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Creamy Pumpkin Zucchini Pasta

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Autumn is here! That means: pumpkin season – finally! I am busy doing my weekly pre-cooking sessons for my work days: carb source, protein sources and veggies in different variations. Saves time and tastes good! :-) This week I also made this pasta and it tasted so good that I decided to publish it here! Enjoy!

makes 2-3 portions (depending on your hunger ;-) )

for the pasta:
200g wholemeal pasta (f.e. penne)
1 zucchini

for the sauce:
1 garlic toe
1/2 onion
1/2 butternut-pumpkin
3 tablespoons of sour cream, kesam or quark (or a vegan alternative)
some water
1 handful of parsley
some curry powder
some ground cinnamon
pepper
salt
some olive oil

optional:
grated cheese (vegan or dairy)

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Method:

Pasta & Zucchini:
Cut zucchini in sticks (f.ex. size of the pasta).
Boil water in a pot. Add salt
Once the water is cooking, add pasta, some minutes after zucchini sticks. Cook both until pasta is al dente.
Drain the water.

Sauce:
Heat some olive oil in a pot.
Hack garlic and onion in tiny cubes, then add to the pot and fry.
Chop pumpkin into cubes and add to the pot, poor some water and simmer until pumpkin is soft. Just checkt with a fork. Season with some currypowder and ground cinnamon.
Transfer the pumpkin into a bowl or onto a plate and let it cool down a bit.
Put pumpkin, sour cream/kesam/quark or a vegan alternative, some water, salt and pepper into a blender and blend until creamy. Alternatively you can also use a hand blender. Season with more spice, salt and pepper to taste.

Finish:
Mix sauce, pasta and zucchini and slightly heat up once more. Add chopped parsley.
Grate cheese.

Serve in bowls with some extra pepper and grated cheese.

Seasons: autumn, winter

Vegan Millet Fritters with Wild Garlic

food-bärlauch-hirse-laibchen (5)
Something for wild garlic season and the upcoming Maundy Thursday: a wild garlic recipe, finally! These Fritters are really easy and quick to make and probably something even veggie-avoiders would like!
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Vegan Pumpkin and Leek Risotto

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Autumn in all its brightness: beautiful orange pumpkin and leek Risotto! I can’t really say anything more than “absolutely delicious”…but maybe this addition: try it very very soon!
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Instagram-Recipes Part II: Lunch Bowls

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This is the second post of my “Instagram recipes” series, including the easiest of all recipes for everyday life, at least for mine. This is a choice of recipes of which I’ve already pictures on Instagram and Facebook, but without any kind of instruction. I want to add this now and hope I’m listing some things you want to try yourself!
Topic: Lunch Bowls
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Green Veggie Bowl with Zoodles and Hemp Seeds

bowl green veggie with zoodles and hemp (1)bowl green veggie with zoodles and hemp (2)
Once again something quick, something healthy, something green and something delicious. Green veggies must not be missing in nearly any meal (except breakfast), not only because it is healthy, but also because I simply love the green colour on my plate. During the semester I’m happy about quick meals and on warm days I enjoy light food most. This veggie bowl is perfect for a busy spring!
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Quick Asparagus and Potato Pan with Lentils

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Most of the time cooking has do be done quickly: either you need something small before the next date or meeting outside or you are so hungry in the evening, that you can’t wait long for dinner. This asparagus and potato pan is the perfect thing for such situations, both when you cook it freshly or if you use leftovers!
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Aubergine Stew with Prunes and Brown Rice

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Fridge is almost empty, you are super hungry, have no interest in going to the grocery store or having to spend hours cooking? And food should be healthy, which is why you won’t order anything? This recipe is the ideal thing for such a case, as you neither need many ingredients nor much time to make it and it’s super delicious, too!
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Polenta and Veggie Bake

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I’m breaking with a tradition today and don’t post an only green dish. Although it’s Maundy Thursday. I hope you’ll forgive me. Still, I need to place a huge “but” at this point as this dish a deep green on the inside. Why? Because it’s so nurishing, combines different healthy ingredients and is vegan as well. That’s why it actually fits for Maundy Thursday, doesn’ it?
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