- 50 g / 1.8 oz Romaine lettuce or baby gem lettuce
- 15 g / a tablespoon butter
- 30 g / 1.1 oz cucumbers sliced
- A half of an avocado
- 2 cherry tomatoes
Rinse the lettuce thoroughly and use as a base for the toppings. Smear butter on the lettuce leaves and put the previously sliced cucumbers, avocado and tomatoes on the lettuce.
- 1/4 cup maple syrup
- 1/2 cup tahini
- 1 tsp vanilla extract
- optional: 1/3 cup roasted pistachios
Lightly grease a small glass baking dish. Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). While the maple syrup is heating, place the tahini, vanilla extract, and pistachios if using in another saucepan and warm over low heat. Tahini must be just warm, not hot.
Once the maple syrup has reached the temperature, turn the heat off and pour the warm tahini into the saucepan. Stir with a wooden spoon until it starts to thicken and doesn’t look shiny anymore. You can use an electric beater if you want but do not beat for too long as it thickens very quickly, about 5-10 seconds.
Pour immediately into the prepared dish and spread it into an even layer. Let cool at room temperature for at least 3 hours before removing from the pan. Cut it into small squares or chunks.
- A pinch of salt
- A pinch of onion powder
- 100 g / 3.9 oz fresh green beans
- 75 g / 2.6 oz mushrooms
- 5 g / 1 tsp butter
- 30 ml / 2 tbsp soy milk
- A pinch of black pepper
- 5 g / 1 tsp dried chives
Preheat oven to 450°F (225°C). Begin with the mushroom sauce. Cut the mushrooms and slice or chop finely. Heat up the butter in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden color. Add spices, soy milk. Let it simmer on medium heat for 10-15 minutes. Stir occasionally. Season with salt and pepper. Remove from the stove and cool slightly. Puree in a blender or food processor, until the consistency is smooth and creamy. Chop the ends off the beans and slice them lengthwise down the middle. Blanch in plenty of lightly salted water for a few minutes; they should be bright green. Pour the cream of mushroom sauce over them.
- 57 g / 2 oz. cherry tomatoes
- 57 g / 2 oz. mozzarella
- 5 g / 1 tsp green pesto
- salt and pepper (optional)
Cut the tomatoes and mozzarella balls in half. Add pesto and stir. Salt and pepper to taste.
- 1 medium-sized zucchini
- 1 garlic clove
- 30 ml / 2 tbsp olive oil
- salt and pepper to taste
- 90 g / 3.1 oz tofu
Preheat oven to 375°F (190°C). Slice the zucchini in half length-wise and use a spoon to scrape out the seeds (don’t throw them away!). Put the zucchini boats on a baking sheet. Peel the garlic cloves and slice them thinly with a knife. Fry the garlic in about half of the olive oil in a frying pan over medium heat until it gets a little bit browned. Add the zucchini seeds. Fry until soft. Season with a pinch of salt and ground black pepper. Top the zucchini boats with the fried seeds and garlic mixture. Place tofu on top of the zucchini. Bake for about 15-20 minutes. Drizzle the zucchini boats with the rest of the olive oil and season with some freshly ground black pepper before serving.