During our last visit at the Lebenshof Tierleben, our cooking group conjured up two great meals. Loredana and Prashanth were both in the cooking group and talk about their experiences here. Luckily, they share their recipes with us here! Be sure to try it out for yourself!
Loredana’s experience:
👨💻🛡️Cybersecurity engineers during the week, happy farmers at the weekend? 🌱🧑🌾
During the blossoming spring, our team gathered at Lebenshof Tierlieben to enjoy a unique experience together, where we did many activities such as cooking together, collecting herbs, sheep walking or building stables for the lovely animals on the farm.
We had the opportunity to work on activities other than the usual ones, learn different skills and give back to others in the process.
👨🍳 During the cooking activity, part of our team had the pleasure of cooking for the whole team and this wonderful experience helped me to get to know my colleagues better in other contexts as well, not just at work. I think that even in these small and fun tasks, we can learn to work better together. When cooking, as with any other job, we had to coordinate and learn who does what and when. Of course, we had a chef, or rather a ‚project leader‘, for each meal. And we enjoyed the results of this ‚project‘ together in the afternoon. Cooking and sharing a meal with colleagues after work on the farm was really a wonderful experience!
For one of the recipes, we planned something that included some herbs that could easily be substituted with some of the herbs found on the farm. That’s exactly what we did, and it went perfectly with our meal! No spinach? Nettles work perfectly! Yes, we are solution-oriented too!
You can find the recipe here and adapt it as you wish:
👷♂️ In addition to the cooking activity, we rolled up our sleeves and built stables for the animals we met at Tierlieben. We hope they liked the results, because we certainly enjoyed the work. We also learned new skills! ⚒️
The whole farm experience was not only fun for me, but also a valuable exercise in teamwork. Whether we are working together or doing something together, we are more or less dependent on each other’s input and support. As always, when I am with the team, I am grateful for the experience and look forward to future adventures together!
Prashanth’s experience:
Cooking for my office teammates during our recent team event at the Lebenshof was an unforgettable experience. The setting itself was scenic – surrounded by nature, the Lebenshof provided a serene backdrop that set the perfect tone for our gathering which reminded me of my time in India. I was particularly excited about the opportunity to cook, as food has always been a passion of mine, and cooking a meal is a wonderful way to express your affection, as I am very grateful to be part of such an incredible team.
We decided to cook an Indian vegan meal Mushroom cashew masala (of course less spicy). I am always used to cooking freestyle so it was not big of a problem to cook in an open kitchen. In fact, I was very delighted to cook in a setting surrounded by nature. I got help from two of my colleagues and they did an amazing job. It was a bit time-consuming process to prepare Indian food. My teammates had to wait for a while because of it but, I am glad they enjoyed it and relieved when they said it’s worth the wait. The entire process has been an exhilarating rollercoaster ride and would love to do it more often.
Recipe: Kaju Mushroom Masala – South Indian Style Curry
Ingredients:
15-20 mushrooms, sliced
2 medium onions, finely chopped
3/4 tin tomatoes (or 3 fresh tomatoes, finely chopped)
2 sprigs of curry leaves (Can be left out if you can’t find)
1/4 cup cashews
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
2 tsp red chili powder + 1 tsp coriander powder + 1 tsp garam masala
1/2 tsp mustard seeds
1/2 tsp split urad dal
Pinch of asafoetida (hing)
2 tbsp vegetable oil
Salt to taste
Instructions:
Prepare the Base: Heat oil in a pan. Add mustard seeds. Once they splutter, add split urad dal and asafoetida. When golden brown, add ginger garlic paste and sauté until the raw smell disappears (about 2 minutes).
Cook Onions and Tomatoes: Add finely chopped onions and cook until brown. Then add the tomatoes. Cook until the tomatoes lose some moisture.
Add Spices: Add turmeric powder, red chili powder, garam masala and coriander powder. Stir and cook until everything comes together into a masala (about 5-7 minutes). If the mixture looks dry, add a little water.
Incorporate Cashews and Curry Leaves: Add cashews and curry leaves, cooking for about a minute.
Cook Mushrooms: Add the sliced mushrooms and salt. Cook until the mushrooms are done, releasing moisture and shrinking in size (about 3 minutes).
Serve: Serve hot with rice, roti, or naan.
Notes:
Adjust the spice level to suit your taste.
This curry tastes best when mushrooms are sliced thickly to retain their texture.
Do you have a favorite vegan recipe that you would like to share with the team? Please get in touch with Adela!
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