Recipe: vegan kale
Ingredients:400 g kale, 2 teaspoons of sesame seeds, 1 clove of garlic, 2 teaspoons of sunflower oil, 150 ml of vegetable broth, 5-6 tablespoons of soy sauce, 2 teaspoons of roasted sesame oil
Preparation:First, wash the cabbage thoroughly, shake it dry and pluck the leaves off the stems. Peel the garlic and cut it into fine cubes. Toasted sesame seeds give the recipe a light smoke flavor. To do this, briefly toast the sesame seeds in a pan and set them aside in a bowl, then heat the sunflower oil in a large saucepan and fry the kale for three minutes, stirring constantly. Add the garlic and fry the vegetables for another two minutes. Then mix the vegetable stock and soy sauce and extinguish the vegetables with the liquid. Set the pot aside and let the kale steep for a moment. Finally, season the vegetables with sesame oil and add the sesame seeds.
(Source: Schrot & Grain)
Tip: The recipe turns into a full meal if you serve the kale with rice, potatoes or pasta. You can also combine other types of vegetables of your choice as well as vegan side dishes such as smoked tofu, tofu sausages or vegetable patties.
Instead of chicken or prawns, you can also prepare a vegetarian curry with kale and sweet potatoes. (Source: Rogge & Jankovic Photographers / KOSMOS Verlag / dpa-tmn)
Recipe: Vegan kale curry with chickpeas and sweet potato
Ingredients for 4 servings:1 can of coconut milk, 1 fennel, 1 onion, 500 g kale, 1 can of chickpeas, 1 teaspoon of curry paste, 2 sweet potatoes, 2 tablespoons of coconut oil, salt and pepper, 1 tablespoon of sugar
Preparation:Peel the sweet potatoes and cut into cubes. Heat coconut oil in a wok and fry the sweet potatoes for about 10 minutes until they are soft. Add a little salt and sugar and let the sweet potatoes caramelize. Transfer to a plate and set aside, cut the onions into cubes and sauté in the oil. Add 50 ml of water, coconut milk and curry paste to the wok and bring to the boil while stirring. Wash the fennel and cut into approx. 0.5 cm thick slices. Save the fennel greens, cut away the hard stalks from the washed kale and roughly chop the leaves. Add vegetables and chickpeas to the curry and simmer for 10 minutes until the fennel and kale are soft. Fold in the sweet potatoes and fennel greens. Serve with rice or naan bread.
Kale is a popular ingredient in green smoothies. (Source: Shutterstock.com)
Recipe: green smoothie with kale and banana
Ingredients for 2 people:200 g kale, 2 bananas, 250 ml freshly squeezed orange juice, 1 stalk of fresh parsley
Preparation:Pluck the kale leaves from the stems. Wash, dry and roughly chop the kale and parsley. Squeeze the oranges and peel the bananas. Puree everything together in a blender to a creamy mass.
Tip: Combine other types of fruit of your choice. Pineapple, mango, and kiwi also go well with kale. Ginger provides a slight spiciness.Healthy winter vegetables: Kale – delicious recipes for the superfood Winter vegetables: Freeze and store kale Vegetables with a kick: With these tips, kale is guaranteed to taste no animal products: Vegan diet – Why do without so much?
Tip: If you want to make green smoothies all year round, you can buy fresh kale from November to March and freeze it in portions. Read here what you should consider when freezing and storing kale.
In the Chinese cabbage stew, winter vegetables, minced meat and tomatoes form a delicious combination. Read here which ingredients you need for the recipe and how the hearty stew turns out.
In the freezing cold, a steaming bowl of Chinese cabbage stew will restore your strength. For a recipe for four people, the nutrition magazine recommends "EatSmarter!" the following ingredients:750 g Chinese cabbage, 150 g onions, 250 g peeled tomatoes in a can, 250 g potatoes, 40 g margarine, 375 g minced meat, salt and pepper, 250 ml water, 2 tablespoons tomato ketchup
Chinese cabbage plays the leading role in the recipe for this stew. Accordingly, first dedicate yourself to the winter vegetables. Halve the head of cabbage and cut the Chinese cabbage crosswise into narrow strips.persuasive vs argumentative essay Then wash the winter vegetables and let them drain. The onions are peeled and finely diced. After peeling, cut the potatoes into cubes about one centimeter in size. Open the can with the peeled tomatoes and let the vegetables drain. Then cut the tomatoes into bite-sized pieces.Tasty winter vegetables: Chinese cabbage – how to prepare it Healthy nutrition: Winter vegetables – Chinese cabbage is this healthy Healthy and light: Chinese cabbage salad – fresh, crunchy and tasty Quick and easy: Chinese cabbage recipe – fried Chinese cabbage Cress, cabbage and chard: That is Cooking the healthiest vegetables, cabbage, delicious: enjoyment without side effects
Now take a large saucepan, put it on the stove and fry the onions until golden. Then add the minced meat and fry it for a few minutes, turning constantly. Rinse the meat with water and add the winter vegetables, potatoes and tomatoes to the pot. Then season the Chinese cabbage stew with salt and pepper and add ketchup. The ketchup ensures a creamy consistency in the recipe. Seal the pot and let it simmer over medium heat. The Chinese cabbage stew is ready after around 45 minutes.
Stews are especially suitable for the cold winter time. However, you should pay attention to the right spices during preparation.
When it storms and snows outside in winter, you need a well-seasoned stew. Whether it’s French onion soup, Russian borscht or Gaisburger Marsch, stews warm from the inside and are nutritious. "You can’t really go wrong with the preparation"says cookbook author Cornelia Schinharl from Worb (Switzerland).
There are many ways to prepare stews. "There are numerous regional specialties", explains Thomas Friess, board member of the Association of German Chefs Presidium. They often consist of different types of vegetables, plus meat, sausage or fish. The dish can also be prepared vegetarian, for example with legumes, curry and coconut milk. But no matter what goes into the pot – you shouldn’t be stingy with spices and fresh herbs. Because they give the court the whistle.
"You can also give stews a special touch with bay leaves, allspice or cumin", says Claudia Rainford, project manager at Dr. Oetker test kitchen in Bielefeld. If you add broth, you have a good taste base from the start.
A medium-sized onion is peppered with four cloves and a bay leaf. It is cooked in a pot with water with eight juniper berries and a little salt as well as with 200 grams of beef boiled beef, 100 grams of pork belly and 400 grams of pork neck. The cooked meat is now cut into cubes.
Borscht is traditionally cooked from beetroot, meat and other vegetables. (Source: Andrea Warnecke / dpa-tmn)
Now the vegetables are cut into fine strips, namely: 250 grams of boiled beetroot, 100 grams each of onions, leeks, celeriac, carrots and white cabbage. 60 grams of lard are now melted in a large saucepan, the vegetables are sweated in it.
Now add two tablespoons of tomato paste and cook. Then fill up with the meat stock (from the cooked meat) and let it cook. Then add the diced meat and season with vinegar, salt and dill. "Before serving, add the beetroot juice – from the cooked beetroot – and garnish everything with sour cream"says Friess. The recipe is enough for five people.
The French onion soup is served with bread slices with cheese, which are gratinated in the oven. (Source: Wolfgang Schardt / Gräfe and Unzer / dpa-tmn)
Peel 800 grams of onions, cut into rings and sauté in butter until brown. Add thyme, white wormwood and stock and bring to a boil. Season the soup with salt and chilli to taste. Preheat the oven to 250 degrees and grate 100 grams of Gruyere.
Pour the soup into four ovenproof soup cups. Place a slice of white bread on top of the soup and sprinkle with cheese. Bake the soup in the oven for five minutes until the cheese is melted and lightly brown.
Sweet potatoes are cooked with chicken breast and pork goulash in a chilli tomato sauce. (Source: Dr. Oetker test kitchen / dpa-tmn)
Peel 500 grams of sweet potatoes and cut into small pieces. Peel and dice three onions. Rinse 500 grams of chicken breast fillets under cold running water, pat dry and cut into pieces two by two centimeters, then season with salt and pepper.
Salt and pepper 500 grams of pork goulash as well. Fry the meat one after the other in a pan in heated oil and place in a high saucepan in which 250 milliliters of chilli tomato sauce have been mixed with four tablespoons of honey, about one liter of broth and a mug of crème fraîche to make a sauce.No experiments: what Germans prefer to eat for Christmas "Grandmother Art": This is how the potato soup tastes like at grandma’s SOUP: Delicious soup recipes
Add 500 grams of potatoes and three finely chopped onions, bring to the boil and then cook with the lid on for about an hour over medium heat. In the meantime, cut two red and yellow bell peppers and oregano leaves into small pieces, add this mixture to the stew and cook for another 15 minutes. "The dish can now be seasoned with chilli flakes"says Rainford. The amount makes eight to ten servings.
Chinese cabbage salad is a great alternative to conventional leaf salads, because the winter vegetables stay fresh for several hours even with dressing. Read a simple recipe for a Chinese cabbage salad here.
Neither fancy ingredients nor special skills are required to prepare this Chinese cabbage salad recipe. For two people you need loud "eat & Drink":2 tbsp sweet mustard4 tbsp white wine vinegar3 tbsp oil, salt and pepper300 g Chinese cabbage1 red pepper1 onion1 tbsp chives rolls1 tbsp sesame seeds
A fine mustard dressing gives the recipe for Chinese cabbage salad the right seasoning. To make the dressing, take a bowl and add oil, vinegar, water and mustard. Mix the ingredients together to form a smooth, liquid mass and season the dressing with salt and pepper.
Next, focus on the vegetables: Remove the top leaves of the Chinese cabbage, cut the cabbage in half lengthways and cut across narrow strips from the winter vegetables. Then wash the cabbage thoroughly in running water, dry it with a salad spinner and transfer it to a large bowl.Tasty winter vegetables: Chinese cabbage – this is how you prepare them Healthy eating: Winter vegetables – Chinese cabbage is so healthy Quick and easy: Chinese cabbage recipe – Fried Chinese cabbage Winter recipe: Chinese cabbage stew – nutritious and delicious recipe Cress, cabbage and chard: That’s what they are the healthiest vegetables to cook cabbage deliciously: enjoyment without side effects
In addition to the winter vegetables, peppers and onions play a key role in the recipe for the Chinese cabbage salad. Clean the peppers, cut the pod in half and cut across into thin strips. Peel and finely dice the onion. Add the bell pepper and onion to the winter vegetables, pour the dressing over them and mix the ingredients together. Finally, arrange the Chinese cabbage salad on plates and sprinkle with chives and sesame seeds.
Christmas goose, pot roast and fried potatoes: hearty home-style cooking is a tradition in winter. Feeling full and extra pounds are the result. The winter kitchen doesn’t have to be that difficult: Ingredients that are less fatty and carbohydrate and light forms of preparation create variety and are good for your health.BMI calculator – is your weight OK?
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The following rule applies to the selection of ingredients: foods that are rich in vitamins and minerals should be regularly and plentifully on the table, while those containing fat and carbohydrates are much less common.
"In addition to the cabbage varieties, crunchy carrots and beetroot are now also in season. Both are great for fresh salads", says Anke Hennig, who gives cooking classes at the Hamburg Adult Education Center.
The lecturer particularly likes to combine the various vegetables with winter salads and especially with citrus fruits: "They always bring a sparkling, fresh note. My favorite is beetroot and orange salad."
Nutritious pulses are also typical winter ingredients. They are mainly served in a stew, as a salad or as a patty. Lentils, peas and Co.