A sweet cake filled with semi-sour warm fruit.
A fresh and new vegetarian way of the classic lasagna.
For 12 pieces (2-3 persons) For the falafel 100g Halloumi 150g chickpeas, canned 50g red currants 1/2 ripe avocado 1 shallot 1 clove garlic 2 tbsp pumpkin seeds 1 tbsp hemp seeds 1 large tbsp quinoa flakes 1 tbsp za’atar 1 tbsp chickpea flour ˜ For the salad mixed salad parsley basil a few redMeer lezen over “Falafel with Halloumi and red currants”
Ingredients for 10 slices For the cream: 150g cashew nuts, soaked overnight | 1 vanilla bean | 125ml almondmilk | 60g honey | juice from 1 lime | 1/2 tsp salt | 40g coconut oil For the cake: 300g carrots, netto weight | 60g walnuts | 4 eggs, medium | 80g honey | juice fromMeer lezen over “Carrotcake”
For 2 persons · 1 eggplant | 1 ball mozzarella, sliced | fresh basil for the lentil-tomatosauce: 300g canned lentils + tomato-basil sauce for the pesto: 125g spinach | 75g almonds | 100g feta | 1 clove garlic | 1/4 cup or 60ml extra vergine olive oil | ground pepper ∴ → Make the tomato-basil sauce,Meer lezen over “Open faced lasagna”