Vegan Salads
These vegan salads are a great addition to our fasting food.
Traditional Tabouli Mediterranean salad of very finely chopped vegetables, lots of fresh parsley, and bulgur wheat, all tossed with lime juice and olive oil. Here we made a gluten-free delicious variant with Cauliflower-rice and Spinach
- 2 cup spinach fresh
- 2 cup cauliflower rice
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt
- 2 gloves garlic
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Thaw cauliflower rice
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Stir- fry without oil in a dry pan for 5 -8 min. Add a pinch of salt and some fresh pepper. Pour into a bowl and let cool down
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Chop spinach leaves very fine and into a bowl
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Chop the garlic very fine and add to bowl
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Add Lemon olive oil and lemon juice. Toss and let soak.
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Cut the washed cherry tomatoes into small pieces and add them to the bowl
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Add cauliflower rice to the bowl. Now add the salt. Season with pepper, add more salt oil or lemon juice to your taste. Put in refrigerator and let rest for 1 h.
- 2 beets
- 2 potatoes
- 1 carrot
- 1 cup sauerkraut or quickly marinated shredded cabbage
- 1 cup green peas from a can or any white beans
- 1 1/2 cup pickles
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 1 tbsp chopped green onion
- Pinch of caraway seeds
- salt and pepper to taste
- 2 tbsp sunflower seed oil
- 1 tbsp white vinegar if prefer more on a sour side
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Wash the beets, dry with a paper towel, and wrap with foil (seal well). Bake for 40 min at 375*, turn off the oven and let rest inside for 10-15 min. Cooldown before handling. Peel.
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Put potatoes and carrot (all with the skins) into a pot with cold water. Bring to a boil, cover and cook for 30 min. Drain and let cool. Peel off the skin.
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Chop potatoes, carrots, beets, and pickles into tiny cubes. Mix all ingredients, add oil (vinegar if using), and salt/pepper. Sprinkle with chopped greens and serve.
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