Preparation:

First, use a peeler to remove a strip of skin from the underside of the cucumber so that the morsels can stand up later.
Peel strips off the top of the cucumber with a peeler until the soft part with the seeds is visible. Then carefully remove the seeds from the cucumber with a teaspoon and sprinkle two pinches of salt inside each cucumber.
Cover a large board with three layers of kitchen paper and place the cucumbers on it with the opening facing downwards. Place in the fridge for approx. 30 minutes.
In the meantime, finely chop the vegan Greek cheese and place in a bowl. Add the olive oil and vegan cream cheese and blend everything into a smooth cream using a hand blender. Do not blend for too long, otherwise the cream may become bitter.
Then finely chop the olives and stir into the cream with the pepper. 
Remove the cucumber from the fridge and rinse off the salt, dry well and place upright on a board. Pour the cream into the cucumbers and smooth out the top. Wrap both cucumbers tightly in cling film and place in the fridge for 2-3 hours.
Remove the cucumbers from the fridge and cut into thumb-thick slices. Place on a serving platter, garnish with basil and serve.

Vegan products from Schlagfix for your vegan cucumber finger food!

With its authentic and fresh, spicy feta flavour, Schlagfix vegan Greek is perfect for vegan snacks, such as your vegan cream cheese and feta cream. It can be used like conventional feta and rounds off the cream. 

Preparation:

Mix the salt, sugar and flour in a bowl. Add the crumbled yeast. Add the lukewarm water and knead everything until no more flour is visible. Cover the dough and leave to rest for at least 2 hours.
Flour a work surface heavily and place the dough on this surface. Cut in half with a knife. Using your hands, shape each piece of dough into a baguette approx. 40 cm long and place on a baking tray (lined with baking paper). Dust the dough pieces with a little flour, cover and leave to rest until the oven is preheated (210°C fan oven).
Fill a porcelain dish with water and place at the bottom of the oven. Cut the baguettes as desired and bake in the oven for approx. 25-30 minutes. Then leave to cool on a wire rack.

Cut the baguette into pieces and serve with the “vegetable party”dip.

Vegan products from Schlagfix to complement your baguette!

The mild vegetable cream made from purely plant-based ingredients is suitable as a dip for baguettes or as a spread. The cream is mildly flavoursome and fruity and has a vegetable content of over 90%.

Preparation:

Firstly, cook the pasta.
In the meantime, finely dice the onion, smoked tofu and pepper and place in a bowl. Then add the peas and stir in. Add the ketchup and mayonnaise and mix well. Drain the pasta and add. Season with salt to taste.
If possible, leave the salad to marinate for a while. It tastes best when stored in the fridge overnight and enjoyed the next day.

Vegan products from Schlagfix for your vegan pasta salad!

The Schlagfix vegan salad mayonnaise is made from purely plant-based ingredients. Thanks to its full-bodied flavour, it goes perfectly with all kinds of salads. It is a plant-based alternative to mayonnaise and consists of 50% rapeseed oil. This gives your pasta salad a delicious and full-bodied flavour without compromising on taste.