jojos.recipes

Beetroot Falafel

Falafels are usually made with dry chickpeas. Today I’ll show you a recipe how you can easily make this falafels with canned chickpeas. With the beetroot the falafel are not quite so dry and in colour so great! By leaving out the frying and baking in the oven, the falafels are much healthier and just as tasty: Crispy on the outside and soft on the inside.


Ingredients:

(24 Falafel)

  • 375g canned Chickpeas
  • 250g Chickpea Flour
  • 300g cooked Beetroot
  • 200ml Vegetable Broth
  • Herbes de Provence
  • Salt&Pepper


  • Baking Tray
  • Baking Paper


How it’s done:

  • Put a baking paper on the baking tray
  • Preheat the oven at 180 degrees.
  • Wash the canned chickpeas and peel them.
  • Fry the peeled chickpeas in a pan until golden.
  • Let the chickpeas cool.
  • As soon as the chickpeas are cooled you can put them in a bowl to mix.
  • Cut the cooked beetroot into peaces and add them into the bowl.
  • Add the vegetable broth.
  • Mix until a more or less homogeneous mass is obtained.
  • Add the chickpea flour, herbes, salt and pepper and mix again. The dough should be malleable and a little sticky.
  • Now you can take some dough with your hand and form it into a small ball. Attention, the dough is a little sticky.
  • Put the balls onto the baking paper.
  • Let them bake at 180 degrees for about 30 minutes (until a crust is formed).
  • Please let the falafel cool down before you enjoy it.


Enjoy!:-)

02.03.20

Sweetpotato Puree with Champignons


The range of recipes with sweet potatoes is huge. Today I will show you a new recipe: vegan Sweetpotato Puree with Mushrooms, a vegan, healthy and very quickly prepared lunch or dinner. The special, mild and sweet taste of the sweet potatoes goes perfectly with the mushrooms.The interplay between sweet and salty is shown to its best advantage and makes the whole thing very interesting.

To add even more exoticism to the recipe, I used coconut water as a vegetable milk alternative. But I could also very well imagine almond milk with it. 

Don't worry: sweet potatoes have their own kind of sweet taste. They remind me of a mixture of carrots, pumpkin and nuts. So, even if you don't usually like the combination of sweet and salty, you can definitely try this recipe.



Ingredients:

(4 portions)

Puree:

  • 1.2kg Sweetpotatos
  • 60ml Dairy-Free Milk (I used Coconut Water)
  • 500ml Vegetable Broth 
  • Salt&Pepper

Sauce:

  • 500g Champignons


Topping:

  • 20 Sunflower Seeds
  • Chives
  • Herbes de Provence



How it’s done:

  • Cut the sweetpotatos into pieces and fry them in a pan until they are soft-boiled.
  • Put them into a bowl and smash or mix them. (I used a mixer) 
  • Add the dairy-free milk and mix it.
  • Add a little salt and pepper.
  • Add again and again a little vegetable broth until a mushy puree is formed.
  • Cut the champignons into pieces. Fry for approach 5 minutes.
  • Serve it in a bowl.
  • Don’t forget the topping!


Enjoy!:-)
27.01.20

Yoghurt-Cauliflower Curry


The vegan Yoghurt-Cauliflower Curry is perfect for a healthy lunch or dinner. You can vary your curry with the choice of different dairy-free yoghurts. If you want to have an exotic note then add coconut joghurt, if you like an nutty taste you can add almond yoghurt-as you like best!
It’s easy to make and in less time a delicious meal will give you all the important nutrients.

Ingredients:
(4 portions)
Curry:

  • 800g Cauliflower 
  • 300g Soyog/Coyog (dairy-free almond or coconut joghurt)
  • Red Curry Paste (adjust the quantity according to the desired sharpness.         
    For peoples they like their food hot, add chili flakes or more of the red curry paste.  I used 5 tsp of Alnatura Red Curry Paste and it had an “pleasantly spicy” spice.)
  • Salt&Pepper


Side Dish:

  • 200g Basmati Rice


Topping:

  • A few Cashews
  • Parsley 
  • Herbes de Provence

 

How it’s done:

  • Cut the cauliflower into small pieces/floret.
  • Fry the cauliflower briefly and then cook it in a pan (with closed lid) until it is soft.
  • Add 200g of dairy-free joghurt.
  • Add the curry paste.
  • Stir well.
  • Let it cook for another minutes until the cauliflower has absorbed the taste of the curry (5-10 minutes)
  • While the curry is cooking, you can do the basmati rice: 
  • Add 200g of the rice into 600ml boiling water and let it cook while stir in between.
  • Prepare the food at the dishes. You can decorate it with the topping: Add the rest of the dairy-free yoghurt, cashews, parsley, herbes, salt and pepper.


Enjoy!:-)
21.01.20

Beetroot Hummus


At the moment hummus is very popular. You can use it as a spread on bread, as a dip with vegetables or chips, as a filling or simply as sauce. Hummus can be prepared in many different ways. Today I will show you the vegan recipe with beetroot. The hummus convinces you with its pink colour and its sweet-salty taste: the mixture of a nutty-fruity dip can be served to the guests on the table.



Ingredients:

(2 bowls)

  • 275g Canned Chickpeas
  • 500g cocked Beetroot
  • Juice of 1 Lemon
  • Vegetable Broth 
  • Parsley 
  • Salt, Pepper, Herbes de Provence


How it’s done:

  • Wash the canned chickpeas and fry them until they are golden.
  • Add the cocked beetroot into the pan and let them fry for again 2 minutes. 
  • Let it cool.
  • Put all the ingredients (chickpeas and beetroot) into the mixer, and add again and again a little vegetable broth, until a mushy mass is formed.  
  • (Attention: Don‘t add as much liquid, it should be a dip and not a soup)
  • Put the mass into a bowl and top it with some chickpeas and parsley.
  • Serve it (for example with some carrots or cucumber).


Enjoy!:-)
17.01.20

Vegan Capuns

Capuns are a speciality from Switzerland.Here you can find my vegan recipe, without diary products and of course without the “salsiz” that goes with it. Even this traditional dish can be made without animal products. Convince yourself here:


Ingredients:
(4 portions)

Dough:

  • 250g Chickpea-flour
  • 50ml Water
  • 100ml Coconut-drink (I used Alnatura)
  • 2tbsp Flax (stir up with 6tbsp water)
  • 1/4 packet Baking Powder


  • 2 Bell Peppers
  • 2 Onions


  • Salt
  • Pepper


Wrap:

  • About 20 leafs of Romaine Lettuce


Side dish:

  • 300g carrots
  • Mixed Herbes



How it’s done:

  • Soak the 2 tablespoons of linseed in 6 tablespoons of water for 5 minutes. Stir these over and over again.
  • Now you can make the dough. Mix together all the ingredients indicated (chickpea-flour, water, coconut drink, flax, baking powder) for the dough until a sticky mass is obtained.
  • Cut the vegetables (bell pepper, onion) into small pieces and stir the vegetables into the dough.


  • Preheat the oven to 180 degrees with circulating air.


  • Wash the leaves of the romaine lettuce. Put the leaves in boiling water for a minute and then put them in iced water immediately.
  • Dry the cooled leaves.
  • Now form a hand-sized ball from the dough and place it on a leaf. Put the corners in and roll up the sheet. Now you can put the wrap in a baking tin.


  • Put the baking tin filled with wraps in the oven and bake for 25 minutes.


  • Meanwhile you can cut the carrots into small pieces and fry them in a pan at medium heat until they soften. 
    Don’t forget the spices!


  • One portion resulted in 4 capuns with a little carrots.


Enjoy! :-)
29.12.19

4 Seasons One-pot

This vegan one-pot almost visually represents our four seasons, with only four ingredients! As colourful as it is, it is as varied in taste. The turmeric adds the finishing touch to the recipe. With only four Ingredients, it’s easy and quick to prepare. This warm meal can be enjoyed both as lunch and as dinner.


Ingredients:
(4 portions)

One-pot:

  • 350g (drained) canned Black Lentils
  • 2 Bell Peppers
  • 2 Zucchini 
  • 600g Cabbage Turnip


  • a little Tumeric
  • Salt
  • Pepper



How it’s done:
One-pot:

  • At first cut the vegetables (bell peppers, zucchini and cabbage turnip) into bite-sized pieces.
  • Now fry the vegetables (medium heat) until it’s soft.
  • Wash the canned black lentils and add them into the frying pan.
  • Fry and reduce the heat.
  • Add a little turmeric, salt and pepper.


Enjoy! :-)
25.12.19

Vegan Falafel

This vegan Falafels are perfect for a filling lunch. It is a simple but a delicious recipe. It‘s egg less and diary-free. They are crispy on the edges and aromatic in the center.


Ingredients:
(4 portions)

Falafels (8):

  • 300g (drained) canned Chickpeas 
  • 1 Onion
  • 100g Chickpea-flour
  • 30g Parsley
  • 1 Clove of Garlic


  • Chili powder
  • A little Lemon Juice
  • Cumin
  • Pepper
  • Salt
  • Vegetable stock (add as much until you can form the mass into a ball like a dough in your hands)


Salad:

  • 250g lamb’s lettuche


Dressing:

  • 4 table spoon of Aceto Balsamico
  • a little Salt&Pepper
  • Herbes de provençe/ salad herbes-mix



How it’s done:
Falafels:

  • Preheat the oven to 180 degrees with circulating air
  • Peel the chickpeas
  • Roast the chickpeas
  • Now cut all the ingredients for the Falafel (chickpeas, onion, garlic, parsley) into small pieces and mix it. Add the flour and mix it again.
  • Now you can add the spices (chili powder, cumin, pepper and salt)
  • Then stir the vegetable stock and a little lemon juice. Add as much liquid until you can form the mass into a ball like a dough in your hands.
  • Mix it all together. It should be a sticky paste. Take a little of the dough in your hand and form it into a ball. put the dough ball on a baking tray and press it flat. Divide the dough, that it is sufficient for 8 falafels.
  • Now bake the 8 falafels for 20 minutes with 180 degrees.


For side dish:

  • Wash the lamb’s lettuche and mix it with the salad dressing.


Enjoy! :-)
24.12.19