Wonnemonat Mai

Transparentes Platzhalter Bild für die Struktur des Elementes

Ceasar salad with umami dressing

Ingredients Cheeze croutons:

1⁄2 dry (wholemeal) baguette, cut into cubes
5 tbsp olive oil
1 clove of garlic, finely diced,
1 tsp rosemary needles, chopped
4 tbsp spiced yeast flakes

Additional:

4 romaine lettuce hearts, quartered or 1 thin, beautiful Chinese cabbage, quartered
4 tbsp Nyon olives, pitted
100 g cherry tomatoes, quartered
100 g mushrooms, thinly sliced

Umami dressing ingredients:

2 tsp Dijon mustard
1 clove of garlic, peeled
2 tsp light-coloured organic miso paste
3 tbsp lemon juice or lime juice
30 g cashew pieces
1 tsp salt capers
7 tbsp extra virgin olive oil
2 dates Deglet Nour, pitted
1 tsp natural salt
75 ml water or stock

Preparation:

Fry the bread cubes in a pan with oil and rosemary over a medium heat until you can clearly see the toasted flavour , then add the garlic and continue to toast for 1-2 minutes until the garlic is cooked. is cooked. Add the yeast flakes, mix and remove from the heat. Fry the mushroom slices in a pan with a little olive oil until the colour is visible. colour is visible.

Mix the ingredients for the dressing in a blender on the highest mix until smooth. Flavour with salt, vinegar and sweetener.

Now add 3-4 romaine quarters to each plate. Top with mushrooms, tomatoes and olives on top. Drizzle with the dressing and sprinkle with the sprinkle with the cheeze croutons.

Tip: Instead of the croutons, you can also use the chia sauerkraut bread from Keimling Naturkost and sprinkle over the salad. It tastes nice flavourful and goes perfectly with it.

Photo and recipe: Sebastian Copien

Parfait Tropical

Ingredients for the mango layer:

80 g mango neelam pieces
160 ml water

Ingredients for the pineapple coconut cream:

80 g pineapple pieces first class
130 g water
20 g grated coconut
30 g coconut oil

Ingredients for the cashew vanilla layer:

150 g cashew nuts
200-220 ml water
50-60 g agave syrup (depending on preference)
salt
1/2 tsp vanilla
45 g coconut oil

Ingredients for the pistachio crumble:

100 g pistachios
50 g Medjool dates
1 pinch of salt
20 g agave syrup
Zest of 1 lemon
1/3 - 1/2 tsp cardamom powder

Preparation:

For the crumble, roughly process all the ingredients in a food processor or blender and then dry in the dehydrator for 10 hours at for 10 hours at 45 degrees.

For the cream layers soak the dried fruit and cashews for approx. 1 hour in the amount of water.

Then for each layer separately all the ingredients including the soaking water in a food processor puree in a food processor or blender until creamy. Layer the creams in glasses, starting with the pineapple cream and finishing finish with the cashew cream.

Top with the crumble and lemon and vanilla biscuits.

Photo and recipe: Boris Lauser