Roasted potatoes with colourful vegetables and soy dip

by | Feb 9, 2024 | 0 comments

Maria Die Stimme

Tomato jalapeno ragout

For me, sweet and sour tomatoes epitomise the summer of my childhood. We always had an abundance of home-grown tomatoes. The whole garden smelled of the incomparable aroma of the tomato plant.

Apple celery soup with roasted fennel

This soup contains all the Ayurvedic flavours: sweet, sour, salty, hot, bitter and tart. Do you know which of the ingredients belongs to which flavour? Try it out and enjoy this harmonious soup.

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Savour the sweetness of life. Get in the mood for the end of the year with this pumpkin dish. Enjoy the peace and quiet, go into retreat and introspection. Connect with Mother Earth. This meal nourishes your lower 3 flames and gives you a sense of security.

Chapati

Chapati are an ideal accompaniment to an Ayurvedic meal or in the evening with a warming soup to reduce VATA.

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If you're in a hurry, this simple but very tasty recipe is ideal. If you have rocket and herbs growing in your own garden - bring them on!

Lemongrass soup with prawns

Wanderlust? This soup brings the warmth, aromas and flavours of Thailand to your table. It also combines the Ayurvedic principles of the 6 flavours, warming your body and soul.

Maria Die Stimme

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kitchen sound

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How did this recipe come about?

Years ago, I had a significant food intolerance. In order to slowly get used to certain foods again, I followed a so-called rotation diet over a period of one year. This has become second nature to me and, together with the Ayurvedic philosophy, I always make sure to use different foods every day than the day before and, of course, to combine the flavours in a way that is good for my body.

I like to experiment with different ingredients, spices, flavours and food cultures. By learning new languages, I also learn a lot about different cuisines and love to combine different styles and compose a culinary experience together with Ayurveda.

Jacket potato (roasted potatoes) from England

My last stay in Wales was not only a linguistic experience, but also a culinary one. My English teacher, with whom I spent three weeks, was not only a teacher but also an excellent cook and spoilt me with Welsh and English delicacies every day. One of these was the famous roasted potatoes. Sunday Roast is a tradition in Great Britain. On Sundays, a Sunday roast (any kind of meat) and various side dishes such as baked vegetables, salads, homemade sauces and, of course, roasted potatoes are a must for every Sunday roast, I was told. If you wander the streets of Britain on a Sunday, you'll find signs on every corner inviting you to a Sunday Roast. I have totally fallen in love with this way of preparing potatoes and my family keeps asking for it too.

Broccoli in a Chinese bamboo steamer

I have been learning the Chinese language for a few years now and always have great fun discussing food with my Chinese friends. To get as close as possible to the original, I got myself a bamboo steamer (see photo). Not only do they steam food quickly, they also give the food a very special flavour. Any type of vegetable can be steamed, and fish also tastes particularly good in these simple steamers. Broccoli retains its colour and, above all, its flavour, which combines and intensifies with the bamboo. My friend Lin from Beijing laughed a lot when I sent her my photo with the bamboo steamer. She said it was typical of Maria. As a Chinese woman, she doesn't even have a bamboo steamer at home!

Beetroot with a touch of India

My Vata constitution always needs some of the element earth. Beetroot is perfect for this. The combination with coconut, sesame and spices gives it a touch of the exotic.

Sojadip aus Seidentofu - eine Mischung von allem

As I don't tolerate cow's milk products very well, I have tried silken tofu. I came across this product for the first time during my Ayurvedic cookery training. I am generally very careful with soya as it contains a lot of oestrogen and can trigger allergies. I pay attention to the quality of the silken tofu and buy it from well-stocked organic retailers. As with any food, the same applies here - "the dose makes the poison". If not consumed daily and in large quantities, quality tofu is a varied source of protein.

Note on the recipe
The broccoli can also be blanched in water instead of the bamboo steamer. To do this, bring approx. 350 ml of water to the boil in a pan, reduce the temperature and blanch the broccoli for approx. 5 minutes (depending on the size of the buds). Drain, sprinkle with salt and serve.

Persons

4

Time

80 min

Cuisine

Ayurveda

Course

Main course

Ingredients

1 kg mainly waxy potatoes
2 tubers beetroot
2 broccoli perennials, medium size
300 g silken tofu (organic quality)
2 cloves of garlic
1 piece of ginger (walnut-sized)
3 spring onions
1/2 green chilli pepper
2 tsp cumin
2 tsp fennel seeds
2 tsp coriander seeds
1 teaspoon Sichuan pepper (optional)
1 teaspoon aniseed
2 tsp caraway seeds
1/2 cayenne pepper
1/2 tsp turmeric
2 tbsp coconut cream
1 lemon (juice)
2 tbsp sesame seeds
Ghee
salt
black salt

Preparation steps

Step 1

Peel and wash the potatoes, cut into walnut-sized pieces and boil for 10 minutes. The potatoes should not be completely cooked through. Drain into a pasta strainer and toss until the surface of the potato is roughened. This is important for the crust. While the potatoes are cooking, preheat the oven to 220 degrees, pour 3 tbsp of ghee into a large baking dish and heat in the oven until the ghee bubbles when tested with a wooden spoon. Place the potatoes in the hot fat in the baking dish and carefully spread them out. The potato pieces should not be on top of each other. Bake in the oven at 220 degrees for 1 hour.

Step 2

While the potatoes are baking, peel the beetroot and cut into bite-sized pieces. Heat 1 tbsp of ghee in a pan, add 2 tsp of caraway seeds and 1 tsp of aniseed seeds to the hot ghee, fry briefly until fragrant, then immediately add the beetroot and fry for approx. 5 minutes.

Step 3

Heat 150 ml in a kettle and pour over the beetroot. Stir in 2 tbsp coconut cream, sprinkle over the cayenne pepper and turmeric, close the lid and simmer over a low heat for 25 minutes.

Step 4

Pluck the florets from the broccoli, wash and place in the bamboo steamer so that the holes are still visible and the steam can flow through. You may need to use 2 - 3 steamers, depending on the size. (For an alternative cooking method, see recipe note above). Fill a pan that fits the steamer halfway with water and bring to the boil. Place the steamer on top and steam the broccoli for 8 minutes.

Step 5

Place the silken tofu in a food processor and blend until creamy. Peel and finely grate the garlic and ginger. Finely chop the spring onions and chilli pepper. Coarsely grind the fennel, coriander, cumin seeds and Sichuan pepper in a mortar. Heat a pan with 1 tbsp of ghee, fry the spring onion, garlic and ginger mixture until fragrant, then add the coarsely ground spices and fry briefly until everything is well combined and stir into the silken tofu while hot. Add the lemon juice and flavour with salt and black salt.

Step 6

Sprinkle the sesame seeds over the cooked beetroot and season with black salt and salt to taste.

Step 7

After an hour, the potatoes should be nicely browned and crispy. Remove from the oven and sprinkle with salt.

Step 8

Prepare 4 large plates Place a small dip bowl in the centre of each plate and fill with soy sauce. Arrange the potatoes, beetroot and broccoli in a circle, one after the other. Enjoy!

Tomato jalapeno ragout

For me, sweet and sour tomatoes epitomise the summer of my childhood. We always had an abundance of home-grown tomatoes. The whole garden smelled of the incomparable aroma of the tomato plant.

Apple celery soup with roasted fennel

This soup contains all the Ayurvedic flavours: sweet, sour, salty, hot, bitter and tart. Do you know which of the ingredients belongs to which flavour? Try it out and enjoy this harmonious soup.

Baked pumpkin with date fig sauce

Savour the sweetness of life. Get in the mood for the end of the year with this pumpkin dish. Enjoy the peace and quiet, go into retreat and introspection. Connect with Mother Earth. This meal nourishes your lower 3 flames and gives you a sense of security.

Chapati

Chapati are an ideal accompaniment to an Ayurvedic meal or in the evening with a warming soup to reduce VATA.

rocket herb pasta

If you're in a hurry, this simple but very tasty recipe is ideal. If you have rocket and herbs growing in your own garden - bring them on!

Lemongrass soup with prawns

Wanderlust? This soup brings the warmth, aromas and flavours of Thailand to your table. It also combines the Ayurvedic principles of the 6 flavours, warming your body and soul.

Here you will find an overview of all articles

Shamanic sound

You can find everything about shamanism, ancient knowledge and my tools as a shaman in the “Shaman Sound” section.

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