Vegetarian
Main courses
Here you will find cereals and potato dishes that have a lot of carbohydrates and therefore a high GI, so you should use these dishes in terms of a carbohydrate reduction dosed eating in favor of more animal protein and good vegetable oils.
BUCKWHEAT CREPES WITH VEGETABLES
Ingredients (4 servings)
4 Egg
300 g freshly ground buckwheat flour
300 ml Milk
50 ml Cream
2 tbsp Olive oil for baking
1 tsp chopped parsley
Seasalt
FILLING
400 g Vegetable atlatouille
100 g sheep cheese diced
Preparation (30 minutes)
Whisk eggs with a hand mixer, mix well with salt, parsley, milk, cream and flour.
Brush a smaller, coated pan with olive oil, pour 1 ladle of dough (or less) into the middle. Spread evenly by tilting the pan, brown, turn, bake ready, place on a plate and keep warm.
Cover 2 crepes per person with vegetables and sheep's cheese, fold in, garnish and serve
Crepes (smaller) or pancakes succeed with any cereal flour. As fritatten for the soup or as dessert filled with jam.
Nutritional information (1 serving)
KCAL CARB PROT FAT
493 59,7 17,6 16,3
Food compatibility
L
Lactose-free milk, cream and cheese
F
No jam
G
Gluten-free
H
Only cream cheese, no tomatoes and eggplants.
SPAGHETTI OR SPtbspT NOODLES WITH MUSHROOM SAUCE
Ingredients (4 servings)
400 g Full value spelt pasta or homemade pasta
250 g fresh (or 150 g dried) porcini mushrooms
150 ml dry white wine
125 ml Vegetable stock
¼ Liter Cream
2 tbsp Butter
1 tsp chopped parsley
sea salt, white pepper
Preparation (60 minutes)
Cook the pasta in boiling salted water for about 7-8 minutes al dente, strain, arrange in portions and serve with the mushroom sauce.
You can also use chanterelles, morels or freshly grated truffles.
Nutritional information (1 serving)
KCAL CARB PROT FAT
557 70,6 28,5 14,5
Food compatibility
L
Lactose-free cream and butter
F
Without wine and possibly shallots
G
Gluten-free
H
Only fresh mushrooms and young wine
HOMEMADE SPINACH NOODLES STUFFED
Ingredients (4 servings)
NUDtbspN
1 Egg
250 g spelt flour
60 ml hot water
2 tbsp passed spinach
2 tsp Olive oil
Seasalt
FILLING
250 g Magerquark (curd cheese)
200 g boiled, pasta potatoes (floury variety)
80 g Cut young onions
2 tbsp Butter
sea salt, grated nutmeg, white pepper and 1 bunch each of mint leaves and chervil chopped
Preparation (40 minutes)
Make a medium firm spinach noodle dough with the ingredients and place in the fridge covered with cling film for 30 minutes. Then roll out on a pasta board, well floured, rectangular and thin (2-3 mm thick).
For the filling, sauté the onions in butter and mix with the curd cheese and potatoes. Flavour with herbs and spices. Place the filling on top at 5 cm intervals with a small ice-cream scoop and place the dough over the filling so that you can cut it out well. Then press the dough around the pasta with a fork. In Carinthia, the pasta is knurled by hand.
Cook in salted water for 10 minutes, remove, drain on kitchen paper, arrange and serve with melted butter and mint.
You can also take fresh herbs, garlic and sheep or goat cheese as variants. Cooked millet or polenta are suitable instead of potatoes.
Without spinach you have a pasta dough.
Nutritional information (1 serving)
KCAL CARB PROT FAT
348 46,9 19,6 9,4
Food compatibility
L
Lactose-free curd cheese and butter
F
Possibly without leeks
G
With buckwheat flour, quinoa or amaranth
H
No spinach
WHOLEMEAL VEGETABLE STRUDtbsp
Ingredients (4 servings)
STRUDtbspTEIG
500 g spelt flour
250 ml hot water
4 tbsp Olive oil
1 tsp Seasalt
Seasalt
FILLING
600 g Lat spinach, steamed, cut
500 g boiled, pasta potatoes (floury variety)
200 g steamed root vegetable cubes
100 g Leek onions cut
each 2 tbsp Olive oil and sour cream
sea salt, nutmeg, white pepper, mint leaves
1 bunch fresh oregano
Preparation (30 minutes)
For the filling, fry leek onions in olive oil and season with potato mixture, salt, spinach, sour cream, herbs and spices.
Finely ground spelt flour with a pinch of salt, oil and water to a smooth dough knead in foil wrap and let rest ½ hour. Roll out thinly on a floured cloth, then remove as thinly as possible with the aid of floured hands. Cut away the edges of the dough. Place the filling in the middle of the dough, beat in the dough with the help of the cloth, place on a baking tray and bake at 180-200 degrees for about 20 minutes.
Serve with a saw knife and garnish.
Potato strudel variant: Sweat raw, coarsely grated potatoes with olive oil and cover with milk and cream for about 10 minutes until al dente but thick. Season well, cool and fill into the strudel.
Nutritional information (1 serving)
KCAL CARB PROT FAT
213 34,2 9,6 4,3
Food compatibility
L
Lactose-free sour cream
F
Possibly without spring onions
G
With buckwheat flour, quinoa or amaranth
H
No spinach
NATURAL RICE WITH VEGETABLES AND CHEESE
Ingredients (4 servings)
1 small onion
300 g Full value rice
300 g coloured vegetables cut larger
50 g Grated hard cheese
500 ml Vegetable stock
each 2 tbsp fresh kitchen herbs | olive oil | cream
sea salt, white pepper
Preparation (60 minutes)
Clean and chop the fresh vegetables. Sauté the chopped onion in olive oil, add the vegetable stock and cook for 40 minutes covered and lightly.
After 20 minutes stir in the vegetables and cook until done. Add salt, pepper, herbs, cream and cheese and serve.
Garnish with cheese and herbs.
You can vary with tomatoes, mushrooms, wild garlic, asparagus, broccoli, spinach, sheep and goat cheese. Or millet or buckwheat instead of rice.
Nutritional information (1 serving)
KCAL CARB PROT FAT
213 34,2 9,6 4,3
Food compatibility
L
Lactose-free cheese and cream
F
Possibly without onion
G
Gluten-free
H
Do not use tomatoes, spinach - use cream cheese.
MILLET POT CHEESE LOAF WITH SHEEP'S CHEESE
Ingredients (4 servings)
300 g Golden millet
300 g Potting (curd cheese) also from sheep/td>
each 100 g Sheep cheese | Spring onions
600 ml Vegetable stock
2 tbsp Olive oil
1 tbsp fresh oregano
sea salt, pepper
Preparation (30 minutes)
Sauté the chopped green onion with olive oil, add the millet, add the vegetable stock, cover and simmer for about 20 minutes.
Switch off the hotplate and let it swell for 20 minutes. Now stir with a fork, salt, pepper, oregano chopped, curd cheese and cheese well mix in, form small loaves and brown them on both sides in a coated pan with oil.
Keep warm and serve with vegetables.
All known grain varieties are suitable for this purpose. The mixture can also be stirred with sour cream and baked in the oven as an oven casserole.
Nutritional information (1 serving)
KCAL CARB PROT FAT
399 54,3 19,6 11,0
Food compatibility
L
Lactose-free curd cheese, sour cream and cheese
F
Possibly without onion
G
Gluten-free
H
Only take fresh sheep cheese
GRATINATED SPtbspT CHEESE SPAETZLE
Ingredients (4 servings)
3 Egg
500 g freshly ground spelt flour
200 g Tilsiter cheese or Gouda/td>
200 g onions
40 g Butter
250 ml Milk
125 ml Cream
sea salt, white pepper, chives
Preparation (20 minutes)
Beat the flour, eggs, salt and milk in a bowl with a wooden spoon until they form a thick dough. Using a spaetzle slicer (or scraped from the board) press into salted water. Bring to the boil once, pour into a sieve and immediately rinse with cold water.
Now cut the onion into small pieces in a large pan, roast in butter until golden brown, add the spaetzle, cream and cheese, season well and gratinate for about 10 minutes at 220°C in the oven until brown.
Garnish with chives.
You can make the spaetzle with all the cereal flours. A bowl of green salad goes well with it.
Nutritional information (1 serving)
KCAL CARB PROT FAT
819 92,1 35,4 34,6
Food compatibility
L
Lactose-free milk, butter, cream and cheese
F
Possibly without onion
G
With buckwheat flour
H
Use cream cheese
BAKED POTATOES WITH SOUR CREAM
Ingredients (4 servings)
4 big, floury boiled potatoes
8 tbsp Sour cream
2 tbsp Clauch rolls
sea salt, pepper
Preparation (50 minutes)
Scrub potatoes well with a brush, wrap in aluminium foil and bake on the grid at 200°C in the oven for approx. 50 minutes.
Take out, cut lengthwise and break open a little. Mix the sour cream with the chives and salt and pour into the potato.
For filling, curd linseed oil cream, olive spread, fish or poultry spread or vegetable ratatouille are also suitable.
Nutritional information (1 serving)
KCAL CARB PROT FAT
127 15,6 2,6 6,0
Food compatibility
L
Lactose-free sour cream
F
Fructose-free
G
Gluten-free
H
Histamine-free
POTATO GNOCCHI WITH SAGE AND SHEEP CHEESE
Ingredients (4 servings)
2 Egg yolk
700 g Potatoes (floury variety)
250 g spelt wholemeal flour
100 g young sage leaves (or rocket)
80 g grated sheep's cheese
70 g spelt or wheat semolina
2 tbsp Butter
sea salt, grated nutmeg
Preparation (60 minutes)
Wrap cleaned potatoes in aluminium foil and bake at 200 degrees on a grid in the oven for 60 minutes. Take out, remove foil, peel and work while still warm. Press through the potato press into a bowl and mix well with egg yolk, salt, nutmeg, flour and semolina.
Knead the dough briefly on a floured work surface, quarter and roll 4 thin strands. Cut off small gnocchi (slices) with a knife, flour well, place in slightly boiling salted water and wait until they rise to the surface. Remove with a net ladle and place on kitchen paper or cloth to drain.
Melt butter in a large pan, sauté cut sage leaves, add gnocchi and toss once.
Serve and sprinkle with sheep's cheese. Garnish with sage or rocket.
Nutritional information (1 serving)
KCAL CARB PROT FAT
462 66,2 17,7 13,2
Food compatibility
L
Lactose-free cheese and butter
F
Fructose-free
G
buckwheat flour, millet or maize semolina
H
Only fresh sheep cheese
CASSEROLE WITH POTATOES AND TRUFFLES
Ingredients (4 servings)
6 Large, floury potatoes (potatoes)
250 g Mozzarella or sheep's cheese
each 100 g leek | zucchini | tomatoes
500 ml Sour cream
4 tbsp freshly grated truffle
each 1 tbsp Butter | fresh marjoram | thyme | mint
sea salt, white pepper
Preparation (60 minutes)
Steam potatoes with peel in the cooking insert until soft, peel, halve and cut into thick slices.
Cut the leek into small slices and the zucchini, sauté in butter and add the tomato cubes (possibly peeled), chopped herbs, mix half the diced mozzarella and all other ingredients with the potato slices, season to taste with salt and pepper and layer in an ovenproof dish.
Cover with the rest of the mozzarella and bake in the oven at 200°C for about 20 minutes until golden brown.
Serve and rub truffles over it in wafer-thin slices.
You can mix any kind of cheese, vegetables and edible mushrooms with the mass.
Nutritional information (1 serving)
KCAL CARB PROT FAT
627 28,7 30,3 44,6
Food compatibility
L
Lactose-free sour cream and cheese
F
Possibly without leeks
G
Gluten-free
H
Without tomatoes and truffles - only cream cheese
POTATO GRATED PANCAKE WITH TOMATO MOZZARtbspLA
Ingredients (4 servings)
5 Large, firm boiling potatoes (potatoes)
5 ripe tomatoes peeled, cubed
2 Egg yolk
250 g Buffalo milk Mozzarella
2 tbsp Olive oil
Sea salt, pepper
1 bunch basil
Preparation (10 minutes)
Peel potatoes, grate, salt, pepper, squeeze out well, mix with egg yolk and in a coated pan fry small, thin potato pancakes on both sides until golden yellow and place on kitchen paper to drain.
Serve with basil tomatoes and mozzarella cubes and another potato pancake.
You can cover the potato pancakes like a pizza dough and briefly gratinate them. The variations are numerous. From leaf spinach and cottage cheese to smoked salmon and caviar.
Nutritional information (1 serving)
KCAL CARB PROT FAT
301 18,1 16,4 18,3
Food compatibility
L
Lactose-free Mozzarella
F
Fructose-free
G
Gluten-free
H
Without tomatoes, spinach - cream cheese only
FINE POTATO GOULASH
Ingredients (4 servings)
2 Zwiebel
2 Puten-Debreziner
3 Lorbeerblätter
3 Knoblauchzehen
500 g fest kochende Erdäpfeln geschält
500 ml Gemüsebrühe
je 2 tbsp Olivenöl | Sauerrahm | Sahne
je 2 tbsp Tomatenmark | Paprikapulver edelsüß | Vollmehl
je 1 tbsp Butter und Majoran
Pfefferoni, Gewürzgurke, Meersalz, Pfeffer
Preparation (35 minutes)
Brown the chopped onion and garlic in olive oil, stir in the paprika powder, butter and tomato paste and fill up with stock, dissolving the sediment well.
Add quartered potato pieces, salt, pepper, bay leaf and caraway and cook for about 20 minutes until soft. After 15 minutes shred in 1 raw potato. Stir the flour with a little water until smooth and bind the goulash with it.
Add the chopped sausages, gherkin, cream and pepperoni and season to taste.
Serve and garnish with sour cream and marjoram.
Can be pre-cooked and additionally varied with freshly swivelled mushrooms.
Nutritional information (1 serving)
KCAL CARB PROT FAT
129 25,3 7,8 11,2
Food compatibility
L
Lactose-free cream, butter and sour cream
F
Possibly without onion
G
buckwheat flour or maize starch
H
Without tomato puree and gherkins
NAPKIN DUMPLINGS WITH EGG OR MUSHROOMS
Ingredients (4 servings)
6 bread rolls or rolls old-fashioned
1 Egg
125 ml Milk
each 2 tbsp Butter and parsley chopped
sea salt, nutmeg, pepper white
Preparation (20 minutes)
Cut the rolls into cubes and put them in a bowl. Bring milk, butter, salt and nutmeg to the boil, pour over and mix well with pepper, parsley and egg, press firmly and leave to soften for 15 minutes.
Knead with wet hands and form an elongated roll on a roast or cling film, roll strictly and tie at the ends.
Cook in a steamer with a perforated insert or in plenty of salted water for 15 minutes.
Remove foil and cut into thick slices.
A great dish with freshly swivelled porcini mushrooms or chanterelles. Or cold fried with scrambled eggs and chives. As a side dish with goulash.
Nutritional information (1 serving)
KCAL CARB PROT FAT
279 42,7 8,9 8,1
Food compatibility
L
Lactose-free milk and butter
F
Fructose-free
G
With gluten-free bread rolls
H
Histamine-free
GREEN CORE TERRINE
Ingredients (15 servings)
3 Egg
500 g freshly ground green seed
500 g root vegetables very small cut
100 g grated sheep's cheese
1 Liter Vegetable stock
1 tsp Majoran leaves
Seasalt, Pepper, Nutmeg
Preparation (110 minutes)
Cover the green seeds and vegetables with vegetable stock and simmer for about 20 minutes until the grain is soft. Remove from heat and cover and allow to swell for approx. 50 minutes.
Mix with all ingredients and season to taste. Line a terrine dish with transparent grill foil, oil and pour in the mixture. Press lightly and close with foil.
Bake in the oven at 160°C for approx. 30 minutes and leave to stand for 10 minutes.
Open foil, turn over and cut off thick slices.
This dish also tastes excellent as an appetizer lukewarm or cold! It goes well with a herb sauce and freshly swirled spinach leaves. Polish baguette, buckwheat or millet can also be used.
Nutritional information (1 serving)
KCAL CARB PROT FAT
267 40,0 13,0 7,3
Food compatibility
L
Lactose-free sheep cheese
F
Fructose-free
G
Take millet, corn or buckwheat
H
Only fresh sheep's cheese, no spinach.