Think Pink
Head for a healthy, vegan, culinary spring with lots of colour.

Beetroot and ginger cream soup

[gluten free, no milk, suitable for vegans]

Starter for 6 People

Ingredients:
500 g fresh beetroot
200 g potatoes
1 red onion diced finely
2 cloves garlic
1 green chili pepper
50 g fresh ginger, diced finely
500 ml organic coconut milk, organic 
soya cream or almond milk.
500 ml water
Grated peel and juice of two organic 
lemons
4 tbsp. sunflower oil
½ – 1 tsp. fine salt, 1 large pinch ground cloves and caraway, 1 bay leaf, freshly
ground black pepper.

Preparation:
Peel and chop the beetroot and potatoes. Careful: beetroot stains badly!
In a pan, gently fry half the diced ginger, the onion, garlic, chili and spices in oil, and then add 500 ml water.
Add the beetroot, potatoes, ¾ of the grated lemon peel and lemon juice, cover with the lid and simmer for about 45 minutes until cooked.
Add 500 ml plant-based milk and blend until very smooth with a hand blender.
Then add the remaining diced ginger.

Topping.
Serve immediately with grated lemon peel.

Sweet potato gnocchi with raw spinach pesto and vegan parmesan

[gluten free, no sugar, no milk, suitable for vegans]

Main course for 4-6 People

Ingredients:
600 g sweet potato
200 g potato
130 g fine maize meal (or wheat meal)
40 g potato starch
250 g Portuguese spinach
1 finely chopped clove of garlic
50 g toasted almond flakes
200 g cashew nuts
50 g yeast flakes (nutritional yeast)
250 ml cold-pressed olive oil
1 organic lemon
1 tbsp. organic miso
Fine salt, turmeric, ground caraway, ½ freshly 
grated nutmeg, smoked paprika, pink peppercorns, chili powder, garlic powder, kala namak.

Preparation:
Vegan parmesan:
Grind the cashew nuts with 30 g yeast flakes, 1 tsp. salt, ½ tsp. garlic powder, 1 pinch kala namak into a medium-fine powder in a blender.

Raw spinach pesto:
Purée the following ingredients with a hand blender to make a medium-fine sauce:
200 g coarsely chopped spinach, 250 ml olive oil, 50 g toasted almond flakes, 1 clove of garlic,1 tbsp. miso, 1 squeeze of lemon juice, ½ tsp. salt, 1 large pinch smoked paprika, 1 pinch chili powder, 1 pinch kala namak, 20 g yeast flakes.

Gnocchi:
Boil the sweet potatoes and potatoes in their skins for about 25 mins with salt, until cooked.
Peel while hot, and press through a potato ricer.
Bring some salted water to the boil in a large pan.
Combine the mashed sweet potato with the meal, potato starch, 1 tsp. salt, ½ tsp. turmeric, ¼ tsp. caraway, nutmeg, and mix well.
Put plenty of flour on the worktop and your hands, divide the mixture into three parts and carefully shape each one into a roll (approx. 2 cm in diameter, 45 cm long).
Cut the rolls into slices 1.5 cm thick with a sharp kitchen knife.
Gradually place the gnocchi in the gently simmering water using a slotted spoon.
After about 2 min., the gnocchi will float to the surface of the water and must be removed straight away.

Topping:
Spinach pesto, raw spinach cut into thin strips, pink peppercorns, almond flakes and parmesan.

Orange caramel cream

[gluten free, no milk, suitable for vegans]

Dessert for 6 People

Ingredients:
Cream:
200 ml organic soya or oat milk
300 ml organic coconut milk
150 g organic silken tofu
1/2 tsp. finely grated peel of an organic orange
1 small Ceylon cinnamon stick
1 tsp. agar-agar (2 g)
3 tbsp. raw cane sugar
1 large pinch ground organic vanilla
Fine salt, turmeric, kala namak.

Caramel:
100 g raw cane sugar
50 ml hot water
1 tbsp. freshly squeezed orange juice
Fine salt

Preparation:
Caramel:
Mix 50 ml hot water with the orange juice.
In a small pan, caramelise 100 g sugar and 1 large pinch salt until dark brown, while stirring constantly.
Now add the liquid gradually and dissolve everything well until you have a thick syrup.
Pour the caramel into each of 6 pudding moulds and swirl it around.

Cream:
Put the plant-based milk with the cinnamon stick and orange peel in a small pan, cover, and allow the mixture to simmer gently over a low heat for 10 min.
Pour the liquid through a sieve and leave to cool to room temperature.
Mix with the agar-agar and leave it all to swell for 10 min.
Add vanilla, ½ tsp. turmeric and 1 large pinch of kala namak.
Bring everything to the boil while stirring with a whisk and stir over a low heat for a further 5 minutes.
Put the milk in a blender with the silken tofu and mix everything until you have a fine cream.
Pour into the pudding moulds and leave them to stand in a refrigerator for at least two hours.
To turn out the cream, first dip the base of the moulds in very hot water for 15 seconds.

Topping:
Grated orange peel.