Chicken style Salad
Back in Germany, this salad was one of my favourite to enjoy in my lunch break at work.
You get it at every supermarket. This is a pretty popular salad.
Just for lunch with a fresh bun or baguette,... YES.
Delicious
The salad is GREAT for sandwiches. Lunch-box or work, you name it.
And I know your kids will love this sandwiches. I dont know any kids in Germany,
who ever said,... no, I dont like chicken salad. Well, vegan kids of course, haha.
But you know what I mean.
When I veganiced this salad, I first used meat replacement products.
When I started the detox program, I switched to Jackfruit. What also worked fine.
But now, totally in love with the banana blossom, this is it.
The salad works really best with this great product mother nature gifted us with.
Of course you can use Jackfruit if you can't get banana blossom.
It will taste good. But when you can get the banana, please use that one.
Here in Australia you get organic banana blossom at Woolies. At the health food section.
To make one small bowl of salad you need:
for the Mayo:
100g raw cashews
1 tsp mustard
1/4 tsp black himalayan salt (kala namak)
100ml filtered water
add all ingredients to a Nutribullet or Ninja machine and blend until creamy.
Store in the fridge and start with the preparation of the salad.
For the salad you need:
1 can banana blossom - chopped roughly
50g champignons (button mushrooms) - diced
75g steamed asparagus, white if you can get,... green if not - cut in small pieces
30g raw onion - chopped
70g (1 small) mandarine - cut into small pieces
1 tsp lemon juice
1/2 tsp Maple Syrup
(I only had 1 mandarine,... when you have more at hand, add a splash of mandarin juice as well.)
Directions:
1. Make the mayo first like directed above.
2. Steam the asparagus and cool down.
3. Prepare banana blossom. Remove from tin,
rinse with fresh water and remove water as far as it gets -
and choppe up.
4. Heat a frying pan. When you have a good non stick pan, you do not need oil.
If you have a not that good one, like me, haha, use a little bit of olive oil.
Otherwise the banana will stick in the pan. Fry for about 10 minutes, until slightly browned.
Cool down.
5. Add banana into a bowl.
Add mandarin, asparagus and onion.
Season with some pink or seasalt.
6. Add mayo and mix well.
Store in a tupper, something with a lid.
Refridgerate,... and ENJOY :-)
Jackfruit Salad
Back in Germany, "meat-salad" is a very popular bread and sandwich topping.
I always loved it. In Germany I am sure, there is a vegan version of it.
But here in Australia, this salad is totally unknown.
When we turned vegan, this was one of the first bread toppings I veganiced.
The recipe itself actually was original from my mother in law.
But I gave it a bit of my own touch as well.
My vegan version contains home-made Mayo made with soy milk and sunflower oil.
I also used smoked tofu or a vegan sausage for the meat part.
All this changed!
No more unhealthy fats,... and also my tofu consumption went down.
This salad actually in my new version, is even better than my vegan version.
Jackfruit really does the job!
Also my cashew Mayo is so much better than the oil version.
Happy days :-)
When you try this salad,... use it as sandwich topping or bread topping.
Buns and baguette works great as well.
Whatever you prefer.
Make it a day ahead or in the morning to have for dinner.
It tastes better when rested for 8-12 hours.
To make one small jar you need:
140g young jackfruit pieces
1/4 tsp pink salt
3 twists of a black pepper mill
1 tsp extra virgin cold pressed organic olive oil
To make the Mayo you need:
70g raw cashews
110ml filtered water
1/2 tsp mustard (Thomy mustard)*
1/4 tsp black salt (kala namak)
To finish the salad you need:
2 tbsp fine chopped onion
1 tbsp baby capers - fine chopped
1 small gherkin - fine chopped
8 tbsp of the Mayo
1 tsp of the caper water
Directions:
please view the single pics and find the directions inside the pics.
Tip: the next day the salad probably will be firmer in consistency.
Just add a small splash of water and more Mayo to smooth it up again.
Cashews have the ability to firm up again after been processed.
Mayonaise
Mayo is a main ingredients for a lot of my salads. Specially German potato and pasta salad.
At the beginning when I worked on MM transitioning recipes,
I used avocado as replacement for the sunflower oil I usually used to make my mayonaise.
It was nice, but it simply changed the salad. First it looked different, and the taste also was different.
I also always loved to have mayo with my chips. I missed it a lot when I enjoyed some chips.
I actually love both for my chips,... ketchup and mayo.
In Germany "Pommes red/white" are pretty popular.
I thought a lot about a better alternative. And I finally found it.
And I honestly wonder, why I haven't thought of it much earlier, haha. Cashews!
I use them for years and all the time to make vegan cheese.
A while ago I cooked a nice mushroom pasta dish.
And I made the cream out of cashews.
That was SO good and delicious, it gave me the idea of using cashews for making mayo.
Thought,... and done.
Cashews are a great and important little seed. It acutally is not a nut!
100g of raw cashews are a great source of magnesium (73%), Iron (37%), Vitamine B6 (20%).
It also is a source of calcium (3%).
100g contain 44% fat,... but please read what Anthony has to say about Cashews first, before you ban them.
www.medicalmedium.com/blog/cashews
For myself, I simply use them. The benefits and nutrience are to good.
And, they give me delicious options for my kitchen.
My recipe also includes a little bit of mustard. I know, I know,... vinegar is off the list. But, when you read through it,... Anthony speaks about exessive vinegar use. And this little bit of mustard in my mayo recipe, is just fine for me. It is not that you eat the complete cup of it in one, right. I am not sure how this will taste without the mustard. But when you do not feel ok with it, just leave it. If you want to use it,... I recommend "Thomy" mustard from Woolies (foreign section).
It is a German product and does not contain natural flavours, like a lot of other brands.
You also need a Nutri Bullet,...
I once used my Ninja kitchen machine, but it didn't cream the mayo up like the bullet did.
With the Bullet it really turns so creamy and smooth. Just great.
When you don't have a bullet and you have to use a kitchen machine,
soak the cashews in water for a couple of hours before you going to make the mayo.
Best is to soak over night.
To make approx. 300ml mayo you need:
120g raw cashews
150ml filtered water
1/4 tsp black himalayan salt (Kala Namak)
3/4 tsp Thomy mustard
1 tsp lemon juice
Directions:
1. place all ingredients into a Nutri Bullet and blend until smooth and creamy.
Use as base for whatever you like. You can use it to make great salad dressings, have it plain with your chips.
Or whatever you need mayo for,... this is the base recipe for it.
Check also out my ketchup recipe on this page.
Roasted Beetroot Spread Snacks
I remembered a finger-food I once made for a fundraiser cooking.
And I remember, it was pretty nice, especially because it was summer and pretty hot.
I love to have spreads around, because I always want something nice on my bread and sandwich as well.
Toppings are important to me.
And with a nice spread, I always also have a nice option for a finger-food snack option.
I harvested 2 beetroots from my garden :-)
When I gave my sweetheart some options what to do with it, he decided,... "I want a spread".
I choose a roasted version, because when it comes to flavor, this is my favorite option.
Steaming them is also nice, but roasting is it for me.
When you are fine with a bit of olive oil, please use it.
The beetroot needs a bit of oil in the oven. Otherwise it will just dry out.
When you do not use oil, please add a little bit of water and see how it goes.
But for me, a little bit of quality olive oil is ok. I don't eat the spread before lunch time,
but I am fine with it in the afternoon as snack option, or for dinner on my bread.
For 1 glass container you need:
300g beet root - cubed
1 clove of garlic - grated
50 g onion - rough chopped
1 tsp Tahini
1/2 tsp dry Oregano
1/2 tsp dry Thyme
1 pinch of pink salt
1 squeeze lemon juice
1 small splash of filtered water
1/2 tsp organic cold pressed extra virgin olive oil
Directions:
1. prepare beetroot, onion and garlic. Add into a bowl and season with salt.
2. Preheat oven to 180C - add beetroot on a tray and roast until softened.
3 Removed from oven and cool down complete
4. Add into your food processor with the lemon juice, tahini and water.
Process until smooth.
5. Add into a bowl and season with the herbs.
6. Add into a glass with lid and refrigerate until needed.
ENJOY :-)
Recommendation: great served on cucumber slices as finger food.
Also great on sandwiches and as dip for your veggie platter.
I also love to use it for my savory pancakes as topping spread with salad.
I choose a roasted version, because when it comes to flavor, this is my favorite option.
Steaming them is also nice, but roasting is it for me.
When you are fine with a bit of olive oil, please use it.
The beetroot needs a bit of oil in the oven. Otherwise it will just dry out.
When you do not use oil, please add a little bit of water and see how it goes.
But for me, a little bit of quality olive oil is ok. I don't eat the spread before lunch time,
but I am fine with it in the afternoon as snack option, or for dinner on my bread.
For 1 glass container you need:
300g beet root - cubed
1 clove of garlic - grated
50 g onion - rough chopped
1 tsp Tahini
1/2 tsp dry Oregano
1/2 tsp dry Thyme
1 pinch of pink salt
1 squeeze lemon juice
1 small splash of filtered water
1/2 tsp organic cold pressed extra virgin olive oil
Directions:
1. prepare beetroot, onion and garlic. Add into a bowl and season with salt.
2. Preheat oven to 180C - add beetroot on a tray and roast until softened.
3 Removed from oven and cool down complete
4. Add into your food processor with the lemon juice, tahini and water.
Process until smooth.
5. Add into a bowl and season with the herbs.
6. Add into a glass with lid and refrigerate until needed.
ENJOY :-)
Recommendation: great served on cucumber slices as finger food.
Also great on sandwiches and as dip for your veggie platter.
I also love to use it for my savory pancakes as topping spread with salad.
Ange's Tomato Ketchup
I do not eat a lot of Ketchup. I always was more of the Mayo lover when it came to chips.
Perfect for me actually was always to have both. In Berlin, you get the BEST Currysausages in the complete country.
The Currysausage was invented in Berlin.
One of the most eaten Berlin fast foods of all time (close followed by the turkish Doener Kebab when turks came to Berlin and started to life there. Turkish restaurants and Currysausage Imbisses are everywhere. Like here in Australia the Sushi Shops and Burger "restaurants").
Currysausage is not a Curry made of sausages. Nope,... Currysausage is this ...
... sorry for making you hungry now, haha --- but trust me, nobody suffers more than me to not have it!
Currysausage is a fried German sausage, seasonded with Curry powder and Paprika Powder. Topped with Tomato Ketchup. You can order additional fried onions and chili if you like. I always went for the onions.
It already was hard to not get this kind of food here in Australia. Sushi and burgers only, everywere I look.
There was this one stall at a market what offered this, but hm,... It already looked wrong.
You can't trick a real Berliner with "this is IT what is served in Berlin". Nope,... sure not, haha.
I ate tons of it in my life and non of them looked like that. Because,... of the tomato ketchup!
Even some imbisse in Berlin use a different Ketchup. Worst is when they use the Curryketchup.
But nobody is perfect and taste buts are differnt.
And the sausage always made it. German sausages are simply unbeatable.
I loved this Ketchup so much, I also used it for my fries. With some mayo, hehe.
I never got this kind of ketchup in the stores. And I know, a lot of people who run such a business, make the sauce.
And when we came to Australia, I simply cooked my own Currysausage. I knew how to make it. I also created the Ketchup, what made this dish to one of our favorite all time fast food dishes at home. We actually do not eat a lot of burgers. I don't eat any anymore, and before that, when we ate 10 burgers a year, that was already a lot. We simply didn't grew up with eating burgers all the time. There are much more delicous fast food options. Like Currysausage, hehe.
Happy days!
Well, with the MM program, even my loved Tomato Ketchup is gone.
But, I really could create a very similar sauce without the nasties. Yeayyy,... I am back in business.
Ok, I can't have vegan sausages, but to be honest, I was missing this SO much,
I am really happy with only having the Ketchup with garlic roasted potatoes, fried onions and that's it.
Cravings are gone and my soul is very happy. Just to sit outside with my partner at the weekends with a bowl of roasted potatoes and this Ketchup, makes me happy. I always have to look on his plate anyway, but, I am happy with what I have. I really enjoy this now from time to time.
So for me,... this is a special recipe.
Because it takes away of beein sad to not have my favorite fast food anymore.
And it is great to serve with other dishes what cry for Ketchup as well.
So I hope you like it :-)
You need:
100g organic tomato paste **
2 tsp Maple Syrup
1 tsp Armino Coconut seasoning bbq style
1 tsp lime or lemon juice
1/4 tsp pink salt
3 small cloves ***
1/8 tsp sweet paprika powder
1/8 tsp curry powder
100ml filtered water
**best is the one from Aldi. Not every tomato paste is good to use. So see that you get the Aldi one!
If you don't get the Aldi one, make sure it is a pure tomato paste with no nasties. It should not be yelly like, like a lot of china made products. Stay away from it. You never go wrong with an italian made one either!
*** if you have bigger cloves, just use 2, if you got big ones, just one.
Direction:
1. Add the tomato paste into a pot. Add the water and mix well.
Bring to a simmer and turn down to a minium heat.
2. Add all the ingredients and stir well.
Turn off the heat, cool down and add to a jar. DONE.
Enjoy to whatever you like :-)