We’ve all been there – tummies rumbling but the day isn’t over yet. A sausage sounds good but you don’t want to fall asleep at your desk. No need for an espresso though – vegetarian bowls can give you a real boost. You can find lots of recipes at www.milram.de – including the Vegetable Rainbowl, with creamy avocado, roasted chickpeas and cottage cheese on a bed of bright vegetable spaghetti.
Here’s how:
Wash and dry the lamb’s lettuce. Wash the avocados, remove the pit with a knife then spoon out the flesh. Wash, peel and finely slice the candy cane beets.
Wash the carrots and zucchini and peel the carrots. Use a spiral cutter to slice the zucchini, carrots and pre-cooked beets into fine vegetable spaghetti.
Cover the peas with water in a pot, bring to the boil and simmer for about three minutes, then drain. Roughly chop the cashew nuts and almonds and roast them in a non-stick pan. Wash and dry the parsley
Wash and drain the chickpeas and place them in a bowl with the allspice and half a teaspoon of turmeric. Fry the chickpeas in a non-stick pan for 3 – 4 minutes and season with salt and pepper.
Mix the salad, vegetables and cress and divide into four large bowls, top with cottage cheese then season with salt and pepper.
Dressing: Finely slice the shallots and mix with the lemon juice, sesame paste, olive oil, white wine vinegar, water and half a teaspoon of turmeric, then puree with a hand blender and season with salt and pepper to taste, then add to the salad and vegetables.
Here you will find more recipes: www.milram.de
