Bianca (@biancamarie.loves) is a photographer who specializes in food photography as well as weddings. With her vegan delicacies she wants to inspire her followers and encourage them to cook healthy and fresh more often!
This goes in
400 g planted.chicken nature
1 can chickpeas
2 slices of bread
1/2 red onion
Spices (e.g. paprika powder, smoked paprika, garlic powder, salt and pepper)
Dressing (enough for double the amount)
125 g cashews
25 g capers
1 tablespoon Dijon mustard
2 tablespoons yeast flakes
1 tablespoon tamari or soy sauce
1/2 tsp garlic powder
1/2-1 tsp salt
Pinch of pepper
175 ml water
Dressing: Place cashews in water overnight or steep in hot water for 30 minutes. Place all ingredients in a blender and blend until a creamy dressing is formed. Chill dressing for at least 30 minutes.
Put the chickpeas with spices (I used paprika powder, smoked paprika, garlic powder, salt and pepper) and some oil in the oven at 200°C until they are crispy.
Cut bread into pieces and fry in a pan with a little olive oil.
Season planted.chicken with salt and pepper and sauté as well.
Divide the romaine lettuce. Chop the radish and onion.