A barbecue without meat or fish a challenge? Not if it's up to Purasana. Even though the plant-based and vegan recipes are sprouting like mushrooms, it still seems like an impossible task for many. Purasana is happy to prove you otherwise and serves you 4 tasty and surprising recipes. Will you soon amaze your guests with a hummus of beetroot and flat bread, hemp quinoa balls with herb dip, cauliflower with curry marinade and a ginger kombucha mocktail? This is how an evening with friends can also taste:
1. Beetroot hummus with vegan flatbread:
Duration:30 minutes
Number:4 to 6 people
Ingredients
For the hummus:
200g chickpeas (drained. Tip:you can also replace the chickpeas with 150g dried chickpeas and 50g dried broad beans. Soak them overnight in cold water, drain and use.)
1 lemon
2 tbsp tahini
3 tbsp olive oil
Pepper
Himalaya salt Purasana
2 tbsp beetroot powder Purasana
1 tbsp cumin
Optional: za'atar spice mix
For the finishing touch: fennel green, pomegranate
For the flatbread:
200g Alpro Greek Style
200g flour
Himalaya salt
Optional:za'atar spice mix
Preparation
Squeeze the lemon. Put the juice together with all the other ingredients for the hummus in a cutter.
Cutter or grind into a spread.
Flat with Himalayan salt and pepper.
Spread on a plate and finish with fennel green and pomegranate.
For the flatbread, knead everything into an elastic ball. Divide into portions.
Roll into balls. Flatten and roll out into a pancake. If necessary, use some extra flour so that it does not stick.
Heat a pan and fry the flatbread in the pan.
Serve the bread with the hummus.
Barbecued cauliflower with curry marinade
Ingredients
3 cloves of garlic
200g vegetable yoghurt
0.5 lemon
2 tbsp nut oil
2 tbsp olive oil
1 tbsp curry powder
Himalaya salt Purasana
Pepper
2cm ginger
1 tbsp Purasana ginger powder
0.5 tbsp Purasana coconut blossom sugar
1 tbsp Purasana turmeric powder
1 cauliflower
Finish : chili flakes, edible flowers and fresh herbs, e.g. fennel green
Preparation
Put everything in a blender except the cauliflower. Mix well.
Remove the outer leaves of the cauliflower. Rinse and place in a bowl. Pour over the marinade.
Heat the barbecue to 150 to 180°C. Cook the cauliflower indirectly. Allow about 30 to 40 minutes. No BBQ? Then this can also be done in the oven. Note:Timing varies depending on the size of the cauliflower. Pierce it with a fork to see if it's ready.
Remove the cauliflower from the barbecue or oven. Place on a nice plate and finish with the herbs.
Serve as a showpiece for your vegan barbecue.
Hemp quinoa balls with herb dip
Quantity:about 15 balls
Duration:30 to 45 minutes.
Ingredients
240g lentils (drained and cooked)
80g quinoa
3 tbsp sun-dried tomatoes
5 tbsp Purasana hemp seeds
1 tbsp flour (optional gluten-free flour)
2 tbsp breadcrumbs (optionally gluten-free)
1 tbsp oregano
1 tbsp ras-el-hanout
1 pinch chili pepper
3 tbsp pistachios
Pepper and Himalayan salt
Extra sesame seeds and breadcrumbs
For the dip: 4 tbsp vegan mayonnaise, pepper, salt, fennel greens, mint and tarragon
Preparation
Preheat the oven to 180°C.
Put 240ml water in a saucepan, add the quinoa and bring to the boil. Drain after ten minutes.
Put everything except the extra sesame seeds and breadcrumbs in a cutter. Mix or cutter into a firm paste. Add some extra breadcrumbs if necessary.
Roll into balls. Mix sesame seeds with breadcrumbs and roll the balls in them. Now place them on baking paper on a baking tray. Bake them in the hot oven for 15 minutes.
Mix the mayonnaise with the fresh herbs.
Serve the balls with the dip.
Ginger Kombucha Mocktail
4. Ginger Kombucha Mocktail
Quantity:2
Duration:5 to 10 minutes
Ingredients
2 bottles of Kombucha Ginger
1 lemongrass stalk
Crushed ice
2 kaffir lime leaves
3 limes
2 sprigs of mint
Preparation
Massage the limes to release the juice. Squeeze 2.5 limes. Cut the remaining half into pieces.
Fill two beautiful glasses halfway with crushed ice.
Spread the lime juice between the two glasses.
Fill up with the Kombucha Ginger.
Cut the lemongrass in half and use it as a stirrer in the mocktails.
Garnish with a leaf of kaffir lime and a sprig of mint.
