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Preparation time: 40+ min

Difficulty: complex

Serves 3

For rolls


  • 10 large Swiss chard leaves

  • 2 carrots

  • 2 cucumbers

  • 2 zucchini

  • 1/2 small red cabbage

  • smoked walnuts

First, prepare the chard leaves. Bring a large pot of water to a boil and soak each leaf separately in boiling water for a few seconds. You need to be very quick so you don't overcook the leaves. Cool each leaf in icy water. Drain them well and very gently and soak up, if necessary, the remaining water from the surface of the leaves to make them as dry as possible. Slice the carrots, cucumbers, zucchini, and cabbage with a julienne slicer.

For tomato salsa


  • 1/2 cup canned diced tomatoes

  • 2 cups cherry tomatoes

  • 1/2 cup soaked sun-dried tomatoes

  • bunch of fresh basil

  • salt and pepper

Put the diced tomatoes into a bigger bowl, add chopped cherry tomatoes, drained and soaked sun-dried tomatoes, and chopped fresh basil. Season and mix well. Make sure that the salsa is thick.

For cashew nuts cream


  • 1 cup cashew nuts

  • lemon juice of 1/2 organic lemon

  • 2 tbs molasses yeast flakes

  • bunch of chives

  • salt and pepper

  • water

Soak the cashew nuts overnight, drain them the next day, rinse them under running water and put them in a good blender. Add lemon juice, a little bit of water, approx. 50 ml, nutritional yeast, salt, and blend until smooth. If the ingredients don't blend well, add a little bit more water. The texture should be like cream cheese. Place the spread into a large bowl, add chopped chives and mix well.

When all ingredients are ready, start making the rolls. Remove the hard white part of the chard and gently spread the cashew nut cream on the lower part (the one closest to you) of the chard leaf. Then neatly place the vegetables on the cream and add a spoon of tomato salsa and smoked walnuts on top. Fold the left and right side of the leaf towards the middle and begin to roll up the leaf tightly but gently (as you don't want to rip the leaf).

For asparagus salad


  • 250 g asparagus

  • 5 fresh radishes

  • 1 cup fresh mini plum tomatoes

  • bunch of fresh basil

  • balsamic

  • salt and pepper

Thinly chop the asparagus, cut the radishes with a mandoline slicer, and cut the mini plum tomatoes to your liking. Add chopped basil, season, and mix well.

For herb sauce


  • fresh herbs such as chives, thyme, oregano, marjoram

  • 2 tbs mustard

  • 2 tbs soaked cashew nuts

  • 1 - 2 tsp coconut blossom syrup

  • water as needed

  • salt and pepper

Add all ingredients to a blender and blend well. Taste and season more if needed.

Place the rolls and salad neatly on a plate, pour with the sauce, and serve.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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