Summary

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

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Instructions

1. 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.
2. For the topping, mix the sauerkraut well with a teaspoon of oil and turmeric. Turmeric is said to color the sauerkraut yellow.
3. Now cut the pickles lengthways into thin slices, slice the red onion into thin rings and remove strips from the carrot with the peeler.
4. 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.
5. 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.