This recipe was created during a "climate dinner" organised by the 2 Grad foundation at the Munich design agency "Black Space". We were allowed to spoil 24 entrepreneurs with culinary delights.
Sweet potato mash:
Peel sweet potatoes, cut into cubes and cook in lightly salted water for about 20 minutes so that they become soft. Use a hand blender or a potato masher to make a puree. Add the oat drink to give a soft creaminess. Flavour with nutmeg and sea salt.
Cut off the heads of the herb sideburns and divide the stalk into slices about 2-3 cm thick (a mushroom should make about 3 slices.) Score the slices with a knife so that they resemble a scallop (you can also see the pattern in the photo).
In a small pot, heat the vegetable stock, nori leaves, miso paste, soy sauce, Worcestershire and Ahonrsirup so that the miso paste dissolves.
Add the slices of herb sausage to the pot and simmer for about 30 minutes at medium to low heat.
Now place the slices on a paper towel and heat a pan with some sesame oil. Fry the slices on both sides until golden brown.
Wild herbs salad:
Wash the wild herbs under cold water and place in a bowl.
Mix the dressing of cider vinegar, olive oil, juice of half a lemon, salt and pepper and pour over the wild herbs.