Vegan Recipes for every occasion!
Ingredients: 200g Champignons (Mushrooms of choice)300g Peas (fresh or frozen)200g Polenta Instructions: At the beginning, cook the Polenta like it says on the package, but be careful with the water, because you want the Polenta to thicken really well. Once its ready, place it into a bowl, put a plate on top and throw it… Continue reading Polenta Ball with Champignons and Peapurree
ingredients 800g potatoes Curry: 150g brussel sprouts150g Romanesco100ml Coconut milk1 tsp Tumeric1 tsp Curry Instructions So the corncob bake was my lunch and this here with my dinner : a potato puree served with a delicious curry...... honestly that's the first time I curry with potato puree and I'm in love with it!! For the… Continue reading Potato puree with romanesco – brussel sprout curry
ingredients 1000g potatoes200g frozen of fresh spinach200g cherry tomatoes instructions First off peel the potatoes and slice them into cubes before you folllowing cook them in a pot of water for 15 minutes. Meanwhile steam the Spinach in a steamer for 5 Minutes. Furthermore blend around half of it in Blender to a smooth cream.… Continue reading Green potato puree
Ingredients: 300g Purple Potatoes300g Potatoes300g Sweet Potatoes Instructions: …….okay, to be exact…..peel all of them, cut them into cubes and cook them in three separate pots of water for 15 minutes. Afterwards, just mash them to purees (with some water to get in creamier) and them just place them beside each other in a bowl… Continue reading 3 puree Chronicles
Ingredients: 500g purple Potatoes2 handful fresh Chestnuts1 can Chickpeas Instructions: This time we’re starting with something different, it’s the Chestnuts. Like known, you’ll have to bake them in the oven for around 20 Minutes in the oven on a baking sheet, before you can peel them. So preheat the oven to 200 C° and bake… Continue reading Alien Puree with Chestnuts and…..guess what….roasted Chickpeas
The little Chickpea 