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VEGAN CURRY WITH TOMAMI MARRAKECH

Vegan Curry with TOMAMI Marrakech
Recipe Vegan Curry with TOMAMI Marrakech by Risa Nagahama

Ingredients for 4 persons

For the balls

  • 1 onion
  • 15g  peanuts
  • 100 g THE VEGAN HACK (16 balls)
  • 20 g sunflower oil
  • 1 clove of garlic
  • 40 g TOMAMI Marrakech
  • 160 ml ice-cold vegetable stock
  • A pinch of salt
  • frying oil
  • 300 g rice
  • 2 carrots
  • 3 medium waxy potatoes
  • 1 1/2 onion
  • 140 g spinach
  • 1 piece of ginger
  • 1 clove of garlic
  • 1.4 L vegetable stock
  • 2 bay leaves
  • 70 g butter
  • 40 g wheat flour
  • 2 tbsp mild curry powder
  • 1 1/2 tsp cinnamon powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp cardamom powder
  • 1 tbsp soy sauce
  • 2 tsp ketchup

Preparation

To make the meatballs, peel and chop the onion. Heat the oil in a frying pan, sauté the onion, salt lightly and remove from the heat.

Chop the peanuts.

Peel and chop the garlic.

Mix the Vegan Hack with the sunflower seed oil, then add the ice-cold vegetable stock and mix well. Add the chopped garlic, fried onions and TOMAMI Marrakech and season well with salt.

Leave in the refrigerator for 30 minutes.

Add the chopped peanuts and mix. Form 16 balls with wet hands. Fry them in a pan with oil over medium heat. Remove from heat.

Wash and drain the rice in a bowl of water, repeat this process four times. Leave the rice to soak in a sieve for approx. 20 minutes. Bring to the boil in a pan with 400ml water, cover and simmer over a low heat for approx. 11 minutes. Remove from the heat, cover and leave to soak for approx. 10 minutes.

Wash and peel the carrots and cut into bite-sized pieces. Peel and wash the potato and cut into small cubes. Peel the onion and cut into bite-sized pieces. Wash and drain the spinach. Peel and grate the ginger and garlic.

Heat the oil in a large pan. Sauté the onion over a medium heat. Add the potato and carrots, season lightly with salt and fry for a further 5 minutes. Add the garlic, ginger, bay leaf and vegetable stock to the pan and bring to the boil, then reduce the heat and simmer for approx. 10 minutes.

Melt the butter in a pan and stir in the flour over a medium heat. Stir in the curry, cinnamon, coriander, cumin and cardamom, then remove the pan from the heat and gradually stir approx. 500 ml of the hot stock into the roux, a ladleful at a time, until a creamy mixture has formed. Stir into the remaining hot stock in the pan and bring to the boil.

Then add the spinach and balls, simmer for approx. 10 minutes and season with salt, soy sauce and ketchup.

Serve the rice with curry on the plate.

VEGAN MEATBALL CASSEROLE WITH TOMAMI PERSIEN

Vegan meatball casserole and TOMAMI Persien 90 ml
Recipe Vegan meatball casserole with TOMAMI Persien by Risa Nagahama

Ingredients for 4 persons

  • 2 onions
  • 2 pieces of celery
  • 2 cloves of garlic
  • 20 g pumpkin seeds
  • 20 g cashew nuts
  • 1 pack of TOMAMI “The vegan Hack 200 g”
  • 40 g olive oil
  • 30 g TOMAMI Persien
  • 170 ml ice-cold vegetable stock
  • salt
  • 2 onions
  • 3 cloves of garlic
  • 2 chilli peppers
  • 80 ml white wine
  • 1.2 kg jar of peeled tomato
  • 3 bay leaves
  • salt
  • pepper
  • sugar
  • olive oil
  • 100 g vegan mozzarella or alternative
  • 1 tbsp pine nuts
  • Parsley and Thai basil to garnish

Preparation

Preheat the oven to 200 degrees fan.


Preparation of the balls

Peel and finely chop the onion and sauté in a pan with a little frying oil. Season lightly with salt and remove from the heat.

Finely chop the celery stalks. Roughly chop the pumpkin and cashew nuts.

Peel and grate the garlic cloves.

Mix the TOMAMI The vegan Hack with the olive oil, then add the ice-cold vegetable stock and mix thoroughly. Add the grated garlic, sautéed onion, celery and TOMAMI Persien and mix. Season well with salt. Leave to soak in the fridge for 30 minutes.

After half an hour of soaking time, remove the vegan mince mixture from the fridge. Add the chopped pumpkin and cashew nuts to the mixture and mix.

Shape 24 balls with moistened hands and fry the balls in a pan with oil over a medium heat.


Preparation of the sauce

Peel and halve the onions and cut into fine strips.

Peel and crush the garlic cloves.

Heat the oil in a pan, add the garlic cloves and chilli peppers and cook until fragrant. Add the onion and sauté. Deglaze with white wine and allow the alcohol to evaporate. Add the peeled tomatoes and bay leaves and simmer for approx. 10 minutes. Flavour with salt, pepper, and sugar.

Place the vegan meatballs in an ovenproof dish, add the sauce and top with the mozzarella. Sprinkle with pine nuts. Place the oven dish in the oven and bake for approx. 20 minutes.

Garnish the finished casserole with parsley and Thai basil before serving.

VEGAN MINCE BURGER WITH TOMAMI PROVENCE

Vegan mince burger and TOMAMI Provence 90 ml
Recipe Vegan mince burger with TOMAMI Provence by Risa Nagahama

Ingredients for 4 persons

For the burger patties

  • 1 onion
  • 20 g pumpkin seeds
  • 20 g sunflower seeds
  • 4 cloves of garlic
  • 1 pack of TOMAMI “The vegan Hack 200 g”
  • 40 g olive oil
  • 1/2 tsp thyme
  • 1/2 tsp nutmeg
  • 1 tbsp mustard
  • 80 ml TOMAMI Provence
  • 160 ml ice-cold vegetable stock
  • salt
  • pepper
  • 1 red onion
  • 1 handful of lettuce
  • 1 sweet pepper
  • 1 courgette
  • 8 pieces of cornichon
  • 2 tomatoes
  • 4 burger buns of your choice
  • ketchup
  • frying oil

Preparation

Peel and finely chop the onion and sauté in a pan with a little frying oil. Season lightly with salt and remove from the heat.

Roughly chop the pumpkin and sunflower seeds.

Peel and grate the garlic cloves.

Mix the TOMAMI The vegan Hack with the olive oil, then add the ice-cold vegetable stock and mix thoroughly. Add the grated garlic, sautéed onion, thyme, nutmeg, mustard and TOMAMI Provence and mix well. Season well with salt and pepper. Leave to soak in the fridge for 30 minutes.

In the meantime, peel the red onion and cut into fine rings.

Wash and drain the lettuce.

Slice the cornichon and tomatoes.

Cut the peppers and courgettes lengthways into thin slices, brush with oil and fry in a grill pan.

Remove The vegan Hack mixture from the fridge after half an hour of soaking time. Add the chopped pumpkin and sunflower seeds to the mixture and mix.

Shape 4 patties with moistened hands and fry the patties in a pan with oil on both sides over a medium heat.

Cut the burger buns in half and spread ketchup on the cut surfaces. Cover the bottom half with lettuce, patty, onion, pepper, courgette, cornichon, and tomato and place the top half of the bun on top.

Vegan Greenburger with TOMAMI Vegan Hack

Vegan Greenburger with TOMAMI Vegan Hack
Recipe Vegan Greenburger with TOMAMI Vegan Hack by Torben Ebert

Ingredients for 4 persons

  • 1 package TOMAMI „The vegan Hack“ (200 g)
  • 3 tbsp pumpkin seed oil
  • 240 g cold water
  • 70 g frozen spinach (defrosted and expressed)
  • 40 g broccoli
  • 60 g diced onion
  • 40 g frozen peas
  • 85 g vegan Feta alternative
  • 2 tbsp TOMAMI Japan
  • 15 g pumpkin seeds
  • 1,5 level tsp of salt
  • pepper
  • 2 avocados
  • Lollo Bionda salad
  • 4 tbsp vegan Mayonnaise
  • 1 tsp TOMAMI Hot India
  • salt
  • rapeseed oil
  • 4 burger buns at choice

Preparation

Preparation

Puree the water with half the spinach and the diced onion. Grate the broccoli raw on a coarse grater. Briefly blanch the frozen peas and then press them down lightly with a knife, for example. Then crumble the feta into smaller pieces by hand. Lightly toast the pumpkin seeds in a pan.

Mix the dry mixture with 3 tbsp pumpkin seed oil and add the cold, pureed spinach water. Mix evenly until the mixture becomes firm. Add a pinch of pepper, broccoli, frozen peas, crumbled feta, 1.5 tsp salt, remaining spinach and pumpkin seeds and mix together.

Leave the burger mixture to soak in the fridge for 30 minutes.

Cooking

In the meantime, peel an avocado and puree together with salt, pepper and 3 tbsp mayonnaise
to a fine cream. If you like, you can also flavour with TOMAMI seasoning sauces.

Wash the salad and select 8 suitable leaves.

Peel the other avocado and cut into slices.

Toast the burger buns cut-side down in a pan with a little oil over a medium heat until lightly browned or alternatively brown them in a toaster using the bun warmer.

Shape the burger mixture into 4 equal-sized patties. It is important to flatten the patties so that they are nice and crispy and have more bite. Fry in a lightly oiled pan (or grill) over a medium to high heat. The burger patty must be completely hot once.

Spread the toasted burger bun halves with the avocado cream and stack together with the avocado slices, burger patty and salad to form a burger.

Oriental turmeric balls with TOMAMI Vegan Hack

Oriental turmeric balls with TOMAMI Vegan
Recipe Oriental turmeric balls with TOMAMI Vegan Hack by Torben Ebert

Ingredients for 4 persons

  • 1 package Tomami „The vegan Hack“ (200 g)
  • 2 tbsp sunflower oil
  • 2 tbsp chopped parsley
  • 230 g cold water 
  • 65 g diced onions
  • 3 tbsp TOMAMI Marrakesh
  • 1 tbsp Grenadine syrup
  • 1 level tbsp of turmeric
  • 1 tsp salt

Preparation

Mix the powder mixture with the parsley and sunflower oil and put aside.

Place the remaining ingredients in a measuring cup with the cold water and puree. When everything is finely pureed, add to the powder mixture and stir thoroughly with a spoon until the mixture becomes firm.

Leave to soak in the fridge for 30 minutes.

Then shape the mixture with moistened hands into small balls (approx. 35-40 g).

Heat a non-stick frying pan with neutral oil. Add the balls over a medium heat and fry until brown.

Less water will give the balls more bite, more water will make them softer and fluffier.

If you like, you can add other spices to taste.

Vegan Gyros with TOMAMI Vegan Hack

Vegan Gyros with TOMAMI Vegan Hack
Recipe Vegan Gyros with TOMAMI Vegan Hack by Torben Ebert

Ingredients for 4 persons

  • 1 package Tomami „The vegan Hack“ (200 g)
  • 280 g cold water
  • 4 tbsp olive oil
  • 1 big onion, finely grated with the square grater (approx. 175 g)
  • 4 cloves of garlic
  • 4 tbsp TOMAMI Santorin
  • 2 tsp paprika powder
  • 2 tsp thyme
  • 2 tsp majoran
  • 2 tbsp sugar
  • 2 tsp mustard
  • 2 tsp salt

Preparation

Mix the powder mixture with the olive oil and put aside.

Place the remaining ingredients in a measuring cup with the water and puree. When everything is finely pureed, add to the powder mixture and stir thoroughly with a spoon until the mixture becomes firm and thickens.

Leave to soak in the fridge for 30 minutes.

Heat a non-stick frying pan with neutral oil. Add the vegan Hack over a medium heat and fry until brown. While frying, use a spatula to break up the mince mixture to create small pieces. Turn again and again. The smaller the pieces are at the end, the crispier they will be. You can also leave the pieces larger and fry until brown.

The gyros are great as a filling for pita, wraps, meat alternative in bowls and much more.

For your information: The mince absorbs 2 parts water / liquid. The amount of water must be adjusted accordingly by adding 175 g onions.

Asian sesame balls with TOMAMI Vegan Hack  

Asian sesame balls with TOMAMI Vegan Hack
Recipe Asian sesame balls with TOMAMI Vegan Hack by Torben Ebert

Ingredients for 4 persons

  • 1 package Tomami „The vegan Hack“ (200 g)
  • 270 g cold water
  • 1 tbsp roasted sesame oil
  • 3 tbsp sunflower oil
  • 3 tbsp sesame light
  • 1 tbsp sesame dark
  • 1 tsp red curry paste
  • 1 big diced onion (approx. 150 g)
  • 2 cloves of garlic
  • 4 tbsp TOMAMI Japan
  • 2 tbsp sugar
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1,5 level tsp of salt

Preparation

Mix the powder mixture with the sesame seeds, sesame oil and sunflower oil and set aside.

Place the remaining ingredients in a measuring cup with the water and puree. When everything is finely pureed, add to the powder mixture and stir thoroughly with a spoon until the mixture becomes firm.

Leave to soak in the fridge for 30 minutes.

Then shape the mixture with moistened hands into small balls (approx. 35-40 g).

Heat a non-stick frying pan with neutral oil. Add the balls over a medium heat and fry until brown.

The balls are perfect as a meat alternative to vegan dishes, e.g. as a garnish in bowls or curries.

TOMAMI Japan gives the balls their typical umami flavour.

If you like, you can add other spices to taste.

Vegan Lasagne with TOMAMI Vegan Hack and TOMAMI Toscana / Bayern

Vegan Lasagne with TOMAMI Vegan Hack
Recipe Vegan Lasagne with TOMAMI Vegan Hack by Torben Ebert

Ingredients for 4 persons

  • For the minced vegan meat sauce 
  • 3 tbsp olive oil
  • 1 package Tomami „The vegan Hack“ (200 g)
  • 320 g cold water
  • 2 tsp salt
  • 2 tbsp dried italian herbs
  • 2 tbsp TOMAMI Bayern
  • 1 diced onion
  • 2 diced cloves of garlic
  • 1 tbsp tomato paste
  • 1 can of tomato
  • 2 tsp dried italian herbs
  • 100 ml red wine

  • For the béchamel sauce
    ½ Liter vegan milk (cashew or soya)
  • 2 tbsp vegan butter
  • 40 g flour
  • salt and pepper
  • nutmeg
  • 300 g Lasagne sheets
  • 200 g frozen spinach leaves (defrosted and expressed)
  • 175 g grated mozzarella (vegan)
  • olive oil

Preparation

minced vegan meat sauce

Mix the oil, tuscan spice and salt with the vegan mince mix. Stir the cold water, put TOMAMI Toscana and TOMAMI Bayern into the mix. Stir into a homogeneous mixture and leave to soak in the fridge for 30 minutes.

Heat the olive oil in a pan, fry the vegan mince on all sides over a medium heat and break up into small pieces using a spatula. Add the diced onions and garlic. Stir in the tomato paste and fry briefly. Pour over the canned tomatoes, season with salt and pepper. Add the red wine and bring to the boil. Allow the sauce to simmer for a few minutes.

béchamel sauce

Melt the vegan butter over a medium heat. Stir in the flour with a whisk and sweat lightly. Gradually pour in the vegan milk and stir the sauce until smooth. The sauce should simmer over a low heat for at least 20 minutes so that it loses the flour flavour and acquires its typical creamy consistency. Season to taste with salt, pepper and some nutmeg.

Spread some of the mince sauce in a lightly oiled, ovenproof dish and place a layer of lasagne sheets on top. Cover the pasta layer again with the mince sauce and then with a layer of béchamel sauce. Spread a layer of spinach approximately in the centre. Continue stacking up to the top of the dish.

For the last layer (before the cheese), puree a small amount of the béchamel sauce with the mince sauce to form a smooth mixture (this will allow the cheese to brown evenly later).  Sprinkle with grated mozzarella cheese.

Bake at 180 °C circulating air for approx. 30 -35 minutes. Leave to stand for at least 5 minutes before serving to make it easier to cut into pieces.

The lasagne can also easily be made vegetarian instead of vegan. Simply replace the vegan cheese, milk and butter with conventional dairy products.

Vegan pumpkin soup

Vegan pumpkin soup
Recipe vegan pumpkin soup by Torben Ebert

Ingredients for 4 persons

  • 725 g hokkaido pumpkin
  • 275 g carrots
  • 50 g fresh ginger
  • 1 onion
  • 3 cloves of garlic
  • 1 tbsp curry powder (mild)
  • 1 tbsp yellow curry paste
  • 2 tbsp rapeseed oil
  • 3 level tsp of salt
  • 800 ml water
  • 200 ml thick, creamy coconut milk
  • 4 tbsp TOMAMI Bayern (formerly Vegami)
  • 2 tbsp TOMAMI Hot India
  • pumpkin seed oil
  • 40g pumpkin seeds

Preparation

Roast the pumpkin seeds at 200°C circulating air in your oven for 9 minutes. Alternatively, roast in a pan over medium to high heat.

Wash, quarter and seed the pumpkin. Cut into approx. 3x3cm pieces.

Peel carrots and cut into similar sizes. Peel and dice the onions and ginger.

Heat rapeseed oil in a large pot and gently fry onions, curry paste, curry powder and garlic
for a few minutes. Add the pumpkin and carrots. Stir vigorously, add the remaining ingredients and bring to the boil. Then simmer gently for about 25 minutes until the pumpkin and carrots are soft.

Puree the warm soup with all ingredients together with a hand blender (ideally with a Thermomix or similar device) to a fine and creamy consistency. The finer the better!

Season to taste with salt and pepper. Add pumpkin seeds and pumpkin seed oil and enjoy your vegan pumpkin soup!

Hamshuka – israeli specialty with hummus and minced meat

Hamshuka – israeli specialty with hummus and minced meat
Recipe Hamshuka by Torben Ebert

Ingredients for 4 persons

for hummus

  • 1 can of chick peas (appr. 480 g drained weight)
  • 1 clove of garlic
  • 1 tbsp lemon juice
  • 100 ml Tahin
  • 70 ml cold water
  • 30g ice cubes
  • 1 tbsp olive oil
  • salt
  • cumin

for the minced meat

  • 1 diced onion
  • 300 g minced lamb (alt. beef minced meat)
  • 100 g strained tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp TOMAMI Marrakech
  • some oil for frying
  • 3 tbsp chopped parsley

Preparation

Peel and finely chop the garlic. Drain the chickpeas. Put all ingredients for the hummus in a blender and puree. Add a little more water, depending on the desired consistency.

Add the meat to the hot pan and fry in oil over medium-high heat. Once the meat is nicely browned and crispy, add the onions, reduce heat and cook for a few minutes. Add a little tomato paste, toast briefly over medium heat and then add the strained tomatoes. Let the liquid simmer and reduce.

Simmer over medium heat until a thick concentrate remains and reduce the heat. Season to taste with TOMAMI Marrakech, salt and pepper.

Put 3-4 tbsp of hummus on a plate and form a hollow. Then place the minced meat on top and garnish with freshly chopped parsley.

If you like it even spicier, you can add TOMAMI Marrakech.

Chicken Gyros

Chicken Gyros
Recipe Chicken Gyros by Torben Ebert

Ingredients for 4 persons

  • 1 kg chicken thighs without bone and without skin

for the marinade

  • 2 chopped cloves of garlic
  • ½ tbsp white vine vinegar or apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 4 tbsp greek yogurt, 10 % fat preferred
  • 1 tbsp dried oregano
  • 1 tsp salt
  • black pepper
  • 2-3 tbsp TOMAMI Santorin to taste
  • greek salad with Feta
  • served with pita bread

Preparation

Cut the chicken thighs into strips and marinate with all ingredients, except TOMAMI Santorin and marinate for at least 4 hours.

Now sear the meat over medium heat until cooked and browned. Be careful not to burn anything. Reduce heat and season with TOMAMI Santorin.

Fits perfect to pita or simply as a spicy component as a plate dish, for example with rice.

Stuffed eggplant with couscous

Stuffed eggplant with couscous
Recipe Stuffed eggplant with couscous by Torben Ebert

Ingredients for 4 persons

  • 2 eggplant, big
  • 4 tbsp olive oil
  • salt
  • 1 diced onion
  • 1 clove of garlic
  • 50 g almonds
  • 1 pinch of cumin
  • 200 g couscous
  • 200 g water
  • 2 tbsp TOMAMI Persien
  • 4 tbsp pomegranate seeds
  • 400 g yogurt
  • Fresh chopped parsley and mint
  • 80 g dried dates or figs

Preparation

Preheat the oven to 200°C circulating air. Wash the eggplant, cut it in half and hollow it out. There should be about 1 cm edge left. Brush with olive oil, salt and bake in the oven for about 35-40 minutes.

In the meantime, boil 400g water, with ½ tsp salt and 2 tbsp TOMAMI Persia, pour hot on the couscous and let it soften covered for about 5-7 minutes.

In the meantime, cook the hollowed out pulp together with the onion and garlic and fry over medium heat with 2 tbsp olive oil until the eggplant is soft. Finely dice dates, chop almonds coarsely.

Add both and toss briefly with the soft cooked couscous. Season with cumin, salt, pepper and TOMAMI Persia.

Mix the yogurt with a dash of olive oil and salt lightly. Fill the eggplant with the couscous, add the yogurt, pomegranate seeds and fresh herbs.

For more intensity, drizzle TOMAMI Persia on top.

Mini-Focaccia – ligurian flatbread

Mini-Focaccia – ligurian flatbread
Recipe Mini-Focaccia by Torben Ebert

Ingredients for 4 persons

For the dough

  • 350 g wheat flour
  • 210 g water
  • 35 g TOMAMI Provence
  • 2 g fresh yeast
  • 7 g salt
  • 14 g olive oil

Topping

  • rosemary tips 
  • sea salt
  • olive oil

Preparation

Mix the wheat flour, TOMAMI Provence, olive oil, salt, fresh yeast and water with a wooden spoon to a smooth dough carefully. Put the dough in a bowl lightly greased with olive oil and allow to rise in a warm place for at least 30 minutes.

Then stretch and fold the dough with moistened hands.

It is important to fold the dough over and over again – from the outside to the inside – and let it rest for 30 minutes.

Finally, lift the elastic dough with moistened hands again in the center from both sides. While doing this, place the top side on top of the bottom side. Repeat this step several times. Leave covered in the refrigerator overnight to ripen.

The next day, cut the dough into about 12 equal parts, roll into balls and place in an oiled muffin tin.

When the dough has doubled in volume, put 1 tbsp of olive oil on each piece and poke the typical holes in the dough with your fingers.

Spread rosemary tips and sea salt evenly over the dough and bake at 230°C circulating air for 18 minutes.

Chicken corma for the oven

Chicken corma and TOMAMI Hot India
Chicken corma from Torben Ebert und Tomami.

Ingredients for 4 persons

  • 200 g basmati rice washed
  • 4 tsp Korma paste
  • 2 onions sliced
  • 2 bell peppers cut into cubes
  • 1 can coconut milk (400g)
  • 150 g water
  • 2 tbsp TOMAMI Vegami
  • 1 tbsp TOMAMI Hot India
  • 1.5 tsp salt
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • 4 chicken drumsticks or 6 chicken leg quarters
  • 3 tbsp oil
  • 2 tsp mild curry powder
  • ½ bunch fresh mint
  • 200 g yoghurt

Preparation

Mix the chicken thighs with the oil and mild curry powder.

Wash and chop the mint. Mix the yoghurt, season lightly with pepper and refrigerate until ready to serve.

Mix all the other ingredients in a large baking dish. Once everything is evenly distributed, spread the chicken on top and cover with aluminium foil.

Bake in the oven (fan oven) at 180°C for 35 minutes. Remove the foil and bake for another 10 minutes at 210°C until the meat is browned.

Garnish with yoghurt and mint and serve.

If you like, you can add more Tomami Hot India.

Asparagus Orzo Salad

Asparagus-Orzo-Salad with TOMAMI Toscana 90 ml
Asparagus Orzo Salad by Torben Ebert and TOMAMI

Ingredients for 4 persons

  • 400 g orzo pasta
  • 1 bunch green asparagus
  • 150 g sun-dried tomatoes in oil
  • 150g feta cheese
  • ¼ bunch fresh parsley
  • 2 tablespoons green pesto (wild garlic or rocket)
  • 3 tablespoons TOMAMI Toscana
  • 3 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp honey
  • 1 pinch of sugar, salt

Preparation

Cook the noodles until ‘al dente’ according to the directions on the package and allow to cool down. Cut or peel the lower quarter of the green asparagus. Cut the asparagus into 2 cm pieces and fry in a pan with a pinch of salt and sugar; make sure that they still have some “bite” and set aside.

Drain the sundried tomatoes and cut into strips. Wash and pluck the parsley and also cut into fine strips. Break up the feta into small crumbs.

Put the remaining ingredients in a bowl, mix and season with salt, pepper and TOMAMI Toscana.

A recipe by Torben Ebert

Hollandaise Sauce

Hollandaise Sauce and Vegami
Recipe “Hollandaise Sauce” from Torben Ebert und TOMAMI

Ingredients for 2-4 persons

Hint

  • 200 g butter
  • 2 tbsp TOMAMI Vegami
  • ½ tsp lemon juice
  • ½ tsp white wine vingegar
  • ½ tsp Dijon mustard
  • 3 egg yolks
  •  2 tbsp  crème fraîche
  • 1 tsp sugar
  • Salt and pepper

Preparation

Melt the butter in a saucepan over medium-high heat, then allow to cool for a few minutes. Place the remaining ingredients in a tall container and puree. Once everything is evenly distributed, add the lukewarm, melted butter in a thin stream while blending constantly.
Season with salt and pepper and serve with asparagus.

Burrata with peaches and tomato

Burrata with peaches and tomato and TOMAMI Toscana
“Burrata with peaches and tomato” from Torben Ebert and TOMAMI

Ingredients for 4 persons

  • 4 ripe peaches
  • 150 g firm beefsteak tomatoes
  • 4 balls of burrata
  • 50 g rocket salad
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 25 g pine nuts
  • 3 tbsp olive oil
  • Pepper and salt
  • TOMAMI Toscana

Preparation

Take the burrata out of the fridge about 1 hour before serving.

Toast the pine nuts in a pan without oil over medium heat and set aside.

Cut the peaches and tomatoes into wedges and marinate with olive oil, honey, lemon juice and salt/pepper; season to taste.

Place the tempered burrata as well as the marinated peaches and tomatoes on top of the rocket salad. Scatter the pine nuts evenly.

Finally, drizzle over about 2-3 tablespoons of TOMAMI Toscana and enjoy.

Preparation time: 15 minutes

BBQ Marinade

BBQ Marinade and TOMAMI Hot India and TOMAMI Chili+Ingwer
BBQ Marinade from Torben Ebert and TOMAMI

Ingredients for 4 persons

  • 2 cloves garlic
  • 1 tbsp dark balsamic vinegar
  • 1 tbsp honey
  • 3 tbsp white wine
  • 2 tbsp dark soy sauce
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp tomato paste
  • 1 tsp mustard
  • ½ tsp salt
  • 2 tsp paprika powder
  • 2 tablespoons TOMAMI Hot India
  • ¼ tsp TOMAMI Chili + Ginger

Preparation

Press the garlic cloves through a press and mix with the other ingredients. Place approx. 1 kg of grilled meat (pork or chicken) into the mixture and leave to marinate for 2-3 hours with the lid on.

Tip: Alternatively, the marinade can be prepared with either TOMAMI Tuscany, Japan or Vegami. The marinade is a real taste highlight with a fine, spicy note.

Spinach dumplings with onion sauce

Spinach dumplings with onion sauce and TOMAMI Vegami
Spinach dumplings with onion sauce from Stevan Paul and TOMAMI. Photography: Andrea Thode

Ingredients for 4-6 persons

For 16 dumplings

  • Ingredients for the spinach dumplings:
  • 500g spinach
  • Salt
  • 400 g stale bread
  • 1 onion
  • 1 clove garlic
  • 7 tbsp olive oil
  • 150 ml milk
  • 3 eggs (M)
  • 50 g freshly grated mountain cheese
  • 1 tbsp TOMAMI Vegami

  • Ingredients for the onion sauce:
  • 300 g onions
  • Salt
  • 1 tbsp olive oil
  • 20 g butter
  • ½ tsp cumin seeds
  • 10 g flour (type 405)
  • 200 ml malt beer
  • 2 tbsp TOMAMI Vegami
  • One sprig of parsley
  • Grated horseradish (from a jar)

Preparation

For the spinach dumplings, clean the spinach, wash thoroughly and boil in salted water for 2 minutes. Drain, cool in cold water, then squeeze dry. Finely dice the bread. Peel the onions and garlic, chop finely and sauté in 2 tablespoons of oil until translucent. Add the milk and heat, then pour over the bread cubes and mix lightly.

Finely chop the spinach, mix with the eggs and mountain cheese into the bread. Season the dumpling mixture with TOMAMI Vegami and salt, knead thoroughly and leave to rest for 30 minutes.

For the onion sauce: halve the onions, peel and cut into slices, season with salt. Heat the oil and butter with the cumin in a pan with high sides; add the onions and sauté over a medium heat until golden brown ( for about 8-10 minutes), stirring occasionally.

Bring a large pot of heavily salted water to the boil. Form 16 dumplings from the dough and slide them into the water. Turn the heat down a little and cook the dumplings in the boiling water for 20 minutes.

Dust the browned onions with flour, stir in the flour. Using a whisk, stir in the malt beer in a thin stream, then 300 ml cold water and 2 tablespoons TOMAMI Vegami and bring to the boil. Allow the sauce to simmer gently for 8 minutes. If necessary, season with more TOMAMI Vegami and salt.

Serving: Lift the dumplings out of the boiling water with a slotted spoon. Drain briefly, then serve with the sauce on warmed plates. Serve sprinkled with freshly chopped parsley and horseradish to taste.

Preparation time:

Dumplings 25 minutes + 30 minutes resting time + 20 minutes cooking time.

Onion sauce: 25 minutes

Bangalore Bolognese

Bangalore Bolognese and TOMAMI Hot India
Bangalore Bolognese from Stevan Paul and TOMAMI. Photography: Andrea Thode

Ingredients for 2-4: persons

Hint

  • 1 red onion
  • (Red wine) vinegar
  • Salt
  • Olive oil
  • 1 tin chunky tomatoes (425 g  drained weight)
  • 1-2 tablespoons TOMAMI Hot India
  • 100 ml unsweetened coconut milk*
  • Approx. 120-150 g uncooked spaghetti per person
  • 200-300 g shrimp tails, without head and shell**
  • A handful of salted cashew nuts
  • Coriander green to taste (alernatively: basil!)

Preparation

Halve, peel and finely dice the onion. Sprinkle 1-2 teaspoons of diced onion with vinegar. Salt lightly and mix with 2 drops of oil – set aside.

Bring the remaining onions with the tomato ragout and TOMAMI Hot India to the boil in a saucepan and simmer gently for 10 minutes. Stir in the coconut milk and simmer gently for another 5 minutes.

Meanwhile, cook the noodles in salted water according to the instructions on the package. Finely dice or chop the shrimps and sear in a pan with 1 teaspoon of olive oil; salt slightly.

Stir the minced shrimps into the tomato-coconut sauce.

Roughly chop or cut the cashew nuts and coriander. Remove the noodles from the cooking water with spaghetti tongs, stir into the sauce while still wet and hot (if necessary, stir in a little of the noodle cooking water until creamy!).

Arrange on preheated plates and serve sprinkled with the marinated diced onions, cashew nuts and coriander.

Tips:

*When buying coconut milk, pay attention to the coconut content. There are big differences and the higher the quality, the better.

**instead of shrimps, you can also prepare this “Bolo” variation with (vegetarian) minced meat, chopped fried mushrooms or cooked mountain lentils!

Preparation time: 30 minutes