This cookbook is packed with vegan and vegetarian recipes — beautifully styled and outrageously delicious.
By Barbara Hämmerl
Carrot Lox Bagel
Ingredients
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3 large carrots
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Salt
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1 tbsp olive oil
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2 tsp smoked oil
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1 tbsp apple cider vinegar
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2 sheets of nori
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1 tbsp chopped dill
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1 handful baby spinach
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¼ cucumber
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1 bagel
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3 tbsp vegan cream cheese
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1 tbsp chopped red cabbage
Method
For the carrot lox, peel the carrots and use a vegetable peeler to cut them lengthwise into thin ribbons. Cook the ribbons in boiling salted water for 5 minutes, then drain in a colander.
Whisk together the olive oil, smoked oil, ½ tsp salt, and vinegar in a bowl. Cut the nori sheets into strips with scissors, then stir the nori and dill into the marinade. Toss the carrot ribbons through the marinade and let sit for 1–2 days.
For the bagel, wash the spinach and shake dry. Wash the cucumber and slice it. Halve the bagel horizontally and spread cream cheese over both halves. Layer the bottom half with spinach, cucumber slices, red cabbage, and the marinated carrots. Top with the other half and serve.
Blueberry Banana Pancakes
Ingredients
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1½ bananas
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200 g plain soy yogurt
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50 g buckwheat flour
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1 tsp baking powder
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1 pinch ground cinnamon
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2 handfuls blueberries
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1 tsp coconut oil
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1 tsp apple granola
Method
Peel the bananas. Mash 1 banana; slice the remaining ½ banana and set aside for the topping. Stir the mashed banana together with 150 g of the soy yogurt, the buckwheat flour, baking powder, and cinnamon until well combined. Wash the blueberries and pat dry. Fold a handful of them into the batter.
Heat the oil in a pan until hot. Spoon 1 tbsp of batter per pancake into the pan and cook over medium heat for about 2 minutes per side. Remove from the pan and stack on a plate.
Top the pancakes with the banana slices, the remaining blueberries (1 handful), the remaining yogurt (50 g), and the granola, then serve.
VEGETARIAN VARIATION: For vegetarian pancakes, you’ll only need one banana. Mash ½ the fruit into the batter along with 1 egg, the yogurt, flour, baking powder, and cinnamon. Use the remaining ½ banana for the topping, as described above.
The Green Garden cookbook is published by DK Verlag.
