Vegan recipes for autumn
- 1 small turnip
- 1 green bell pepper
- 1/2 of Mutsu apple
- a few black grapes
- 2 springs of dill
Sauce:
- 4 tbsp. of olive oil
- 2 tbsp. of maple syrup
- 2 tbsp. lemon juice
- 1 tbsp. of soy sauce
- a little bit of water for the texture
Dukkah:
- 4 tbsp. of sunflower seeds
- 2 tbsp. pistachios
- 2 tbsp. pumpkin seeds
- 1 tbsp. fennel seeds
- 1 tbsp. coriander seeds
- 1 tsp. of salt
- a pinch of sumac
Peel the turnip and cut it into long slices with the use of a vegetable peeler. Add salt to the turnip so it softens. Slice pepper and apple, cut the grapes in half. Put all the ingredients in the bowl. In the meantime, prepare the sauce: mix all its ingredients in the cup, stir it well and add to the vegetables in the bowl. Roast the seeds for dukkah, and when they cool down, grind in a mortar. Sprinkle the salad with dukkah and sumac. It's ready to serve!
Ingredients:
- 1 cup of buckwheat
- 25 of soy sauce for the buckwheat + 2 tablespoons for the chanterelles
- 4 tbsp. of olive oil + 2 tbsp. for the chanterelles
- a handful of chanterelles
- 1 tsp. of brown sugar
- white pepper
- for serving: fresh parsley and good olives
Cook buckwheat for 6 minutes, after that cover the pot and put on the side. On a pan, fry the buckwheat with olive oil and soy sauce. Separately, fry the chanterelles until golden brown (for around 6-7 minutes), add sugar and soy sauce, mix all together. Serve the buckwheat with the mushrooms, finely chopped parsley and olives.
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