Aromatic Cherry Tomato Linguine

This summerly pasta dish is creamy and delicious without any added oil, it does not taste low fat at all.


ingredients: 

1 portion of linguine (buckwheat/spelt/kamut)
 a hand full of basil or parsley
1 onion, chopped
2 cloves of garlic, minced
1-2 tbsp of water
1 tbsp of balsamic vinegar
1/2 tsp of paprika
1/8 tsp of chili flakes
1 small piece of red bell pepper, finely minced
1 tbsp of tomato paste
400g of cherry tomatoes, chopped
 a hand full of basil or parsley
fresh rosemary twigs
black pepper, freshly ground
a pinch of sea salt

makes: 1 portion/ 2 small portions

preparation: 

Cook the linguine.

To make the sauce heat up a non-stick frying pan (cast iron are the best) and sautee the minced garlic and onion until they are beautifully golden and add some water (the less the better!) to prevent them from sticking to the pan.
When the onions are almost ready, add the paprika, chili flakes, balsamic vinegar and the tomato paste and roast them, while frequently stirring, for a few minutes until the vinegar caramelizes.
Then add the tomatoes and the bell pepper, as well as the tomatoes and the black pepper.
Let the sauce cook for about 10-15 minutes, occasionally stirring.

Add in the herbs and spices and serve with a fresh summer salad on the side.

Creamy Sweet Potato Chickpea Curry

This hearty combination of chickpeas and sweet potatoes is a wonderful vegan comfort food for cold (and warm) days.


ingredients:
serves 1-2 people 
1 pink sweet potato (around 300g), chopped
200g of cauliflower
freshly ground black pepper
1 tsp of garam masala - curry powder
3-5 tbsp of cooked chickpeas
1/2 brown onion, chopped
a little bit of lemon zest
parsley, chopped
100ml of water - (start with a little and add more if needed)
100g of canned tomatoes
a little bit of lemon juice
1/4 tsp of chili flakes
more fresh parsley for garnish

preparation: 
Put the cauliflower into boiling water and let it cook for about 3-5 minutes. It should still be a little firm when you drain it.
Meanwhile put the onion, sweet potato, parsley, black pepper and curry powder into a pot and let them cook on medium heat. Slowly add about half a cup of water and let the veggies cook -lid on- for about 10 - 15 minutes. (Be careful not to add too much water. The veggies should be able to soak up all the water you add (!).)
The sweet potato should be really soft before you add the cauliflower and the chickpeas. After adding those let it cook until they too are relatively soft, then add the tomatoes, lemon juice, zest and the chili flakes and cook until the tomatoes are fully incorporated.
Enjoy with fresh parsley.