Isabel (@baking_for_daisy) comes from Ulm and discovered food photography early on through her love of baking, cooking and creating. This is a great way to capture her ideas, because Isabel is convinced: You can put everything in the right light.
This goes in
150 g linseed meal
150 g warm water
½ tsp salt
Sauce
Ingredients
10 g parsley
10 g pine nuts
10 g vegan parmesan
20 ml olive oil
50 g soy yogurt
some salt
splash of water
Filling
Ingredients
½ cucumber
½ romaine lettuce
2 tablespoons vegan grated cheese
1 tsp sesame seeds
Cress
¼ lemon
300 g planted.chicken
1 tablespoon of olive oil
Preparation
Dough: Knead the linseed flour with water and salt into a dough and divide into 5 pieces. Fry the dough in a coated pan without oil.
Sauce: Mix all ingredients.
Filling: Fry the planted.chicken in olive oil. Peel the cucumber, scrape out the inside with a spoon and cut into strips with the lettuce.
Top the finished tacos with lettuce, cucumber slices, cheese, sesame seeds, cress and the fried planted.chicken. Drizzle with the sauce and lemon juice.
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