Busy weekday salad

Well, I would've been very surprised, if this week hadn't been a busy one again. It seems that's the way these days. It's good to keep busy on the other hand, as the time goes by quickly, but then again, there isn't much time for anything other than work. Colourful and crunchy salads are just perfect for such busy work weeks. When there isn't much time or strength for cooking in the evenings, a salad is an easy option to put together. I also like their uplifting colourfulness.

For this salad I spiralised kohlrabi and mixed it with gem lettuce, chickpeas, pomegranate seeds and carrots. It had a real seasonal feel to it and it was so nice to crunch away at work the next day as well. I've been lucky finding a few kohlrabi, but probably not for very long anymore. It looks so quaint before peeled and spiralised.

I've also been making more vegan salads lately, as I have noticed that when pulses and nuts are added, there's certainly no need for adding any cheese to the salad.

Okay, this was my small post for today. Enjoy your week further!

Your VegHog

Salad plate with hummus

How has your week started? Do you have any healthy eating plans for this week? Nice variable salad plates have been much of my favourites recently and therefore here is just a quick salad plate post for Monday with the cheerful colours. This sort of plates can be easily put together after a long day at work and they are tasty and filling. I was very happy that I found kohlrabi again, that's always a highlight for me. Otherwise I went with my standard favourites here.

The components on today's plate are:

• hummus
• carrot sticks
• kohlrabi sticks
• olives
• aged Havarti cheese
• baguette
• pea shoots
• tomatoes
• lettuce

What are your favourites for such veggie plates?

Your VegHog

Chickpea and butternut squash Schnitzel with kohlrabi mash

For a change I made some vegan Schnitzel. I normally use eggs for Schnitzel binding, but this time I decided to go without them and cheese, so I created these chickpea and butternut squash patties. They were quite soft in texture, but they still stuck together. I served them with kohlrabi mash to have a change to potato mash and also some roasted purple carrots.

Here is my recipe.

Chickpea and butternut squash Schnitzel:

½ cup dried chickpeas

1 butternut squash

1 vegetable stock cube

1 large onion

3 garlic cloves

A bunch of fresh coriander

Salt

Pepper

Ground cumin

Smoked paprika

Breadcrumbs (if needed)

Vegetable oil for frying

Method:

Soak the chickpeas overnight and cook them until they are done.

Peel the butternut squash, cut it into pieces and cook with a vegetable stock cube until it's done. Then mash it.

Chop the onion and garlic finely and cook in olive oil until soft.

Combine the components and mash them a little bit. I still like having some whole chickpeas in there, so I don't make too smooth of a burger material.

Shape burgers from the mixture and cook on both sides in oil.

Kohlrabi mash:

2 kohlrabi

1 garlic clove

2 tbsp butter

Salt

Pepper

Method:

Peel the kohlrabi and cut it to pieces. Cook the pieces in water until they are soft and mash them.

Chop the garlic finely and mix it into the kohlrabi.

Add the butter, salt and pepper.

Combine the components on a plate and enjoy!

As it happens, the theme for the vegetarian cooking challenge Vegetable Palette is orange this month, so I would like to share this vegan Schnitzel recipe with the challenge. Shaheen from A2K - A Seasonal Veg Table, who hosts this challenge made a good choice with the colour, as this season is full of orange veg, at least in my kitchen with all the squashes, pumpkins and carrots.

Have a great week!

Your VegHog

Kohlrabi and carrot sticks with hummus

I haven't just been tasting whiskys (previous post), I've also had a taste of healthy life with lunches such as this assembly of kohlrabi and carrot sticks. I love all sorts of vegetable sticks enjoyed with homemade hummus. Onto this plate I also added some homegrown tomatoes. Do you often enjoy such light lunches? I should definitely do it more often.

Somehow I never seem to get kohlrabi in this country. What's up with that? So now that I saw these beautiful specimen in my local health food store, I just had to grab a few. I hope they'll have them for a while yet, because I really got into the taste again. I prefer them eaten raw with a dip, that is just divine.

By the way, how do you like my hiding deer?

Have a great start to the weekend everyone!

Your VegHog