Recipes

Debbie’s Camilla pecan pie

• 1 cup corn syrup or agave
• 3 organic eggs
• 1 cup of preferred sugar
• 2 tablespoons organic butter pre-melted
• 1 teaspoon of pure vanilla extract
• 1 cup of Seitenbacher Camilla Pecans
• 1 9-inch frozen deep dish pie crust or unbaked homemade pie crust

  1. Pre-heat your over to 350ºF.
  2. Mix all ingredients excluding pecans. Add mixed ingredients into pie crust.
  3. Top mix with pecans, they will naturally settle into pie mix.
  4. Bake 60-70 minutes. The pie is finished baking when the center reaches 200ºF.

Vegan burgers with aioli dip

• 1 tablespoon chives
• 2 tablespoons of Seitenbacher Garlic Seasoning Oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon of Seitenbacher Hemp Oil
• 3 tablespoons of parsley
• 1/2 cup mayo or vegan mayo
• Seitenbacher Vegan Burger Mix

  1. Follow cooking instruction on Seitenbacher Vegan Burger Mix package to cook burgers.
  2. For aioli sauce: Either wick all ingredients together until well mixed or blend ingredients in a blender (excluding vegan burger mix).
  3. (Optional) Refrigerate sauce if you would like to serve chilled.

Garlic lemon-herb aioli dip

• 1 tablespoon chives
• 2 tablespoons of Seitenbacher Garlic Seasoning Oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon of Seitenbacher Hemp Oil
• 3 tablespoons of parsley
• 1/2 cup mayo or vegan mayo

  1. Either wick all ingredients together until well mixed or blend ingredients in a blender.
  2. (Optional) Refrigerate if you would like to serve the dip chilled.

Vegan superfood praline

• 1/4 cup Seitenbacher cashews or almonds
• 1/4 cup pecans
• 1/4 cup cranberries
• 2 tbsp goji berries
• 1 tsp chia seedsBlend all ingredients together in a blender. Mix until a dough is formed.

Form dough into golf ball

Store in your refrigerator for a few hours and enjoy!

Tip: Roll dough balls in coconut flakes for coconutty snack!

Choco coconut cookies

• 1 egg
• 1/2 cup flour
• 1/3 cup honey
• 3 cups organic choco-coconut muesli
• 7 Tb butter

  1. Place 1 egg, 7 Tb melted butter, and 1/3 cup honey into a bowl and whisk. Preheat oven to 350°F. Pour 3 cups Müsli and 1/2 cup flour into separate bowl.
  2. Combine müsli mix with egg mix. Wait 15 minutes. Roll spoonful sized balls from mixture, and place on cooking tray 1 inch apart. Flatten by hand.
  3. Bake for 10 minutes. Take out of the oven to cool for 10 more minutes. Enjoy!

Muesli 1, 2, or 3 yogurt parfait

• 1 glass cup
• 1/2 a cup of either muesli 1, muesli 2, or muesli 3
• Your favorite Yogurt
• Blueberries
• Strawberries
• Raspberries

Add 1/4 cup of mixed blueberries, strawberries, and raspberries to the bottom of the glass cup.

Add 1/3 cup of yogurt to top the fruit.

Add 1/4 cup of mixed blueberries, strawberries, and raspberries above the layer of yogurt.

Add 1/3 cup of yogurt on top of the layer of fruit.

Add 1/4 cup of muesli 1, 2, or 3 to top the top layer of yogurt. Enjoy!

Meatloaf with brown gravy

• 3 lb ground beef or prepared vegan burger mix
• 2 cloves chopped garlic
• 2 stalks chopped celery
• 1 cup bread crumbs
• 2 eggs
• 1 cup ketchup (non-high fructose corn syrup or organic preferred)
• 3 tbsp brown sugar
• 1/4 cup parsley chopped
• 2 onions chopped
• Salt
• Pepper
Seitenbacher America Brown Gravy
• Coconut oil cooking spray
• 1/2 tbsp of butter
• 1/4 cup tomato paste

Set oven to 350˚F. Spray cooking spray on a loaf pan. On oven top use a skillet to melt butter. Pour onions, celery, garlic, parsley, salt, and pepper into the skillet and heat until they soften. Make sure to turn the heat off then add in tomato paste.

Use a bowl to combine beef (or prepared vegan burger mix), veggies, eggs, and bread crumbs. Mix. Add mixture to loaf pan. Mix brown sugar with ketchup in a separate bowl. Use a brush to paste the ketchup mix on top of the meatloaf mix. in the pan.

Bake for 45 minutes. Top with Seitenbacher America Brown Gravy.

Bake an additional 20 minutes. Let cool at least. 10 minutes and enjoy!

Mushroom gravy garlic mashed potatoes

• 2 cloves chopped garlic
• 2 stalks chopped celery
• 3 tbsp brown sugar
• 1/4 cup parsley chopped
• 2 onions chopped
• Salt
• Pepper
Seitenbacher America Mushroom Gravy
• 1/2 tbsp of butter
• 1/2 cup milk


Boil water, add salt, boil potatoes for 15 min. Drain water from the pot.

In a pan heat butter and milk with low heat until butter melts. Add milk and butter mix to pot with potatoes. Add celery, parsley, garlic, brown sugar, onions, a pinch of salt, a pinch of pepper and mash mix together until the mixture appears creamy.

Heat Seitenbacher America Mushroom Gravy in a separate small pot until heated. Top mashed potatoes with Seitenbacher America Mushroom Gravy.

Muesli encrusted rainbow trout with apple cider vinegar gastrique & bacon radicchio corn slaw

Cioppino seafood medley soup

Cowboy cut branzino with tri-color pepper tasso shrimp relish

Truffle butter

• 8.81 OZ (250g) butter
• 2 Tablespoons Seitenbacher Organic Truffle Oil
• 1 Teaspoon Salz

Bring the butter to room temperature

Mix it with the truffle oil and salt

Spread it in a box or wrap in foil into a roll

Let it cool

Vegan noodle-pan with asparagus and spinach

• 1 Pack Vegan Turmeric Radiatori Pasta / Vegan Turmeric Shell Pasta
• 1 Tablespoon Organic Olive Oil
• 1 Tablespoon Organic Seasoning Garlic Oil
• 1/2 Onion
• 1 Red Pepper
• 1 Bunch Green Asparagus
• 7OZ (200g) Spinach, whole leaves
• 20 leaves Basil
• 3.38OZ (100ml) Vegetable Creme, oat
• 4OZ (120ml) Vegetable Milk, oat
• 3 Teaspoons Vegan Vegetable Broth
• 2 Teaspoons Organic Himalayan Salt
• Little bit of Pepper
• 12 Cherry Tomatoes
• 2-3 Tablespoon Parmesan
• Topping: Organic Chili Oil

Cook the pasta in salted water until becoming al dente. Chop the onion and put in a pan with olive and garlic oil.

Blanch the asparagus for 5 minutes and cut into small pieces. Cut the peppers into small pieces, add both to the pan and steam for about 5 minutes.

Chop the spinach and add to the pan with the basil leaves. Add the oat cream and milk and bring to the boil.

Strain the pasta and quarter the tomatoes. Add to the pan with the parmesan and season with the spices.

For the topping use a little bit of chili oil.

Stuffed bell peppers with green spelt

For the bell peppers:
• 6 whole bell peppers
• 300g Seitenbacher vegan burger mix
• 300ml water
• 200g feta cheese
For the sauce:
• 7OZ (200g) Spinach, whole leaves
• 20 leaves Basil
• 2TBSP organic organic garlic seasoning oil
• 1 onion
• 1 carrot
• 1L water
• 1 can tomato soup & sauce


Preheat the oven to 175 ° C – 350 ° F(convection).

Peel the onion and carrot and dice both or cut into small pieces. Then heat the garlic oil in a saucepan and sauté the onion and carrot cubes in it. Then add carefully the can of tomato soup & sauce and mix. Bring to boil for 2 minutes and pour into a baking dish.  

Mix the minced meat substitute with water for the filling, follow instructions on the package. Then dice the feta cheese and mix in.

Now cut off the upper part of the peppers, fill with the meat substitute mixture and place them next to each other in the baking dish filled with tomato sauce.

Cook in the oven on the second rack for 30-40 minutes. 

Tip: You can also add other vegetables (zucchini, corn) to the filling if you like. 

Vegetarian green spelt lasagna

For the bolognese sauce:
• 1 TBSP organic garlic seasoning oil
• 3 TBSP organic olive oil
• 200g vegan burger mix
• 3 cans tomatoes pure (400g each)
For the béchamel sauce:
• 3 TBSP organic olive oil
• 2 TBSP heaped, flour
• 500 ml milk
• 500 ml water
• 1 TBSP heaped, organic Himalayan salt
• Pinch black pepper
• Pinch nutmeg
• 1 TBSP vegetable broth & seasoning
Also:
• 9-12 lasagne sheets
• 200g mozzarella cheese, grated

Preheat the oven to 180 ° C – 360 ° F (convection).

For the Bolognese sauce:

Add the garlic and olive oil to a saucepan, then add the minced meat substitute, mix and fry for 5 minutes. Then add the tomato purée, stir well and cover. Simmer over low heat, stirring occasionally.

For the Béchamel sauce:

Heat the remaining olive oil in a second saucepan, add the flour in it and dissolve with milk and water, after the mix is homogenous season with the spices mix well and let it simmer for 5 minutes.

Now prepare a large baking dish and layer the lasagna alternately. You always start with a layer of béchamel sauce and finish with a layer of sauce. Finally sprinkle the cheese over it and bake the lasagna for about 35-40 minutes. 

Hemp oil pesto

• 50ml organic hemp oil
• 10g pine nuts
• 2 garlic cloves
• at will lemon juice
• pinch organic himalayan
• 1 hand basil
• 1 hand chives


Chop all herbs and use the hemp oil to grind them in a mortar. Then add the pine nuts and garlic and continue grinding until paste is form. 

Season with a little lemon juice and salt

Tip! Enjoy on toasted baguette slices or with pasta.

Omega-3 spread with salmon & arugula

• 1 avocado
• 250g low-fat quark
• 200g cottage cheese
• 2 TSP horseradish cream
• 2-3 TBSP organic flax oil
• 1 scallion
• 1/2 TSP ground ginger
• pinch ground black pepper
• 200g smoked salmon
• 1/2 cucumber
• 80g arugula
• about 6 slices loaf of bread

For the spread, cut the avocado in half, remove the seed with a spoon and remove the pulp. Then put in a bowl and mash with a fork. 
Mix the smashed avocado with the cottage cheese, low-fat quark, flax oil and horseradish and season with ginger and black pepper.

Then cut the scallion into fine slices and add into the cream.

Then lightly toast a few slices of bread in a pan without oil or butter and toast briefly. Let cool and spread the cream on top. Slice the cucumber and place on the cream. Then add the salmon and serve with arugula. 
If you like, you can also sprinkle some flaxseeds over it. 
Alternatively, you can cut the salmon into small pieces and mix with the cream.

Tip: Also delicious as a dip with potatoes chips or nachos!

Vegan fruit sorbet with muesli topping

• 300g wild berries, frozen
• little bit orange juice
• 1 TBSP raw brown cane sugar
• 300g soy yoghurt
• Seitenbacher Muesli for topping

Put the frozen fruits with orange juice in a blender, sweeten with cane sugar if necessary and mix everything well. Then add the soy yogurt into the mixture and freeze the mixture until you would like to eat it or, of course, enjoy it immediately. Simply fill into a nice bowl and garnish with some protein muesli.

Tip: If you want soy quark instead of yogurt, let the yogurt drain overnight in a sieve in the refrigerator

Tortellini with spinach & feta

• 500g tortellini
• 1-2 scallions
• 1 onion
• 2 TBSP organic garlic seasoning oil
• 400g fresh spinach
• 100ml cream
• 150g feta cheese
• 1 TSP vegetable broth & seasoning
• 8 cherry tomatoes
• at will cashew nuts

Cook the tortellini in salted water according to the package instructions.

In the meantime, cut the scallions into rings and dice the onion. Stir-fry both in a pan with garlic oil., now add the spinach and simmer for a few minutes. 

Then mix with cream, add the finely chopped feta, sliced tomatoes is half and add, stir everything well and season with the spices.

Tip: serve with a few (roasted) cashew nuts. 

Fitness potato salad

• 500g potatoes
• 1 apple
• 3 TBSP natural yogurt
• 1 TSP mustard
• 2 TSP organic flax oil
• 1 TSP vegetable broth & seasoning
• 2 pickles
• pinch salt
• pinch black pepper
• 2 TBSP chives, finely chopped
• 2-3 TBSP sunflower seeds

First cook the potatoes in water.

Then let it cool a little and peel while warm. Then cut into slices and place in a bowl.

Lightly toast the sunflower seeds in a pan without oil or butter.

Meanwhile, core the apple and grate finely for the dressing. Then mix with the yogurt, mustard, oil, chives and vegetable broth & seasoning. Then mix with the potato slices and season with salt and black pepper.

Finally, dice the pickles as desired and mix in.

Tip: If you let the salad sit a little, it tastes even better!