ROCKET SALAD WITH GRILLED TOMATOES

Ingredients:

• 120g cocktail tomatoes, halfed
• 120g rocket salad
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 1-2 tbsp white wine vinegar or balsamico bianco
• salt, pepper and sugar to taste
• vegan parmesan

1. Put the halfed cocktail tomatoes with the flat side on a grill for about 5 minutes or until they get some color.
2. In a small bowl mix together the oil and the vinegar and season to taste with salt, pepper and sugar.
3. Heat a small frying pan and roast the pine nuts.
4. Mix rocket salad with tomatoes and dressing. Add pine nuts and sprinkle with some parmesan cheese.

TIME FOR VEGAN BBQ !!!!

RECIPES WILL FOLLOW!!! =)

CHICKPEA-SALAD WITH GRILLED VEGGIES

 

Ingredients:

• a small can of chickpeas, drained.
• 1 yellow pepper, quartered
• a half aubergine, cut into thick slices
• 2 handfull of cherry tomatoes, halfed
• a bunch of parsley
• salt, pepper, cumin to taste
• 1 tbsp good quality olive oil
• some fresh lemon juice

1. Sprinkle sliced aubergine with salt and let it rest for about 20 -30 minutes. 
2. Heat a grill or a grill pan and roast aubergine and pepper for about 2 minutes. They still should be crispy.
3. Let veggies cool and add it with the chickpeas and tomatoes into a bowl.
4. Season with about 1/2 - 1 tsp cumin and salt/pepper to taste
5. Sprinkle some lemon-juice to taste and add olive oil and chopped parsley. Mix well and let it rest for 30 minutes.You can also use cilantro instead of parsley!

CREAMY POTATO SALAD

Since weeks i wanna try a vegan potato salad and now it was time for it. I never made one before and i was surprised how easy it is. Actually my mum cuts potatoes for the salad in slices but for my recipe i used some really small red and yellow potatoes and cutted them into half pieces. This looks a little bit more rustic, but i really liked it. You don´t have to add carrots and peas to the salad ( i think these are the typical german ingredients). Just add what you want, i´m sure it will also be great.

 Ingredients:

• small potatoes (i don´t know how much i had, but it should be something about 1 kg), halfed/quartered
• 3 carrots, sliced
• 1,5 - 2 cups green peas
• 3 pickled cucumbers, diced
• 4 tbsp vegan mayonaise
• 2 - 3 tbsp soy-yogurt
• 1-2 tbsp mustard
• 1 tsp agave syrup
• salt and pepper to taste
• a bunch of dill and chive, chopped
• some liquid of the cucumbers to taste

1. 1. Heat some salted water in a pot and cook the potatoes. They shouldn´t be too soft, otherwise you´ll get more a mashed potato salad.
   2. In the last 2-3 minutes add the carrots and frozen green peas to the water.
   3. Rinse all veggies in ice water to halt cooking.
   4. Give it to a salad bowl and add the diced cucumbers. Season well with salt and pepper and let it cool. 
   5. In a small bowl mix mayonaise, yogurt, mustard, agave syrup, herbs and cucumber water and season with salt and pepper. Don´t be too accurate with the amount. The taste depends on the taste of your ingredients. So for example... my mayonaise has a sour and salty taste, that´s why i also added agave syrup and needed no more extra salt. 
   6. If the veggies are cooled, add the dressing and mix well. Put the bowl into the refrigerator and let it rest for at least 2 hours before eating so that the dressing can soak into the potatoes.