Simple, vegetarian, brilliant! This cookbook makes you hungry just flipping through it.
By Barbara Hämmerl
Velvet Silk Smoothie Bowl
Ingredients
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400g silken tofu
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1 large ripe banana
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1 tsp ground cinnamon
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Seeds scraped from ½ vanilla pod
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50g mixed frozen berries
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2 tbsp almonds
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125g fresh raspberries
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6 tbsp (vegan) chocolate granola (store-bought, or see tip below)
Method
Drain the silken tofu briefly if needed. Peel the banana and cut into pieces. Blend it with the tofu, cinnamon, vanilla seeds, and frozen berries in a stand mixer until smooth and creamy.
Divide the tofu mixture between two bowls. Roughly chop the almonds. Pick over the raspberries, rinse gently, pat dry, and scatter over the bowls along with the granola and almonds.
Tip
For a guaranteed vegan chocolate granola, melt 50g coconut oil. Mix 250g rolled grains (a three- or four-grain blend works well) and 3 tbsp desiccated coconut with ¼ tsp ground cinnamon and a good pinch of salt.
Add the melted coconut oil and 100ml maple syrup, and stir everything together. Dust with 2 tbsp cocoa powder and thoroughly fold in 100g dark chocolate chips (or 100g roughly chopped dark chocolate). Spread the mixture onto a baking sheet lined with parchment.
Bake at 180°C (conventional) for 18–25 minutes, stirring once partway through and watching closely towards the end so it doesn’t burn.
Remove from the oven and let the soft granola cool on the tray. Break into rough clusters, and if you like, mix in 20g roughly crushed freeze-dried raspberries (available at health food shops). Stored in a sealed jar, the granola keeps for 2–3 weeks.
Spring Bowl
Ingredients
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300g green asparagus
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3 tbsp olive oil
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Zest of ⅓ organic lemon
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Salt, pepper, sugar
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3 spring onions
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200g fresh or frozen peas
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100ml vegetable stock
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1 sprig tarragon
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1–2 dashes lemon juice
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1 tbsp apple or white wine vinegar
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2 eggs (medium)
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150g red quinoa
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1 handful claytonia (miner’s lettuce)
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8 radishes
Method
Preheat the oven to 200°C conventional (180°C fan).
Wash the asparagus, trim or peel the woody ends, and halve any particularly thick stalks. Lay the spears side by side on a sheet of foil, drizzle with 2 tbsp olive oil, and sprinkle with lemon zest, salt, pepper, and three pinches of sugar. Fold the foil tightly into a parcel and place on a baking sheet. Roast in the centre of the oven for about 30 minutes.
Meanwhile, rinse the quinoa in a sieve under boiling water. Bring 300ml water to the boil in a saucepan, salt it, add the quinoa, cover, and cook over low heat for about 25 minutes. Pick over the claytonia, wash, and shake dry. Trim and wash the radishes and slice thinly, or use radish pickles instead.
While that’s underway, trim and wash the spring onions for the peas, slicing the white and green parts separately into rings. Heat 1 tbsp olive oil in a pan and sauté the white onion rings. Add the peas, pour in the stock, and season with salt and pepper. Cover and cook over medium heat for about 20 minutes. Wash the tarragon, shake dry, and chop finely. At the end, stir the green onion tops into the peas and finish with a splash of lemon juice.
For the eggs, bring 1.5 litres of water with 1 tbsp vinegar to the boil in a saucepan. Crack each egg into a cup. Reduce the heat and gently slide the eggs, one at a time and spaced apart, into the barely simmering water. Poach over low heat for 4–5 minutes, then lift out with a slotted spoon.
Divide the quinoa among bowls. Top with the asparagus and its cooking juices, the pea and onion mixture, claytonia, and radishes or radish pickles. Finish with the poached eggs on top, season with salt and pepper, and serve.
Buddha Bowls – Super Easy! – Vegetarisch is published by EMF Verlag.
