The Vegetarian's Bible by Inga-Britta Sundqvist

Author:Inga-Britta Sundqvist
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2012-09-30T16:00:00+00:00

Salad with Carrot, Beetroots, Apple, and Capers Raw

4 SERVINGS

2 carrots

3 small beetroots

1 apple

1 green bell pepper

1 piece of leek

2–3 tbsp capers (20–30 g)

Dressing:

1 tbsp balsamic vinegar (15 ml)

3–4 tbsp olive or canola oil (45–60 ml)

herb salt and black pepper

Peel carrots and beetroots as well as core apple and bell pepper. Cut all the vegetables in very small cubes. Shred the leek. Mix vegetables with capers and dressing.

Kale Salad Raw

1–2 SERVINGS

1–2 large kale leaves

½ apple

1 tbsp dried cranberries (10 g)

1 tbsp pumpkin seeds (10 g)

Dressing:

1 tbsp olive or canola oil (15 ml)

½ tsp vinegar or lemon juice (2.5 ml)

½ tsp shoyu (2.5 ml)

½ tsp sesame oil (2.5 ml)

Remove the coarse leaf nerve on the kale leaves and shred them in smaller pieces. Finely mix with a hand blender. Use a fork to make the chopped kale fluffy.

Cut the unpeeled apple half into pieces. Remove the core and slice each piece thinly. Mix apple, kale, and cranberries with the dressing and sprinkle with pumpkin seeds.

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