Aubergine & Onions Pan

Ingredients (2 servings):

  • 1 Aubergine (eggplant)
  • 3 spring onions
  • 1 small onion
  • 150 ml water
  • 1 table spoon soy sauce
  • 1 table spoon rice vinegar
  • 1 tea spoon curry paste
  • 2 tea spoons sugar
  • 1/2 tea spoon salt
  • 1-2 cm of ginger root
  • 3 cloves of garlic
  • 1 table spoon starch
  • peanut oil
  • rice

Recipe:

  • Cut aubergine into large, long pieces (~4 cm long, ~2 cm thick)
  • Chop ginger and garlic, cut spring onions and onions into thin rings
  • Mix water, soy sauce, rice vinegar, sugar and salt
  • Mix starch with a small amount of water.
  • Fry in oil until golden brown. Press with spatula to release water
  • Put aubergine pieces aside and add new oil into the pan
  • Fry curry paste, garlic, ginger, green onions and onions for a short time
  • Add mixed water and aubergine pieces to the pan and cook everything for 2 minutes
  • Add starch to thicken the sauce
  • Serve with rice

Best Carrots Cake

Origin: https://www.tinesveganebackstube.de/karottenkuchen/

Ingredients:

  • 400 g carrots
  • Juice of a lemon
  • 175 ml sunflower oil
  • 400 g flour
  • Pack of baking soda
  • 2 Packs of vanilla sugar
  • 200 g sugar
  • 100 g chopped almonds
  • 1/2 table spoon cinnamon
  • 2 cm ginger
  • pinch of salt
  • powdered sugar and lime juice

Recipe:

  • Preheat your oven to 165°C
  • Grate the carrots and ginger and mix it with the oil and lemon juice
  • Mix all dry ingredients (flour, sugar, almonds, baking soda, vanilla sugar, cinnamon and salt) in another bowl.
  • Add the mixed dry ingredients to the carrots and mix everything thoroughly.
  • Fill everything in your cake pan and bake at 165°C for 60 minutes
  • Mix powdered sugar and lime juice to a viscous liquid and spread if over the finished cake

Vegan Beluga Lentils Curry

Origin: https://www.rewe.de/rezepte/veganes-beluga-linsen-curry/

Ingredients for 2-3 servings:

  • 1 Onion
  • 1 Garlic
  • 1 cm fresh ginger root
  • 1 Carrot
  • 3 table spoons Coconut oil
  • 1,5 table spoons red curry paste
  • 300 g Beluga lentils
  • 1 can tomatos (chunky or whole)
  • 1 can Coconut milk
  • 550 ml vegetable stock
  • 1 sweet potato
  • 2 table spoons lime juice
  • Salt and pepper

Preparation:

  • Peel and chop the onions, garlic, ginger root and carrots.
  • Fry for 2 minutes. Add curry and lentils and fry for a short time
  • Add Tomatos, coconut milk and 200 ml vegetable stock.
  • Cook for 10 minutes and peel the sweet potato
  • Add sweet potato and cook for 20 minutes. Add vegetable stock periodically
  • Add lime juice. Season with salt and pepper.