Quinoa Lentil Cups With Saffron And Red Cabbage

With over 700,000 copies of his vegan books sold since 2011, Attila Hildmann has revolutionized the German-language cooking and diet book market.  And now, Hildmann's books Vegan For Fun and Vegan For Fit are being released in America this spring with a special translated edition that is customized to meet the needs of an American readership with a German flair. 

His inspiring story and delicious recipes have already motivated a huge numbers of people to explore a new lifestyle.  The aspiring physicist and fitness fan has transformed vegan cuisine in Europe with his empowering message: a vegan diet is not only healthy, but also full of variety, creativity, and taste.

After losing his father to a shocking heart attack due to malnutrition, Attila converted to a vegan diet and lost 77 lbs! Both a physical and a mental transformation, Attila looks better, feels fitter, and is more motivated and energetic throughout the day. And with his non-dogmatic views, he represents a new generation of people who want to eat healthy foods, free of factory farming and food products manipulated by the food industry.

Here is a sample recipe from Hildmann that would make for a healthy Easter treat:

Quinoa Lentil Cups With Saffron And Red Cabbage:

INGREDIENTS (for 2–3 people):

Quinoa Lentil boats:

• 1¼ cups quinoa (200 g)
• 2 1/3 cups non-carbonated mineral water (550 mL)
• Iodized sea salt
• 2 cups red cabbage (200 g)
• 2 tablespoons canola oil
• 1¾ cups cooked green lentils (130 g)
• 2 pinches ground saffron
• Freshly ground black pepper
• A few leaves from 1 small white cabbage
• 1–2 chili peppers for garnish

 Dip:

• ½ cup soy yogurt (120 g)
• 1 tablespoon lime juice
• Iodized sea salt
• 2½ tablespoons dark almond butter (40 g)

PREPARATION TIME: approx. 30 minutes

Rinse quinoa in a fine sieve for a short while. Place  quinoa, 2¼ cups (550 mL) mineral water, and approx. ½ teaspoon salt in a small sauce pan. Cook uncovered over high heat approx. 17 minutes, until the water is completely absorbed. Wash and clean the red cabbage and then cut into fine strips. Heat canola oil in a skillet and sauté red cabbage for 3–4 minutes. Add the quinoa and cook for 3 more minutes. Add the lentils and then season with the saffron, sea salt, and pepper. Remove several leaves from the head of white cabbage and fill these with the Quinoa Lentils.Clean the chili peppers and cut into rings.

For the dip, add the lime juice and sea salt to the soy yogurt to taste. Then carefully stir in the almond butter with a fork so that the dip has a marble appearance. Top the boats with the dip and the chili peppers.