Side dishes

Knusprige Country Potatoes in Backpapier serviert, garniert mit frischer Petersilie. Im Hintergrund ist ein ritter Allesschneider zu sehen

Country potato slices

1140 g potatoes
60 g olive oil
10 g garlic, finely chopped
2 level teaspoons sweet paprika powder
1 pinch smoked paprika powder
45 g grated Grana Padano
Parsley, as a topping
Salt, pepper

Preheat the oven to 190°C top/bottom heat. Then cut the potatoes into medium-thick slices using the ritter food slicer. Set aside. In a large bowl, mix the oil, chopped garlic, paprika powder, salt, pepper and Grana Padano well and toss the potato slices in it.

Then place in an ovenproof dish (be careful not to stack the potatoes on top of each other, otherwise only the ones at the bottom will get a nice crispy crust). Bake until cooked. If they threaten to become too dark during baking, cover the oven dish with aluminium foil. However, the aluminium foil should not touch the potatoes, as contact between aluminium foil and acidic foods is considered harmful to health because aluminium is released into the food. When the country potato slices are baked and cooled, sprinkle with chopped parsley and serve as a side dish.

Tip: Placing the Country Potatoes in the refrigerator overnight (12 hours) is a healthier option, as resistant starch forms during the cooling period, which is considered healthy food for our gut bacteria. Incidentally, this resistant starch is also retained if the potatoes are reheated after this 12-hour cooling period.

Crunchy apple chips

Apples
Cinnamon

Preheat your oven to 100°C. Wash the apples and cut them into thin slices using the ritter food slicer. (The food slicer will give you nice, even, thin slices.)

Remove the cores and place the apple slices on a baking tray lined with baking paper. Sprinkle the apple slices with a little cinnamon to taste. Bake the apple slices in the oven for approx. 2-3 hours until they are dry and crispy. Turn them halfway through to ensure even drying.

Allow the apple chips to cool completely and enjoy them as a crunchy snack!

Schale mit knusprigen, goldbraunen Apfelchips in runder Form, daneben frische rote Äpfel und ein graues Tuch

Knusprig gebackene Tofu-Sticks auf Backpapier, serviert auf einem Teller mit Dip und Limettenstück. Daneben eine kleine Schale mit Panko-Bröseln und im Vordergrund eine silberne Küchenmaschine

Spicy tofu sticks

1 packet of plain tofu
1 bowl of panko (Japanese breadcrumbs)
1 bowl of wholemeal flour
2 eggs, beaten
Stock powder, to taste
Oil for frying
Extras: dip or sauce of your choice

Cut the tofu into even sticks using the ritter food slicer and set aside. Mix the wholemeal flour with a little stock powder in a bowl. Prepare the other bowls with panko and beaten egg. First coat each tofu stick in the flour, then in the egg and finally in the panko.

Heat the oil in a frying pan over medium heat and fry the sticks on all sides until golden brown. Caution: hot oil can splatter! Season with salt to taste and serve with a dip or sauce.

Tip: the sticks are ideal as a protein-rich snack, side dish or vegetarian burger patty.

Mushroom party patties (vegetarian)

150 g tinned white beans
300 g mushrooms
70 g roasted onions
60 g raw onions
6 g garlic, halved
1 tbsp frozen parsley
1 egg
25 g Grana Padano
1 tsp paprika powder
20 g ketchup
15 g mustard
60 g breadcrumbs
95 g ground oat flakes
70 ml olive oil
Pepper, salt

Also:

Colourful paper straws for skewering the patties
Sauce of your choice for dipping

Wash the white beans and drain well. Then slice the mushrooms into medium-thin slices using the ritter food slicer (clean and remove the stalks first, then weigh). Now slice the 70 g onions into medium-thin slices using the food slicer. Spread both evenly on a baking tray lined with baking paper, drizzle with 50 ml olive oil and massage in well. Add a little salt and bake the mushrooms and onions at 200°C (top/bottom heat) for 15 minutes until soft. Check occasionally to make sure they don't get too dark.

Then place all ingredients (including the 60 g raw onions) except for the breadcrumbs and ground oats in a mixing bowl and purée with the Ritter hand blender until creamy. Then fold in the breadcrumbs and ground oats and mix well. Now form small oval patties of equal size from the mixture. Pour a little olive oil into an ovenproof dish. Then add the patties and turn them in the olive oil so that all sides are coated. Bake at 200°C (top/bottom heat) until cooked through. Baking time varies depending on the size of the patties. Do not bake for too long to prevent the patties from becoming too dry.

Allow to cool and then skewer them onto paper straws. Serve the party patties with a dip of your choice (e.g. baba ganoush or coleslaw dressing).

Champignon Party-Frikadellen auf kleinen Sticks serviert, in einer weißen Tasse angerichtet. Im Hintergrund sind Küchenutensilien und ein ritter Stabmixer zu sehen

Ein Teller mit knusprigen, goldbraun gebackenen Veggie-Nuggets, serviert mit einer Schale cremigem Dip. Daneben liegt ein Stabmixer, im Hintergrund ein rot-weiß gestreiftes Tuch auf einem Holztisch

Hidden Veggie Nuggets

150 g carrots, roughly chopped
80 g celery, chopped
180 g broccoli, steamed, al dente
35 g onion, roughly chopped
1 clove of garlic, roughly chopped
75 g mozzarella, grated
70 g cheddar, grated
2 eggs
120 g breadcrumbs
2 tsp sweet paprika powder
Salt, pepper
1-2 tbsp oil
Extra breadcrumbs for coating

Place everything except the breadcrumbs, paprika powder and oil in a mixing bowl. Now purée (with a universal blade) until a smooth mixture is formed. Now add approx. 120 g breadcrumbs and stir well with a rubber spatula until everything is evenly mixed. If the mixture is too wet or too dry, add a little water or breadcrumbs to correct. Use a spoon and your hands to form small oval nuggets.

Then mix the paprika powder and the extra portion of breadcrumbs well for breading and coat the nuggets on all sides. Preheat the oven to 180°C (top/bottom heat). Now brush an oven dish with oil and brush the surfaces and sides of the nuggets with oil as well. Then bake in the oven until the nuggets are golden brown. Done!

Aubergine and lentil balls

150 g lentils
275 g aubergine
60 g onion, halved or quartered
6 g garlic, halved or quartered
1 tbsp frozen parsley
1 egg
25 g Parmesan cheese
1 tsp paprika powder
1 tbsp ketchup
1 tbsp mustard
135 g breadcrumbs
70 g olive oil
Pepper, salt

Wash the lentils and cook until soft (do not overcook), then drain. Cut the aubergine into cubes (remove the stalk first). Place the cubes on a baking tray lined with baking paper, drizzle with olive oil and mix well. Add a little salt and bake the aubergine cubes at 200°C (top and bottom heat) for 20-30 minutes until soft. Check occasionally to make sure they don't get too dark.

Then place all the ingredients except the breadcrumbs in a mixing bowl and purée with the Ritter hand blender until a creamy mixture is formed. Then fold in the breadcrumbs and mix well. Now form small balls of equal size from the mixture. Pour a little olive oil into an ovenproof dish, place the balls in it and turn them in the olive oil on all sides. Then bake at 200°C (top and bottom heat) until cooked through (baking time varies depending on the size of the balls).

Serve with a garlic yoghurt sauce or sauce of your choice.

Ein Glas mit selbstgemachten veganen Falafel-Bällchen, garniert mit frischer Petersilie. Im Vordergrund steht eine kleine Schale mit Dip, daneben ein Limettenstück. Im Hintergrund ein Stabmixer und ein orange-weißes Küchentuch auf einer Holzoberfläche

Auflaufform mit goldbraunen, scharfen No-Meat-Bällchen aus pflanzlichen Zutaten, garniert mit frischen Kräutern. Daneben liegt ein Stabmixeraufsatz und ein gestreiftes Küchentuch

Hot no meat balls

240 g leek
60 g carrot
300 g courgette
80 g oat flakes, coarse
90 g breadcrumbs, fine
2 eggs
120 g tomato purée
2 tsp chilli flakes
40 g parsley, fresh (with stems)
1/4 tsp cumin
1 tsp garlic powder
1/2 level tsp oregano
2 tsp sweet paprika powder
1/4 tsp smoked paprika powder
Salt
80 g olive oil
115 g onion (approx. 3/4 medium onion), chopped
30 g Grana Padano, grated
Extra olive oil, for the baking dish
Lime
Fresh coriander

Cut the leek, carrot and courgette into thin slices using a food slicer. Then pour about half of the olive oil over them and bake in the oven at 200 °C top and bottom heat until everything is soft.

Next, place the roasted vegetables, passata, egg, remaining olive oil, salt and spices in a flat-bottomed mixing bowl and purée with the ritter hand blender until everything is puréed into a smooth paste. Now add the remaining ingredients (except for the lime and coriander) and mix well.

Now form small balls from the mixture (about the size of Königsberger meatballs) and place them in an ovenproof dish. Add an extra (very generous) portion of olive oil to the dish, place the balls in it and roll them in the oil on all sides so that they are generously coated with oil. Place in a preheated oven (200 °C top and bottom heat) and bake for approx. 27 minutes.

To serve, drizzle with fresh lime juice and sprinkle with fresh coriander. Enjoy with a dip of your choice.