65 g (2 cups) fresh spinach 20 g (2 tbsp) leeks 25 g (2 tbsp) bell peppers 20 cherry tomatoes 45 g (1/3 cup) vegan feta cheese 65 g (½ cup) roasted and salted cashews Dressing 4 tbsp tahini 3 tbsp lemon juice 1 tbsp olive oil 1 tbsp maple syrup 1 garlic clove 1…
Recipe Category: salad
Ginger Fruit Bowl
Ingredients 8 oranges * 3 Tbs maple syrup, or more to taste 2 1⁄2 cm (1 inch) piece fresh ginger, more or less to taste 1 green apple 1 red appleInstructions Cut the top and the bottom off the oranges. Cut away the peel and the white pith. Working over a bowl to gather the juice, cut out…
Green bean salad
600 g (21 oz) green beans 1 red onion 100 g (2 ½ oz) Violife Greek white 1 dl (½ cup) black olives 50 g (2 oz) parsley leaves ½ lemon 2 tbsp pine nuts Salt to taste Cook the green beans. Peel and slice the red onion. Rinse and chop the parsley leaves. Cut…
Gourmet Fennel Apple Salad
1 small fennel bulb 1 small apple 45 grams (1 ½ oz) fresh baby arugula 1 Tbsp fresh lemon juice 2 Tbsp oil ½ tsp salt Thinly slice the fennel and apple (a mandolin slicer works very well). Add the fresh arugula. In a separate bowl whisk lemon juice, oil, and salt together. Toss with…
Beet Sauerkraut Salad
Ingredients 500 g (18 oz) beets ½ small onion 1 apple 2 dl (¾ c.) sauerkraut ½ tsp ginger 100 g (3.5 oz) feta cheese alternative, Violife Instructions Peel the beets and onion. Core the apple. Finely grate the beets, onion and apple. Mix well with the sauerkraut and ginger. Cube the cheese into small…
Kale Salad
Ingredients 1 bag of kale (approx. 150g or 5 oz) 3 – 4 clementines or tangerines 50 g (2 oz) pomegranate seeds 50 g (2 oz) walnuts 50 g (2 oz) dates or raisins oil ½ – 1 tsp salt Instructions Chop the kale and massage it with your hands. Chop the walnuts. Pit the…
Brussels Sprouts with Feta Cheese and Pomegranate
Ingredients 300g (~10 oz) Brussels sprouts (preferably fresh but frozen also works) Vegan butter/olive oil 2 tbsp maple syrup ½ package Violife feta cheese or other vegan cheese alternative 1 dl (½ c.) finely chopped parsley Finely grated rind from 1 lemon 2 tbsp fresh pressed lemon juice Pomegranate seeds (fresh or frozen) Salt flakes…
Rosolli
Ingredients 4 – 5 beets 4 – 5 carrots 1 onion 1 – 2 potatoes, optional 225 g (8 oz) pickles 1 tsp salt Instructions Boil the beets, carrots and potatoes with skins on until soft. Let them cool. Peel and chop the onion. Peel and cut the beets, carrots, potatoes and pickles into small…
Vegan Smoked Salmon
Ingredients 2 – 3 carrots 1 tbsp oil 1 – 2 tsp liquid smoke 1 – 2 tsp of Carina’s Secret Mix Finely chopped dill Salt Instructions Preheat the oven to 200°C (390°F). Place a piece of parchment paper in an ovenproof dish. Pour salt into the dish. Wash the carrots but leave the skin…
Lingonberry Coleslaw
400 g (14 oz) cabbage 1 carrot 1 small red onion 1 apple 1 dl (~ ½ c.) raw lingonberries 1 dl (~ ½ c.) vegan sour cream ½ dl (~ ¼ c.) vegan mayonnaise 1 Tbsp lemon juice salt to taste Shred the cabbage thinly with a mandolin or knife. Coarsely grate the carrot…
Tofu Spread
Ingredients 200 g (7 oz) Tofu, crumbled 1 Red Onion, minced 3 – 4 Tbsp Capers ½ dl (¼ cup) Sweet Red Pepper, minced 1 – 2 Tbsp Mayonnaise ½ tsp Turmeric 1 – 1½ tsp Black Salt (Kala Namak) ½ dl (¼ cup) Dill, frozen or fresh Instructions Combined all ingredients. Serve immediately.
Pickled Red Onions
Ingredients 1 Red Onion 2 Tbsp Lemon Juice 1 Tbsp Agave Syrup 1 tsp Salt Instructions Thinly slice the onion. Combine the lemon juice, agave syrup and salt. Pour over the onion and mix. Allow to marinate for at least 20 minutes