|2 tbsp||olive oil|
|2 tbsp||balsamic vinegar|
|480 g||canned chickpeas (drained)|
|2 tbsp||lemon juice|
|100 g||olive oil|
|½ tsp||ground cumin|
|1 pinch||vanilla bean (ground)|
|1 tbsp||lemon juice|
|1 tsp||olive oil|
|150 g||portobello mushrooms|
|3 tbsp||oil (for frying)|
|2 tbsp||soy sauce|
|2 tbsp||sesame seeds|
Cut onions into rings. Braise the onion rings in the oil on medium heat for 15 minutes, and stir occasionally, until nice and brown. Then, add the vinegar, allow to reduce, and season with salt and pepper.
Grate ginger. Mix all all ingredients for the hummus until you get a smooth and creamy texture. Season with salt and pepper (Attention, leave 4 tablespoons of chickpeas for roasting with the Portobello mushroom).
Finely chop parsley, cilantro, and mint. Cut apricots into thin slices and dice chili. Combine the ingredients for the apricot salad and let it marinate. Season once again with salt and pepper prior to serving.
Carefully peel the stalk of the broccoli with a small knife, and cut off two slices of approx. 1.5cm in diameter. Keep the remaining part for your next meal.
Cut portobello mushroom into 1.5.cm thick slices. Heat up two pans (or one very large). In the first pan, roast the mushroom strips and chickpeas with the frying oil for 5 minutes on heat level 7 of 9, and turn regularly. In the second pan, roast the broccoli slices with the whole clove of garlic in the frying oil for approx. 5 minutes. Then, add about 1-2 tablespoons tamari or soy sauce to each pan, allow to reduce and take them off the heat.
Toast sesame seeds. Spread some hummus on a board or dish, and arrange the remaining components on it loosely. Sprinkle with sesame seeds.
Find more recipes in my free Ebook www.vegan-bowl.de!