Tuesday, June 2, 2020


I like this dish, because in one move I have a vegan and non-vegan dinner, although ... I still fry fish for children. There must be a compromise. But I am happy that the family is open to new flavours and my culinary experiments. I hope they will enjoy vegan cuisine to the fullest one day :)

Why wild rice?

It is healthier than white, has more fibre, protein and mineral salts, mainly magnesium, phosphorus, potassium and zinc. Moreover, its interesting colour and shape attracts the eye and becomes a real decoration of the plate. Perfect for special occasions.


(portion for four)
  • 200 g of wild rice
  • 100 g of white or red sauerkraut
  • 30 g of kale
  • 340 plain, hard tofu (I didn't have one, so I gave "silk")
  • 150 g edamame beans (frozen)
  • 1 tbsp of soy sauce
  • a pinch of smoked paprika
  • 1/2 tsp of black salt (kala namak)
  • 1/2 tsp turmeric
  • 1 tbsp of lemon juice
  • a pinch of pepper


  • 1/2 lemon juice
  • 1/2 tbsp of date syrup
  • 2 tbsp of olive oil
  • 1 cm of  grated fresh ginger


  1. Cook rice. It will be the base for the rest of the ingredients.
  2. Sprinkle the kale with lemon and knead it with hand until it softens and takes on a juicy green colour.
  3. Boil the beans (about 5 minutes).
  4. Shred the tofu with a fork (or dice) and add soy sauce, black salt, smoked paprika, turmeric and pepper.
  5. In a separate vessel, mix the ingredients for the sauce.
  6. Prepare a large plate and place the rice on the entire surface first.
  7. Place the rest of the ingredients on it.
  8. Pour the sauce over it and sprinkle with freshly ground pepper.


  • You can also serve the salad mixed, but I prefer it in order :)
  • Edamame beans are fresh soybeans and I buy them frozen.
  • If you do not have any of the ingredients, do not panic, just replace with others, e.g. kale - with parsley or spinach, edamame beans with other pods. It is important that the plate is colourful.


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