Category: Sides - Epi Food

urban garden pesto

9/16/2019

A wonderful variation of fresh basil to process and preserve. We have even frozen part of our pesto and add a little almond paste and almond yoghurt to make a great herb yoghurt that makes a wonderful potato or baked vegetable.

INGREDIENTS
(for 1 small glass approx. 180-200 g)

80 g macadamia nuts
80 g pine nuts
1 handful of basil
1/2 clove of garlic
3 tbsp olive oil
sea salt
black pepper

Bild

Rechtsregulat Hummus with Lime

7/3/2019

Bild

Arriba ! the loaded nacho pan & vegan sour creme

6/21/2019

Bild

Roasted Chickpea Snack

4/12/2019

Bild

Salty snacks are wonderful for on the go
or just to snack on the couch.
Chickpeas can be seasoned in many different ways
and fry in the oven until crispy, so they can make a delicious snack.
for in between.
We decided for truffle-harissa and cinnamon-coconut blossom sugar.

Vegan Obatzda

10/2/2018

Bild

Galette de chevrè & salade au citron

8/17/2018

Bild

Bild

Sweetpotatoe Puree with ESGE-Hand Blender from UNOLD

3/3/2018

Bild

It's the simple things in life that are best. SO also one of our favorite dishes: mashed potatoes. The nice thing about it is that it is prepared fast, always tastes good and leaves plenty of room for creativity. Some people love it as a side dish and we could only feed on it for a whole day. Feli also thinks that she used to be a potato grower in her former life.
For this recipe we used a very big purple sweet potato we found in the Trübenecker vegetable box and used the ESGE hand blender we got from UNHOLD to puree it. By the way, this is more than just mashed potatoes!
Both were sent to us nicely as a product sample. Thanks for that!! We are enthusiastic about both!

Ingredients (mashed potatoes):
1 big purple sweet potato
50 ml plant based milk e.g. almond milk
1 pinch nutmeg
1/4 lime, juice
salt and pepper

other:
1 tbsp almond butter
1 tsp honey
1 tbsp walnuts, chopped

Preparation:

Peel potatoes, cut into cubes and cook in hot water until soft or cook in a steam cooker.
Drain the water, add the remaining ingredients and puree well.
For the sauce, mix the almond paste and the honey.
Put the mashed potatoes in a bowl, top with the sauce and garnish with walnuts.
It's that simple ;P Bon Epi-tit!

Broccoli Tots

11/24/2017

Bild

Ingredients:
1/2 head broccoli
120 gr Pecorino
4 heaped tbsp spelt flour
4 eggs
fresh parsley
salt & pepper

Preparation:

Preheat oven to 180°C degrees circulating air.
Grate broccoli and pecorino.
Beat the eggs into the bowl and add the spelt flour.
Chop & wash fresh parsley. Also add to the broccoli dough.
Add some salt & pepper and stir again.
Form thumb pieces from the dough on a baking tray lined with baking paper and bake at 180°C degrees circulating air for approx. 15 minutes until golden brown.

Tomato Hummus

9/21/2017

Bild

Whoop whoop! Exams are over & what better way to celebrate than with Hummus? Haha now we have to laugh ourselves, but yes it tastes so good!

Ingredients:
1 can chickpeas
10 dried tomatoes
1 tbsp hemp oil or chia seed oil from Schneekoppe
½ tsp salt from Schneekoppe
50-100 ml plant based milk
1 tbsp apple vinegar from Schneekoppe
fresh thyme
Waffle Cracker Natur from Schneekoppe

Preparation:

Finely chop the tomatoes and, except for the crackers and thyme, add to the mixer together with the remaining ingredients.
Puree until there are no pieces left.
Optionally garnish with dried tomatoes and thyme.
Serve with the crackers.

Oriental Millet Salad

9/12/2017

Bild

Whether as a side dish for bbq or just for fun. We think that millet salad is always good. Wait... we find that millet can always be made. As porridge or as salad. Today we have an oriental variant for you. Vegan, gluten-free and full of minerals! There one can already tangen.

Ingredients:
100 g millet
½ red bell pepper
½ cucumber
1 spring onion
1 tbsp each chopped mint & coriander
1 sweet potato
½ TL Turmeric
1 tbsp sunflower oil
¼ Pomegranate, loosen seeds
1 tbsp almond slivers and/or pine nuts
1/2 teaspoon black sesame seeds
1-2 tsp black cumin oil from Schneekoppe
2 tbsp cider vinegar from Schneekoppe
½ Lime

Preparation:

Wash the millet and bring to the boil with one and a half times the amount of water.
Let the millet simmer for about 5 minutes and then cover and swell at low temperature for 10-15 minutes. Remove from the hot plate and allow to cool.
Clean the sweet potatoes, dice them and put them in a bowl, then mix them with salt, pepper, turmeric and oil.
Place the marinated sweet potato cubes on a baking tray lined with baking paper and place in the oven at 180°C for 35 minutes.
In the meantime, clean the vegetables, halve the cucumber lengthwise and remove the soft inside.
Cut the spring onion into fine slices and cut the pepper and cucumber into very small cubes.
Carefully mix the vegetables with the cooled millet, herbs, black cumin oil, vinegar and lime juice.
Place the mixture in a salad bowl and garnish with the finished sweet potatoes, pomegranate seeds and nuts, kernels and seeds.