Verena (@FREI_STYLE) shares her passion for healthy, plant-based food with the readers of her food, travel and lifestyle blog Freistyle. With her colourful, fresh recipes, she wants to inspire others to try new dishes and take full advantage of the wealth of ingredients nature has to offer.
This goes in
500 g planted.chicken Nature
½ head iceberg lettuce
½ small head red cabbage
1 small cucumber
4 pita breads
Fresh coriander (for garnish)
1 medium sized onion
3 tablespoons coconut or soya yoghurt
3 tablespoons olive oil
2-3 teaspoons salt
3 teaspoons paprika powder
2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon ground cumin
Salt & pepper to taste
1 cup cashew nuts
2 cloves garlic
1 teaspoon salt
Juice of half a lemon
5 tablespoons coconut or soya yoghurt
5-8 tablespoons vegetable milk
Pinch of pepper
For the marinade, mince the onion and mix in a bowl with all the ingredients for the marinade.
Add planted.chicken to the marinade, cover and leave to marinate in the refrigerator for 4-12 hours (preferably overnight).
Heat 2-3 tablespoons of olive oil in a large frying pan and fry planted.chicken in two portions until crispy (if the pan is too full, the planted.chicken will not be really crispy).
For the garlic sauce, soak the cashew nuts in water for 1-2 hours until they are soft.
Empty the water, rinse the nuts with cold water and then place in a blender bowl with garlic, salt, lemon juice and yoghurt, and puree.
While blending, stir in vegetable milk by the spoonful until the mixture has a creamy consistency. Season to taste with pepper.
Toast pita breads and cut lettuce, red cabbage, tomatoes and cucumber into strips or slices.
Fill pita with planted.chicken and ingredients of your choice and sauce. Garnish with coriander.