Meet, Tina
Discover Tina’s approach to nourishing, seasonal vegan cooking inspired by Ayurveda, simplicity, and the joy of mindful eating.
01. Linsen-Bratlinge
Ingredients
Makes approximately 6–8 patties
- 150 g red lentils
- 1 small carrot, finely grated
- 1 small onion, finely diced
- 1 tsp ginger, finely chopped
- 2 tbsp rolled oats or chickpea flour (for binding)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tsp rock salt
- 2 tbsp coconut oil, for frying
Instructions
- Rinse the red lentils thoroughly and cook them in plenty of water for approximately 10–12 minutes, until soft. Drain well and allow them to steam-dry slightly.
- Transfer the cooked lentils to a bowl and lightly mash them with a potato masher or fork.
- Heat ½ tablespoon of coconut oil in a pan. Sauté the carrot, onion, and ginger until the onion becomes translucent.
- Add the carrot, onion, ginger, spices, and rolled oats or chickpea flour. Mix thoroughly until the mixture holds together and can be shaped.
- With damp hands, shape the mixture into small patties.
- Heat the remaining oil in a pan and fry the patties over medium heat until golden brown on both sides, approximately 3–4 minutes per side.
- Finish by sprinkling with fresh herbs, if desired.
02. MANGO-LASSI
Cooling, fruity, and balancing — ideal for warm days. This drink gently cools the body, leaving you feeling refreshed and nourished.
Ingredients (Serves 4)
- 60 g dried mango
- 250 ml water
- 250 g coconut yogurt
- ¼ tsp ground cardamom
- A pinch of rock salt
Instructions
- Place the dried mango in a tall container with 250 ml of water and soak for approximately 4 hours.
- Blend the mango, soaking water, coconut yogurt, cardamom, and salt until smooth and creamy.
- Serve at room temperature and enjoy.
03. Apfel-Pfannkuchen
Apple pancakes are a much-loved classic, but most recipes contain a lot of sugar, eggs, and fat, making them less easy to digest. This version is delicious and easy to digest.
Ingredients (Makes Approximately 8 Pancakes)
- 130 g buckwheat flour
- 300 ml oat milk
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 1 tbsp cream of tartar baking powder
- 1 tsp maple syrup
- 1 apple
- 2 tbsp hulled hemp seeds
- 1 tbsp coconut oil (for frying)
- A little maple syrup for serving
Instructions
- Wash and core the apple, then cut it into slices approximately 1 cm thick.
- Place all the batter ingredients in a bowl and whisk until smooth.
- Heat a little coconut oil in a frying pan.
- Pour portions of the batter into the pan using a ladle. Immediately top each portion with 1–2 apple slices.
- Cook for a few minutes until the underside is golden brown, then flip.
- Cook the other side until golden brown as well.
- Transfer the pancakes to a plate, drizzle with maple syrup, and sprinkle with hemp seeds.
04. Blumenkohl-Curry
A warming and aromatic cauliflower curry made with red lentils, creamy coconut milk, and fragrant spices. Served with basmati rice and finished with fresh coriander for a delicious, nourishing meal.
Ingredients (Serves 2)
- ¼ cauliflower (approximately 250 g)
- 140 g red lentils
- 140 g basmati rice
- 10 cashew nuts
- 1 tsp chopped ginger
- 1 small red onion
- 200 ml coconut milk
- 400 ml water
- 2 tbsp coconut oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp garam masala
- 1 tsp rock salt
- ¼ tsp organic lemon zest
- Fresh coriander (optional)
Instructions
- Clean the cauliflower and divide it into small florets.
- Rinse the red lentils thoroughly in a sieve until the water runs clear.
- Cook the basmati rice according to the package instructions.
- Heat the coconut oil in a pot and sauté the onion and ginger until softened.
- Add the cumin, turmeric, ground coriander, and garam masala. Toast briefly until the spices become fragrant.
- Add the cauliflower, cashew nuts, and lentils, stirring well to combine.
- Pour in the water and coconut milk, then add the salt.
- Simmer over medium heat for approximately 15 minutes.
- Cover with a lid and let the curry stand for another 15 minutes, until the lentils and cauliflower are soft.
- Stir in the lemon zest. Serve with basmati rice and sprinkle with fresh coriander if desired.
05. Apfel-Ingwer-Chutney
This apple and ginger chutney pairs beautifully with all rice and lentil dishes. Stored in a clean, airtight jar, it keeps in the refrigerator for at least 5 days.
Ingredients (Makes Approximately 1 Jar, 300 ml)
- 2 apples
- 50 ml water
- 1 tbsp raw cane sugar
- 1 tbsp coconut oil
- 1 tbsp chopped ginger
- A pinch of cardamom
- 1 whole cinnamon stick
- 2 whole star anise
- 2 whole cloves
- 1 tsp ground ginger
- A pinch of rock salt
Instructions
- Peel and core the apples, then cut them into small cubes.
- Heat the coconut oil in a saucepan. Add the apples, chopped ginger, cinnamon stick, star anise, and cloves. Gently sauté for 2–3 minutes.
- Pour in the water. Cover with a lid and simmer over low heat for approximately 15 minutes.
- Stir in the sugar, ground ginger, cardamom, and salt. Simmer for another 5 minutes, until the chutney thickens.