1 piece avocado
1 tbsp balsamic vinegar (white)
2 tbsp cooking oil
2 piece cucumbers
1 clove garlic
4 tbsp hummus
200 g kale
8 piece king oyster mushrooms
1 tsp lemon juice
1 tsp maple syrup
1 pinch pepper (ground)
1 pinch salt
4 tbsp shiro miso
1 tsp tamari soy sauce
Remove the stalk from the kale and cut it into fine strips. Halve the avocado, scoop out the flesh and mash it with a fork. Peel and crush the garlic.
Place all the ingredients in a bowl and mix well. Season with salt and pepper.
Ingredients
200 g kale, 1 piece avocado, 1 clove garlic, 1 tbsp balsamic vinegar (white), 1 pinch salt, 1 pinch pepper (ground)
Wash the cucumber and chop off the ends. Cut it into long thin strips with a peeler.
Ingredients
2 piece cucumbers
Heat the oil in a frying pan and swirl it around. Halve the king oyster mushrooms and score a cross into them.
Sear the mushrooms briefly on both sides, reduce the heat, cover the pan and fry for another 3 minutes.
Ingredients
2 tbsp cooking oil, 8 piece king oyster mushrooms
Mix all of the ingredients together in a bowl. Deglaze the mushrooms with the marinade.
Immediately remove the frying pan from the heat, toss the mushrooms in the marinade and remove them from the pan.
Ingredients
4 tbsp shiro miso, 1 tsp lemon juice, 1 tsp tamari soy sauce, 1 tsp maple syrup
Plate up some hummus and smooth it out with a spoon.
Roll up the cucumber strips, shape them into a ring and arrange them on the plates. Fill each ring with kale slaw.
Add the fried king oyster mushrooms and garnish with hazelnuts.
Ingredients
4 tbsp hummus
376.75
16.84 g
19.00 g
35.59 g