Baobab meets jalapeño – extra spicy-hot summer salad

Baobab meets Jalapeño Salad, Heike Pander

Imagine how the fiery-hot jalapeño from Mexico combines with the fruity-creamy aroma of the baobab fruit powder ripened in the intense African sun – a fiesta of a special kind for the taste buds on your tongue. Try it right now:

For the Baobab meets Jalapeño recipe you need:

• 250 gr noodles (spirelli, short macaroni or penne are best)
• Quantity at will: rocket, kale, spinach, broccoli
• 1 – 2 tbsp* of olive oil
• ½ red onion
• 2 toes of garlic
• 1½ tsp** cumin
• 1 jalapeño
• ½ bunch fresh coriander (alternatively coriander powder)
• ½ bunch of parsley chopped
• 250 grams vegan cream cheese or 200 ml coconut milk
• Some water / vegetable broth according to taste
• 3 tbsp soy sauce
• 1 small cup of cashew nuts
• coconut chips
• Salt & pepper according to taste
• (1 tbsp tomato paste, to taste)

Brokkoli, Heike Pander

Preparation of ingredients:

• Carefully clean and / or wash all vegetables and herbs
• Depending on your taste, either blanch kale or knead the leaves gently with some olive oil. Alternatively take kale from the glass
• Divide broccoli into small florets and use either raw or blanch (then let cool)
• Spinach can be roasted or used raw in the salad
• Cut garlic into thin slices or chop finely
• Cut onions into small cubes
• Cut jalapeño into small cubes

Salad ingredients, Heike Pander

How to fry ingredients:

• Heat olive oil in the pan
• Add onions and fry until glassy
• Depending on your taste, fry 1 tbsp tomato paste together with the onions
• Add broccoli, kale, spinach and fry for about 3 minutes
• Add the jalapeño, garlic and a portion of the parsley, fry briefly
• Add some water or vegetable stock, let it simmer
• Add the vegan cream cheese or half of the coconut milk
• Add soy sauce, cumin, salt and pepper and stir well
• Taste and let cool
• Chop cashew nuts & roast, let cool
• Cook the noodles bite-proof while you fry the other ingredients & allow noodles to cool.

Baobab powder, Heike Pander

Salad dressing:

• ½ lime pressed out
• 2 tbsp baobab powder
• ½ – 1 tsp Dijon mustard
• ½ tsp paprika powder
• ½ tsp turmeric powder
• 1 – 2 tablespoons of maple syrup
• 2 tbsp of vinegar or equal amount of lemon juice
• 2 tbsp of oil, e.g. olive oil
• If coconut milk has been used instead of cream cheese, add the rest
• Add salt & pepper according to taste

Since the baobab powder sticks easily due to its high proportion of pectins, a glass with screw cap has been of great help. Put all ingredients in the jar and shake vigorously until you get a creamy, smooth sauce.

Baobab meets Jalapeño Salad, Heike Pander

Final Steps

• Put cooled ingredients from the pan into a large salad bowl
• Add the pasta
• Add rocket, coriander and the rest of parsley to the salad
• Pour salad dressing into the bowl and mix well
• For decoration add roasted cashew nuts and coconut chips

Enjoy your Baobab meets Jalapeño extra hot summer salad!

*tbsp = Tablespoon

**tsp = Teaspoon