Eggplant soup with chickpeas

Serves 4

Vivi D'Angelo

Ingredients
- 2 eggplants (approx. 400 g)
- 150 g root vegetables
(carrots, parsnips, celeriac)
- 3 tbsp sesame oil
- 500 ml stock
- 1 teaspoon red curry paste
- 250 g cooked chickpeas
- 1 tsp rock salt
- Freshly ground pepper
- 250 g soy cream
(vegan whipped cream alternative)
- 4 tbsp fresh coriander leaves

Preparation
Wash and trim the eggplant and cut into walnut-sized pieces. Wash and peel the root vegetables and cut into small pieces. Heat the sesame oil in a pan. Sauté the eggplant and root vegetables over medium heat for approx. 5 minutes. Pour in the stock, cover and simmer gently for 20 minutes. Drain the chickpeas in a sieve, add to the pan and simmer for a further 15 minutes. Finely blend the soup with an immersion blender. Season to taste with 1 tsp salt, a generous grinding of pepper and curry paste. Stir in the soy cream. To serve, ladle the soup into bowls and garnish with the coriander.

Garden of Eden bowl with pomegranate dressing

Serves 4

Vivi D'Angelo

Salad Ingredients
- 150 g tofu (natural)
- Pinch of cinnamon powder
- 1 teaspoon lime juice
- Salt
- 1 tsp vegan fish sauce
- 2 tbsp agave syrup
- 250 g baby leaf spinach
- Small bunch of fresh coriander
- 250 g black beans (canned)
- 1 pomegranate

Dressing Ingredients
- 30 ml pomegranate vinegar
- 100 ml elderberry juice
- 125 g soy yogurt
- 1 tbsp agave syrup
- 1 teaspoon dry hibiscus flowers
- Freshly ground salt

Toppings (as desired)
- 1 handful of sprouts
(e.g. radish sprouts)
- approx. 4 tsp cashew nuts

Preparation
Cut the tofu into 1 cm cubes. In a bowl, mix the cinnamon, lime juice, a little salt, the vegan fish sauce and agave syrup to make a marinade. Add the tofu cubes, toss and set aside. Wash the spinach and spin it dry. Drain the beans in a sieve. Wash the coriander and shake dry. Pick off the leaves, chop finely and mix with the beans. Trim a thin slice off the top of the pomegranate. Score down the sides of the fruit five times from top to bottom, then pry the segments apart. Scoop the seeds out over a bowl, removing the white membrane.

For the dressing, whisk 50 ml water in a bowl with the vinegar and elderberry juice. Add the vegan yogurt and agave syrup until well everything is well mixed. With a mortar and pestle, finely grind the hibiscus flowers, add a little freshly ground salt, and stir into the dressing.

For the topping, wash the sprouts well and drain in a sieve. Lightly toast the cashews in a dry skillet. Leave to cool and chop roughly. To serve, arrange the tofu, spinach, beans, and pomegranate seeds in bowls. Drizzle with the dressing and top with toasted cashews and sprouts as desired.

Fennel boats on sweet potato puree

Serves 4

Vivi D'Angelo

Ingredients
- 500 g sweet potatoes
- 800 g fennel
- 1 sprig of rosemary
- 1 sprig of thyme
- 2 tbsp olive oil
- Himalayan salt
- 150 ml stock
- 50 ml oat cream
(vegan)
- Pinch of cayenne pepper
- Pinch of vanilla extract
- 2 tbsp pesto
(e.g. vegan basil pesto)
- A handful of watercress

Preparation
Peel the sweet potatoes, cut into cubes approx. 1 cm in size and cook in a pan with a little water for approx. 45 minutes until very soft. Meanwhile, preheat the oven to 180 °C (convection oven). Clean and wash the fennel; cut into eight equal-sized wedges, removing the core. Wash the rosemary and thyme and shake dry. Place the fennel pieces next to each other on a baking tray, drizzle with olive oil and season with a little Himalayan salt. Add the sprigs of rosemary and thyme and pour on the stock. Put the baking tray on the middle rack and cook the fennel for approx. 15 minutes until soft.

Bring the oat cream to the boil in a pan with the cayenne pepper and vanilla seeds. Drain the cooked sweet potatoes, add to the hot oat cream and blend very finely with an immersion blender. Season with a little salt. Serve the fennel wedges with the sweet potato purée on plates and garnish with some pesto. Cut the cress and sprinkle on top as a garnish. Lightly fried smoked tofu cubes or a vegan feta alternative can be used as an additional topping.

Almond and cashew dip à la ricotta

Serves 4

    

Vivi D'Angelo

Ingredients
- 120 g blanched almonds
- 80 g cashews
- 1/2 lemon
- 1 1/2 tbsp yeast flakes
- Salt
- Freshly ground pepper

Preparation
Place the almonds and cashews in a small bowl, cover with cold water, and soak for 10-12 hours. Drain the almonds and cashews in a sieve, while saving the soaking liquid in a bowl. Squeeze the lemon juice. Pour the almond and cashew mixture into a blender with 60 ml of the saved soaking liquid, the lemon juice, the yeast flakes and 1 teaspoon of salt. Blend the ingredients for a few minutes until creamy. Season with pepper and pour into a small bowl. The dip will keep for approx. 3 days if refrigerated. lt makes a tasty spread or dip for vegetable sticks.

Salmon trout with a hemp crust on pointed cabbage in mustard

Serves 4

Vivi D'Angelo

Pointed Cabbage Ingredients
- 1 pointed cabbage (approx. 1 kg)
- 2 tbsp canola oil
- 100 ml vegetable stock
- 250 ml soy, rice or coconut cream (vegan)
- 4 tablespoons whole-grain Dijon mustard
- Salt
- Freshly ground pepper
- 1 small piece of peeled horseradish (to taste)

Fish
- 600 g salmon trout fillets (ready to cook, skinned and deboned)
- 6 tbsp coconut ghee
- 200 g peeled hemp seeds
- Salt
- Freshly ground pepper

Garnish
- 4 tbsp of dill
- 4 tbsp chervil
- 1 organic lime

Preparation
For the pointed cabbage in mustard, clean and halve the cabbage and remove the core. Slice the cabbage into fine strips. Sauté it in a shallow pan over medium heat with the canola oil. Pour in the vegetable stock and leave the cabbage to simmer uncovered for approx. 15 minutes until the liquid has evaporated. Pat the salmon trout fillets dry. Melt the coconut ghee in a large pan. Carefully brush the fish fillets with a small amount of ghee. Place the hemp seeds on a plate and coat the fillets from both sides. Heat the remaining ghee in the pan and fry the fillets at medium heat for approx. 4 minutes on each side. Season the fish fillets with salt just before serving.

To finish the cabbage, fold the soy cream into the braised cabbage and stir in the Dijon mustard. Season the cabbage with salt and pepper. You can also grate some horseradish over the cabbage if you like. For the garnish, wash the lime under hot running water, pat dry and cut into wedges or slices. Arrange the pointed cabbage with the fish fillets on plates and garnish with the dill, chervil and lime.