Preparation time: 40+ min
Difficulty: medium
Serves 2
For cabbage salad with beets
Ingredients:
3 young beetroots
3 carrots
1/2 small red cabbage
small bunch of marjoram or oregano
bunch of parsley
tahini
pepper
Peel the beets and cut them to your liking, thinly slice the carrots and cabbage with a mandoline slicer. Add chopped herbs and season. Mix all the ingredients well.
For Swiss chard and buckwheat
Ingredients:
1/4 cup buckwheat
250 g baby Swiss chard
nutmeg
salt and pepper
Soak the buckwheat for at least one hour, enough to extract the slime. Drain the buckwheat and rinse with running water. Blanch chard leaves for a few seconds in boiling water, then cool them immediately in cold water with ice. You must be very quick so that the chard still remains freshly green and keeps all the vitamins and minerals. Cut the cooled chard to your liking, place it in a large bowl, add buckwheat, season with a few pinches of nutmeg, and with salt and pepper. Mix well.
For smoked walnuts
Ingredients:
1 clove of garlic
1/2 cup sun-dried tomatoes
1 ½ cup of walnuts
1 tbs tomato paste
1/2 tbs smoked red paprika
1/2 tablespoons cumin powder
1 tbs molasses yeast flakes
salt and pepper
water
Chop the garlic and soak sun-dried tomatoes in hot water until they soften. Drain the water, cut the tomatoes and add them with the rest of the ingredients to a food processor. Mix to get a texture of large crumbs. If the batter is too dry, add water while mixing if needed.
For tzatziki
Ingredients:
3 cucumbers
500 g soy yogurt
lemon juice of 1/2 organic lemon
bunch of chives
bunch of fresh lovage
salt and pepper
Peel the cucumbers, cut them in half lengthwise, remove the seeds and grate. Salt them and wait until they release the water. Then drain them well and squeeze them. Add lemon juice, chopped herbs, salt, and pepper to the yogurt then add the cucumbers and mix well.
For mustard dressing
Ingredients:
3 tbs mustard
1 tbs tahini
1/2 tsp Sonnentor curry spice
1 tbs soaked cashew nuts*
1 tbs molasses yeast flakes
1/2 tbs capers
pinch of cayenne pepper
white part of spring onion
salt and pepper
water
*soak cashew nuts for at least four hours
Add ingredients to a blender, add some water and blend until you get a smooth mixture. Add water gradually so that the dressing is not too thin.
Neatly place all ingredients to a bowl and add half of sliced avocado.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
