Ingredients
(1) Roasted Veggies / Steamed Veggies
- 1.8 lb vegetables of choice (I like potatoes, zucchini, carrots, bell pepper, red onion) (800 g)
- 1/2 cup veggie stock (120 ml)
- 2 tbsp rosemary & thymes (dried or fresh)
- 1 clove of garlic, pressed/ minced (optional)
(2) Roasted
- 1.8 lb vegetables of choice (I like potatoes, zucchini, carrots, bell pepper, red onion) (800 g)
- 2 tbsp olive oil
- 2 tbsp rosemary & thymes (dried or fresh)
- 1 clove of garlic, pressed/ minced (optional)
Tofu “Quark” with Herbs
- 1 block tofu, firm (200 g)
- 1/3 cup oat- or soy cream (often called cuisine) (100 ml)
- 1/2 cup (packed) herbs of choice (fresh or frozen) (50 g)
- 1-2 tbsp rape seed oil
- 1 tbsp flax seed oil (or more rape seed oil)
- 1 tbsp lemon juice (freshly squeezed)
- salt & pepper to taste
Instructions
Roasted Veggies
- Preheat oven to 350° F (180° C).
- (1) Slice veggies (potato slices should be quite thin) and layer in a baking dish. Sprinkle with rosemary and thyme. Combine veggie stock with minced garlic and pour over vegetables. Place in the oven and bake for about 40 minutes, tossing the veggies 20 minutes into baking time.
- (2) Slice veggies (potato slices should be quite thin). Combine oil with garlic and herbs and evenly coat vegetables with oil and seasoning. Place vegetables in one even layer onto baking sheet. Place in the oven and bake for about 30 minutes, flipping the veggies 40 minutes into baking time.
Tofu “Quark” with Herbs
- Mix all the ingredients, except for salt & pepper, together with the help of a food processor/ hand mixer/ immersion blender. Then add salt & pepper to taste. Adjust consistency to your liking, e.g. by adding more oil or cream.
- Allow to marinade in the fridge for 20 minutes.