Cauliflower tzatziki (fat-free)
- 300g cauliflower
- 20 g peeled parsnip (for a more delicate taste)
- 4 tbsp freshly squeezed lemon juice
- 3 small cloves of garlic (or less so it doesn’t get too spicy)
- 100 g peeled cucumber
- optional: 1/2 tsp maple syrup
- optional: some chopped dill
- optional: freshly ground black pepper
Preparation:
Wash the cauliflower, divide it into florets and peel the parsnips and cut them into pieces. Steam in a pot with a steamer insert for 15 minutes until soft. Allow to cool slightly. Peel the garlic and chop roughly. Puree the lemon juice and garlic together with the steamed vegetables until very creamy.
Grate the cucumber into fine sticks and mix with the pureed mixture. Season with maple syrup, chopped dill and a little pepper. Let it sit in the fridge for another hour.
This tzatziki goes particularly well with oven-baked vegetables or steamed potatoes.
Source: Healing paths
Garlic Tahini Dressing
- 7 flat tbsp raw tahini (sesame butter)
- 1 tbsp olive oil
- 2 Garlic cloves
- 2 medium sized Dates, gutted
- 1/2 cup water
Puree all ingredients in a blender until smooth. The dressing lasts for 1 week in the fridge and goes perfectly with all salads.
Cashew sauce
- 80g Cashews
- Juice one lemon
- 1 stalk of spring onion
- 1 teaspoon Paprika powder
- 1–2 tbsp Honey
- Cayenne pepper
- optional: Salt
- some water
Soak the cashews in water for 2–4 hours. Then pour away the water and rinse the seeds again. Cut the spring onion into pieces and mix it together with the remaining ingredients and the cashews in a blender until very creamy. Depending on the desired consistency, add a little more water.
The delicious sauce is ideal with all vegetables and potatoes and also goes very well Potato wraps or hearty filled pancakes.
Bon appetit!
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