Wraps on the Run Recipe

Rezept: Sandwich “Red Beet Flagship”

Ingredients for 2 people

• 150 g local Rote Bete
• 80g sweet potato
• 2 red onions (gross 150 g)
• 4 cloves of garlic
• 175 g Hokkaido pumpkin (gross)
• 2 tbsp olive oil
• iodized sea salt
• 7 sprigs of thyme
• 80 g cooked kidney beans (drained weight; can)
• 100 g sun-dried tomatoes in oil (drained)
• 50 g Cashewmus
• ½ TL Turmeric
• 2 tbsp freshly squeezed lemon juice
• black pepper from the mill
• 180 g smoked tofu
• 6 cabbage leaves
• 2 carrots
• 2 Ciabattabrötchen
• ½ handful of beetroot sprouts

Preparation:

1. Preheat the oven to 200°C for a circulating air. Peel and quarter the beetroot, sweet potato, onions and garlic and cut into small pieces. Wash the pumpkin, deseed, cut into small pieces and mix with the remaining chopped vegetables, 1 tbsp olive oil and ½ tsp salt. Spread evenly on a baking sheet lined with parchment paper and bake on the middle shelf for 15 minutes.
2. Wash the thyme and pluck off the leaves. Wash kidney beans in a colander. Roughly chop the sun-dried tomatoes.
3. Blend the baked vegetables with the beans, thyme, tomatoes, cashew butter, turmeric and lemon juice in a blender until smooth and season with salt and pepper.
4. Cut the tofu into thin slices. Heat the remaining olive oil in a pan, fry the tofu for about 2 minutes on each side and season with salt and pepper.
5. Cut the cabbage leaves into narrow strips, then wash and spin dry. Peel the carrots and cut into fine strips with a vegetable peeler.
6. Halve the buns, spread the vegetable paste, tofu, beetroot sprouts, carrot wedges and savoy cabbage on the bottom half, place the top half of the bun on top and serve.

Recipe: mixed salad with omega-3 blueberry dressing and pumpkin rosemary wedges

Ingredients for 2 people

• 470 g Hokkaido pumpkin
• ½ tsp iodized sea salt
• 2 tsp chopped rosemary
• 2 tbsp olive oil
• 200 g Mixsalat
• 1 carrot
• 50 grams of blueberries
• 40 grams of walnuts

For the blueberry dressing:

• 140 grams of blueberries
• 2 tablespoons white almond butter (40 g)
• 4 tbsp linseed oil
• 1 TL Matcha
• 1 tbsp apple sweetener
• grated zest of 1 organic lime
• 4 tbsp freshly squeezed lime juice
• 2 Msp. Turmeric
• 2 tbsp still mineral water
• 1 tsp iodized sea salt
• black pepper from the mill

Preparation:

1. Preheat the oven to 200°C. Wash the pumpkin, halve, deseed and cut into strips. Mix with salt, rosemary and olive oil. Bake on the middle shelf for about 13 minutes until slightly browned.
2. Wash and spin dry the mixed lettuce. Peel the carrot and cut into thin strips with a vegetable peeler. Wash the blueberries, mix 140 g with all the ingredients for the dressing and puree.
3. Arrange mixed salad with pumpkin, carrot strips and 50 g blueberries on plates. Finally top with walnuts and pour the dressing over it.

Preparation time approx. 35 minutes

Recipe: Kidney bean meatballs with zucchini dip

Ingredients for 2 people/ 8 boulettes with a diameter of 4 cm

For the kidney bean patties:

• 1 ½ red onions
• 1 clove of garlic
• 240 g cooked kidney beans (drained weight; can)
• 2 tablespoons rolled oats (15 g)
• 25 g pine nuts
• 2 tbsp finely chopped parsley
• ½ tsp sea salt
• black pepper from the mill
• 2 tbsp chopped basil
• ½ TL Johannisbrotkernmehl (3 g)
• 1 pinch cinnamon
• 1 Msp. Turmeric
• 1 TL Senf
• 2-3 tbsp olive oil

For the zucchini dip:

• ½ white onion
• 500 g Zucchini
• 4 tbsp olive oil
• ½ tbsp chopped rosemary
• 2 tbsp chopped basil
• 1 tbsp freshly squeezed lemon juice

Preparation:

1. For the meatballs: peel and finely chop the onions and garlic. Drain the beans in a colander and mash with a fork or your hands. Grind the oatmeal in a blender. Mix in the onions, garlic and beans. Roast the pine nuts in a pan without fat for about 3 minutes, chop finely and fold in.
2. Knead all the ingredients for the patties except for the olive oil in a bowl by hand so that the locust bean gum can do its job. Form small boulettes out of the mixture with your hands. Heat the olive oil in a pan. Fry the meatballs for about 4 minutes on each side over medium heat. Then drain on a plate lined with kitchen paper.
3. For the dip: peel and chop the onion. Wash zucchini and cut into small cubes. Heat 2 tbsp olive oil in a pan. Fry the onion, zucchini and rosemary in it for about 8 minutes over medium heat. Then puree the contents of the pan in a blender, mix in the remaining olive oil, basil and lemon juice. Arrange the meatballs on plates together with the dip

Preparation time approx. 25 minutes without dip/ approx. 40 minutes with dip

Recipe: Eggplant Rolls “Fancy Pumpkin”

Ingredients for 2 people / 12 rolls

• 400 grams of eggplant
• 1 tbsp olive oil
• iodized sea salt

For the pumpkin and spinach filling:

• 375 g Hokkaido pumpkin
• iodized sea salt
• 2-3 tbsp olive oil
• 1 ½ white onions
• 2 cloves of garlic
• 150 g Babyspinat
• iodized sea salt
• black pepper from the mill

For the tomato sauce:

• 200 grams of tomatoes
• 1 clove of garlic
• 50 g sun-dried tomatoes in oil (drained)
• 35 grams of tomato paste
• 1 tbsp finely chopped basil
• iodized sea salt
• black pepper from the mill

For the almond cream:

• 50 g white almond butter
• 35 ml still mineral water
• iodized sea salt
• black pepper from the mill

For the decoration:

• basil
• olive oil

Preparation:

1. Preheat the oven to 200°C circulating air. Wash the aubergines and cut lengthways into 12 slices, each 0.5 cm thick, mix with olive oil and a little salt. Wash, halve, deseed and finely dice the pumpkin. Mix with salt and 1 tbsp olive oil. Place the aubergines and pumpkin separately on two baking trays lined with baking paper. Bake the aubergines on the middle shelf for about 14 minutes, slide the tray with the pumpkin under the aubergines and bake for 10-12 minutes.
2. Then remove the tray with the pumpkin, let it cool down a bit and finely chop the pumpkin cubes. Peel the onions and garlic and also finely chop. Heat the remaining olive oil in a pan and sauté both for about 4 minutes.
3. Wash the spinach thoroughly, shake dry and finely chop the leaves. Add to the pan, heat for 1 minute and season with salt and pepper. Mix the pumpkin with the contents of the pan.
4. Take the aubergine slices out of the oven and place 1 tablespoon of the spinach and pumpkin mixture on each slice, then carefully roll up and place in a casserole dish.
5. For the tomato sauce: Wash the tomatoes, remove the stalk and quarter the flesh. Peel garlic. Puree all the ingredients for the sauce except the basil in a blender, fold in the basil and season with salt and pepper.
6. For the almond cream: Mix the almond butter and mineral water and season with salt and pepper. Spread the tomato sauce over the aubergine rolls. Top each roll with some almond cream. Place the casserole dish in the preheated oven at 180 °C for about 7 minutes. Garnish with finely chopped basil and a little olive oil.

Preparation time approx. 40 minutes