Ingredient: Veggie bouillon

Spätzli Pfanne

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Spätzli Pfanne
Course Main Dish
Cuisine Swiss
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Swiss
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Chop the shallots, garlic and slice the champion and the dried tomatoes so it's ready to use later
  2. Heat up rapeseed oil in a pan and add the spätzli (we made a vegan version - recipe will follow)
  3. Fry them until golden brown. When ready take them out of the pan
  4. Add some more rapeseed oil and then the garlic, champion and shallots in the pan
  5. Let everything fry for a while, steer now and then
  6. Add the veggie bouillon and let it simmer on low temperature for 5 minutes
  7. Add the soy cream, thyme leafs and the sliced tomatoes and let it cook together, steer now and then
  8. Add the fried spätzli and mix it together, let it simmer for a few minutes
  9. Voila, ready to serve
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Garlic soup “Vampire’s Woe”

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Garlic soup "Vampire's Woe"
Course Soup
Cuisine French, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Soup
Cuisine French, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Peal the garlics
  2. Smash hem with the flat-side of the knife (as the picture show)
  3. Add the red pepper, cumin powder to the garlic
  4. Heat up a pot and add the garlic cloves, red pepper and cumin powder
  5. Mix it and let it fry together for some minutes
  6. Add the dry sherry and steer, let it cook for a minute
  7. Add the veggie bouillon
  8. Let it boil down for 20 minutes
  9. Easy and a fantastic starter for cold days, plus it keeps the vampires away - so far it worked 🙂
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Tajine

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Tajine
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Cut the carrot, zucchetti, aubergine, red pepper in cubes and sliced the onion and garlic. chop the thyme leafs
  2. Cut the pumpkin in a little bigger cubes than the rest of the vegetables
  3. Prepare the veggie bouillon, chickpeas and cut the tomatoes in quarters
  4. Heat up a pot and add the onion, garlic, cinnamon stick then add as well all the spice powders as red pepper, saffron, cayenne pepper, ginger and cumin. Mix everything together and let it cook together for a few minutes
  5. Add the veggie bouillon, chickpeas, Tomato purée, salt and pepper and mix it together good
  6. Add the thyme leafs and lower the temperature and let it small cook for 20 minutes
  7. Add the cubed carrot, zucchetti, aubergine, red pepper and mix it. Put on a lid on the pot and let it cook together for 15 - 20 minutes. Steer now and then
  8. Add the pumpkin cubes
  9. Add the tomatoes and let it simmer under a lid for 20 - 25 minutes
  10. Serve the Tajine together with Couscous or Rice
Recipe Notes

It's a perfect recipe to do when you have guests because you can prepare it even the day before and just heat it up before serving.

If you do so it tastes even better.

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“Pump Choi”

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"Pump Choi"
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Cut and slice the vegetable
  2. Heat up a pan and add the onion and the garlic and let it fry for a few minutes
  3. Add the peanut pumpkin, steer everything together and let it fry on low heat for 8 - 10 minutes
  4. Add the Pak Choi and the veggie bouillon, let it cock under a lid for 10 minutes
  5. Ready to serve, and easy quick dish which taste wonderful
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Risotto

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Risotto
Course Main Dish
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Slice the tomatoes and chop the onion. grate the parmasan cheese. Mix together the bouillon. Measure up the white wine in a cup. measure up the correct amount of rice
  2. Heat up some olive oil in a pot and add the onion. after a few minutes lower the temperature and add the rice and fry it together for a few minutes.
  3. Add in the white wine and let it simmer on low temperature for 3 - 4 minutes.
  4. Add in little amount of the bouillon and let it simmer. Now it's the time to add the sliced tomatoes (or the tomato pure). Every time the when you see that the mix start to thicken add a little more bouillon. Just let it simmer slowly at a low temperature and steer now and then so you don't burn it.
  5. When all the bouillon is used up or the rice is soft (it will take about 35 - 45 minutes), add the grated parmasan cheese and steer / mix it together
Recipe Notes

Wonderful dish where a salad and a glas of good red wine fits perfect.

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Beef bourguignon

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Beef bourguignon
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Instructions
  1. Finely chop the thyme and the flat leave parsley
  2. Chop the carrots, red onion, yellow onion, garlic, champignon and peel the shallots
  3. Heat up a pan with rapeseed oil and fry the soy meat until golden brown
  4. When ready move the soy meat into a large pot for later slow cooking together with all ingredients
  5. Use the same hot pan as you used to fry the soy meat to cook the carrots, red onion, normal onion, garlic, thyme, champignon and the peeled shallots and cook until lightly brown
  6. Stir in the tomato puree and the flour and cook for 2 minutes, stirring constantly. When ready add it into the slow cooking pot where you have the soy meat
  7. Mix in the bouillon and the red wine, bay leaves and the parsley in the slow cooking pot where you have the soy meat
  8. Add the finished cooked veggies . Adjust the seasoning with salt and pepper
  9. Add the sliced tomatoes
  10. Put on the lid and cook very gently for 2,5 hours
Recipe Notes

Serve with rice.

Can as well be served with mashed potatoes, celeriac mash or a potato gratin.

Of course fits a glas of red wine perfect to this dish

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Beef stroganoff (vegan)

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* Beef stroganoff (vegan)
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start with copping the red onion, shallot, garlic, red pepper and the veggie meat
  2. Fry the veggie meat (We used Soy steaks but seitan would fit as good)
  3. Fry the red onion, shallot, garlic, red pepper on low temperature until soft but do not burn it
  4. Add the tomato purée and the vite wine and let it simmer for 10 minutes
  5. Add tinned tomatoes the sliced veggie steaks, water, veggie bouillon, vegan Worcestershire sauce, vinegar, dry Sherry, sugar and season it with salt and pepper
  6. Steer it and let it simmer for 5 minutes
  7. Add the soy-creme, mix it together and let simmer on low temperature for 10 to 15 minutes. Voila it's ready to serve
Recipe Notes

Serve with rice.

Bon Appétit, Varsågod !

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