Easy: Bell Pepper Pasta Sauce - Paprikasauce für Nudeln

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This is one of those recipes that I came up with because some ingredients needed to go. In this case, we are talking about some perfectly fine, yet slightly dehydrated bell peppers. Contemplating the next day's lunch, I figured a pasta sauce would be a good choice. It's super simple to make, too!

Creamy pasta sauce will be served with arugula, tomatoes,
and moxxarella at work tomorrow!

Thai Noodle Soup

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Okay, okay, I call it Thai, but this is not an "authentic" (whatever that may mean) Thai recipe. But there is a deli near my work where I go once a week with my colleagues and one of the two (vegan) things that I like there is their "Thai soup". So I tried to recreate the recipe and added a thing or two.

Smoked Tomato Paprika Sauce

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Many thanks to Mr. Squirrel at Camslinger.de for the photo 

I started out making a sauce out of things that had to go for whatever reason: Veggies on the verge of looking less Next Veggie Top Model, open packs of pureed tomatoes from yesterday's pizza... that sort of thing. I ended up with the best sauce ever! It will go well with our Tomato Lentil Bites (filled with Cashew Feta) at my work Christmas party tonight!

Filled curry bell peppers with quinoa

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I had a request for a "not boring" recipe of filled bell peppers on my facebook page a while ago... and here is my take on "not boring filled bell peppers." :)

I was making up the recipe as I cooked, so these ingredients are all in the dish,
but, for example, not the whole cauliflower. 

Sweet and Sour Sauce

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Simple and tasty, this sauce goes well with spring rolls, on sandwiches, or barbecued goods.

Ingredients:

• 2 red bell peppers
• 2 cloves of garlic
• 7 tablespoons of rice vinegar
• 13 tablespoons of raw cane sugar
• 2 tablespoons of soy sauce
• 1 teaspoon of tapioca starch
• 200ml of water
• optional: sambal oelek (if you like your sweet and sour sauce hot!)

Oven-baked Pasta Paella

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Another Tuesday, another Tuesday lunch! I really wanted to do something new, so I went through a cooking magazine I get every other month. Made some changes and everything turned out to be great! 

Ingredients for 4 large or 6 normal servings:

• 250g of green beans (I used frozen beans)
• 2 red bell peppers
• 1 yellow bell peppers
• 4 medium sized onions
• 3 cloves of garlic
• 1 jar of mild green chili peppers
• 100g of dried tomatoes (the type that comes in oil)
• 1 can of precooked chickpeas (ca. 200g)
• 300g farfalle pasta
• 2 cans of tomato chunks
• some olive oil
• 1 tablespoon of turmeric
• 2 tablespoons of paprika powder 
• 300ml of veggie stock
• some salt
• fresh parsley (I used half a pot of fresh parsley)
• 1 lemon (preferably organic!)

Antipasti II: Roast Bellpepper with Shaved Almonds and Garlic

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Part II Antipasti recipes! Part I (marinated roast veggies) is here. Part III (Tomato filled with pesto cream cheese) will be posted soon.

(1) marinated roast veggies
(2) Roast Bellpepper with Shaved Almonds and Garlic
(3) Tomato filled with pesto cream cheese

Red Lentil Veggie Soup

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Yet another incredibly easy dish! And super tasty, too. If you happen to not have one ingredient or the other in the house, you can always replace things. You can basically swap out any of the veggies as long as you stick to the lentils, water, and seasoning.

Ingredients for six servings:

• 150g red lentils
• 3 large carrots
• 1 leek
• 3 onions
• 3 cloves of garlic
• fresh ginger (about the size of a thumb)
• salt
• 3 tablespoons of vegetable oil, for example, sunflower seed oil.
• 50g tomato paste
• 1l of water
• a handfull of hazelnuts
• half a green bell pepper
• half a red bell pepper
• 2 table spoons of balsamic vinegar
• a handfull of fresh herbs, for example, parsley or basil

Veggi Galore: Massaman Curry

Have a few Euros to spare? Help my friends at the Café Mousebear (vegan guerilla living room café) open a real café to spread the vegan love! Check out their crowd funding campaign. Every Euro helps!

How do you put as many different vegetables as possible in one pot? Curry is definitely a good option here!

The last leftovers that I could save for the photo before the
boyfriend devoured it all!

Disclaimer: This is most likely not a traditional Indian curry. That's ok. I just don't know any better. So far everyone who has tried this curry, though, said that it was good. Still - I'm not claiming any sort of authenticity.

Ingredients:

• 4 tablespoons of coconut oil
• 8 tablespoons of curry paste
• 1 l of veggi stock
• 1 l of tomatoes
• 1 pineapple
• 5-6 small onions
• 250g spinach (I used frozen)
• 300g peas (I used frozen)
• 5 carrots
• 1 eggplant
• 2 large bell peppers
• 1 can of coconut milk

• As much rice as you want - we ended up not making any rice in order to keep this a low carb dish.
• This is also a dish in which you can nicely add a couple of TSP (texturized soy protein) chunks. Cook a handful or two in salt water, press out the excess water and add them to the pot.