How I Salad love! Autumn , Winter , Summer Spring, at any time of year you can whip up something delicious. Admittedly, the last few days were more the exception than the rule, as I caught a thick cold. I really haven’t been sick in a long time. But then my immune system couldn’t cope with the trip to Basel. Endless train rides, hotel rooms and long days in large halls with air conditioning. At least the worst is over and I’m back on the road to recovery. It’s about time that new Recipes come, right? My head is definitely full of ideas and in the coming weeks you can look forward to many delicious news.
YOU CAN NEVER HAVE ENOUGH OF VEGAN SALADS
I saw a funny post the other day. More precisely, it was a picture with a Salad of an omnivore (meat eater) and a Veganers (I probably do not have to explain at this point what this is). The Salad of the meat eater was so a very small bowl with green Salad , a few carrot strips and a touch of dressing. The vegan had a giant bowl of many different types of lettuce, veggies, seeds and a phenomenally creamy Dressing .
Sulphoraphane, the health hack for advanced users
Here’s another little health hack for those interested: broccoli, like many other cabbages, radishes, arugula, etc., contains a very powerful phytochemical called sulphoraphane. This is said to be very effective against cancer cells according to relevant sources such as nutritionfacts.org. The problem is that this substance is lost when broccoli is cooked. There are two methods to restore the effect:
- Cut broccoli and then let stand for 30-40 minutes. The sulphoraphane simply forms over time when the vegetables are cut.
- No time? Then there’s the yellow mustard seed trick, which I also use in the video. Simply best fresh Mösern and sprinkle over the vegetables. Add a portion to the dressing, or pour over the slightly cooled vegetables. Mustard seed is a raw myrosinase supplier and ensures that abundant sulphoraphane is replicated.
Who loves creamy vegan salad dressings? Me, Me, Me!
Can you go wrong with today’s Recipe do anything wrong? Not really, but here are my top tips for a super good result anyway. For the creamy dressing, here’s what to consider:
- Use Blendtec, MagiMix, Vitamix or a similar, powerful blender
- Be sure to soak dried tomatoes (otherwise it’s impossible to get these things small).
- Soak cashews well before Your blender should not be extremely powerful
- Start with a low rotation speed of the blender and slowly increase to the highest level
HOW HEALTHY ARE DRIED TOMATOES?
Dried tomatoes are definitely very healthy and especially full of flavor. They are, after all, tomatoes minus water, so a concentrated amount of micronutrients distributed on very little weight. TIP: I prefer dried tomatoes always without oil, so as pure as possible. Oil in itself is very high in calories, so I prefer to dose it myself.
Here’s a quick rundown of what’s in pure, sun-dried tomatoes:
- Lycopene (secondary plant substance) that has antioxidant effects and promotes a healthy cardiovascular system. can support
- Biotin and Pantothenic acid
- Potassium and Magnesium
- Iron, zinc, Iodine and manganese
- Vitamin B1, B6, C and E
I would say go for it with this rich Salad ! Suitable are Spelt bread roll or a fresh baked spelt bread . Otherwise together with Potato salad , Favorite salad or a Caprese perfect for a vegan buffet.
The salad with roasted vegetables and tomato cashew dressing is:
- Full of roasted aromas
- Quickly made
With this delicious Salad convince certainly at any party. I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Salad with roasted vegetables and tomato cashew dressing
FOR THE CASHEW TOMATO DRESSING:
- 55 g Dried tomatoes without oil 1 cups, soaked, collect soaking water
- 40 g Cashews ¼ cup, soaked *outside blender is very powerful
- 1 Garlic clove pressed or finely chopped, alternatively 1 tsp garlic granules
- 1 tbspn Basil dried or Italian spice mix
- 7,5 ml maple syrup 1 TSP
- 15 ml Lemon juice 1 TBSP.
- 250 ml Water 1 cup, feel free to use part of the soaking water of the dried tomatoes
- Salt and pepper to taste
FOR THE OVEN VEGETABLES:
- 200 g Broccoli florets** washed and halved, 2 cups *
- 100 g Cauliflower florets washed and halved, 1 cup *
- 100 g Carrots ends cut off, cut into 2-3cm long pieces and halved *
- 15 ml Frying and baking oil 1 tablespoon, or other high heat oil
- 1 tbspn Basil dried alternatively use Italian spice mix
- ½ tbspn Thyme dried alternatively use Italian spice mix
- ½ tbspn Rosemary dried alternatively use Italian spice mix
- ½ tbspn Sage dried alternatively use Italian spice mix
- Salt and pepper to taste
- 200 g mixed green salads 5 cups
- Sunflower seeds to taste
- Parsley or other fresh herbs after
- Soak cashews in either cold water for at least 6 hours or hot water for one hour. Strain, rinse with cold water and set aside.
- Soak dried tomatoes in hot water for 15 minutes (up to an hour), strain and save soaking water.
- Preheat oven to 200degrees and line baking sheet with parchment paper.
- FOR THE CASHEW TOMATO DRESSING Place soaked tomatoes, cashews, garlic, basil, maple syrup, lemon juice, water, salt and pepper in a blender and blend to a fine dressing. Initially work with low revolutions and slowly turn up. In the meantime, place in the refrigerator.55 g Dried tomatoes without oil, 40 g Cashews, 1 Garlic clove, 1 tbspn Basil dried, 7,5 ml maple syrup, 15 ml Lemon juice, 250 ml Water, Salt and pepper to taste
- FOR THE OVEN VEGETABLES Place broccoli, cauliflower and carrots in a large bowl. Add the oil, basil, thyme, rosemary, salt and pepper and mix well once with your hands. Put in the oven and roast for 25 minutes. Who likes his vegetables rather softer please note under **. When the roasting time is over and the vegetables are soft, remove from the oven and let cool briefly.200 g Broccoli florets**, 100 g Cauliflower florets, 100 g Carrots, 15 ml Frying and baking oil, 1 tbspn Basil dried, ½ tbspn Thyme dried, ½ tbspn Rosemary dried, ½ tbspn Sage dried, Salt and pepper to taste
- AT THE CLOSING Arrange mixed salads on four plates (for main course on 2 plates), spread roasted vegetables on top, tomatoes cashew on top and garnish with sunflower seeds and herbs as desired. enjoy!200 g mixed green salads, Sunflower seeds to taste, Parsley or other fresh herbs after
- Store dressing without lettuce and vegetables in an airtight container in the refrigerator for up to 4 days.