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  • FITNESS POTATO SALAD
  1. Cook potatoes in the water, let it cool and peel while warm.
  2. Secondly, cut into slices and place in a bowl.
  3. In the meantime, lightly toast the sunflower seeds in a pan without oil or butter.
  4. Next, core the apple, grate finely and mix with the yogurt, mustard, oil, chives and Vegetable Broth.
  5. Season with salt and black pepper.
  6. Mix with potatoes. 
  • Vegan fruit sorbet muesli topping


  • 12 OZ (300g) wild berries, frozen 
  • a bit of orange juice
  • 1 tbsp brown cane sugar
  • 12 OZ (300g) soy yogurt
  • Favorite Seitenbacher Muesli for topping
  1. First, put frozen fruits with orange juice in a blender, sweeten with cane sugar if necessary and mix well.
  2. Add the soy yogurt into the mixture. 
  3. Fill into a bowl and garnish with any Seitenbacher Muesli.
BON APETIT!
 
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  • Omega 3 spread with salmon & arugula
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  • 1 avocado
  • 9 OZ (250g) low-fat quark
  • 7 OZ (200g) cottage cheese
  • 2 tbsp horseradish cream
  • 2-3 tbsp Organic Flax Oil
  • 1 scallion 
  • 1/2 tsp ground ginger
  • pinch of ground black pepper
  • 7 OZ (200g) smoked salmon
  • 1/2 cucumber
  • 3 OZ (80g) arugula  
  • about 6 loaves of bread

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

2. Secondly, cut the scallion into fine slices and add into the cream.

3. Lightly toast a few slices of bread in a pan without oil or butter and toast briefly.

4. Let it cool and spread the cream on top.

5. Slice the cucumber and place on the cream.

6. Then, add the salmon and serve with arugula. 

If you like, you can also sprinkle some flaxseeds’ oil over it. 

Alternatively, you can cut the salmon into small pieces and mix with the cream.

  • HEMP OIL pesto


 

1. Start with chopping all herbs and use the hemp oil to grind them in a mortar.

2. Add pine nuts and garlic and continue grinding until paste is form. 

4. Season with a little lemon juice and salt.

Tip! Enjoy on toasted baguette slices or with pasta.

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  • Vegetarian green spelt lasagna
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For a bolognese sauce:
For the béchamel sauce:
Also:
  • 9-12 lasagna sheets 
  • 7 OZ (200g) mozzarella cheese, grated
  1. Preheat the oven to 180 °C – 360 °F (convection).
  2. For the Bolognese sauce: put the garlic and olive oil in a saucepan, then add the minced meat substitute, mix and fry for 5 minutes. Use the tomato purée, stir well and cover. Simmer over low heat, stirring occasionally.
  3. 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.
  4. Next, 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. 
  5. Sprinkle the cheese over it and bake the lasagna for about 35-40 minutes. 
  • Stuffed bell peppers with green spinach
 For the bell peppers:
  1. Preheat an oven to 175 °C – 350 °F (convection).
  2. Peel the onion and carrot and dice both or cut into small pieces.
  3. Heat the garlic oil in a saucepan and sauté the onion and carrot cubes in it. 
  4. Then add carefully the can of tomato soup and mix. 
  5. Bring to boil for 2 minutes and pour into a baking dish. 
  6. Mix the minced meat substitute with water for the filling – follow instructions on the package. 
  7. Dice the feta cheese and mix in.
  8. 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.
  9. In the end, filled with tomato sauce.
  10. 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. 

  • Mushroom gravy garlic mashed ptatoes
  • 2 cloves chopped garlic
  • 2 stalks chopped celery
  • 3 tbsp brown sugar
  • 1/4 parsley chopped
  • 2 onions chopped
  • salt
  • pepper
  • Seitenbacher Mushroom Gravy
  • 1/2 tbsp of butter
  • 1/2 cup milk
  1. Into boiled water, add salt and boil potatoes for 15 min.
  2. Drain water from the pot.
  3. Next, heat butter and milk in a pan, on the low heat, until butter melts and mix with potatoes.
  4. Add celery, parsley, garlic, brown sugar, onions, a pinch of salt and pepper.
  5. Mash mix until the mixture appears creamy.
  6. Heat Seitenbacher Mushroom Gravy in a separate small pot until heated.
  7. Top smashed potatoes with Mushroom Gravy. 
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  • Truffle butter
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  1. Bring a butter to room temperature.
  2. Mix it with the truffle oil and salt.
  3. Spread in a box or wrap in foil into a roll.
  4. Let it cool.
  • Vegan pasta-pan with asparagus and spinach
  1. Cook the pasta in salted water until becoming al dente. 
  2. Chop the onion and put in a pan with olive and garlic oil. 
  3. Next, blanch the asparagus for 5 minutes and cut into small pieces. 
  4. Cut the peppers into small pieces, add both to the pan and steam for about 5 minutes.
  5. Chop the spinach and add to the pan with the basil leaves. 
  6. Add the oat cream and milk and bring to the boil.
  7. Strain the pasta and quarter the tomatoes.
  8. Put into the pan with the Parmesan and season with the spices.
  9. For the topping, use a bit of chili oil.
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  • Choco coconut cookies
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  1. First, place 1 egg, 7 Tb melted butter, and 1/3 cup honey into a bowl and whisk and preheat oven to 350 °F. 
  2. Pour 3 cups Müsli and 1/2 cup flour into a separate bowl.
  3. Combine müsli mix with egg mix and wait 15 minutes. 
  4. Roll spoonful sized balls from mixture, and place on cooking tray, 1 inch apart. 
  5. Flatten by hand and bake for 10 minutes.
  6. Take out of the oven to cool for 10 more minutes. Enjoy!
  • Muesli yogurt parfait
  • 1 glass cup
  • 1/2 a cup, any Seitenbacher Muesli
  • Your favorite yogurt
  • Blueberries
  • Strawberries
  • Raspberries
  1. Put 1/4 cup of mixed blueberries, strawberries and raspberries to the bottom of the glass cup.
  2. Add 1/3 cup of yogurt to top the fruit, 1/4 cup of mixed blueberries, strawberries and raspberries above the layer of it. Do the same thing again:  1/3 of the yogurt on top of the layer of fruit and 1/4 of your favorite Seitenbacher Muesli to the top layer of yogurt. ENJOY!
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  • Garlic lemon-herb aioli dip
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1. Either wick all ingredients together until well mixed or blend ingredients in a blender.

 

  • Debbie´s camilla pecan pie
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  • 1 cup corn syrup
  •  3 organic eggs
  • 1 cup of preferred sugar
  • 2 tablespoons grains butter pre-melted
  • 1 teaspoon of pure vanilla extract
  • 1 cup of Seitenbacher 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 Superfood praline
  1. Blend all ingredients together in a blender. 
  2. Mix until a dough is formed. Then, form dough into a golf ball.
  3. Store in refrigerator for a few hours, and it is ready to eat.
TIP: Roll dough balls in coconut flakes for coco nutty snack!
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