Spicy Glasnoodle Salad

Salads are always great and can't never get enough of it, either just a green salad or a salad loaded with vegetables and grains - Yammy. 

That spice are doing good things to your body - depending of the spices or ingredients - why not eating it much more. Today I was in the mood for such a light dinner - shortly prepared to have a lazy evening. One reason I made a fast dinner - was that I wanted to watch Dirty Dancing on the TV. Quite an old movie - but hey old movies are always the best. 

But getting back to the dish. If you love asian food as much as I do, you will hopefully like this. 

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Spicy Glasnoodle Salad

2 Persons
10 min

Ingredients:
1/2 Pack Glasnoodles, prepaired according the packed
4-6 Garlic gloves, sliced
4-6 Chilis, diced in rings
1 small rec onion, quartered und cut in slices
1/4 cucumber, peeled and deseeded 
1 Tomato
1/2 cup fresh coriander, rughly chopped

Dressing:
3 Tbsp. white sojsauce
1 Tbsp. Agavenectar
juice from one lemon or lime
salt

Preparation:
Cut or slice the Cucumber into Julienne strips.Wash, remove the stalk approach and quarter. Slice. Then prepare the other ingredients and set them aside

Cook and drain the glassnoodles and give into a bowl. 

For the Dressing wisk everything well together and give with the other left Ingredients to the glassnoodle-bowl and mix all well.

And voilà ready to eat. 

Potato Vareniki with sauerkraut

Springtime can be so inspiring, especially in the kitchen. 

Having potatoes left from the day before I thought about what to do with them, instead of frying or making a potatosalad. 

I know that fermented vegetables are healthy as the contains a lot of enzyms witch logicaly are healthy for the body. Having still two packs of sauerkraut in my refrigerator I knew I had to eat more of it as I really like it. No wonder with the power of enzyms. 

Anyway. I graved my books for an idea how to bring the potatoes and sauerkraut together. Of course I've could made just a kind of stew (I forgot the name of, well East-style), but stews I had enought the last days. 

And then an Idea - found in a book - came up and I was immediatly caught by it. The idea I found it - is an old russian cookbook (not really vegan) I inherit from my grandmother (miss her). Thought I can't remember if my grandmother ever made and served them. Anyway. 

Good Idea to make this dish. Thank you grandmother for the book! 

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Potato Vareniki with sauerkraut

Ingredients for 4 people

300 g spelled flour
50 g of soy yogurt unsweetened
Salt
150 g sauerkraut (canned, well expressed)
200 g boiled potatoes from the day before
1 onion
4 tbsp sunflower oil
ground black pepper
1 tsp cumin
2 teaspoons sweet paprika
150 g radishes
2 stalks spring onions

Preparation:

For the pastry flour, knead yogurt, a pinch of salt and 120-150 ml of water to a smooth dough. The dough should not stick, otherwise add a little flour. Wrapped in foil 1 hour let it rest.

Meanwhile, chop the cabbage coarsely, peel potatoes and grate coarsely and chop the onion. 

Sauté onion in 1 tbsp oil in a pan. Add Cabbage and potatoes and  fry for 3 minutes. Season with spices.

Divide the Dough into portions and roll thin (2 mm) out. With a glass (10 cm diameter) cut out 20 circles. Brush Dough with a little water. Put 1 tablespoon of filling in the center. Fold dough from both sides over the filling and press down well.

In a large pot boil salted water. Give dumplings into the boiling water and cook for 4-5 minutes. Drain well good. 

Cut Radish into quarters, cut leeks into rings. Heat the remaining oil in a large skillet. 
Sautè the Pierogi with radishes and leeks quite strongly. 

Season with salt and serve.

Enjoy the meal!

Avocado Veggie Panini

Sandwich are just so good and perfect for a take-with lunch or just like this when feeling hungry and wanting something fast done and prepared. 

One good thing about sandwiches - they are so vesitale about the filling, probabely everything goes for filling them - either cold or warm. 

Unexpectedly the weather was better than the forcast I heard said so - I in the late morning I decided to go for walking - so I grabbed my walking sticks and enjoyed a wonderful walk along the hills throught the forrest. Smelling all the spring sentence, seeing all the flowers growing.. I just love the springtime!!

After a long walk and shower I was really hungry. What could be better than a healthy sandwich......?? I really enjoyed it, sitting on the balcony with my cats around...

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Avocado Veggie Panini




Serves: 4

Ingredients

1½ tbsp. olive oil

1 minced shallot (onion or garlic works too)

230 g sliced baby portobello mushrooms

1 cup cherry tomatoes

2 cups chopped kale, stems removed

salt to taste

2 avocados

8 pieces thick wheat bread

melty vegan cheese, if you want

Instructions

Heat the oil in a large pan over medium heat. Add the shallots and saute til translucent. 
Add the sliced mushrooms and saute until lightly browned on the outside. 
Add the tomatoes and chopped kale and saute again until wilted and warmed through. Remove from heat and season with salt.

Peal and remove the stone from the avocado and mash with a fork in a bowl with. 

Spread some avocado on top of each piece of bread. Arrange the carefully the vegetable n the bread - (put enought vegetable on the sandwich, as the sandwich sink down when using the panini press). If you don't have a panini press, toast or grill the breadslices before or put the whole sandwich on the grill (bread down).

Add the cheese on top of the veggies if you want, cover with another slice of bread, and place on a preheated panini press. 

When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot! 

Warm Balsamic Kale Salad

What wakes you up more than a good and healthy dish when your coming home very tired. 

After a long weekend from Easter time I passed a workday with a lot of work. 

Coming home all I literaly wanted to do is fell back into bed - passing out the dinner. But beside this sleeping-demand - I still felt some hungre and I knew that I would wake up in the midldle of the night starving - cause I haven't eaten something for dinner. 

Making myself up into the kitchen to make myself something that won't take me too long to prepare. 

Looking into the refrigerator the left Kale just smiled at me and the the decision for a Kale salat with lots of vegetable was setteld. 

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Warm Balsamic Kale Salad

serves 2

Ingredients:

2 tbsp.  butter

¼ cup diced onion

1 red pepper, diced

1 yellow pepper, diced

8 mushrooms, sliced

4 cups kale

1 tsp., minced

1 tbsp. balsamic vinegar

¼ cup vegan cheese (optional)

salt and pepper to taste

Direction:

Preheat a large pan over medium heat, melt 1 Tbsp. of butter. Add the chopped onions and peppers and saute for several minutes until soft. 

Add the mushrooms and the remaining 1 Tbsp. butter and saute for few minutes unti the mushrooms are browned. 

Add the kale, garlic and balsamic vinegar and saute until the kale had deep green colour but not wilted. Remove from the heat - give on lightly deep dish and serve with dizzled cheese over it. 

Season with salt and pepper as desired. 

Hope everyone had a happy Eater time....

After two evenings with the family or friends I enjoyed easter monday on myself with relaxing and of course good eating. 

Haven eaten a lot the last days and still having some leftovers in the fridge, I wasn't in the mood for an left-over-dinner. 

Usually I buy over the weekend a little more vegetables, than I really need - but hey you never know. Today I was really glad I did so. Cause all I wanted was something little  stomach-filling with just a salad. 

And so it happend that I made an old grabed out recipe for Spinach-Muffins. Perfect for my new Muffinform.

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Spinach Muffins

Wonderful, fluffy Muffins, probabely the best way to eat spinach!

12 Muffins

Ingredients:
300 g Spinach
salt
1 Onion
250 flour
1 pack baking powder
80 ml Oil
400 ml sparkling water
30 g pinenuts
salt and pepper

Baking or Muffinform

Preparation:
Preheat the oven up toe 190 C°. Clean the spinach and blanch in boiling salted water for about 5 minutes. Drain and chop very finely. 

Peal and chop the onion very finely and glaze in hot oil till translucent. Add the chopped Spinach and season with salt and pepper. 

In a bowl wisk together flour, baking powder and 1-2 tsp. salt. Wisk under the oil and sparkling water. 
With your hand-dought-hook knead under the pinenuts and spinach. 

Oil the forms and fill with the spinach-dought-mix. 

Give in the hot oven and bake for about 20-25 min. 


Then you have to do is enjoy your vegetable muffins! ;)

Artichoke creme/mayonnaise

Yesterday I worked and cooked in the kitchen till 4 p.m. and washing clothes. Tired sitting on the sofa I suddently had the Idea to create a artichoke mayonnaise for Easter Time. 

How this happen: During the last days lunchtime I opend a buyed yar with artichokecream and it was soo creamy it almost tasted like a mayonnaise. And then I asked myself if it is possible to create a mayonnaise made of artichokes. 

My result end up to be a really close to be a mayonnaise. For me it taste like a mayonnaise, just a lighter version without the milk. Since then I make this kind of Mayonnaise many times - and now for Easter time. 

I fell in Love with it! And I found it much better than the normal Mayonnaise -which never really pleased me at all..

Of course this kind of mayonnaise can be used for various kinds - just try out with what you prefer to it. 

Wish you all a very Happy Easter weekend

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Artichokecream-mayonnaise

Ingredients:
1 can of artichokehearts, drained
5 Tbsp. oil
2 Tbsp. lemon juice 
some grounded garlic
salt and pepper
Optional: a splash of Agavenectar
dried chives

Preparation:
Cut the artichokehearts smaller and give in a blender. Blend till chunky. Then add the cutter chives and blend again. 

While whisking slowly add the oil and whisk till creamy. Maybe you have to add some more oil to get it really creamy. Season. Ready