Category Archives: vegan

Avocado lamb’s lettuce on pear carpaccio (vegan)

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Ingredients for 4 people:

For the salad:
about 250 g lamb’s lettuce
1 avocado
2 large ripe pears
juice of one lemon
For the vinaigrette:
1 shallot
1 clove of garlic
1 tablespoon flaxseed oil
1 tablespoon safflower oil
1 tablespoon nut oil
1 tablespoon apple cider vinegar
1 tablespoon of raspberry vinegar
1 tablespoon of light balsamic vinegar
herb salt
freshly ground black pepper
dill
tarragon
Also needed:
2 tablespoons of pumpkin seeds

 

Preparation:

    1. For the salad, clean, wash and dry the lamb’s lettuce.
    2. Halve the avocado, remove the stone and scoop out the flesh.
    3. Wash and halve the pears, carefully remove the core and cut into thin slices. Immediately sprinkle with the lemon juice and divide between two plates.
    4. For the vinaigrette, peel and finely dice the shallots.
    5. Peel the garlic, remove the centre sprout and chop finely.
    6. Mix the flax, thistle and nut oils with the apple and raspberry vinegar and the light balsamic vinegar. Add the shallot cubes with the finely chopped garlic and season with herb salt, freshly ground black pepper, dill and tarragon.
    7. Before serving, mix the lamb’s lettuce with the avocado pieces with the prepared vinaigrette and divide between the pear slices.
    8. Roast the pumpkin seeds in a dry pan and sprinkle over the salad.

 

My picks:

    • The carpaccio also tastes good with apple slices. If you like, you can lightly caramelise them beforehand. This is not recommended with pears, as ripe pears are naturally very sweet.
  • Roasted hazelnuts or walnuts also go very well with this salad.
  • Add the vinaigrette to the lamb’s lettuce just before serving.

 

Product description:

Corn salad, also known as field salad, lamb’s lettuce, rapunzel or arable salad, is freshly harvested in autumn and winter. It is one of the most nutritious types of salad due to its vitamin and mineral content. Corn salad tastes great with nuts such as walnuts, hazelnuts or chestnuts.

 

 

 

 

Marinated tofu with leeks and basmati rice (vegan)

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Ingredients for about 4 people:

For the marinade:
2 garlic cloves
1 red chilli pepper
1 piece of fresh ginger
2-3 tablespoons of shoyu or tamari
2 tablespoons of rice vinegar
2 teaspoons of tahini
herb salt
freshly ground black pepper
coriander powder
a little cayenne pepper
For the tofu:
500 g natural tofu
1-2 leeks
1 shallot
sesame oil
For the basmati rice:
about 200 g basmati rice
about 1/l vegetable broth
herb salt
freshly ground black pepper
For the garnish:
a few stalks of fresh parsley

Preparation:

1. For the marinade, peel the garlic, remove the centre sprout and chop the garlic finely.
2. Wash the chilli pepper, cut it in half, remove the seeds and finely chop.
3. Wash the ginger and grate finely.
4. Place the shoyu, rice vinegar and tahini in a small bowl and add the finely chopped garlic, finely sliced chilli and finely grated ginger. Season with herb salt, freshly ground black pepper, coriander powder and cayenne pepper. Set aside.
5. Drain the natural tofu, wrap it in a cloth and place it between two small plates. Place an object on top to weigh it down and allow the tofu to press for about 15 minutes so that the liquid escapes. Then cut it into cubes and add it to the marinade.
6. The tofu should marinate for at least 30 minutes (preferably a few hours).
7. Clean and halve the leeks, then cut into very fine rings.
8. Simmer the basmati rice in the vegetable stock for about 20 minutes. Then season with herb salt and freshly ground black pepper.
9. Heat the sesame oil in a deep pan and briefly stir-fry the leek strips.
10. Add the marinated tofu with the marinade and briefly bring to the boil.
11. To serve, place a ring of basmati rice on a plate, place the leek tofu in the middle and sprinkle with the chopped parsley.

 

My picks:

  • Replace the tahini with peanut butter to give the marinade a nutty flavour.

 

Product description:

Tahini is a paste made from roasted, shelled sesame seeds that are ground into tahini paste. This is then mixed with a neutral-tasting oil to achieve a creamier texture. The paste tastes of sesame seeds and looks similar to peanut butter. Tahini has a savoury, bitter taste profile and is a key ingredient in the production of hummus. It is suitable for seasoning dressings, sauces or Asian dishes. Due to its high calcium content, tahini is particularly good for the bones and, thanks to its unsaturated fatty acids, also good for the heart.