Easter brunch
Easter brunch with the Vitamix A3500i high-performance blender
For many people, a successful Easter includes a classic Easter brunch with the family. We have created delicious Easter recipes for you, all of which only require 1 appliance: The Vitamix A3500i high-performance blender.
Conjure up fresh, vegan treats and bring variety to the Easter table. Your loved ones will be delighted with the sweet and savoury snacks that can be prepared quickly and easily with the high-performance blender. For example, prepare our decorative raw food power eggs or the savoury Easter grated cakes and delight your guests with a creative selection - there is guaranteed to be something to suit every taste.
Raw vegetable quiche
Ingredients for 4 quiches with a diameter of approx. 13 cm:
Dough:
- 250 g buckwheat
- 100 g linseed, brown
- 2 MS salt
- 300 ml water
- 1 MS sea salt
Filling:
Cream:
- 100 g cashew pieces, raw from Keimling natural food
- 100 g courgette, peeled
- 10 g lemon, peeled and seeded
- 3 tbsp olive oil
- Salt and pepper to taste
Vegetables:
- 100 g broccoli florets
- 100 g chard
- 1 beetroot tuber
- 100 g mushrooms, e.g. shiitake
- 2 tomatoes, approx. 90 g
- 1 red pepper, 80 g
- 1 yellow pepper, approx. 80 g
- 1 small onion, approx. 40 g
- 4 tbsp organic almond puree
- 1 bunch of basil
- 1 tbsp herbes de Provence
- 4 MS salt
- 2 MS pepper
Preparation of the base:
1. grind the linseed and buckwheat separately in the Vitamix, the salt can also be added at the same time. The fineness of the flours can be individually determined by the running time and speed. In our recipe, the Vitamix ran for 20 seconds at speed 10.
2. place both types of flour in a bowl, add the water and knead until a mouldable mass is formed.
3. line the quiche moulds with cling film and divide the dough into four equal pieces and press into the mould. The dough should not be thicker than 1.5 mm.
4. remove the pieces of dough from the mould by turning them over and place on a drying or baking rack. Remove the foil and mould the other bases.
5 Dry for 2 hours at 42°C in the dehydrator or oven. The dough should become firm and have more bite. A hard and crispy consistency is not desirable.
Preparation of the filling:
1. clean and roughly chop the vegetables. Grate finely in two passes in the Vitamix bowl at level 1. If necessary, use the tamper to keep the grating process going in order to achieve even results.
2. once an even texture has been achieved, briefly mix in the almond puree and spices for a few seconds on speed 1. Leave the chopped vegetables to infuse briefly and use this time to make the cashew cream.
3. add the courgette to the container first and then all the other ingredients. Start the Vitamix at level 1, run the motor for 15 seconds and then slowly increase to level 10 and run until a creamy consistency is achieved. Season to taste with salt, pepper and possibly more lemon.
4 Spread the cream evenly over the quiche bases, taking the edges into account.
5 Spread the vegetable mixture over the bases as well. These quiches can be eaten fresh immediately or left to stand for another 30 minutes at 60°C. Due to the effect of the evaporative cooling, the quiches will still be raw when heated through.
Tip:
When grating vegetables, separate processing of red and green varieties in the mixing container creates a more attractive appearance. Then transfer the two contents of the container to a bowl and mix in carefully with a fork. The cream is slightly spicier if root parsley or celery is used instead of courgette.
Info:
The shiitake mushroom, also known as the fragrant mushroom in China, has a high protein and potassium content and is therefore particularly popular with athletes.
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