Preparation time: 40+ min
Difficulty: easy
Serves 3
For pancakes
Ingredients:
2 zucchini
2 cubanelle sweet peppers
1 leek
1/2 cup young corn
300 g silky tofu
1/4 cup cashew nuts
1/4 cup soy milk
tsp or two of Italian dried herbs
few tbs molasses yeast flakes
salt and pepper
Spiral slice or grate zucchini, dice the peppers and chop the leek. Add sliced vegetables and corn to a bigger bowl. Blend tofu, cashew nuts, herbs, and molasses yeast flakes in a blender until smooth. Pour the mixture over the vegetables and stir. Taste and season to taste. Preheat the oven to 180°C. Form the batter into small pancakes, place them on a tray, and bake them until they are golden brown. Bake for about 45 minutes.
For pan-roasted cabbage
Ingredients:
small red cabbage
few pinches of caraway
salt and pepper
water as needed
Thinly slice the cabbage with a mandoline slicer and quickly roast it in a pan. Season and add water if needed.
For beetroot salad
Ingredients:
5 young beetroots
2 cups cherry tomatoes
few sprigs of fresh thyme
1 kohlrabi
balsamic vinegar
salt and pepper
Dice the beets into smaller pieces and bake them together with cherry tomatoes and few sprigs of fresh thyme in the oven at 170°C for about an hour. Bake until the beets are still a little crunchy in the middle. Dice the kohlrabi and add it to the beets and tomatoes. Season and serve.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
