ASIAN CAULIFLOWER & POTATO SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

7 oz. (200 g) new potatoes sea salt

1/2 small cauliflower

1/2 small eggplant

1 small garlic clove

1 red chile

1 3/4 oz. (50 g) cashew nuts

2 sprigs of cilantro

1 1/2 tbsp. canola oil

1/2 cup (120ml) coconut milk

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground cinnamon

pinch of ground allspice

NUTRITIONAL VALUES

Calories: 495kcal
Fat: 36.8g (15.8g S.Fat)
Carbs: 39.5g
Protein: 9.5g
Sugar: 9.5g
Sodium: 277mg

METHOD

Scrub the potatoes and cook them in salted water for 20–25 minutes with the skins on. Allow to cool slightly before peeling and cutting into thick slices.

In the meantime, separate the cauliflower into florets. Remove the stalk from the eggplant and cut it into cubes. Garlic, peeled and finely chopped Cut the chile in half lengthwise, remove the seeds, and finely chop. Toast the cashews in a dry pan until golden brown, then cool and roughly chop. Remove the cilantro leaves from the stalks and finely chop them.

In a large high-sided pan, heat the oil and sauté the garlic over medium heat. Continue to cook the cauliflower, eggplant, and chile until the vegetables are al dente. Season with salt, pepper, cumin, cinnamon, and allspice and pour in the coconut milk. Transfer the mixture to a bowl after folding in the potatoes. Allow the salad to cool completely before scattering the cashews and cilantro on top.

ASIAN NOODLE SALAD

SERVES 2 LARGE PORTIONS

FOR THE SALAD

9 oz. (250 g) vegan mie noodles (from an Asian store)

sea salt

1/2 red pepper

1/2 onion

2 3/4 oz. (75g) bean sprouts

1 tbsp. canola oil

1 1/2 cups (100 g) chopped bok choy

1 tbsp. sesame seeds

2 sprigs of cilantro

FOR THE DIP

1 tbsp. peanut butter

1/2 tbsp. rice vinegar

1/2 tsp. lime juice

1 tsp. agave syrup

pinch of ground cilantro

1/2 tsp. sea salt

pinch of freshly ground white pepper

NUTRITIONAL VALUES

Calories: 237kcal
Fat: 15.7g (2.5g S.Fat)
Carbs: 20.3g
Protein: 7.1g
Sugar: 4.8g
Sodium: 315mg

METHOD

To make the salad, cook the noodles according to package directions in lightly salted water. Drain in a colander, refresh under running cold water, drain thoroughly, and set aside in a large mixing bowl. Remove the pepper's seeds and cut it into strips. Peel and thinly slice the onion. Place the bean sprouts in a strainer and rinse with cold water before draining.

In a wok, heat the oil and sauté the bok choy, pepper, and onion over medium heat. Add the bean sprouts and sauté them briefly as well—the vegetables should be crunchy. Add the vegetables to the bowl of noodles. In a dry pan, toast the sesame seeds until golden brown. Remove the leaves from the cilantro sprigs and finely chop them. Toss the salad with the sesame seeds and cilantro.

To make the dip, combine the peanut butter, vinegar, lime juice, and agave syrup in a small bowl and whisk until smooth. To taste, add the ground cilantro, salt, and pepper. Separately pack the salad and the dip to take with you. To serve, add the dip to the salad and carefully combine all the ingredients.