Wraps with cauliflower, apple, walnut and alfalfa

Ingredients 4 persons 4 whole-wheat tortillas 1 green apple 1 avocado 100 g walnuts, toasted 4 tbsp curry hummus 1 cabbage lettuce 80 g alfalfa Freshly ground pepper and salt For the roasted cauliflower 400 g cauliflower, in small florets 2 tsp curry 1/2 tsp salt 2 tbsp olive oil Preparation Preheat the oven to 200 degrees. [...]

Vegan beetroot tartare with Greenpeez

Ingredients 4-6 persons 500 g cooked beetroot 1 small red onion 3 tbsp capers 2 tbsp balsamic vinegar 2 tsp lemon juice 15 g Greenpeez Freshly ground pepper Toasts (3-5 p.p.) Optional: (vegetable) mayonnaise Preparation Cut the beetroot into small cubes of half a centimetre. Do the same with the red onion and finely chop the capers. Mix with [...]

Patty vegan stew with sprouted coleslaw

Ingredients 700 g Flemish fries Freshly ground salt and pepper to taste For the vegan stew 600 g mixed mushrooms 2 yellow onions 2 garlic cloves 1 winter carrot 5 tbsp dark soy sauce 500 ml vegetable stock 10 sprigs of thyme 2 bay leaves 2 slices gingerbread Oil for frying For the coleslaw 100 g red cabbage sprouts [...]

Noodles with stir-fried asparagus and pea asparagus sprouts

White asparagus 4 persons - 20 minutes Ingredients 500 g white asparagus 2 tbsp sesame oil 1 pak choi 1 yellow carrot 100 g peas asparagus sprouts 200 g soy beans 200 g brown rice noodles 80 g unsalted peanuts Preparation Method Peel the asparagus and cut 2 cm from the bottom. Cut the asparagus into 4 cm pieces and [...]

Stuffed croissant with avocado and China Rose sprouts

Ingredients 4 persons - 10 minutes 4 croissants 4 hefty tufts of China Rose sprouts 2 avocados 4-6 vine tomatoes 4 tbsp pine nuts 4 tsp extra virgin olive oil Freshly ground pepper and salt Preparation Method Toast the pine nuts in a frying pan until they turn brown. Set aside. Halve the croissants. Cut the avocados in half and remove the stone. Remove the [...]

Oyster mushroom kebab sandwich with garlic sprouts

Ingredients 4 people - 20 minutes 4-8 (whole-wheat) pitas or flatbread 80 g garlic sprouts 1/2 cucumber, sliced or diced 1 handful cherry tomatoes, halved For the oyster mushroom kebab 600 g oyster mushrooms 1 clove garlic, pressed 2 tsp ground cumin 2 tsp paprika 1/2 tsp cayenne pepper 3/4 tsp salt 1/2 tsp black pepper Olive oil For the garlic sauce [...]

Cauliflower salad with roasted pumpkin and rettich sprouts

Ingredients 4 people - 30 minutes 400 g pumpkin, diced 400 g cauliflower, in small florets 120 g unroasted almonds 4 tbsp olive oil 1 tbsp baharat (spice mix) 80 g China Rose sprouts 1/2 organic lemon 15 g fresh parsley 15 g fresh mint 100 g (vegan) feta 150 g pomegranate seeds Preparation Preheat the oven [...]

Rainbow salad with orange lentil sprouts

Ingredients For 4 people 150 g quinoa400 g sweet potato, diced 2 avocados, diced 200 g mango, diced 250 g cherry tomatoes, quartered 80 g red cabbage, thinly sliced 1 small red onion, chopped 12 radishes, halved 50 g arugula 200 g orange lentil sprouts 1/2 lime, in 4 wedges Oil For [...]

Vegan pancakes with broccoli sprouts

Ingredients For 4 persons 275 g self-rising baking flour 250 ml soy yoghurt 300 ml soy milk 1/2 tsp baking soda Pinch of salt For the toppings 125 g blueberries 4 tufts of broccoli sprouts Vegetable yoghurt (coconut, soy or almond) Maple syrup Preparation Method Mix the self-rising baking flour with the baking soda and salt. Add the vegetable yoghurt and [...]

Open sandwiches with trio of sprouts

Ingredients For 2 servings 4 sandwiches 1 container of trio sprouts or other sprouted vegetable of your choice Toppings of your choice Preparation Method Toast the sandwiches in a toaster. Serve with your choice of toppings. Toppings of your choice (each for 4 slices of bread) Pesto tomato 80 g (vegan) pesto 2 tomatoes, sliced 8 olives, sliced 4 tufts of alfalfa [...]