Chickpea-Flatbread (approx.. 30 pieces)
 
Ingredients:
2 ½ Cups chickpea flour
3 ½ Cups of water
½ TL Kumin (ground cumin)
2 tsp tartaric baking powder
¼ cup virgin olive oil
1 pinch salt
some pepper
6 tbsp peeled hemp seeds
 
Preparation:

• line a baking tray with baking paper and brush with oil
• mix well all other ingredients except the hemp seed
• distribute the dough mixture on the baking tray and sprinkle evenly with the hemp seeds
• Place in the oven at 180° C (circulating air) for 35-40 minutes.
• remove, allow to cool and cut to size as desired

Tonnato:
1 can of Followfish Tuna
1 tin of anchovies
1 tbsp capers
1-2 tablespoons lemon juice
1-2 tbsp olive oil
 
Preparation:

• puree everything well

 
Olivato:
1 glass of olives (best about 170 g drained weight)
1-2 tsp beer yeast
1 tbsp pine nuts
 
Add-on’s
1 teaspoon wheat grass powder
 
Preparation:

• Roast pine nuts briefly and chop coarsely
• Puree the remaining ingredients and fold in the pine nuts.

Detox Taboulé (4 persons)
 
Ingredients:
½ Cauliflower
1 pomegranate
½ -1 Butternut pumpkin (depending on size)
¼ cup olive oil
1-2 cloves of garlic (depending on size)
2 fresh rosemary twigs
1 pkg. feta (approx. 250 g)
50 g pecan nuts
 
Dressing:
5 tbsp olive oil
5 tablespoons pomegranate juice
2 tbsp cider vinegar
2 tbsp white balsamic vinegar
2 tbsp honey
salt and pepper as needed

Preparation:

• dice pumpkin and mix with chopped rosemary, chopped garlic & oil
• marinated pumpkin on a baking sheet lined with baking paper at 180° C (convection oven) 30-35 minutes bake
• to turn the pumpkin cubes from time to time
• in the meantime, grate the cauliflower, remove the seeds from the pomegranate, dice the feta and mix all the ingredients well for the dressing
• Take the pumpkin out of the oven as soon as it is golden brown and slightly crispy.
• When the pumpkin cubes have cooled sufficiently, all ingredients can be mixed and served

Cabbage Rolls „The Purple One & The White One“ 
Carefully remove the outer leaves from the cabbage, halve and leave to soften in boiling water for approx. 3-4 minutes. If the leaves are very difficult to remove, you can also place the cabbage head completely in boiling water and gradually remove the leaves. The leaves of the red cabbage are a little more stubborn. 
It should not be forgotten that the stalk should be cut away with each leaf. It is best to place the detached leaf on a board and cut out the stalk in a V-like way.
 
„The Purple One“ –  
Red cabbage roulade stuffed with sweet potato gnocchi and artichoke cream  
Sweet potato gnocchi 
 
Ingredients:
1-2 sweet potatoes (approx. 500 g) 
3 tbsp ground chia seeds 
about 250 g spelt semolina (depending on how aqueous the sweet potato is more or less) 
1 tsp turmeric 
2 pinches ground nutmeg 
1 pinch salt 
some pepper 
10 sage leaves 
3 cloves of garlic 
¼ cup virgin olive oil 
 
Preparation: 

• Dice sweet potatoes and cook until soft 
• sift and put in a bowl, either press it through a potato stamper or crush it with a fork 
• Add the chia seeds and mix well 
• Gradually add the spelt semolina and the spices. 
• Let the dough rest for about 15 minutes. 
• Now you can form long rolls and cut gnocchi from them (a little trick: put the dough in cling film and form the dough into a roll without getting your hands dirty). You can also cut the foil with a sharp knife and remove it just before the water bath.) 
• Boil the gnocchi in boiling water until they float on the surface. Only then you can skim them off. 
• Sage and garlic chop  
• Heat the oil in a pan and fry the gnocchi on all sides with the sage and garlic.  

Artichoke Cream:  
1 glass artichokes 
1 teaspoon Italian herbs 
1 tbsp lemon juice 
½ TL Salt 
 
Preparation:

• puree everything well and season to taste as desired 

Place 1-2 gnocchi and about 1 teaspoon of artichoke cream in the middle of half a cabbage leaf. Fold the round side of the cabbage leaf inwards and fold the lateral edges inwards so that they are fixed with a toothpick so that the filling remains firmly in the cabbage pockets. However, feel free in the shape, each leaf is different and so each roulade will be a little different ;)  
„The White One“ –  
White cabbage roulade filled with falafel & guacamole  

Falafel  


Ingredients:
1 large tin of chickpeas (800 g) 
1/2 bunch parsley 
5 stems of fresh coriander 
3 cloves of garlic 
1 red onion 
2 large carrots 
3 tbsp ground chia seeds 
5 tbsp tapioca flour (alternatively spelt flour) 
2 tsp red paprika powder, sweet 
2 Msp. Cayenne pepper 
1 tsp rosemary 
1 heaped teaspoon of cumin (ground cumin) 
¼ cup virgin olive oil 
 
Zubereitung:

• peel the carrots, grate them finely and put them aside 
• Drain the chick peas and puree well in a bowl with all the remaining ingredients except the flour and the chia seed. 
• afterwards the rasped carrots can be lifted underneath 
• gradually stir in the flour and the chia seeds so that a smooth dough is obtained 
• the dough should rest for 15 minutes, so that the chia seeds can still extract some of the moisture from the dough 
• now you can make oval patties out of the dough so that you can roll them into half a cabbage leaf afterwards 
• place them on a baking tray lined with baking paper and coated with olive oil and place in the oven at 180°C (circulating air) for 20 minutes. 
• after 10 minutes, however, they should be turned over 

Guacamole
 
 Zutaten: 
1 avocado 
1 red pepper 
2 cloves of garlic 
1 small red onion 
juice of half a lemon 
salt and pepper as needed 
2 tbsp sunflower oil 
 
Preparation: 

• Finely chop onions and garlic 
• Dice paprika 
• Heat the oil in a frying pan, add the garlic and onions and fry until translucent. 
• Add the pepper and fry for about 4 minutes. 
• Puree avocado with lemon juice 
• fold in paprika and season with salt and pepper 

In the middle of half a cabbage leaf add 1 falafel and 1-2 teaspoons of guacamole. Fold the round side of the cabbage leaf inwards and fold the lateral edges inwards so that they are fixed with a toothpick so that the filling remains firmly in the cabbage pockets. But the same as with the red cabbage roulades: Feel free in the shape of your cabbage roulades  ​;) 

Vegan Panna Cotta with Blueberry-Acai-Topping (for 4 small glasses) 
250 ml almond milk
½ tsp Agar Agar
3 tbsp agave syrup
2 pinches ground vanilla or the pulp of a ½ pod
 
Preparation:

• Mix 100 ml almond milk, agar agar, vanilla and agave syrup well in a pot.
• heat up and cook for 1 minute, stirring constantly
• allow to cool briefly and add the remaining almond milk
• Divide into the intended glasses and let rest for 3-4 hours.
• after the vegan Panna Cotta has cooled down, it can also be thrown out of the glass
• can be kept for up to two days in the refrigerator 

Blueberry-Acai-Topping
 
Ingredients:
½ Cup of frozen blueberries
1 tsp Acai
1 tablespoon agave syrup/thick juice
1 tbsp lemon juice
 
Preparation:

• puree everything well and spread over the Panna Cotta shortly before serving.
• garnish with fresh blueberries as desired

 

Pear Tarte 

Ingredients:
250 g Dates 
100 g ground hazelnuts 
50 g blanched almonds 
2-3 tbsp almond milk 
4 pears 
½ TL Cinnamon 
2 tbsp honey 
1 tbsp bee blossom pollen  
 
Preparation:​

• Soak dates in warm water for 15 minutes 
• Then puree 
• Add ground nuts and knead well 
• If the dough is too dry, add the almond milk. 
• Press the dough onto the bottom of a cake tin and place in the oven at 180°C (circulating air) for 10 minutes. 
• In the meantime, remove the seeds from the pears and cut into thin slices. 
• Remove the tarte base from the oven and arrange the pear slices on top as desired. 
• Spread the cinnamon, honey and bee pollen evenly over the tart and place in the oven at 180°C (circulating air) for 30 minutes. 

photos in cooperation with Silberwald-Atelier