Cooking
Simple 3-Course Vegan Menu Fennel and Pear Salad ad With Plant-Based Roasted Chick’n Slice the pear, fennel, dried apricots and almonds. Heat up two tablespoons of coconut oil in a pan. Fry the ingredients with freshly squeezed d lemon juice, add salt, pepper, a bunch of minced dill and a teaspoon of maple syrup. Pour into the pan a pot of almond-based creme fraiche and boil oil for few minutes. Set it aside to cool down. n. prika dried thyme alt lt and pep Season the chick’n breast with paprika, thyme, ssalt pepper. Roast it from both sides in the vegan butter. Chop the greens, put the pear and fennel mix on top, add the chick’n breast and decorate it with pomegranate seeds.
Ingredients: 3 big sweet potatoes 200 g of vegan minced meat 1 onion 100 g of spinach leaves 4 handfuls of cashew nuts
Ingredients: 1 big pear 1 fennel 2 lemons 150 g of plant-based chick’n breast 1 handful of dried apricots 1 handful of almonds Coconut oil, almond-based creme fraiche, maple syrup, pomegranate seeds, salt, pepper, dill, paprika, dried thyme, vegan butter, greens of your choice.
Layered Sweet Potato Casserole Peel and slice sweet potatoes, then put them aside. side. Pour coconut oil into a preheated pan and cook k minced meat. Stir for 5 minutes. Add finely chopped pped onion and cook during 10 minutes. Season with thymes, marjoram, salt and pepper (my special ingredient is smoked paprika). Put cashew nuts into a blender, add 1/2 teaspoon of salt, nutritional yeast, almond milk, ground turmeric, onion and garlic powders. Mix till you get a smooth sauce.
1 teaspoon of nutritional yeast 250 ml of almond milk Coconut oil, thymes, marjoram, onion powder, garlic powder, ground turmeric, salt, pepper.
20 inZurich
Preheat the oven to 180°C. Grease the casserole dish with coconut oil. Place inside sweet potatoess e with minced meat and spinach leaves, spread the role dish h cashew sauce onto every layer. Cover the casserole emove the with foil and put in the oven for 60 minutes, then remove foil and place it back for 15 minutes to get a fine, crispy top top.
Images © Stefan Heesch and © Viktória Tóth
