SPROUTED QUINOA WRAP STUFFED WITH CRUNCHY VEGETABLES AND A LIGHT HERB/GARLIC SAUCE

4 delicious wraps

Icon ZutatenIngredients

Wraps

  • 250gflour 1050
  • 100gPURYA! Super Sprouts – Organic Sprouted Quinoa
  • 12gbaking powder
  • 1 teaspoon salt
  • 1 pinch sugar
  • 2 tablespoons olive oil
  • 200 ml water (lukewarm)

Sauce

  • 2garlic cloves
  • 125gcashews
  • 90 ml water
  • Juice from half a lemon
  • 1 teaspoon salt
  • pepper
  • Cayenne pepper

Vegetables

  • 4 small red shallots
  • 5 medium carrots
  • ½ cucumber
  • ½ zucchini
  • 200gsnow peas
  • 250gcherry tomatoes
  • ½ bunch of mint
  • 30 ml canola oil
  • 2 teaspoons agave syrup
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Icon ZubereitungMethod

Combine the flour, PURYA! sprouted quinoa, baking powder, salt and sugar. Add the olive oil and water and combine until smooth.

Let the dough rest for 40 minutes. In the meantime, peel the garlic and place it in a blender together with the cashews, water and lemon juice. Blend until creamy. Season with salt, pepper and cayenne pepper. Set the oven to 80°C.

Divide the dough into 4 pieces. Lightly flour a work surface. Roll each piece of dough into a very thin circle. Heat a coated 28 cm frying pan WITHOUT oil and fry each wrap until golden brown – approximately 2 minutes per side. Keep warm in the preheated oven.

Wash the shallots, carrots, cucumber, zucchini and snow peas and cut into 3 cm long strips. Wash and halve the cherry tomatoes. Wash, dry and finely chop the mint. Heat the oil in a coated pan and quickly sauté the vegetables, add the mint and agave syrup.

Spread wraps with the cashew cream, top with the vegetables, fold and serve.

Preparation time: 30 minutes plus 40 resting time

COLOURFUL SEASONAL SALAD WITH CRISPY FRIED CURRY TEMPEH AND SPROUTED BUCKWHEATH WITH FRUITY MANGO SAUCE

Serves 4

Icon ZutatenIngredients

 Mango sauce

  • 350gmango, from a jar
  • 1 teaspoon white wine vinegar
  • 2 tablespoons agave syrup

Salad

    • 1 orange
    • 1 tablespoon whole grain Dijon mustard
    • 1 tablespoon white wine vinegar
    • 3 tablespoonsPURYA! Organic RAW Pumpkin Seed OI
    • 1 teaspoon sea salt

    ½ teaspoon ground pepper

Salad dressing

  • 1 Orange
  • 1 EL körniger Dijonsenf
  • 1 EL Weißweinessig
  • 3 EL PURYA! Bio RAW Kürbiskernöl
  • 1 TL Meersalz
  • ½ TL Pfeffer schwarz gemahlen

Tempeh

  • 20 ml canola oil
  • 400gtempeh
  • 2 teaspoons curry
  • 30 ml soy sauce
  • 1 teaspoon agave syrup
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Icon ZubereitungMethod

For the mango sauce, puree the mangos with the liquid from the jar. Add the white wine vinegar and the agave syrup. Place in a small sauce pan and reduce to half. Set aside.

Quarter the red cabbage, remove the core and slice. Quarter the iceberg lettuce, remove the core and tear into bite-sized pieces. Wash and peel the carrot and cucumber and cut into thin strips. Wash and drain the bean sprouts.

Juice the orange. Combine the orange juice with the Dijon mustard, white wine vinegar, pumpkin seed oil and whisk until smooth. Add salt and pepper to taste. Pour the dressing over the red cabbage, iceberg lettuce, carrots, cucumbers, cherry tomatoes and bean sprouts, toss and set aside.

Heat the canola oil in a frying pan, halve the tempeh and cut into 2 cm cubes. Fry on all sides until crispy, add curry, soy sauce and agave syrup and combine well.

Place the salad in the middle of a plate, top with the sprouted buckwheat and bean sprouts. Top with the tempeh and drizzle with the mango sauce. Garnish with the rosemary. Serve.

Tip

Place the dressing ingredients in a jar and shake vigorously. Salad can be taken to university, work, etc., keep the salad crunchy longer by adding the dressing when you’re ready to eat!

Preparation time: 25 minutes

LAYERED WILD BERRIES WITH VEGAN QUARK AND SPROUTED FLAXSEEDS

Serves 4

Icon ZutatenIngredients

  • 800gvegan quark
  • 100 ml oat cream
  • 1 pinch ground vanilla
  • 400gwild berries (frozen, not thawed!)
  • 4 teaspoons agave syrup
  • 4 teaspoonsPURYA! Super Sprouts – sprouted flaxseed
  • 4 mint leaves
Icon bioIcon veganIcon laktosefrei

Icon ZubereitungMethod

Combine the vegan quark, oat cream and vanilla until smooth. Place a few spoons into a wide glass. Top with a layer of frozen berries, then with a teaspoon of sprouted buckwheat and a bit of agave syrup. Place the berries on the last layer of quark and top off with a teaspoon of the sprouted flaxseeds. Garnish with mint.

Refrigerate for at least 3 hours before serving.

Tip

Prepare the night before and refrigerate.

Preparation time: 10 minutes plus refrigeration