Tim Mälzer cooks vegetarian

Hard to believe, but true: Tim Mälzer has published a vegetarian cookbook. It’s called “Greenbox” and we present it here.

Normally, Tim Mälzer never cooks without meat or fish . So far! But now there is his new recipe book – “Greenbox” – which is full of vegetarian recipes. From quick to simple to creative ideas from the vegetarian kitchen, everything is included. There are also articles worth reading about products and ways of preparing different types of vegetables, but there is also a lot of knowledge about fruit and herbs.

Even Tim Mälzer, known for his casual style of cooking and his fresh and creative cuisine, was surprised at how quick and uncomplicated green cooking can be. The “Greenbox” also contains an extensive register that lists all recipes alphabetically. Cooking fans can search for types of vegetables and seasons and choose between the categories “quick”, “easy” and “for guests”. A real enrichment for every kitchen.

“Greenbox” by Tim Mälzer, Mosaik Verlag, 19.99 euros

And here – for a little taste – Tim’s crispy burger with ginger shallots

Ingredients (for 2 people)

4 shallots
10 g ginger
2 tbsp olive oil
1/2 Chinese cabbage
salt
100 ml buttermilk
1 tsp sweet paprika powder
1 large or 2 medium-sized king oyster mushrooms
200 g panko breadcrumbs (alternatively use breadcrumbs)
sunflower oil
2 burger buns with sesame seeds
3 tbsp paprika ketchup (alternatively tomato ketchup)
1 /2 beef tomato

1 Peel the shallots and cut into fine slices, peel the ginger and cut into fine strips. Braise the shallots and ginger in a pan in 1 tbsp olive oil until soft and remove. Clean the Chinese cabbage generously, dice roughly and fry in a pan in 1 tablespoon of olive oil. Season with salt and remove.
2 Season the buttermilk with paprika powder and salt, cut the mushroom into 1 cm thick slices and turn them inside. Remove and press directly into the panko crumbs, turn and bread all over. Cover the bottom of a pan with sunflower oil and fry the mushroom slices in it for 2-3 minutes on each side until golden brown. Season with salt and drain on kitchen paper.
3Toast the sesame burger buns or heat them up briefly in the oven under the grill. Spread the bottom of the bun with paprika ketchup. Wash the beefsteak tomatoes, remove the core and cut into slices, salt and arrange on the bottom of the bun with the Chinese cabbage. Place the mushrooms on top and top with the ginger shallots. Put the lid on and enjoy immediately. Preparation time: 30 minutes

Panko is a Japanese-origin breadcrumb made from crustless white bread. It’s lighter and coarser than regular breadcrumbs. It is available in well-stocked supermarkets or in Asian shops.

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

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