Recipes

Summery tomato and lupin dip with basil

The perfect dip for hot summer days! 🌿 With fresh tomatoes, aromatic basil and protein-rich lupins, this dip will be your new favorite snack. Healthy, delicious and super easy to prepare!

Protein Shake

Ingredients for 2 people

• 1 cup fresh spinach
• 1/2 cup mixed wild herbs (e.g. dandelion leaves, nettles, goutweed)
• 1 ripe banana (for the sweetness and creamy consistency)
• 1 tablespoon of lupin protein flour
• 1/2 cup plant milk
• 1/2 cup water (depending on desired consistency)
• 1 teaspoon chia seeds (for extra nutrients)
• 1 teaspoon of linseed (for extra fiber)
• 1 teaspoon lemon juice

Iced lupin coffee

🌞 Cheers to summer! 🌞
When the air smells of suntan lotion and barbecues, life is somehow easier.

As long as the temperatures don’t exceed 30 degrees, everyone is in a good mood. It’s peak season in our fields now: the last crops are still being planted, weeds need to be controlled – you can work up a sweat. 🥵

To keep our spirits up, we like to keep ourselves happy with an iced lupin coffee! ☕️ Without any caffeine, it can be enjoyed several times a day without giving you a heart attack and tastes simply delicious! 😋

Boil the lupin coffee in a French press or simply in a pot until strong like espresso and leave to cool. I always make a liter and put it in a glass bottle in the fridge. Add a good dash of plant milk and a few ice cubes and you have a deliciously refreshing summer drink in no time at all.

Spring spaetzle with nettle

So, are you ready to get a little wild in the kitchen? Today it’s all about a very special ingredient: stinging nettles! Yes, you heard right. These seemingly annoying plants can actually be turned into delicious dishes and I would like to share one of my favorite recipes with you here.

First of all, nettles are an incredibly sustainable ingredient. They grow practically everywhere without having to be cultivated or cared for. This means less transportation, less packaging and less environmental impact overall. Plus, they’re completely free if you collect them yourself! What could be more sustainable than that?

Nettles are also incredibly healthy! They are rich in vitamins, minerals and antioxidants. They are also known to be anti-inflammatory and even regulate blood sugar levels. So, why not add a pinch of it to your meals? Their mild, slightly nutty flavor goes perfectly with a variety of dishes.

How do I cook with nettles? Well, there are many possibilities! They can be added to soups, stews, omelettes, pasta dishes and even smoothies.

So, the next time you’re outside and you pass a group of nettles, don’t hesitate to pick some and bring them into your kitchen. Who knows, maybe you’ll become a stinging nettle fan too!

In this recipe we combine the alkaline soup (consisting of high-quality protein from sweet lupine and alkaline herbs) with fresh nettle and wild garlic and conjure up a nutrient-rich spring dish that not only tastes delicious, but is also ready in a flash!

Lupins Dal

Some days we need a cozy meal that caresses the stomach. A dal recipe is particularly suitable for this, which in India is essentially a dish made from pulses. A dal is one of those recipes that you learn once and then enjoy making again and again. The ingredients are easy to obtain and can conveniently be added to the pot almost simultaneously. This lupin dal is a particularly simple recipe that doesn’t need a lot of frills or fancy ingredients. We get our special dose of plant-based protein from local lupin flakes and red lentils!

Crispy linseed crackers with rosemary

Ingredients

• 100 g spelt flour
• 50 g lupin flakes
• 80 g linseed
• 60 g sunflower seeds
• ½ red onion
• 1 garlic clove
• 50 ml olive oil
• ½ tsp salt
• 200 ml boiling water
• 2 tsp dried rosemary
• ½ tsp coarse sea salt

Preparation

1 Peel and finely chop the onion and garlic.

2. mix the spelt flour, lupin flakes, linseed, sunflower seeds, chopped onion and garlic and salt with the olive oil in a bowl.

3. Heat 180 ml water and stir into the mixture to form a creamy batter. Leave to cool slightly.

4 In the meantime, preheat the oven to 150 degrees hot air.

5 Line a baking tray with baking paper. Roughly spread the mixture on top. Place another sheet of baking paper on top and spread the dough thinly by hand or with a rolling pin.

6 Now use a knife to draw fine lines where the crackers will later be broken. This will give you nicely uniform crackers.

7 Finally, sprinkle the whole thing with dried rosemary and coarse salt.

8 Bake in the oven for about 40-50 minutes. At the end of the baking time, remove from the oven, leave to cool slightly and carefully break into pieces along the marked lines.

9. stored airtight in a storage jar or cookie tin, the crackers will stay crispy and keep for several weeks.

Zucchini and lupin quiche

Preparation

Mix the lupin flour, spelt flour, baking powder and salt in a bowl. Cut the butter into small pieces and add 3 – 4 tablespoons of cold water. Then knead everything quickly with your hands to form a smooth dough. Leave the dough to rest in the fridge for 30 minutes.

Preheat the oven to 200°C and grease the base of the tin with olive oil. Roll out the dough into a circle on a floured work surface and place in the tin. Form a 3 cm high rim and prick the dough several times with a fork. Then cover with baking paper, spread the pulses on top and bake for 15 minutes. bake blind.

Whisk the lupin drink with the eggs and thyme and season well with salt, pepper and nutmeg.

Grate the zucchinis and carrots, finely chop the mushrooms and spread over the quiche base. Crumble the sheep’s cheese on top and pour the egg milk over it. Bake the quiche in the oven for 45 mins. Bake until golden brown. A fresh yogurt dip tastes great with it!

Lupin spread “Curry”

Schilcher vermouth recipes

Absinthe tonic recipe

“Favorite sugo” with sweet lupin flakes

Ingredients

For 2 people/ preparation time: 30 min

• 100g lupin flakes
• 300ml vegetable stock
• Onion
• 2 garlic cloves
• 1 carrot
• 2 stalks of celery
• 2 tbsp olive oil
• 4 tbsp tomato puree
• Lemon zest
• 1 teaspoon whole cane sugar
• Salt
• Pepper
• Oregano
• 3 zucchinis

Preparation

1. To make the bolognese, briefly roast the lupin flakes, stirring constantly.
2. Add the finely chopped onion and garlic and fry briefly.
3. Deglaze with vegetable stock and leave to swell.
4. Dice the celery into small cubes, grate the carrots and add everything to the lupin mixture.
5. Add the remaining ingredients (except the oregano) and simmer for 20 minutes.
6. Add the oregano just before serving.
7. In the meantime, you can cut the zucchinis with the spiralizer and blanch them briefly to warm them up.
8. Arrange the zucchini strips and Bolognese on plates and garnish with Parmesan.

This recipe is so quick and easy to make that we have it on the table at least once a week. With the lupin flakes, the dish is filling enough that I like to leave out the spaghetti and use zucchinis instead. So also perfect for those who want to cook without gluten. I wish you every success and bon appétit!

Artemisia syrup