Month:

Sometimes my husband, Nemi Wildbolz, works with me in the home office and when he does, he’s mercilessly involved in the vegan kitchen. He doesn’t get paid a wage, but if he has done the work assigned to him to my complete satisfaction, I take over the cooking. Lunch should be quick and yet it has to be fresh, wholesome and healthy. Today we had a zucchini and mushroom stir-fry with rocket and spinach salad.

Recipe for “Courgette and mushroom stir-fry with rocket and spinach salad”

Ingredients

Quiche

320g organic vegan puff pastry, rolled out, round

500g millet, cooked

2 tsp vegetable stock

1 tsp turmeric

1 zucchini

150g mushrooms Mushrooms

1/4 tsp red pepper

Salt, iodized

Salad

200g spinach

150g rocket

3 tablespoons olive oil

2 tbsp roasted sesame oil

2 tablespoons apple cider vinegar

1 tbsp mustard

1 tbsp soy sauce

2 tbsp agave syrup or 1 tbsp raw sugar

2-3 tbsp water a little red pepper

Instructions

1. Wähe. Roll out the puff pastry with a rolling pin and shape into wafers.
   Make even holes in the dough with a fork.
   Bake the dough in the wähenform for approx. 10 min. in a preheated oven at 200°C with circulating air.
2. Meanwhile, season the cooked millet with the vegetable stock and turmeric.
3. Slice the zucchinis and all the mushrooms.
4. Remove the dough from the oven and cover with the millet. Now top one half with the zucchinis and the other with the mushrooms.
5. Season well with salt and red pepper and cook for a further 15 minutes. Bake in the oven.
6. Salad. Wash the spinach and rocket well and drain.
7. For the salad dressing, place all the remaining ingredients in a medium-sized bowl and mix with a whisk to form a dressing.
8. Add the salad leaves and mix well before serving.
9. Serve the sausage hot and add the salad.