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
- 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. - Meanwhile, season the cooked millet with the vegetable stock and turmeric.
- Slice the zucchinis and all the mushrooms.
- Remove the dough from the oven and cover with the millet. Now top one half with the zucchinis and the other with the mushrooms.
- Season well with salt and red pepper and cook for a further 15 minutes. Bake in the oven.
- Salad. Wash the spinach and rocket well and drain.
- For the salad dressing, place all the remaining ingredients in a medium-sized bowl and mix with a whisk to form a dressing.
- Add the salad leaves and mix well before serving.
- Serve the sausage hot and add the salad.
