This brick was created by the Caterer for Goodies Myriam.

Build in 15min

If you like to make your own bouillon watch out the BRICK OF WURZEL below.

For 1-2 Bricklayers

Raw Material

Variate with 3 parts

1 part bouillon (vegan, meat or fish)

1 part olive oil

1 part blended fruits or vegetables & herbs and spices

For 1-2 Bricks you need

100ml bouillon (vegan, meat or fish)

100ml olive oil

100g blended fruits or vegetables and herbs

Chicken Mango Marinade

chicken bouillon

olive oil

mango

garlic

onion

turmeric

red pepper

salt

harissa

Green Curry Marinade

veggie bouillon

olive oil

spinace

onion

green curry paste

coconut oil

Salsa Marinade

veggie bouillon

olive oil

fresh tomato

paprika

onion

spring onions

garlic

pepper

brown sugar

Fish Marinade

fish bouillon

olive oil

lemon

fennel

salt

black pepper

dill

anise seed

Assembly Instruction

1. Wash and chop all veggies and fruits if needed.

2. Blend them together with the herbs and spices until creamy and smooth.

3. Boil the bouillion and mix it with the olive oil and the vegetable/fruit paste.

4. Top your food in the brick with the marinade.

Bricklayer’s Note

If you like to prep some marinades wait until they cooled down before ladle them into jars.

If you keep them cool (below 7c) and in a dark place the marinades stay good for 4 days.

This brick was created by Julia, who deeply fell in love with Asian cuisine. She thinks of creating her favourite dish in a brick next: Pad Thai.

Build an eat in 1h (Prep: 15 min // Cook: 35 min)

For 2 Bricklayers

Raw Material

Veggies

3-4 bigger mushrooms (e.g. champignons)

1 small zucchini

2 carrots

1 red pepper

Curry sauce

1 can coconut milk

1 tsp. curry paste of your choice

2-3 drops fish sauce

1 pinch turmeric powder

1 pinch cumin powder

1 pinch palm sugar

2-3 drops soy sauce

pepper, chili powder

sesame

Assembly Instruction

1. Preheat oven to 220°.

2. Wash all veggies. Cut zucchini and peeled carrots, bell pepper and mushrooms into small pieces.

3. After mixing the coconut milk with the curry paste first add all the other spices

4. Fill the brick with the veggie and curry sauce mixture.

6. Bake it at 200° for 35-40 min.

Bricklayer’s Note

If you like to have a propper meal cook some rice as well.

This brick was created by Lisa, who is also an exceptional vegan nutrition counselor.

Build an eat in 1^¼ h (Prep: 15 min // Cook: 60 min)

For 1 Bricklayer

Raw Material

Veggies

90 g zucchini

50 g red rell pepper

50 g champignons

30 g rucola or fresh spinach

15 g fresh parsley

Fritatta dough

130 g chickpea flour

60 g soy joghurt (unsweetend)

1 TL rape oil

1 tsp. baking soda

350 ml water

Spices

½ tsp. kala namak salt

½ tsp salt

1 pinch turmeric powder

1 tsp. dried italian herbs

1 pinch chili poweder

1 tsp. vegetable broth paste or powder

¼ tsp. garlic powder or one fresh chopped glove

Assembly Instruction

1. Preheat oven to 220°.

2. Wash all veggies. Cut zucchini, bell pepper and mushrooms into small pieces. Chop the parsley.

3. For the dough mix chickpea flour, soy joghurt, rape oil, baking soda and water together. Take care that there are no chunks left and the consistency is homogenous.

4. Now add all veggies + spices to the dough and stir again.

5. Fill the brick with the frittata mixture.

6. Bake it at 200° for 50 to 60 min.

This brick was created by Lisa, who is also an exceptional vegan nutrition counselor.

Build an eat in 1^¼ h (Prep: 15 min // Cook: 60 min)

For 1 Bricklayer

Raw Material

Stuffed zucchini

2 ball zucchini

100 g champignons

1 big spring onion

1 tsp. date sirup or brown sugar

2 tbsp. soy sauce

1 tsp. dried italian herbs

1 pinch garlic poweder

½ tsp. vegetable broth paste or powder

salt + black pepper

Chickpea-tomatosauce

400 g chopped tomatoes (tinned)

150 g chickpeas (canned)

1 EL tahini (sesame paste)

½ tsp. mild paprika powder

salt + black pepper

Assembly Instruction

1. Preheat oven to 220°.

2. Cut the top off the zucchini, hollow out the flesh carefully with a tablespoon.

3. Slice champignons and spring onion. Put it in a bowl and marinate it with soy sauce, date sirup and all the other spices. Season to taste with black pepper and salt. Let it sit for three minutes.

4. Add chopped tomatoes, chickpeas, tahini and spices to the brick. Mix it all together and season to taste with black pepper and salt.

5. Fill the ball zucchinis with the prepared mixture and place them into the brick.

6. Bake it at 200° for round about 60 min until the zucchinis are soft.

This brick was created by Wurzel, who has also a fine taste in music.

Build and eat in 1 ½h (Prep: 45min // Cook: 45min)

If you don’t make your own broth it only takes 45min to build and eat.

For 1-2 Bricklayers

Raw Material

10 brussels sprouts

2 carrots

½ leek

¼ turnip

½ celery

1 small onion

1 tomatoe

½ apple

fresh garlic

salt, pepper

For the homemade vegetable broth

garlic and onion skins and vegetable scraps

1 chili

2 laurel leaves

olive oil, salt, pepper

Assembly Instruction

1. Wash all veggies and fruits. Peel carrots, onions, garlic and turnip.

2. Preheat oven to 250°.

3. Heat a pot, add oil, garlic and onion skins as well as the other vegetable scraps (maybe add celery leaves and leek ends if you like), chili, laurel leaves, salt and pepper. Sauté for about 5 minutes.

4. Add water and increase heat until the mixture comes to boil. Reduce heat to simmer.

5. In the meantime chop all veggies and the apple.

6. After 30 minutes pour the broth through a fine mesh strainer into a heat-proof bowl and add some olive oil; discard solids.

7. Fill the brick with all veggies and fill half of  the brick with you homemade broth. Add salt and pepper.

8. Let it cook for 45 minutes and enjoy your Sunday Stew. 

Bricklayer’s Note

Instead of an apple you can also use ½ pear or 2-3 plums. Try to pick a seasonal fruit.

If you like you can also add some (vegan) feta on the top of your stew.

This brick was created by Art Director and World Explorer Miri.

Build and eat in 40min (Prep: 25min // Cook: 15min)

For 2 Bricklayers

Raw Material

5 cloves garlic, sliced

Sliced ginger, a little bit

1 red chili, chopped (optional)

2 green onion, white/light green part thinly sliced, green part sliced(5cm)

½ large onion thinly sliced

1.5 Tbs. Korean red pepper paste (Gochujang)

1 Tbs. sesame oil

1 Tbs. Olive oil

1 tsp. Sesame seeds(optional)

Pinch of salt and pepper

200g. Sliced pork butt (Pork shoulder or belly can be substituted)

Rice of your choice (Basmati etc.)

Assembly Instruction

1. Mix every ingredients in a large mixing bowl.

2. Put them in the Brick and set a fire (gas stove). Meanwhile, cook the rice.

3. After 15min open the cover, serve it with some rice and enjoy! If you don’t cook it on a gas stove it will take a little bit longer.

Bricklayer’s Note

The honey and paper paste tends to burn easily so watch out carefully. If it burns, soak in the water with a little bit of vinegar and dish soap to make the burn part soft. You can scratch it out easily in that way.