One last time before the summer break, seven of us cooked in Schwabing (the kitchen in Laim doesn’t take a summer break). We were again a very nice group of new and familiar faces. With the summer heat, we needed a cold dish – just nothing hot on such a warm day! So we had a noodle salad with fresh vegetables and a peanut sauce, plus roasted broccoli and eggplant on a matching miso dressing, and for dessert, sinfully good raw vegetable chocolates.
Noodle salad in spicy peanut sauce
Ingredients (for 4 people)
– 200 g glass noodles
– 1 cucumber
– a handful of radishes
– 1 bell bell pepper
– 100 g roasted peanuts (unsalted)
– 2 spring onions
– a handful of fresh corriander leaves
– 2 limes
– 1 tablespoon sesame oil
– 4 tablespoons soy sauce
– 2 tablespoons maple syrup
– 125 ml fine peanut butter
– 2 tsp of a spicy / hot sauce or chili oil
– 1 clove garlic
Recipe
Cook the glass noodles in water according to package directions and drain. Meanwhile, wash the vegetables and cut into small sticks. For the sauce, squeeze the limes and mix together with the sesame oil, soy sauce, syrup, peanut butter, hot sauce, and squeezed garlic to form a paste (you’ll need a fork and patience – or a blender – to get the peanut butter to dissolve).
Then add everything together and leave to infuse for at least 30 minutes. Chop the peanuts and add them over the pasta salad when serving.
Roasted broccoli and eggplant with miso dressing
Ingredients (for 4 people)
– 2 eggplants
– 1 medium broccoli
– 1 lime
– 4 tablespoons old miso paste. a miso cube
– 2 tablespoons rice vinegar
– 4 tablespoons sesame oil
– 1 thumb-sized piece of ginger
Recipe
Cut the eggplants into not too small cubes. Squeeze the lime and mix the juice with the miso paste, rice vinegar, sesame oil and finely chopped ginger and roll the eggplants in it. Put everything on a baking tray (with baking paper) and bake at 220 °C for a good half hour. Chop the broccoli, add it after the 30 minutes and bake together for another 15 minutes.
Quick raw food chocolates
Ingredients (for 5 pieces)
– 50 g grated coconut
– 12 dates
– 3 tablespoons coconut milk
– 1 tsp coconut oil
– 3 tablespoons cocoa powder
Recipe
It’s very simple: blend all the ingredients except the coconut flakes in a bowl with a blender, form into balls, roll in the coconut flakes, refrigerate and enjoy after three quarters of an hour.