Vegetarian nut roast
- 260 g lentils
- 120 g breadcrumbs
- 100 g carrots, grated
- 140 g celery, finely diced
- 220 g onions
- 1 clove of garlic, finely chopped
- 2 mushrooms, finely chopped
- 100 g walnuts, chopped
- 1 heaped teaspoon chilli powder
- 3 eggs
- Olive oil
- 2 tablespoons red wine
- 2 tablespoons mustard
- 2 tablespoons passata
- 2 tablespoons salt & pepper
Wash the lentils thoroughly, drain and then cook in salted water until soft. Drain the lentils well and then purée them to a coarse to medium consistency using the Ritter hand blender. In the meantime, sauté the onions in a pan with oil until translucent. Then add the mushrooms and celery and sauté for a few minutes. Finally, stir in the garlic and deglaze with red wine.
Now add this mixture to the puréed lentils and stir in the remaining ingredients until everything is well and evenly mixed. Season generously with salt and pepper.
Line a loaf tin with baking paper, pour in the mixture, press down firmly and smooth the top. Now place the tin in an oven preheated to 180 °C (top and bottom heat) and bake for approx. 50 minutes (baking time varies depending on the size of the loaf tin). The roast has the right consistency when it is firm on top and the surface can no longer be ‘pressed in’ with your fingers. If it browns too quickly during baking, simply cover the tin with baking paper.
Leave to stand for 15 minutes, then remove from the tin and remove the baking paper. Allow the roast to cool and refrigerate for 1 day before eating for better flavour and easier slicing.
Stuffed oven-baked paprika
- 8 paprika (red, medium-sized)
- 200 g light quinoa, uncooked
- 800 g tinned kidney beans, rinsed and drained
- 600 g passata
- 2 tsp chilli flakes
- 20 g fresh coriander (with stems)
- 1 tsp cumin
- 1.5 tsp garlic powder
- 1/2 level tsp oregano
- Salt
- 40 g olive oil
- 2 tsp sweet paprika powder
- 140 g onion (approx. 1 medium onion), chopped
- 150 g cream cheese
- Grated mozzarella, to taste
- Lime
Cut off the tops of the peppers with a slicer. Then remove the seeds and cook the peppers in boiling water for approx. 10 minutes. Drain and place in an ovenproof dish.
Heat the olive oil in a pan over a medium heat and, once hot, fry the onions until golden brown. Then add the spices, stir again and continue to fry. Deglaze with passata and add the kidney beans, cream cheese and coriander. Simmer again. Wash the quinoa well and simmer until cooked. Add the quinoa to the passata mixture and purée briefly with a hand blender. Season the filling generously with salt and fill the peppers.
Sprinkle generously with grated mozzarella and season with salt again. Bake in the oven at 180 °C top and bottom heat for approx. 35 minutes. Cover with aluminium foil if the cheese browns too quickly on top. When serving, sprinkle the baked peppers with fresh coriander and top with freshly squeezed lime juice, the remaining grated mozzarella and a little more chilli flakes. Done!
Aubergine cutlets
- 3 aubergines
- Eggs
- Flour
- Breadcrumbs
- Salt
- Neutral vegetable oil
Cut the aubergines into medium-thin slices using the ritter food slicer. Sprinkle salt on both sides of the aubergine slices and leave to stand for 15 minutes. Then wipe off the salt and any liquid that has formed and coat the aubergine slices as follows: first roll them in flour, then in egg and finally in breadcrumbs.
Heat a generous amount of oil in a pan and fry the slices at a moderate temperature. After frying, drain the slices on a wire rack or carefully dab off any excess fat.
Drizzle with lemon juice and serve with a sauce of your choice.
Summer rolls
- 2 carrots
- 1 cucumber
- 1 bell pepper
- 1 avocado
- Lettuce
- 10-12 rice paper sheets
- 2-3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp Siracha sauce
- 2 cm ginger, finely diced
Cut the carrots, cucumber and bell pepper into thin strips. You can cut the lettuce and avocado into slightly wider strips.
Fill a large pan with warm water and place the rice paper sheets individually in the water for about 20 seconds. Then place them on a large plate and fill the summer rolls. To do this, place the vegetables on the lower third and leave at least 1.5 cm of space on all sides. Now fold over the left and right sides first, then fold up the bottom side and roll up tightly.
For the peanut sauce, mix the remaining ingredients together.
Black Bean Chili (vegetarian)
- 165 g bell peppers
- 170 g yellow onion
- 1 tin whole peeled tomatoes
- 1 tbsp sweet paprika powder
- 1 level tsp smoked paprika powder
- 10 g garlic, finely chopped
- 1 level tsp oregano
- 1 level teaspoon cinnamon
- 1 level tablespoon cumin
- 1 level teaspoon ground ginger
- 900 g water
- 40 g tinned jalapeños, cut into rings
- 15 g red chilli pepper, deseeded, cut into rings (use less if desired)
- 520 g black beans (tinned, washed and drained)
- 180 g plain tofu, finely crumbled
- Salt, pepper
- Ground oatmeal or tortilla chips (for thickening)
Topping
- 1 chilli pepper, seeded and cut into rings
- Fresh coriander
- Red onion, sliced
- Lime juice
Heat half of the olive oil in a saucepan over medium heat and add the onions once it is hot. When the onions are slightly browned, add all the spices and mix well with the onions, then stir briefly and heat again.
Now add the garlic, chilli and jalapeños, stir briefly and deglaze with water. Use a wooden spoon to scrape the browned flavours from the bottom of the saucepan. Now add the remaining ingredients and simmer for about half an hour. Stir occasionally. When the chilli has cooled down a little, add some ground oatmeal or tortilla chips to thicken it and purée it briefly with a hand blender.
It should not be a finely puréed ‘soup’, but rather a coarse purée so that you can still find whole black beans here and there. Now stir the chilli again briefly, heat it up so that it thickens properly (be careful of splashing). Sprinkle with fresh chilli, fresh coriander, sliced red onion and lime juice.
Spaghetti with pesto sauce
- 500 g spaghetti
- 1 courgette
- 2 onions
- 1 tbsp sunflower oil
- 400 g whipping cream
- Salt, pepper
- 1 jar of pesto
- Basil
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the courgette and cut into cubes. Halve the onions and finely dice. Heat the oil in a pan, fry the courgette and onions, season with salt and pepper and deglaze with cream.
Drain the pasta and mix with the pesto cream sauce. Wash the basil, shake dry and pluck the leaves from the stems.
Cauliflower wings
- 800 g cauliflower
- 5 g sweet paprika powder
- 1 level teaspoon garlic powder
- 85 g finely chopped onions
- 40 g olive oil
- 100 g Greek yoghurt
- 130 g ground oat flakes
- 3/4 level teaspoon chilli flakes
- Plenty of oil for the baking tray
Dark sauce for the wings:
- 20 g olive oil
- 10 g white wine vinegar
- 10 g soy sauce
- 10 g passata
- 5 g sugar
- Dash of lemon juice
- 1 tsp chilli flakes
Preheat the oven to 180 °C top/bottom heat. Remove the leaves from the cauliflower and break/cut it into florets. Then wash thoroughly, spin dry in a salad spinner and place in a bowl.
Next, add all the ingredients except the passata. Mix the dry and wet ingredients evenly and rub well into the florets. Then place in a baking dish greased generously with olive oil and bake for approx. 20 minutes. Important: Do not stack the cauliflower florets in the dish, otherwise they will remain too moist after baking.
While the cauliflower wings are baking, prepare the dark sauce for the wings. Simply mix all the ingredients together well and pour over the cauliflower wings once they have been baking in the oven for 20 minutes. Mix the sauce well with the wings and then bake for another 10 minutes.
Veggie garlic pizza bread
For the pizza dough:
- 380 g flour
- 10 g spelt bran
- 245 g Greek yoghurt
- 7 g dry yeast
- 2 tsp salt
For the topping:
- Olive oil, generously
- Garlic powder, to taste
- Salt, to taste
- Red onions, to taste
- Courgettes, to taste
- Leek, to taste
Place all the ingredients for the pizza dough in a bowl and knead by hand for approx. 5 minutes. Then cover the bowl and leave to rise in a warm place for 1 hour (not above 40 °C, otherwise the yeast will lose its potency). When the dough has risen, preheat the oven to 220 °C (top/bottom heat). In the meantime, slice the onions, courgettes and leeks into medium-fine slices using the ritter universal slicer.
Once the dough has risen completely, it can be rolled out thinly. Sprinkle evenly with oil, garlic powder and salt, then add the vegetables. Drizzle evenly with a little more oil and season with salt again. Place in the oven until the pizza bread is a light golden colour (do not let it get too dark, otherwise it will become dry). Done!
Tip: Generously oiling the topping helps to prevent the pizza bread from drying out.
Oven-baked pointed cabbage
For the baked pointed cabbage:
- 1 pointed cabbage
- 3 level teaspoons sweet paprika powder
- 4 level teaspoons sugar
- 95 ml soy sauce
- 95 ml olive oil
- 1 teaspoon chilli flakes
For the caramelised crunch:
- 200 g sesame, sunflower and pumpkin seed mix
- 70 g brown sugar
- 40 ml water
- Salt
Topping:
- Caramelised crunch
- Lime zest, grated, generous amount
- A little ketchup
- Spring onion
Preheat the oven. Then cut the pointed cabbage into medium-thin slices using the Ritter universal slicer. Now add the paprika powder, sugar, soy sauce, olive oil and chilli flakes to a Tupperware container and shake well until everything is well mixed.
Spread the pointed cabbage slices on a baking tray lined with baking paper (do not stack). Brush with the marinade on all sides and bake at 160 °C top/bottom heat for approx. 20 minutes (the cabbage should not get charred). Now prepare the caramelised crunch. Simply place all the necessary ingredients (except the salt) in a saucepan and caramelise over medium heat, stirring constantly (be careful, it burns quickly). Then place the mixture on baking paper, flatten, salt lightly and leave to cool. Any leftovers that are not needed for the recipe can be frozen.
Important: Do not leave out the topping. Place the baked pointed cabbage in a bowl and top with a generous amount of grated lime zest, a little ketchup, caramelised crunch and some spring onion.
Spicy Chili Garlic Noodles
- Asian noodles
- 1 large clove of garlic, finely chopped
- 2 tbsp chilli flakes (less if you are sensitive to heat)
- 6 tbsp rapeseed oil
- 2 tbsp soy sauce
- 1.5 tbsp lime juice, freshly squeezed
- 1 tsp ginger – grated
- 1 tsp salt
- 1 tsp sugar
Topping
- Spring onion, to taste
- Broccoli, to taste
- Sesame seeds
Steam the broccoli until al dente, then set aside. Cook the pasta, drain and also set aside. Add the garlic to the cold pan and briefly heat together with the chilli and oil. The garlic should not brown. Then add the remaining ingredients for the sauce to the pan, stir and remove from the heat. Add the cooked pasta. Top with spring onions, sesame seeds and steamed broccoli. Done.
Tip: If you cook the pasta the day before and put it in the fridge, resistant starch can form. This makes the pasta less unhealthy.
Broccoli bake
- 1 broccoli
- 200 g millet
- 30 g ground almonds
- 10 g vegetable stock powder
- 200 ml water
- 200 g cream
- 1 egg
- 2 small onions, finely chopped
- 1 clove of garlic, finely chopped
- 85 g grated Parmesan cheese
- 100 g mozzarella, grated
- Parsley, chopped
- Extra vegetable stock for cooking the millet
Preheat the oven to 200°C fan oven. Wash the millet thoroughly, drain and cook in lightly salted vegetable stock until done. Then drain again and set aside. Important: Millet should not be eaten raw and must be cooked thoroughly.
Cut the broccoli into small pieces using the ritter universal slicer. Use the hand guard. Place the broccoli, cooked millet, onions, garlic, ground almonds and Parmesan cheese in an ovenproof baking dish. Beat the egg and mix with the stock powder and water. Pour over the ingredients in the baking dish, then pour the cream over the top. Mix everything well. Top with grated mozzarella and bake in the oven covered with aluminium foil for approx. 30 minutes.
Note: The aluminium foil should not touch the casserole. If the cheese is not brown enough after baking, bake again without the aluminium foil for approx. 5 minutes. Sprinkle with a little chopped parsley. Done.
Rigatoni with tomato and orange pesto
- 100 g walnut kernels
- 200 g dried tomatoes in oil
- 1 clove of garlic
- 2 sprigs of thyme
- 1 organic orange (juice & zest)
- Salt & pepper
- 2 tbsp olive oil
- 500 g rigatoni
- 200 g rocket
Roast the walnuts and mix the pesto in no time at all – for example, with the hand blender from ritter.
