Hiemer - The Ultimate Vegan Recipe Book - German-Style Recipes: Over 250 recipes from easy to difficult for beginners and professionals
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The Ultimate Vegan Recipe Book German-Style
Over 250 Recipes from easy to difficult for Beginners and Professionals
Jonathan M. Hiemer
1st edition
2019
All rights reserved
First of all, I would like to thank you for choosing my cookbook "The "ultimate" vegan recipe book". I'm sure it will give you a lot of pleasure.
But I must entrust you with something - I am not a great writer who makes many words. Therefore, I will keep it very factual in this cookbook and present you the reason why you bought my vegan cookbook: Because of the recipes!
It is also far away from me to tell you something about the philosophy of the vegans. You won't read anything about how great and healthy it is to practice vegan life. You have probably already informed yourself about this extensively elsewhere and therefore do not need any more information reading from me or are living vegan yourself for a long time and are only looking for new recipes.
What I will give you with this cookbook are delicious vegan dishes.
Whether you're an "old" vegan professional or just recently immersed in vegan life, you'll find that being vegan is an adventure you have to get involved with every day. Finding recipes isn't always easy, and once you've found what you're looking for, they should taste good as well.
I am sure that you will find something in this cookbook and that many of the recipes will grow into your gourmet heart. You will also learn that it is not always necessary to use tofu or soy for all dishes.
Go on a delicious culinary journey, which this cookbook will reveal to you. From starters to soups and main courses, baking and grilling, to delicious desserts. There is something for everyone here.
However, I have to disappoint you if you are looking for photos of finished dishes in this cookbook. There are none!
And deliberately not. Because I do not only want to stimulate your desire to eat, but also your fantasy.
I would like you to bring your fantasy into play. Don't just cook a dish from a cookbook, cook YOUR dish.
It doesn't matter if the delicious casserole has 4 or 6 layers or if the mayonnaise is more yellowish or snow-white. Everyone knows what a stew or tiramisu has to look like.
Cook and enjoy with all your senses and in my opinion fantasy also counts.
Just start right away - surprise yourself and your loved ones and let your imagination run wild.
On this page you will find all the abbreviations you will find in the cookbook. If I should have forgotten one or the other unit, then I ask for excuse!
Just send me an eMail to hiemerjonathan@gmail.com and I will add it in the next update.pck = pack st. = piece
g = gram
kg = kilogram
ml = millilitre
cm = centimetre
cl = centiliter
l = litre
kcal = kilocalories
possibly = possibly
approx. = Circa
m. gr. = medium large
1sp. = knife Tip
tl = teaspoon
el = tablespoon
T = cup
gestr. = painted
go. = clustered
n.B. = as required
Ingredients
500 g vegan noodles (Fusilli), 2 pck soy cream, 1 pck smoked tofu, 1 can peas, 100 g black olives, 1 can corn, 1 bunch spring onions, lemon, the juice thereof (optional), vegetable oil, salt water, some red wine vinegar, salt and pepper, some Maggi, some cayenne pepper
Preparation
Cook the noodles in salted water until al dente and then rinse with cold water.
Cut the tofu into small cubes and fry them in neutral oil until they are slightly brown. Remove the smoked tofu from the pan. Leave the oil in the pan. Do not save the oil so that the pasta salad does not get too dry.
Now add the soy cream to the oil in the pan and bring to the boil. Then season the sauce with vinegar, salt, pepper and 2 - 3 spritzers of Maggi and if desired with lemon. Add cayenne pepper and olives.
Drain corn and peas, rinse and drain. Now cut the spring onions into rings and add everything (incl. noodles) with the sauce.
Stir. Ready!
Ingredients
1 ripe avocado, 1 tomato, 1 tablespoon onion, 4 tablespoons olive oil, 2 tablespoons balsamic vinegar, 4-6 leaf-fresh basil, 1 teaspoon dried oregano, salt and pepper, green salad
Preparation
Cut the avocado in half lengthwise and remove the core.
Season the avocado halves with salt and pepper.
Cut the tomato and onions into small cubes and add to the halves. Fill with olive oil and balsamic vinegar and sprinkle with the herbs.
Arrange on salad leaves and serve with a spoon.
Ingredients
4 Jerusalem artichokes, 1 turnip, 1 orange juice, the juice of half a lemon, 1 dash of orange blossom water, 20 hazelnuts, roughly chopped, some olive oil, some salt, pepper, black, from the mill, some leaves of mint
Preparation
Peel the root vegetables and cut them into very thin slices, then arrange them on a plate.
Using a blender, make a creamy vinaigrette from the juice and olive oil.
Flavor with orange blossom water, salt & pepper. Drizzle the vegetables with the vinaigrette and garnish with the mint leaves and the hazelnuts.
Fun Fact
Jerusalem artichoke (Helianthus tuberosus) is a plant of the family of composite flowers (Asteraceae) and belongs to the same genus as sunflower (Helianthus annuus).
It is a useful plant whose root tuber is primarily used for nutrition. The taste of the Jerusalem artichoke tubers is sweet, the consistency is watery, and it is reminiscent of artichoke bottoms.
The tuber can be eaten raw in salads or cooked in saltwater. They are also suitable for eating fried like potatoes. A juice can also be prepared as a drink. It can be thickened in an acidic environment and produces a 90% fructose syrup. The golden yellow to brown Jerusalem artichoke syrup is sold as an alternative sweetener. Particularly noteworthy is the ingredient inulin, an indigestible polysaccharide. As a water-soluble dietary fibre, inulin is an important prebiotic. The inulin content is highest at the time of harvest and decreases during storage. The total sugar content (in terms of mass) remains constant.
Ingredients
Head iceberg lettuce, 2 peppers, red and yellow, 1 tin of corn, well drained, 250 g cocktail tomatoes, red and yellow, 500 g brown mushrooms, 1 red onion, 1 teaspoon vegetable stock, 250 ml water, 5 tablespoons balsamic vinegar, 1 tablespoon olive oil, 2 tablespoons mustard of your choice, 2 tablespoons agave syrup, 1 handful of seasonal herbs, salt and coloured pepper, oil for frying
Preparation
Wash the iceberg lettuce, drain and cut into small pieces.
Wash the peppers, remove the seeds and cut into small strips.
Wash and halve or quarter the tomatoes, clean and slice the mushrooms. Finely dice the onion.
Wash the herbs and carefully pat dry, then chop finely and put aside. Bring 250 ml water to the boil and sprinkle in 1 teaspoon vegetable stock.
Heat the oil in a frying pan and saut the mushrooms briefly, then add the onions and fry briefly. Season to taste with salt and pepper. Deglaze with the vegetable stock and simmer on a low flame until the vegetable stock is completely reduced.
Mix the vinegar, oil, mustard and agave syrup to a vinaigrette. Please season to taste! Season with salt and pepper from the mill.
On 4 deep plates first the iceberg lettuce, then pepper strips, the corn and the cocktail tomatoes distribute, as Topping now the warm mushrooms arrange. Drizzle the vinaigrette over it and sprinkle everything with the fresh herbs at the end.
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