca. 10 minutes. until the dough is sticky. Let the dough allow to rise at a warm place (under 40°C/­­104°F!) for 1 hour. For the potato-onion filling: 400 g floury potatoes 1 onion 2 tbsp. olive oil salt, pepper, nutmeg Meanwhile peel and grate potatoes. Roast them in some olive oil then add onions and spice everything. Carefully work the potato mixture into the dough. Fold the once a while. Form the dough into 24 rings and place them on a backing sheet or use a donut form. Bake the 24 small donuts at 170°C/­­338°F air circulation for 20 minutes. Romanesco-Pea Soup Makes 4 portions Ingredients: 1 leek 2 tbsp. plant oil 400 g floury potatoes 1 romanesco 1,2 l vegetable broth 200 g frozen peas 150 g spinach 1 tbsp. almond butter 1 tbsp. yeast flakes salt, pepper, nutmeg Cut leek into slices and roast them in oil. Peel the potatoes and crumble romanesco. Deglaze with vegetable broth and cook it for 10-15 minutes. Add the peas then the spinach. Refine with yeast flakes and almond butter. Blend the soup if you like and flavour it again. I served the soup on the picture with potato-donuts and a herb spread. You can use any kinds of soups or spreads for your donut-party. :-)

ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH

September 27 2014 That's Food Darling 

ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH i'm a huge lover of mashed potatoes. it's just childhood memory. how about you? i like to add celery to mine. have you ever tried that duo? if not, you definitely should. if so, you should do it again. that both earthy and nutty flavour - it's quite unbeatable. these maple-glazed carrots works well to the potato-celery mash. a well-balanced composition of flavours, you'll see! and a perfect dish so say hello to this autumn season. by the way, you can easily make that meal vegan by replacing ghee by olive oil or another plant oil of your choice. but: these days ghee is my newest addiction. you can use it to fry nearly everything and only that smell .. wow! ORIENTAL MAPLE-GLAZED CARROTS ON POTATO-CELERY MASH |serves 2| ingredients maple-glazed carrots: 500g (baby) carrots, washed, peeled + quartered lengthwise 2 tbsp olive oil 1 tbsp ghee 1 tsp cumin 1 tsp coriander 1 tbsp maple syrup 1 tsp lemon juice sea salt & freshly ground black pepper  potato-celery mash: 250 g potatoes (primarily waxy), washed, peeled + chunky diced 200 g celery root, peeled + chunky diced 150 ml rice milk 1 tbsp ghee (or butter) 1 garlic clove, finely grated a pinch of nutmeg sea salt & freshly ground black pepper  a few stems of fresh cilantro to serve, washed, dried + coarsely chopped optional: avocado, cut into slices, drizzled with lemon juice, seasoned with sea salt & freshly cracked black pepper instructions maple-glazed carrots: preheat oven to 225°.  place baby carrots on a non-stick baking sheet. properly sprinkle them with olive oil. season with cumin, coriander, sea salt & freshly ground black pepper. mix well. roast carrots, tossing halfway through and drizzling with , until tender, about 20 minutes. meanwhile, heat ghee, maple syrup and lemon juice in a small saucepan over medium heat, stirring occasionally, until everything is well combined.  drizzle that warm honey mixture over carrots and toss to coat. (i recommend you beginning to roast the carrots once the potatoes begin to boil, and beginning to glaze the carrots as soon as you finished the mash, so that both is ready to serve at the same time.) potato-celery mash: place potatoes and celery root in a saucepan with enough slightly salted water to cover, bring to a boil over high heat. reduce to a simmer, and cook until tender, about 15-20 minutes. drain, return to saucepan and place over low heat to dry out. combine rice milk, ghee, grated garlic, nutmeg, salt and pepper in a small saucepan and place over medium heat until mixture comes to a simmer. pour that mixture over potato-celery mix and combine everything, using a potato masher, until fluffy and smooth. to serve place potato-celery mash each in the middle a soup plate, arrange maple-glazed carrots on top of the mash, sprinkle with fresh cilantro and place avocado on the edge of each plate.

Potatoes pomodorini a la Toskana

December 26 2012 Veganpassion 

Potatoes pomodorini a la Toskana I hope all of you enjoyed Christmas Eve and were togehter with your beloved ones. I just found some time and wanted to post an easy meal for the busy days between Christmas and New Year's Eve. This pan seared potatoes are delicious as hell and bring even at this temperatures the summer into the hearts :-) For 3 portions: 10 oz tofu (300g) 1 big onion 3 big waxy potatoes 1 red paprika 1 zucchini 1 twig of cherry tomatoes Salt, pepper, paprika plenty of sage, rosemary Mash the tofu with a fork and roast it with olive oil. Dice the onion and potatoes and add them, season to taste. Then cut the paprika and zucchini into small pieces and give them also into the pan. Pluck the sage and rosemary into small pieces and add them also. Halve the tomatoes and fold them in. Ready is the meal...


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