Der Beitrag Vegetarian Farmer’s Pot erschien zuerst auf kitchensplace.
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Do you also remember the hearty farmer’s pots that grandma or mum had from time to time? With strong broth, lots of vegetables, potatoes and meat? I definitely do! I used to always like to eat them, today they would be too hearty for me. That’s why I tried to change the farmer’s pot a bit in a vegetarian version and in particular to work out the vegetable insert. You can see the result in this recipe: A hearty, vegetarian farmer’s pot with crunchy vegetables, fruity tomatoes and chickpeas as a protein substitute.
What is particularly nice about this recipe is that the calories remain very low, but the portion is still rich and filling. Overall, I would say this recipe is particularly suitable for a diet or a reduced-calorie diet or as a meal prep for the lunch break.
If you are interested in other vegetarian recipes, then take a look around my vegetarian recipe category.
Nutritional Information per serving of Farmer’s Pot
Calories: 377 – Protein: 12g – Fat: 8g – Carbs: 55g
Vegetarian Farmer's Pot
Ingredients
- 800g potatoes
- 2 carrots
- 1 paprika
- 1 can of chickpeas
- 1 onion
- 1 tbsp tomato paste
- 1 tbsp cane sugar
- 2 cans of chopped tomatoes
- 750ml vegetable stock
- 100g Creme Fraiche (cream light)
- 1 tbsp olive oil
- Salt, pepper, oregano, garlic powder
Directions
- Step 1 Peel and dice the potatoes, peel and slice the carrots and cut the peppers into pieces.
- Step 2 Cut the onion into fine cubes and sauté in a little olive oil. Then add the potatoes, carrots and peppers and fry briefly.
- Step 3 Deglaze with vegetable stock and simmer for about 15 minutes. Then stir in tomato paste, cane sugar and chopped tomatoes and simmer with the lid covered for about 30 minutes. Then stir in the chickpeas and season to taste with salt, pepper, oregano and garlic. Serve with parsley as an option.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Vegetarian Farmer’s Pot erschien zuerst auf kitchensplace.
]]>Der Beitrag Oven baked Vegetables erschien zuerst auf kitchensplace.
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Do you also have your favorite combination when it comes to oven baked vegetables? I especially like sweet potatoes with zucchini, peppers, red onions and a good olive oil. If you like, you can prepare this combination with tomatoes or feta or combine it with completely different types of vegetables.
The nice thing about this dish is that you don’t have to prepare a lot. The vegetables are quickly peeled and cut and then mixed up with a little olive oil and spices and pushed into the oven. There it roasts to itself while you can devote yourself to something completely different. And after a few minutes it will be cooked and can be eaten. By the way, it is also wonderful as an accompaniment to other dishes!
If you are interested in other recipes, take a look at one of my recipe collections.
Nutritional Information per serving of oven baked vegetables
Calories: 341 – Protein: 9g – Fa: 10g – Carbs: 50g
Oven baked vegetables
Ingredients
- 2 sweet potatoes
- 1 paprika
- 2 zucchini
- 1 red onion
- 2 tbsp olive oil
- Salt, pepper, garlic powder
Directions
- Step 1 Preheat the oven to 180 degrees fan-assisted.
- Step 2 Peel the sweet potato and cut into cubes. Halve the zucchini and cut into pieces. Cut the peppers open, remove them and dice.
- Step 3 Spread the vegetables evenly on a baking sheet. Cut the onion into strips and spread over the vegetables.
- Step 4 Drizzle the vegetables with olive oil and sprinkle with enough salt, pepper and garlic powder. Then bake in the oven for about 30 minutes at 180 degrees.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Oven baked Vegetables erschien zuerst auf kitchensplace.
]]>Der Beitrag Chickpea curry with paprika and rice erschien zuerst auf kitchensplace.
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I think it’s really great that there are so many ways to serve a delicious curry with rice. I particularly like to use vegetarian combinations and use coconut milk and fresh herbs. This is also the case with this recipe for chickpea curry with paprika and rice.
For this recipe you don’t need any unusual ingredients, pastes shipped from the Far East or an infinite amount of cooking time. In just 30 minutes you can put this curry together from simple products from the supermarket. This makes this dish perfect as a delicious dish for your after-work kitchen. And the best thing is: you can simply cook one more portion and use it as meal prep for the next day.
Nutritional information per serving of Chickpea Curry:
Calories: 528 – Protein: 12g – Fat: 24g – Carbs: 65g
Chickpea Curry with Paprika and Rice
Ingredients
- 120g rice
- 200g chickpeas
- 1 bell bell pepper
- 200g coconut milk
- 1 tbsp tomato paste
- 1 clove garlic
- 1 tbsp olive oil
- 1 bunch fresh cilantro
- salt, pepper, curry powder
Directions
- Step 1 Cook the rice according to the instructions on the package
- Step 2 cut the peppers into strips, chop the garlic and sauté in a saucepan with the olive oil
- Step 3 stir in the tomato paste and sauté briefly. Then deglaze everything with coconut milk and let it boil for 5 minutes at high temperature.
- Step 4 Turn the temperature back to medium heat and stir in the chickpeas. Now just simmer a bit and let it reduce
- Step 5 In the meantime you can finely chop coriander and add half of it to the curry. In addition, season the curry with salt, pepper and curry
- Step 6 serve the curry with rice and the rest of the coriander.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chickpea curry with paprika and rice erschien zuerst auf kitchensplace.
]]>Der Beitrag Tender paprika goulash erschien zuerst auf kitchensplace.
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Do you also belong to the generation who regularly had paprika goulash with pasta on weekends? I definitely do, and I fondly remember those days with my mother or grandma, when everyone sat together at the table and enjoyed this tender paprika goulash.
Goulash is rarely found on my table these days. On the one hand, this may be due to the fact that, for reasons of sustainability, I generally consume less meat than my family used to do. On the other hand, it is also due to time reasons, as a really good and tender goulash needs a lot of time to stew. So if you want to prepare a delicious paprika goulash, you should plan at least 2-3 hours. This gives your paprika goulash enough time to stew enough so that the meat becomes super tender and soft in the end.
If you fancy more recipes, just have a look at mine Recipe collection around.
Nutritional Information per serving
Calories: 366 – Protein: 40g – Fat: 18g – Carbs: 11g
Tender Paprika Goulash
Ingredients
- 800g goulash
- 4 shallots
- 2-3 cloves of garlic
- 2 tablespoons tomato paste
- pepper
- 500ml beef stock
- 150ml red wine
- 2 peppers
- lemon zest
- paprika powder
- rosemary
- 1 tablespoon vegetable oil
Directions
- Step 1 Briefly sear the goulash in several portions on all sides in a pot with vegetable oil. Then remove and set aside. Roughly dice the shallots and garlic and sauté lightly in the same pot.
- Step 2 Add the meat and mix everything with tomato paste. Deglaze with red wine and beef stock and simmer on low heat for at least 1 hour.
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Step 3
Cut the peppers into pieces and add to the goulash. Season with pepper, paprika powder and rosemary and simmer for another 30 minutes.
Tip: The goulash is ready when the meat is nice and tender. To do this, let the goulash simmer as long as possible (at least 1.5h).
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tender paprika goulash erschien zuerst auf kitchensplace.
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