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.
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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.
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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.
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