Spinach cream soup with tofu
Ingredients
- 500 g fresh spinach
- 140 g potatoes
- 100 g onions
- 30 g tofu
- Clove of garlic
- Salt, pepper, sesame
- Olive oil
- 1 liter vegetable broth
Preparation
Sauté the spinach with onions, potatoes and finely chopped garlic in olive oil. Pour in broth and cook until vegetables are tender. Punch the resulting mixture in a blender until puree. Peel the potatoes and cut into thin strips (preferably with a slicer), deep-fry until crisps. Cut the tofu into cubes. Pour soup into a bowl, add tofu, garnish with chips and sprinkle with sesame seeds.
Zucchini pancakes with apples and carrots
Ingredients
- 500 g zucchini
- 250 g green apples
- 100 g carrots
- 1 egg white
- 1 tbsp. l. semolina
- ½ tbsp. l. Sahara
- Parsley
- Salt
Preparation
Peel and boil the carrots until tender. Peel the apples. Zucchini (with peel), boiled carrots and apples grate on a coarse grater. Add chopped parsley, salt and sugar to the mixture, stir. Transfer everything to a colander for 15 minutes and let the excess liquid drain. Put the mixture back in the bowl, add semolina and lightly beaten egg white, mix well. Preheat a skillet and quickly sauté the pancakes in olive oil until golden brown on both sides. Preheat the oven to 180 degrees, place the pancakes on a baking sheet and cook for 8-10 minutes. Serve with a fresh salad and dressing (such as low-fat yogurt).
Soaked apple salad
Ingredients
- 100 g red cabbage
- 200 g beets
- 200 g pickled apples
- 200 g carrots
- 3 tsp olive oil
- 1 tsp dijon mustard
- Salt pepper
Preparation
Cut the beets, cabbage and carrots into strips or grate on a coarse grater. Cut the apple into slices. Whisk the olive oil with the Dijon mustard. Place vegetables in a bowl, season with sauce, salt, pepper and stir. Place the salad on a plate and garnish with an apple.
Salad with beetroot, Asian eggplant and arugula
Ingredients
- 200 g boiled beets
- 100 g eggplant
- 50 g arugula
- 100 g ketchup
- 1 tbsp. l. pine nuts
- 1 tbsp. l. corn starch
- 1 tbsp. l. balsamic cream
- 1 tbsp. l. black bean paste
- 1 tbsp. l. honey
- 1 tsp chili paste
- 1 tsp lemon juice
- Salt, sugar, freshly ground pepper to taste
Preparation
Cut the eggplants into cubes and leave to soak in salted water for about 15 minutes. Squeeze lightly, roll in starch and deep-fry. Make an Asian sauce: Combine ketchup, black bean paste, honey, chili paste, lemon juice. Add salt, sugar and freshly ground pepper, mix well. Spread the prepared Asian sauce over the eggplant. Place arugula and chopped beets on a plate, top with eggplant, season with balsamic cream and drizzle with olive oil. Sprinkle with pine nuts and serve.
Salad with hummus, pumpkin and baked apple
Ingredients
- 500 g pumpkin
- 3 apples
- 200 g chickpeas
- 2 tbsp. l. sesame paste
- 2 tbsp. l. lemon juice
- 1 tbsp. l. orange juice
- 2.5 tbsp. l. olive oil
- 2 tsp sugar syrup
- Mint, dill, basil
- 3 cloves of garlic
Preparation
Rinse the pumpkin, cut into wedges, peel and bake in the oven with herbs, olive oil, salt and pepper at 180-200 ° for about 45 minutes. Wrap the green apple in foil and bake in the oven for 25-30 minutes at 180 ° (peel the finished baked apple from the peel and seeds).
Make hummus. Soak the chickpeas in water for a day, strain and cook for 30 minutes, until it becomes completely soft. Allow the cooked chickpeas to cool completely and beat them in a blender with sesame paste, lemon juice, minced garlic cloves, salt and pepper.
Mix the apple and hummus in a 2 to 1 ratio (100g baked peeled apple and 50g hummus). Garnish with a whole baked pumpkin wedge, fresh mint, basil and dill. Top with a sauce of mixed olive oil, lemon juice, orange juice, and sugar syrup.
Rice paper, persimmon, kiwi and banana spring rolls with passionfruit sauce
Ingredients
For rolls
- 8 sheets of rice paper
- 1 persimmon
- 2 kiwi
- 1 banana
- Powdered sugar
- Mint
For the sauce
- 100 g sugar
- 2 passionfruit
- 1 tbsp. l. water
Preparation
Peel the fruit, cut into slices. Soak sheets of rice paper in a sized mold (dip each sheet in water for 10 seconds). Place gently on the table and dry. Put randomly chopped fruits (persimmon, kiwi, banana) on the sheets. Fold the edges of the sheets and roll them into rolls.
Prepare the sauce. In a skillet over low heat, caramelize the sugar. Add warm water. Cut the passionfruit and simmer for 15 minutes until the consistency of honey. Mix with caramel.
Cut the rolls in half. Place on a plate and pour over the sauce, sprinkle with powdered sugar, garnish with a sprig of mint and serve.
Photo: archives of press services
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