Recipes Sustainability Week 2018

Transcription

1 Barbecued vegetables with chickpeas, polenta and goat cheese sauce Prepare polenta according to the instructions in water and vegetable broth. Then remove from the heat and add butter. Preheat oven to 200 C (grill level). Cut zucchini and peppers into strips. Blend with olive oil and curry. Spread the vegetables on a baking tray with baking paper and grill in the oven for about minutes. Drain the chickpeas. Mix the oven vegetables with the chickpeas. Coarsely chop coriander and mince feta. Incidentally, heat the milk with the cream and stir in the Chavroux goat s cheese. Spread polenta on plates, cover with grilled vegetables and sprinkle with coriander and feta cheese and add the sauce. In this dish is largely dispensed with animal products. Cattle farming is considered to be a very important factor in methane emissions, which puts a particular strain on the climate. A less harmful alternative in the sauce is a product based on goat whey. For the polenta 450 ml of water 450 ml vegetable broth 225 g of polenta 2 tbsp. butter 1 zucchini 1 red pepper 2 tbsp. olive oil 2 tbsp. curry powder 120 g of chickpeas (canned) 50 g of feta salt a pepper For the goat cheese sauce 84 ml of fresh milk 3.5% 80 g Chavroux goat s cheese 80 ml of cream 20 g chives

2 Rigatoni gratin with soya bolognese Cook noodles in salted water until firm. Sojagranulat in 0,6 l vegetable broth soak, garnish the garlic in a little olive oil. Add the tomato paste, salt and herbs to the soy granules and simmer gently. Add onions, celery and tomatoes and season with some flour, depending on the consistency. Mix the finished sauce with the pasta and place in a casserole dish, sprinkle with grated vegan cheese alternative and bake at 165 C for 25 minutes. Tip: The pasta can also be served without baked with soy bolognese and grated vegan cheese. The dish is particularly climate-friendly due to the absence of any animal products. Due to spices and its consistency, the granules used here are very similar to minced meat and in terms of flavor it can always keep up. 400 g vegan pasta 32 g of soya granules 1 clove of garlic 2 tbsp olive oil 80 g of tomato paste 80 g onions 120 g of celery 120 g of vine tomatoes, diced 80 g vegan grated cheese 0.6 l vegetable stock 20 g wheat flour, type 405 salt Spices: Herbs of Provence (dried), oregano

3 Spanish potatoes with green mojo Peel the potato and boil for about 20 minutes. Core the peppers, wash and cut into pieces. Peel the onions, wash the tomatoes and cut both into small cubes. Then drain the boiled potatoes and cut into chunks. Roast the potato cubes in olive oil, add the onions and peppers after approx. 5 minutes and sauté. Season with salt and pepper and add the tomato pieces. Coarsely chop the green mojo parsley, place all the ingredients in a tall container and puree with the hand blender until a homogeneous mixture has formed. Tip: If the green mojo has become too oily, just mix in a little sliced toast without bark. Cooked with fresh potatoes, this dish is particularly climate-friendly, because the rule of thumb is: the more processing steps a food has done, the more energy was spent and the worse this is for the CO 2 balance. Spanish potatoes 1 kg of potatoes 1 red pepper 1 green pepper 2 small onions 2 medium sized tomatoes 5 tbsp olive oil salt, pepper For the mojo 70 g parsley (2 bunch) 0.2 l of olive oil ½ small clove of garlic 0.1 l white wine vinegar ½ tbsp. salt knife tip of pepper pinch of sugar ½ teaspoon cumin

4 Oriental falafel pan Falafel Puree the chickpeas with a hand blender or a rotary knife. Roast the coriander seeds and cumin in a frying pan for a few minutes, then chop in a mortar. Add all the ingredients to the chickpeas in the food processor and chop them to form a homogeneous mass. Season with salt and pepper. Either put the vegetable fat in a saucepan or fryer. The oil should be really hot. It is best to put a wooden stick or a wooden spoon in the hot oil. As soon as bubbles rise, the oil is hot enough. The falafel should be at least half covered with oil, so you only have to turn it once. Alternatively, you can fry the falafel in the pan. Bulgur pan Boil 400 ml vegetable stock. Finely chop the onion and 1 clove of garlic. Dice the pepper and the leek. Finely chop the onion and garlic and fry with 150 g of bulgur in 3 tablespoons of hot olive oil in a pan. Add 300 ml of hot vegetable stock. Add the peppers, leeks and raisins, bring to the boil and allow to simmer for minutes on a low heat, possibly adding a little stock. Now arrange the bulgur on a plate and distribute the falafel over it. Tip: Excellent as a sauce is a tomato salsa or a zaziki dip. For the falafel 700 g chickpeas (canned) 2 tbsp. coriander seeds 2 tbsp. cumin 2 handfuls of fresh coriander 2 handfuls of smooth parsley 2 large onions 1.5 l of vegetable oil salt and pepper For the bulgur pan 200 g bulgur 200 g of paprika 200 g leek 60 g raisins 800 ml of water or vegetable broth 60 g Ajvar 1 onion 1 clove of garlic 3 tbsp. olive oil Spices: salt, pepper, Ras el Hanout This dish is a real alternative to similarly designed meat dishes. Meatless falafel and the use of a small amount of dairy products thus form a good basis for a climate-friendly meal.

5 Chili sin Carne Clean vegetables and garlic and finely chop. Wash beans and corn in the colander and drain. Pour canned tomatoes with juice into a bowl, remove stalks and cut tomatoes roughly. Do not over-heat olive oil in a large saucepan. Fry leeks, parsley roots, carrots, onions, garlic and celery in medium heat for minutes. Add all spices and simmer for 30 seconds. Stir in tomato paste. Add canned tomatoes with juice and vegetable stock. Cook over medium heat for about 40 minutes. Roughly cut fresh tomatoes (without stalks, with skin and seeds). Add kidney beans and corn after 30 minutes. Season with salt and pepper. Cut limes into slices. Crumble the sheep s cheese, roughly chop the coriander leaves. Separate into small bowls with the chili. Bake pita bread, cut into pieces. Serve everything with the stew. The predominant abandonment of animal products has a positive effect on the CO 2 balance. 80 g of poree 50 g parsley root 150 g of carrots 120 g onions 250 grams of corn 100 g celeriac 1 small young garlic bulb 1 can of kidney beans (425g) 1 can of tomatoes (400g) 5 tbsp. olive oil 2 tbsp. ground cumin 0,5 tbsp. ground coriander 1 tbsp. of sugar 2 tbsp. sweet pepper 1 tbsp. marjoram 1 small dried chili pepper 2 bay leaves 2 tbsp. tomato paste 750 ml vegetable stock 200 g of tomatoes 1 untreated lime 250 grams of sheep s cheese ½ bunch of coriander leaves 4 tbsp Pulbiber (Turkish chilli spices) 1 flatbread salt, pepper