Recipes from the Ayurveda kitchen in Birstein by Dag Weinmann
Quickly made and delicious
With these bread spreads finger food becomes a healthy pleasure.
Green spelt-pumpkin seed spread
100g green spelt, coarsely ground
300ml vegetable stock
100g pumpkin seeds, roasted and ground
approx. 50 ml soy sauce
100g soft butter
1-2 tbsp marjoram, salt and pepper
Cook the green spelt in the vegetable stock until soft and then leave it. Then mix with the remaining ingredients and blend in a blender until creamy. Season to taste with salt, soy sauce and pepper.
Eggplant olive spread
1-2 eggplants, cooked in the oven or pot until soft
2 tablespoons tahini
1 handful of olives black pepper
1-2 tsp paprika, sweet
some olive oil
herb salt
Mix ready-cooked eggplant with remaining ingredients and puree in blender until creamy.
Paprika Feta Spread
2 red peppers, diced
2 onions, diced
2 garlic cloves
200g feta
150g butter, soft
1 tsp herb salt
1⁄2 tsp chili
1-2 tsp paprika powder, noble sweet
Pepper
some olive oil
Saute peppers, onion and garlic in olive oil until soft and then let cool. Then mix with the remaining ingredients and puree in a blender until creamy.
Pumpkin seed tofu spread
200g smoked tofu
200g pumpkin seeds
1-2 tbsp. mustard
1-2 tsp herbal salt
pepper
50ml olive oil
Water
Grind pumpkin seeds in a food processor, then add tofu mustard, salt, pepper and olive oil and blend. Gradually add water to make a creamy mixture.
Sweet fig butter
200g figs, cut and soaked
250g soft butter
approx. 2-3 tbsp vanilla sugar
Mix the soaked figs with the butter and vanilla sugar. Add a little of the fig soaking water so that the mixture becomes creamy.
