Hangover Breakfast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g parsley
- 2 ½ tablespoon rapeseed oil
- 2 tablespoon water
- 100 g boiled kidney beans or cannelini from a can
- 100 g sauerkraut, mild
- 1 teaspoon turmeric
- 2 pickled cucumber (s)
- 1 onion (s), red
- 1 carrot (s)
- 2 pretzel rolls, vegan
- salt and pepper
- Sugar, optional
For the smoothie:
- 0.5 can ½ tomato (s)
- 300 g pineapple, frozen
- 300 ml water
- 2 cm ginger root
- 0.5 ½ lemon (s), juice and zest
Print Recipe
Pin Recipe Instructions
- For the spread of the pretzel sandwich, roughly chop the parsley and mix together with 2 tablespoons of oil and the water to form a paste. Now add the beans, season with salt and pepper and mix again. The result is a green paste that has the consistency of cream cheese. Possibly add a little more water.
- For the topping, mix the sauerkraut well with a teaspoon of oil and turmeric. Turmeric is said to color the sauerkraut yellow.
- Now cut the pickles lengthways into thin slices, slice the red onion into thin rings and remove strips from the carrot with the peeler.
- Cut the pretzel rolls open, brush with the bean cream and top with sauerkraut and a little carrot, cucumber and onion. You can put some bean cream on top.
- For the tomato smoothie, put all the ingredients in a blender jar and mix into a creamy drink. Add water to taste, depending on whether the smoothie should be thick or liquid. Tip: If you don`t have frozen pineapples at home, you can use fresh pineapples and some ice cubes.
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