KACHEN #28 (Autumn 2021) English Edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. You can order the magazine on our online shop (www.luxetastestyle.com/shop) KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
You can order the magazine on our online shop (www.luxetastestyle.com/shop)
KACHEN is also available in newspaper shops.
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VEGAN RECIPES<br />
SPROUTED BREAD<br />
WITH DILL-PEA SPREAD & FERMENTED VEGGIES<br />
Serves 4<br />
10 minutes<br />
5 minutes<br />
› 360 g frozen peas<br />
› 90 g hulled tahini<br />
› 2 tbsp fresh dill leaves<br />
› 1 garlic clove, crushed<br />
› 2 tbsp lemon juice<br />
› 1 tbsp Dijon mustard<br />
› 2 tbsp sunflower seeds<br />
› 2 tsp sesame seeds<br />
› 2 tsp linseeds (flaxseeds)<br />
› 9 x 80 g slices sprouted bread<br />
(see tip)<br />
› 240 g drained store-bought<br />
fermented vegetables of choice<br />
› 15 g loosely packed snow pea<br />
tendrils<br />
› 1/2 medium lemon,<br />
cut into 4 wedges<br />
1 Place the peas in a heatproof<br />
bowl and cover with boiling<br />
water. Stand for 2 minutes<br />
and drain. Blend or process the<br />
peas, tahini, dill, garlic, juice and<br />
mustard until it forms a chunky<br />
spread. Season to taste.<br />
2 Place the seeds in a small, heavybased<br />
frying pan and stir the seeds<br />
constantly over medium-high heat<br />
until browned lightly.<br />
3 Top the toasted bread with the<br />
spread, vegetables, seeds and<br />
snow pea tendrils. Serve with<br />
lemon wedges.<br />
TIP<br />
Sprouted bread is available<br />
from some health food stores,<br />
gourmet food stores and<br />
markets; keep refrigerated.<br />
53<br />
<strong>KACHEN</strong> No.28 | AUTUMN 21
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