Bernhard Long - Vegetable Kitchen

Celery and potato gratin with soy cream Celery and potato gratin with soy cream Ingredients for 6 meals 1 clove of garlic 3 sprigs thyme 350 millilitres soy cream or whipped cream Salt and freshly ground pepper 1 celeriac (so to the. 500 grams) 3 potatoes (so to the. 300 grams) 1 tablespoon walnut oil Pinch of nutmeg The preparation sequence Peel the garlic clove. (So to. 1.2 liters) Rub a baking dish with the garlic clove, and then finely chop the toe. Wash thyme with water, shake dry, pluck off the leaves and chop. Soy cream with garlic, thyme, salt and pepper from the mill. Peel celery, washed with water and eventually into quarters. Wash the potatoes with water and peel. Mince celery and potatoes into very thin slices and mix. Put the potatoes and celery into the mild and sprinkle with walnut oil, salt and pepper. Rub something nutmeg directly on the ingredients. Soy cream pour over. Bake until golden brown in 45-50 minutes: The gratin in heated, preheated oven at 200 ° C (step 3 fan oven 180 ° C, gas)

Corn Chilli casserole Mexican style Corn Chilli casserole Mexican style Serves 4 meals 550 grams of corn (canned) 2 medium onions 3 cloves garlic 2 red peppers (so to the. 200 grams) 1 green pepper (as to the. 200 grams) ½ bunch coriander 4 tablespoons olive oil Pinch of salt 3 tablespoons spelled flour (Type 630) 4 eggs (size M) 1 pinch of cayenne pepper 1 pinch ground cumin 1 pinch of chili powder The preparation sequence Drain in a colander corn. Peel the onions and garlic and chop finely. Cut peppers in half, remove seeds, wash with water and chop into small cubes. Wash coriander with water, coarsely chop, shake dry and including the tender stems. A baking dish with 1 tablespoon of olive oil streak. The remaining oil in a pan to warm. Onions, garlic and diced peppers sauté 5 minutes at medium heat. Season with salt, leave little to cool and stir in the cilantro. Give corn in a large vessel and Puree with a hand blender. Give corn puree and flour in a bowl. Add the eggs and mix everything thoroughly. Give peppers under the corn-flour-egg mixture and season with salt spicy, cayenne, cumin and chili powder. Pour the vegetable-egg mixture into the baking dish, smooth and heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 45 minutes

Kohlrabi noodle gratin with peas and courgettes Kohlrabi noodle gratin with peas and courgettes Serves 4 meals 300 millilitres of vegetable broth 3 small turnips (250 grams) 300 grams short wholemeal pasta (eg penne) 2 small onions (so to. 70 grams) 1 zucchini (as to the. 250 grams) 2 tablespoons olive oil 1 tablespoon flour 300 millilitres of milk (3.5% fat) 1 bunch of parsley 180 grams of peas (frozen) Pinch of nutmeg Salt and freshly ground pepper 50 grams grated cheese 2 tablespoons sunflower seeds The preparation sequence Bring vegetable broth in a saucepan to boil. Wash kohlrabi with water, peel, cut in half and chop slices in about 2 centimeter. Boil in the broth, cover and simmer over low heat for 15 minutes. In a second saucepan, bring salted water to a boil. Pasta in and cook according to package directions until al dente. Peel onions meanwhile, cut in half and dice finely. Wash zucchini with water, clean and cut into cubes about 1 centimeter. Oil heat, in another saucepan, sauté onions until soft. Dust with flour and let sauté stirring slightly. Drain kohlrabi in a sieve over a bowl and collect the broth it. Stirring slowly add broth with the milk with a whisk roux. To a boil and simmer for about 10 minutes over low heat. Stir occasionally. Rinse parsley shake dry, pluck leaves. Some aside, finely chop the rest. Give frozen peas and zucchini cubes to the sauce and bring to a boil. Chopped parsley fold. Slightly rub with salt and pepper nutmeg. Drain the pasta, drain and (so to. 2 liters) enter into a shallow baking dish. distribute succession kohlrabi, vegetable sauce, cheese and sunflower seeds on it and in the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake 25-30 minutes Garnish with chopped parsley and serve

Vegetarian lasagne with spinach and Seitan Vegetarian lasagne with spinach and Seitan Serves 4 meals 225 grams of spinach (frozen) 300 grams of Seitan 2 small carrots (as the. 100 grams) 2 stalks celery (as to the. 100 grams) 1 medium onion 1 clove of garlic 2 tablespoons olive oil Salt and freshly ground pepper 850 grams of canned tomatoes 200 millilitres of vegetable broth 1 teaspoon fennel seed 30 grams Parmesan Nutmeg 225g ricotta 16 lasagne noodles Butter (for the mild) 180 grams of mozzarella The preparation sequence Thaw spinach. Chop finely Seitan or enter through the middle pane of the meat grinder. Wash carrots with water and peel. Wash celery with water, brushing, unthreading and finely dice. Peel and chop onion and garlic. Heat the oil in a saucepan heat and carrots, celery, onion and garlic fry it at medium heat for 3 minutes. Seitan and fry stirring for 3 minutes. Season with salt and pepper. Give canned tomatoes and broth in the saucepan over medium heat 20 minutes covered boil, stirring occasionally. Fennel seed crushed, and season the sauce with salt and pepper. Meanwhile Parmesan Finely grate. Something nutmeg rub. Express spinach vigorously, coarsely chop and mix in a bowl with ricotta, Parmesan, salt, pepper and nutmeg. A baking dish (about 30 x 20 centimeter) lightly grease. Cover the bottom of the mild with little sauce and smooth. 4 lasagne noodles side by side on it lay, may trim slightly. Give 1/3 of the spinach mixture on top and smooth. Emphasize 1/4 of sauce on it. Again, 4 lasagne noodles, 1/3 and 1/4 spinach sauce monolayer, repeat the process again. It put the final lasagne sheets and spread the remaining sauce on it. Drain mozzarella and tear into large pieces. Spread on the lasagne. Vegetarian lasagne in heated, preheated oven at 180 ° C (fan not recommended, gas mark 2-3) on the middle shelf level 35-40 minutes baking Vegetarian lasagne dish before let stand about 5 minutes.

Rhubarb crumble pie with cinnamon and figs Rhubarb crumble pie with cinnamon and figs Ingredients for 8 meals 700 grams of rhubarb 4 dried figs (so to. 70 grams) 100 grams of cane sugar 180 grams Wheat wholemeal flour 1 teaspoon ground cinnamon Pinch of salt 100 grams of yogurt butter (well chilled) 200 grams vanilla yogurt (1.5% fat The preparation sequence Wash rhubarb with water, drain, clean and cut wide pieces in about 1 centimeter. Place in a baking dish and spread on the floor. Freeing the figs from the hard stems and very finely chop. Mix with 30 grams of cane sugar under the rhubarb. Whole-wheat flour, cinnamon, mix 1 pinch salt and remaining sugar cane in a mixing bowl. Mince yogurt butter into small pieces and place with 1 tablespoon of cold water to the flour mixture. Rapidly process with the dough hook of a hand mixer to crumble. Distribute sprinkles over the rhubarb. The gratin on the middle shelf level in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) bake about 40 minutes longer than Put the yogurt in a bowl until creamy and the churning of the hand mixer. Serve to rhubarb crumble casserole

Sauerkraut and apple gratin with almond crust Sauerkraut and apple gratin with almond crust Ingredients for 1 serving ½ tart apple (as the. 75 grams) 180 grams of fresh cabbage 5 fresh cranberries (or 1 teaspoon dried fruits) Salt and freshly ground pepper 1 teaspoon almond flakes ½ teaspoon of liquid honey The preparation sequence Wash the half apple with water, dry, cut in half, remove seeds and finely chop. Give sauerkraut in a bowl and break up with a fork. Diced apple and cranberries, mix, season with salt and pepper and spread in a small baking dish. Sprinkle almonds over the sauerkraut, drizzle with honey and heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) bake about 10 minutes longer than