Basic kitchen herbs
Basically you can make every vegetable meal tasty with herbs.
Must haves on the shelve are:
• Salt and Pepper
• Coriander, Cumin, Canella
• Curcuma and Curry
• Salsa and Paprika
SUBSTITUTES
Replace meat: Vegetable burgers, Tofu, seitan, seaweed, seeds, lentils, brussels sprouts, dal, nuts, broccoli, algae and mushrooms.
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.
Replace milk: Rice, cocunut and almond milk. We use Provamel.
Bean recipe
Simply take any kind of beans in a can. or if you prefer to reduce trash, precook the raw beans.
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
Simple pasta
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
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’s legendary french onion soup
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.
Let it cook for minimal 15 minutes. Serve with French bread topped with veggie cheese; 10 min. oven
Pumpkin soup
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.
Creamy lentil curry
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.
