in a sea of flowers
INGREDIENTS (PER KORNSPITZ)
|50 g||red beans|
|20 g||spinach leaves|
|5 g||pine nuts|
|White wine vinegar|
NUTRITIONAL VALUES (PER KORNSPITZ)
|app. 7,7||Fat (g)|
|app. 1,5||thereof saturated fatty acids (g)|
|app. 36,9||Carbohydrates (g)|
|app. 1,2||thereof sugar (g)|
|app. 8,8||Dietary fibres (g)|
|app. 11,7||Proteins (g)|
|app. 1,2||Salt (g)|
BREAD UNITS (BU)
|ca. 3 BU (1 bread unit corresponds to 12 g carbohydrates)|
“Anyone who thinks vegan is bland quite simply lacks imagination when it comes to cooking.” [Unknown quote]
To back up this quote and follow the current trend, we have created a vegan snack for the month of September:
Simply start with red beans from a can. Purée the beans using a stick blender, or mash them with a fork for a slightly coarser texture. Season with a little salt and there you have a wonderful spread.
The savoury spinach can be prepared fresh or from frozen. If you are using fresh spinach, blanch it first and then cool it in ice water. Make sure that you drain off as much water as possible. Finely dice the onion and briefly boil the vinegar. Immediately add the chopped onion and leave to boil for ten seconds. Remove the pot from the heat and leave it to stand for about one minute. In this way, the onion loses its pungency and you have a marinade for the spinach. For this marinade, allow the vinegar to cool before adding a little sugar, olive oil and a few drops of lemon juice. Season with a little salt.
Now mix the spinach with the onion cubes, adding a bit (or a bit more…) of chopped hot peppers, according to taste. Of course, you can also use dried chillies, but this is rather for the more resilient amongst you! Pour over a little of the marinade.
Spread the bean cream onto your Kornspitz base and arrange the marinated spinach on top.
Decorate the snack with pine nuts, pistachios and a little radicchio – its slight bitterness adds a whole other facet to the flavour.
Enjoy your meal!