Vegan Spring Salad with Wild Garlic (Garlic Chive) Cream Cheese Crêpe Pinwheels
Spring is finally here and the season starts with many fresh ingredients which you can conjure into a delicious vegan spring salad with wild garlic cream cheese crêpes pinwheels. With fresh lettuce, radishes and a delicious vinegar paired with fresh wild garlic pancake rolls, you will receive a light dinner or a healthy lunch. Vegan | vegetarian | milk-free | oil-free | free | gluten-free opt.
Servings 2 Portions
Equipment
Ingredients
For 4 crepes:
- 80 g flour whole grain, gluten-free flour mixture
- 20 grams of almond butter
- 167 ml plant drink
- ¾ pinch s of salt
- ¼ teaspoon baking powder and apple cider vinegar
Cream cheese
- 200 g cashews soaked
- 30 ml of water
- 8 wild garlic leaves
- 4 tablespoon almond sliced roasted
Salad
- 8 handfuls of green salad lettuce, lamb's lettuce, etc.
- 100 g cherry tomatoes
- 6 radishes
- 1 small red onion
Dressing
- 2 tablespoons of aquafaba almond paste or tahini
- 2 tablespoons white wine vinegar
- 6 tablespoons water
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon mustard
Instructions
- Prepare the crepe dough. Put all ingredients in a bowl and whisk until a homogenous dough is formed.
- Bake them in a pan. You get 4 crepes.
- Make the cream cheese. Put all the ingredients except the wild garlic in a high speed blender and blend until you get a creamy consistency. Pour it in a bowl and whisk the chopped wild garlic leaves or garlic chives under.
- Spread them on the crepes and roll them up. Cut them in 2 cm (1inch) thick pinwheels
- Prepare the lettuce, slice the radish and onions. And put them on a plate.
- Prepare the dressing. Whisk all the ingredients.