Sprouts-Avocado-Wraps

A few days ago, late at ten in the night, I bought a Falafel "dürüm"-wrap at a Fast-Food-Corner. 
I already haddinner at a further education with my boss. But somehow I felt like a little hungry on my way back home. I stood there a while hesitating of taking the falafel wrap - probably not completly vegan, then I gave myself a nudge and bought one (guess the sauce is not vegan). And as I asked for not too much sauce, I did not felt ashamed eating unvegan. It was astonishing good - well too big and too much at this time, but it stilled my hunger. Defently going to be eaten again - even in the city AND at home. 

And so it came, but with another ingredients (for this time). 

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It's always fun to eat with your hands - especially when it's summer and hot outside -  right? Today's such a day - sometimes you only sweat by doing nothing special, just sitting on the balcony - in the shadow of course.

But, still my stomach called for something and sandwich or alike would do it right away.

Well, only one thing missed in my cupboard - sandwichbread.. But sandwichbread I eat often enought, so switched to wraps - bigger but not so "bready".

Well, it was As I hadn't plant this wrap I used what I had on hand - and sprouts and fresh herbs, salad I always got on hand, I also got a avocado which I bought originally for filling and roasting, but would be perfect for this wrap.

If I would have had some fresh tomatoes leftover, I would have cut them into pieces and wrap in it as well, but I already used them for precooking dinner. 

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Sprouts-Avocado-Wraps

4 Persons
30 min

Ingredients:
1 chilli pepper
½ lemon
½ bunch of coriander
2 soft avocados
Salt and pepper
100 g Lettuce
1 red onion
400 g of flour
6 dl mineral water
2 tablespoons oil
100 g vegan creme fraîche
50 g of alfalfa sprouts
4 tablespoons sprouts Power-Mix

Preparation
Cut chili lengthwise in half, remove seeds and chop. Squeez a lemon. Chop the coriander. Cut Avocados in half, remove the stone. Solve flesh from the shell. Mix well into a cream with lemon juice, chilli and coriander. Season with salt and pepper. 

Cut the Lettuce into thin strips, the onion into rings.

For the tortillas give flour in a bowl. Pour in mineral water, stir everything with a whisk to a smooth batter. Season with salt and pepper. Set aside. 

In a hot nonsticking pan add the oil. With a little ladle give in some dough. Swirl the pan to leak the dought thin in the whole pan. Bake Tortilla until golden brown on both sides over medium heat. 

This way bake 8 tortillas. 
Take one tortilla, spread some cream and avocado cream on the bottom. Layer with the lettuce, onion and sprinkle with sprouts. 

Roll the tortilla tidily together - closing the lower end (to beware from dripping out filling).

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Lemony green salad with asparagus

First of May or Labor Day and most people got a day off from work. So did I. And hope you had one too!

I'm enjoying my day at home - with some homework, that had to be done since a while and of course I couldn't resist doing/ preparing something in the kitchen. For lunch I wanted to make a spring-salad with aspargus. This year I hadn't a salad with aspargus - even yet not often aspargus itself for dinner, but for tomorrow I wanted to make aspargus with pan-roasted potatoes and a selfmade vegan whitewine-sauce. 

Back to the salad. I had a small bunch of fine aspargus at home and salad I have always in the refrigerator. 

I searched my saladcookbook recipes and the web for a spring salad and then in a almost forgotten file on my laptop I found this recipe - perfect!

There's nothing faster prepared than a green salad. 

The dressing was just perfect as it caught the flavor of the green aspargus just perfectly and made them. 

While the aspargus sauted I prepared a fast lemon butter for the toasted baguette (recipe below).

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Lemony green salad with aspargus

2 Persons

Ingredients:
½ bunch of green asparagus 
mixed green salad leaves
3 tablespoons olive oil 
2 tablespoons fresh lemon juice 
Sea salt and pepper 
Olive oil for frying 
a few toasted almonds or compatible nuts (optional) 

Preparation:
Break off the woody ends from the green asparagus and sauté in a pan with a little olive oil. 

Season with sea salt and pepper. In the meantime, arrange the green salad variation on a plate and prepare the dressing. For this, whisk together olive oil, lemon juice, sea salt & pepper mix well. 
Once the asparagus fried crispy crunchy lay on the salad and pour the dressing over the salad and aspargus. 

Anyone who likes can still sprinkle the salad with toasted almonds.

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Lemon butter

Ingredients:

120 g vegan butter or margarine

1 tbsp. lemon juice

juice and zest from one lemon

1 tsp. dill

salt and pepper

Preparation:

Wisk and mix butter and lemon juice together until the mixture is frothy and is almost white and has achieved double the volume. 

Mix the lemon juice, zest and dill under the mixture and season.

Till using put back in the refrigerator

Grilled Sandwich with Hummus, Tomatoes, Arugula and sauted onions

Lately I met at work a backery and confiseur - junior-son and after a few times I wanted to give him a hint/idee what he could include for their take-away part to sell - and what could this other be than vegan stuff. 

He said that since 4 weeks they got one vegan sandwich and I was surprised to hear that. At least on sandwich. BUT, what he also said is, that he's open for other ideas and as I'm vegan I now got the oppurtunity to give him some idea. I already successed with the self-made vegan "eggsalad" and with brought vegan cheese-slices. 

Some days later I tried their vegan sandwich I have to say really not bad for their first one. It was filled with  "some" salad, cucumber pickle, vegetable steak and a tasty tomatosauce. The sandwich was HUGE, a little bit too much for me. Anyway.

Back at home I've decided to give him a hint about another sandwich and I searched my mind, cookbooks and web for some ideas, hard to decide, but I wanted to keep it simple for newcomers. 

AND he asked what I like for lunch and this sandwich I would defenetly buy! There is nothing about vegetable......

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Grilled Sandwich with Hummus, Vegetable and onions

2 Persons

Ingredients 

1 medium sized onion, sliced and halved
oliveoil
2 - 3 medium tomatoes, sliced
handful arugula or if too early for it, use Babyspinach
hummus (I used some tomato-spiced-Hummus)
salt and fresh grounded pepper
4 slices bread of your choice

Direction:

In a medium sized pan heat 1 tablespoon oil over medium high heat, add sliced onion and cook about 5-7 min, stirring until translucent and golden around the edges and tender, Beware to burn them on the edges.

Now there are two ways to prepare your sandwich. Eather you grill your bread in grilling pan first and lay it with the ingredients afterwards. 
OR you preheat a grilling-pan, oil it and prepare your sandwich and grill the whole thing together on each side for 2-3 minutes. (This way I would recommend if you desire a whole-warmed-through-sandwich).

Layering:
On both inner side of the bread spread a generous amount of your favorite hummes. Add a layer of sauted onions, then tomato, arugula and at the end sprinkle with some salt and pepper. 

Slice and enjoy already some summer!