Ingredients: 1 organic cucumber 1/2 pkg. goat cream cheese (ca. 75 g) 1 small red beet 1 carrot 1 yellow bell pepper 2 stalks mint
Cut the cucumber lengthwise into strips with an asparagus peeler. Once you have reached the "seeds", simply turn the cucumber over and start peeling on the other side.
Put the thin cucumber strips on a paper towel, dab off and put aside.
Clean the vegetables and cut into Juliennes.
Chop the mint finely and mix with the goat cheese.
Now put a strip of cucumber ready on one end, add 1 teaspoon of goat's cream cheese and put 2 juliennes on each end crosswise to the cucumber.
From the occupied side, begin to roll up the occupied cucumber strip.
Continue until the cucumber strips are used up.
If you like, put another skewer through and serve.
Nori-Cones (10 Cones)
5 Nori leaves
250 g quinoa
4 tbsp almond paste
1 tbsp cider vinegar
1 tsp agave syrup
salt & pepper
1 pack Tempeh, Curry
1/2 organic cucumber
Oil for deep frying
Prepare the quinoa according to the instructions on the packet and allow to cool.
Mix almond paste, apple vinegar, agave syrup, 1/2 teaspoon salt and 1 pinch pepper.
Mix the mixture with the quinoa. A little almond paste is needed to make the quinoa as sticky as classic sushi rice.
Cut the Nori leaves in half.
Cut Tempeh into 10 equal slices and fry in a pan with 3 tbsp rapeseed oil on both sides for about 3 minutes.
Cut the avocado in half, peel, core and serve in strips so that you have at least 10 strips.
Wash and halve the cucumber and cut each half lengthwise into 5 strips.
Now cover the right half of the already halved Nori leaf with quinoa.
Place 1 tempeh, 1 avocado and 1 cucumber strip across the right corner of the NOri leaf, executed, on top of the quinoa and sprinkle with some black sesame seeds.
Take the nori leaf into your hand so that the covered side is on the palm of your hand. Carefully squeeze the side together and wrap the empty side of the leaf around it to form a cone (like an ice cream cone). The best way to do this is to watch a Youtube video.
The garnish is edible blossoms fried in oil for about 5 minutes.
For serving you can use bamboo cones, but you don't have to ;)
Harissa-Chickpea-Bowl with Beluga-Grapes-Salad
Ingredients (4 Bowls):
150 g coloured quinoa
1 stick lemongrass Harissa chickpeas:
1 small glass of chickpeas
2 tbsp rapeseed oil
1/2 teaspoon salt
1/4 tsp pepper
1 tsp Harissa
2 cloves of garlic Baked sweet potatoes:
1 large sweet potato
3 tbsp rapeseed oil
1/2 tsp turmeric
1/4 tsp cinnamon
1/2 tsp red bell pepper powder
1/4 tsp salt
1/5 tsp pepper Vegetables:
4 cherry tomatoes
1/2 red bell pepper
2-4 Pack Choi (depending on size)
min. 4 teaspoons Tahin
black sesame as garnish
Prepare quinoa according to the instructions on the packet, with the difference that you also cook a lemongrass stalk.
Peel the sweet potatoes and cut into 1/2 cm thick slices.
Mix the remaining ingredients for the baked sweet potatoes to a marinade.
Spread the marinade on both sides of the sweet potato slices and place on a baking tray lined with baking paper.
Place in the oven at 200 °C circulating air for 30-35 minutes.
Drain the chickpeas, chop the garlic finely and mix well with the remaining ingredients.
Place the marinated chickpeas on a baking tray lined with baking paper and place in the oven at 200 °C circulating air for 15 minutes.
Heat a pot with water and a pinch of salt.
Add the cleaned Pak Choi and blanch for 5-10 minutes.
Using a peeler, "peel" the carrot into thin strips, halve the tomatoes and cut the paprika into Juliennes.
Finish warm quinoa and divide into 4 bowls. Spread pak choi, chickpeas, sweet potatoes, two omaten halves each, carrot strips and paprika juliennes on the shells as well.
Garnish with a teaspoon each of Tahin and black sesame.
Ingredients (4 portions):
100 g Beluga lentils
200 g green grapes
2 hands full of plucking lettuce
5 stalks each of mint and coriander
4 tsp hemp seeds
2 tbsp olive oil
4 tbsp cider vinegar
2 tbsp water
1/2 teaspoon salt
1 Msp. lemon zest
1 pinch of pepper
Prepare Beluga lentils according to package instructions and allow to cool.
Wash and halve the grapes.
Clean and finely chop the herbs.
Put lentils, grapes, herbs, salad and dressing in a bowl and mix.
Divide the salad into 4 bowls and garnish with 1 teaspoon full of hemp seeds and 1 teaspoon full of sprouts, fresh herbs as required.
Lavender Panna Coco & Matcha-Cake
Ingredients (8 Panna Coco):
1 can fatty coconut milk
100 ml cashew milk
1 teaspoon acai powder
6 tablespoons agave syrup
1 pkg Agaranta (we have used BioVegan's)
1/2 vanilla pod Sauce:
1 tbsp agave syrup
2 teaspoons Acai powder Deco:
dried lavender Other:
8 bowls of the same size from which the Panna Coco can be eaten directly or from which it can be spat out. We used Ikea tealight glasses.
Mix coconut milk, 1 teaspoon acai powder, agave syrup and the pulp of the vanilla pod well.
Mix the cashew milk and the agaranta well in a pot and bring to the boil for 1 minute.
Remove the pot from the hot pan and gradually stir in the coconut milk mixture.
Divide the mass into 8 equally sized bowls and allow to harden for at least 3 hours in a cold place.
We drove along the edge of the finished Panna Coco with a knife and carefully let the Panna Coco slip out of the glass.
For the sauce, mix the agave syrup and the acai powder.
Spread the sauce over the Panna Coco and garnish with lavender and edible flowers as desired.