Ayurvedic Easter Menu

Ayurveda Parkschlösschen Easter Menue | Ayurveda Recipes

Colourful vegetable salad on a noodle nest with passion fruit dressing & stuffed savoy cabbage roll with carrot sauce, oven vegetables and grape jus (for 4 people)

Colourful vegetable salad in a noodle nest with passion fruit dressing

Salad:
8 stalks of green asparagus
2 carrots
10 cherry tomatoes
1 cucumber and
½ bunch of radishes
½ broccoli
1 Roma salad

Clean and chop the ingredients. Blanch everything, except for the salad, for 3 minutes so that it remains “al dente” (if you like, you can also eat it raw). Halve the Roma salad, cut into small pieces and mix with the rest.

Rice noodle nest:
Cook ½ pack of rice noodles for 3 minutes and then drain. Place on the outside of an ovenproof upturned bowl to create a nest shape. Form 4 of these nests out of the rice noodles. Place in the oven at 180 degrees top heat for about 20 minutes so that it hardens and retains its shape. It can get brown very easily.

Dressing:
3 fresh passion fruit
3 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp maple syrup
Salt, pepper
Press out the passion fruit, strain off the juice through a sieve and add to a bowl with the other ingredients. Mix everything, pour over the salad and finally stir.

Arrange: Place the 4 rice noodle nests in soup plates or bowls, place the salad in the nest and decorate, done!

Stuffed savoy cabbage rolls with carrot puree, oven vegetables and grape jus

Tip: First make the gravy, then prepare the savoy cabbage rolls, oven vegetables and carrot puree.

Grape jus:
2 shallots, cut into quarters
1 tsp olive oil
1 bottle of red grape juice
2 tsp corn starch
pepper and salt

Stir-fry shallots in a pan on low heat with olive oil. Deglaze with ¾ of the grape juice and simmer for about 25 minutes until the sauce is reduced by half. Dissolve the corn starch in the rest of the grape juice and mix into the gravy so that it thickens. Season to taste with salt and pepper.

Cabbage Rolls:
Pluck 1 head of savoy cabbage leaves, remove the stem, cut in half and blanch for 4 minutes in boiling water. Rinse with cold water. Then spread out on a kitchen towel and let it dry.

Millet filling:
3 carrots
1 large onion
Olive oil
2 tsp raw cane sugar
Salt, pepper
1 cup millet
½ tsp mild curry (Ayurveda Parkschlösschen spice mixture >>)

Cut the cleaned carrots into long sticks. Blanch for 3 minutes in boiling water and take out again. Peel the onion and cut into fine strips. Heat the olive oil in a pan and add the onions. Season with sugar, salt and pepper and caramelize for about 10 minutes on medium heat. Boil the millet with 1.5 cups of water and season with salt and pepper. Add curry powder (or alternatively cabbage spice)

Preparation: Place the dried savoy cabbage leaves next to each other. First put millet, then caramelized onions and carrot sticks on top. Lift the leaves at the front, press the filling together and slowly roll and fix with a toothpick. Cook in the steamer for about 7 minutes. (As an alternative to the steamer, a rice cooker or a saucepan with a sieve insert can be used.)

Carrot puree:
5 carrots
½ cup of vegetable milk, e.g. oat milk,
1 cup of water,
salt, pepper

Peel the carrots and cut into cubes. Put the vegetable milk and water in a saucepan with the carrots. Salt lightly and simmer until the carrots are cooked through. Sieve the liquid and puree the carrots. Season with salt and pepper.

Oven baked vegetables:
2 large parsley roots
½ celery root
2 red onions
2 cloves of garlic
2 tbsp olive oil
salt, pepper
2 sprigs of thyme, rosemary or dried herbs

Peel the parsley roots and celery root and cut into sticks or cubes. Quarter the onions. Peel the garlic and mash it with a knife. Mix everything together in a bowl with the olive oil, salt, pepper and the herbs, then transfer to a baking tray. Bake at 180 degrees for 25 minutes.

Serving: Put the carrot sauce on preheated plates. Cut the savoy cabbage roulade into thick slices and place on the sauce. Add the oven vegetables and dress with the grape jus.

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Filed under Main Meals, Snacks & Salads

Mr. Weeramundage comes from Sri Lanka and grew up with Ayurveda as a holistic way of life from an early age. After graduating from college, he first trained as a restaurant specialist and then completed further training as an Ayurveda chef. Since 2010 he has been bringing his experiences to the Ayurveda Parkschlösschen’s kitchen.

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