Vegetarian Moussaka with Lentils

Vegetarisches Moussaka mit Linsen | Rezept | food-vegetarisch.de

Sometimes the obvious is so close that I need some external inspiration to get to it. Even when cooking this sometimes happens to me. The best example is the vegetarian moussaka, which I am presenting today. Actually, the recipe in which I replaced the minced meat, that is often used for moussaka, by black lentils, is the result of six wooden cubes which are called VEGGIE CUBES*. And that, although there are already several recipes on the blog, in which I used lentils instead of minced meat like the spaghetti with black lentils.

Anyway, this time I just needed the VEGGIE CUBES as my source of inspiration. By tossing them I got the ingredients for my planned dish. And this is also the purpose of this very nice gimmick that consists of a jar with six wooden cubes from beechwood and which is made in Germany. Each cube is assigned to a particular category, ranging from vegan proteins to vegetarian proteins up to the categories of vegetables, seasonings, carbohydrates and preparation. Actually you do not necessarily need to use all six dices. I just did it this time. And by this I got the ingredients potatoes, lentils, feta, aubergine, salsa and the preparing method escallop. From this moment the way to the vegetarian moussaka was a pretty short one so that you can find now the recipe here.

Vegetarisches Moussaka | Rezept | food-vegetarisch.de

Vegetarian Moussaka with Lentils
Serves 3
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Ingredients
  1. Wash the lentils and cook them for 30 minutes in 1 liter of water. Then drain the water.
  2. Wash the potatoes and cook them for 20-25 minutes in salted water. Then drain, leave to cool and peel the potatoes before cutting them into ~5 mm thick slices. Layer the slices in a high ovenproof dish.
  3. Preheat the oven to 160 °C (convection).
  4. Heat up 2 tbsp olive oil over low heat in a frying pan. Steam the garlic and the shallots for a few minutes until soft. Then add the tomatoes, thyme and the lentils. Season with salt and pepper and give the lentil mixture over the potato slices.
  5. Heat the remaining olive oil in a nonstick pan. Fry the eggplant until light brown and season with salt. Then place the fried eggplant slices over the lentil mixture.
  6. Whisk the eggs with the cream and pour over the casserole. Then crumble the feta cheese over the casserole and cook on the grill in the lower third of the oven for 45 minutes.
Instructions
  1. 120 g beluga lentils
  2. 200 g potatoes
  3. 5 tbsp olive oil
  4. 1 red chili pepper (seeded and finely chopped)
  5. 2 shallots (finely chopped)
  6. 1 garlic clove (finely chopped)
  7. 2 tomatoes (seeded and diced)
  8. a few sprigs of thyme (leaves coarsely chopped)
  9. 1 eggplant (cut into 5 mm thick slices)
  10. 3 eggs
  11. 100 ml cream
  12. 50 g feta cheese
  13. salt | pepper
vegetarian | gluten free
FOOD VEGETARISCH http://www.food-vegetarisch.de/
Vegetarisches Moussaka | Rezept | food-vegetarisch.de

Vegetarisches Moussaka | Rezept | food-vegetarisch.de

Vegetarisches Moussaka | Rezept | food-vegetarisch.de

Zutaten für vegetarisches Moussaka | Rezept | food-vegetarisch.de

VEGGIE CUBES | Vorstellung auf food-vegetarisch.de

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Thank you VENISIS GmbH for the VEGGIE CUBES. Nevertheless my opinion is my own.

* These are Amazon affiliate links, which means that if you click on the links, I’ll receive a small provision.

Rolled Oats Scones

Oatmeal Scones | Hafer Scones | food-vegetarisch.de

I have a thing for all British. My favorite city is definitely London. But I really want to visit Guernsey again also. And as a child you could regularly see me watching All Creatures Great and Small on TV. Today I rather watch reports and documentaries about the British. And these I often also watch with the man of my choice. Because this general liking for all British I share with him.

And almost as long as I know him he raved about scones with clotted cream. By coincidence I have recently stumbled upon a recipe for rolled oats scones at kuechengoetter.de. As I did not have all the ingredients of the original recipe in the house, I made some modifications (no goji berries, honey instead of maple syrup and treacle). Nevertheless the scones tasted very good right away, although they were not that airy like the original British scones. Instead of this they remind more of a wholefood scones version. But we found them so delicious that we already had them again and therefore the recipe deserves also a place on the blog.

Oatmeal Scones | Haferflocken Scones | food-vegetarisch.de

Rolled Oats Scones
Serves 15
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Ingredients
  1. 4 tbsp honey
  2. 150 g soft rolled oats
  3. 200 g spelled flour (Type 630)
  4. 2 tsp baking powder
  5. 1/4 teaspoon salt
  6. 2 eggs
  7. 75 ml sunflower oil
Instructions
  1. Roast the rolled oats with 2 tbsp honey in a pan over medium heat until golden brown and allow to cool.
  2. For the dough mix the flour with baking powder, salt and the rolled oats and make a well in the middle. Mix the eggs and the remaining honey with the oil, pour it into the well and knead well. Put the dough in plastic wrap and cool for 10 minutes.
  3. Preheat the oven to 180 ° C (convection). Roll out the dough about 1,5 cm thick, cut out 15 circles with a round cookie cutter or a glass (about 5 cm in diameter) and place them on a baking sheet which is lined with baking paper or floured. Bake the scones in the preheated oven for 12-15 minutes. Let the finished scones cool a little and serve them lukewarm.
vegetarian | lactose free
FOOD VEGETARISCH http://www.food-vegetarisch.de/

Preparing oatmeal scones | Zubereitung von Haferflocken Scones | food-vegetarisch.de

Rezept für Hafer-Scones | food-vegetarisch.de

Oatmeal Scones | Haferflocken Scones | food-vegetarisch.de

Savoy Cabbage with Lentils

Linsen mit Wirsing Rezept | food-vegetarisch.de

This combination of lentils with savoy cabbage is definitely one of my current favorites. However, it is also a perfect meal when it is cold outside. This has finally happened also in this region of Germany. And so it comes that I prepare this dish very regularly these days, also sometimes with different kind of vegetables like spinach or chard instead of savoy cabbage. But for the winter I think cabbage is just perfect.

Actually this lentil dish is also a bit similar to the spaghetti with black lentils which I already introduced here and which I still like very much, as well. The main difference is just that you have instead of pasta more vegetables. For me as a vegetable lover this is, of course, ideal. And thanks to the lentils you get also enough protein. And last but not least, you can vary this dish also very easily to a lentil stew. For this just add a bit more vegetable stock than mentioned in the recipe.

Linsen mit Wirsing Rezept | food-vegetarisch.de

Lentils with Savoy Cabbage
Serves 2
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Ingredients
  1. 2 tbsp olive oil
  2. 2 shallots (finely chopped)
  3. 1 medium sized carrot (finely chopped)
  4. a few sprigs of thyme (leaves coarsely chopped)
  5. 2 garlic cloves (finely chopped )
  6. 2 tomatoes (seeded and diced )
  7. 100 g beluga lentils
  8. 700 ml vegetable stock
  9. 70 g savoy cabbage (cut into 5 mm wide strips)
  10. salt | pepper
Instructions
  1. Heat up the olive oil over low to meadium heat in a large pan. Steam the shallots, carrot and thyme for about 5 minutes until soft. Then add the garlic and tomatoes and steam everything for a further minute.
  2. Add the lentils and stir. Then add the vegetable stock. Season with salt and pepper. Bring to a boil. Reduce the heat and let the mixture simmer for 25 minutes. Finally add the savoy cabbage and simmer everything for another 5 minutes.
vegetarian | vegan | gluten free | lactose free
FOOD VEGETARISCH http://www.food-vegetarisch.de/

Linsen mit Wirsing Rezept | food-vegetarisch.de

Linsen mit Wirsing Rezept | food-vegetarisch.de

Karotten | food-vegetarisch.de

Beetroot Sushi with Carrots

Vegetarische Rote Bete Sushi | food-vegetarisch.de

I think that vegetarian sushi are really great, especially for vegetable lovers. They can be very easily prepared according to taste with a variety of vegetables. And it does not always need to be the classic Japanese style. The first sushi I have ever tasted, were, for example, from a Korean fellow student who had prepared them as a farewell before she went back to South Korea. And these were seasoned with toasted sesame oil instead of rice vinegar and sugar, as it is common in Japan. And as I liked the taste of the sushi so much, I have started to prepare sushi at home because at that time there was no any sushi restaurant in the area where I lived. And since then we now have sushi at home quite regularly, sometimes also cross- over variations like these vegetarian sushi with beetroot and carrots, where the beetroot are also the reason for the bright pink color of the rice. I was inpired for this by a photo showing pink nigiri sushi. But in addition to the look, it is still the delicious taste of this sushi combination that has ensured that this recipe has made it on the blog.

Vegetarische Rote Bete Sushi | food-vegetarisch.de

Beetroot Sushi with Carrots
Serves 24
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Ingredients
  1. 250 g sushi rice
  2. 3 tbsp rice vinegar
  3. 1 tbsp sugar
  4. 1 tsp salt
  5. 1 small beetroot
  6. 1 tsp soy sauce
  7. 1-2 small carrots
  8. 2 tsp sesame seeds
  9. 4 nori sheets
  10. wasabi paste
  11. 1 tsp miso
  12. 1 tbsp mirin
Instructions
  1. Wash the rice three to four times until the water is almost clear. Then let the rice soak in cold water for about 30 minutes.
  2. Drain the rice in a sieve then give it in a saucepan and add 270 ml of water. Bring to a boil on high heat level for 1-2 minutes. Then cover the rice and let cook for 10 minutes at very low heat.
  3. Remove the saucepan from the heat and let the rice stand for 10 minutes. Combine 2 tbsp rice vinegar with the sugar and salt. Put the rice in a bowl (preferably Hangiri) and pour the rice vinegar mixture over.
  4. Peel the beetroot and grate it so that you get 3 tbsp fine grater and a square piece of beetroot remains. Mix the grater carefully with the sushi rice. Cut the square piece of beetroot into slices which are about 5 mm thick and cook them for about 2 minutes in salted water. Drain, cool quickly and cut the slices in about 5 mm thick sticks. Mix the sticks with 1 tsp soy sauce and let marinate at least 30 minutes.
  5. Wash the carrots, peel and cut them into 5 mm thick slices. Cook the slices for about 2 minutes in salted water. Drain, cool quickly and cut the slices in about 5 mm thick sticks. Mix miso, rice vinegar and mirin, stir in the carrot sticks and let also marinate at least 30 minutes.
  6. Lay one nori sheet with the smooth side downwards on the rolling mat so that the lower edges of the sheet and the mat are in one line. Spread a quarter of the rice equally on the nori sheet. Only the upper margin of about 1 cm should be kept uncovered.
  7. Slightly press a line in the middle of the rice and sprinkle it with a little wasabi. Place a quarter of beetroot and carrot sticks on it and sprinkle a 1/2 teaspoon sesame seeds over them. Use the mat to roll the nori sheet including the filling. While rolling put some pressure on the roll form with your fingers and do not roll up the bamboo mat completely. Just before the sushi roll is entirely rolled up pull the matt end out. Place the roll with the seam down and cut it into 6 equal pieces. Form another 3 rolls this way. Place the sushi with the cut side up and serve with wasabi and soy sauce.
vegetarian | vegan | gluten free
FOOD VEGETARISCH http://www.food-vegetarisch.de/

Vegetarische Rote Bete Sushi | food-vegetarisch.de

Vegetarische Rote Bete Sushi | food-vegetarisch.de

Karotten | food-vegetarisch.de

Vegetarische Rote Bete Sushi | food-vegetarisch.de

Green Beans with Tomatoes and Onions

Green Beans with Tomatoes and Onions | Grüne Bohnen mit Tomaten und Zwiebeln | food-vegetarisch.de

In recent months there have been green beans in our veggie box very regularly. Actually they have been so regularly and in such a quantity that my previous green-bean-strategy, which consisted of preparing some wok dishes like this or this with green beans, was no longer working. A new recipe was needed with a significantly higher quantity of green beans. Finally I found a recipe in the German cookbook La cucina verde: Die schönsten italienischen Gemüserezepte.* In this cookbook there is even an entire chapter devoted to the bean.

And the recipe for Fagiolini con pomodori e cipolle (Green beans with tomatoes and onions) sounded so good to me that I tried it. And the result I liked so much, that we had this combination also more often since then. By the way, this dish can be enjoyed warm, but also as a salad with a fine balsamic vinegar and freshly baked baguette.

Green Beans with Tomatoes and Onions | Grüne Bohnen mit Tomaten und Zwiebeln | food-vegetarisch.de

Fagiolini con pomodori | Green Beans with Tomatoes and Onions
Serves 2
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Ingredients
  1. 300 g green beans (ends of each cut)
  2. 150 g tomatoes (crosswise cut in)
  3. 1 small onion (cut into thin rings)
  4. 2 tbsp olive oil
  5. 1 tbsp flat-leaf parsley (gehackt)
  6. salt | pepper
Instructions
  1. Cook the beans in boiling salted water for 20 minutes until al dente, then rinse under cold water.
  2. Blanch the tomatoes in the same boiling water for a few minutes, remove with a ladle, allow them to cool, remove the skin and cut the flesh into cubes.
  3. Fry the onion rings glassy with the olive oil in a pan. Add the diced tomatoes and sauté a few minutes. Then add the beans and turn everything again a few minutes in the pan. Season with salt and pepper, sprinkle with parsley and serve immediately.
vegetarian | vegan | gluten free
Adapted from „La cucina verde: Die schönsten italienischen Gemüserezepte“
Adapted from „La cucina verde: Die schönsten italienischen Gemüserezepte“
FOOD VEGETARISCH http://www.food-vegetarisch.de/
Green Beans with Tomatoes and Onions | Grüne Bohnen mit Tomaten und Zwiebeln | food-vegetarisch.de

Green Beans with Tomatoes and Onions | Grüne Bohnen mit Tomaten und Zwiebeln | food-vegetarisch.de

Tomaten | Tomatoes | food-vegetarisch.de

* These are Amazon affiliate links, which means that if you click on the links, I’ll receive a small provision.