Roman Neustaedter

March 23rd, 2016 posted in Nutrition

cooking class: vegetable sticks - vegan pasta with vegetable curry - fanta muffins

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Here is the receipe for 6 portions from my cooking class. We had a fantastic afternoon with 25 amazing kids from a children's home in Gelsenkirchen.

vegetable sticks with dips


1 package red cherry tomatoes 1 package yellow cherry tomatoes 1 cucumber 1 package of carrots 1 bunch of celery

for the dips: 1 cup yoghurt, cream cheese, quark some chili,chives, basil, parsley, garlic, ginger, tomato sauce, salt and pepper

Wash and cut vegetables. Store it in iced water to keep it crisp. Mix your dips after your own taste and feeling. One could be oriental, one mediterranean ,one spicy and one with herbs.

Vegan Pasta with vegetable curry


900g cooked vegan pasta 1 tblsp sesame oil

for the vegetable curry: 1 tblsp sesame oil 1 zucchini 1/4 bunch carrots with greens 1/4 bunch of spring onions 1 eggplant 2 tomatoes 100g sprouts 100g mushrooms, diced 1 tblsp Jaipur curry 1 tblsp red curry paste 2 cans coconut milk 1 clove of ginger, crushed 1 bunch Thai basil 1 mango 1/2 l vegetable stock soy sauce, salt and pepper

Wash vegetable, peel and dice. Heat oil in a large pan and add carrots first, then the rest of the vegetable. Add curry and curry paste. Add stock and coconut milk and cook for 15 minutes. Finally add sprouts, mango, ginger, basil, some salt, pepper and soy sauce. Mix the cooked pasta with the sauce and enjoy!

Fanta muffins with pineapple


3 cups flour 2 cups sugar 1 cup oil 5 eggs 1 bag of baking soda chocolate sprinkles 1/2 pineapple

Heat oven to 160/170 degree Celsius. Stir flour, sugar, oil,fanta, eggs and baking soda to a soft dough. Divide the dough into the buttered muffin pan. You can add chocolate sprinkles if you like. Bake for about 20 minutes.

Peel and cut pineapples into slices. Marinate with a water-sugar mixture.

Put everything on a plate and enjoy :)