![\"betteraba\"](\"http:\/\/eco123.info\/wp-content\/uploads\/1c.jpg\")
<\/p>\n<\/p>\nStarter for 6 People<\/strong><\/p>\n Ingredients: Preparation: Topping. Main course for 4-6 People<\/strong><\/p>\n Ingredients: Preparation: Raw spinach pesto: Gnocchi: Topping: [gluten free, no milk, suitable for vegans]<\/em><\/p>\n Dessert for 6 People<\/strong><\/p>\n Ingredients: Caramel: Preparation: Cream: Topping: \u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u2028soya cream or almond milk. 500 ml …<\/p>\n","protected":false},"author":1,"featured_media":23164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[228,154],"tags":[],"class_list":["post-23188","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-cookery","category-health-and-nutrition","pmpro-has-access"],"yoast_head":"\n
\n<\/strong>500 g fresh beetroot
\n200 g potatoes
\n1 red onion diced finely
\n2 cloves garlic
\n1 green chili pepper
\n50 g fresh ginger, diced finely
\n500 ml organic coconut milk, organic \u2028soya cream or almond milk.
\n500 ml water
\nGrated peel and juice of two organic \u2028lemons
\n4 tbsp. sunflower oil
\n\u00bd – 1 tsp. fine salt, 1 large pinch ground cloves and caraway, 1 bay leaf, freshly\u2028ground black pepper.<\/p>\n
\n<\/strong>Peel and chop the beetroot and potatoes. Careful: beetroot stains badly!
\nIn a pan, gently fry half the diced ginger, the onion, garlic, chili and spices in oil, and then add 500 ml water.
\nAdd the beetroot, potatoes, \u00be of the grated lemon peel and lemon juice, cover with the lid and simmer for about 45 minutes until cooked.
\nAdd 500 ml plant-based milk and blend until very smooth with a hand blender.
\nThen add the remaining diced ginger.<\/p>\n
\n<\/strong>Serve immediately with grated lemon peel.
\n![\"Gnocchi](\"http:\/\/eco123.info\/wp-content\/uploads\/AllyouneedisvegECO2017highdef2a.png\")
<\/p>\nSweet potato gnocchi with raw spinach pesto and vegan parmesan<\/h2>\n[gluten free, no sugar, no milk, suitable for vegans]\n
![\"Gnocchi](\"http:\/\/eco123.info\/wp-content\/uploads\/2b.jpg\")
<\/p>\n
\n<\/strong>600 g sweet potato
\n200 g potato
\n130 g fine maize meal (or wheat meal)
\n40 g potato starch
\n250 g Portuguese spinach
\n1 finely chopped clove of garlic
\n50 g toasted almond flakes
\n200 g cashew nuts
\n50 g yeast flakes (nutritional yeast)
\n250 ml cold-pressed olive oil
\n1 organic lemon
\n1 tbsp. organic miso
\nFine salt, turmeric, ground caraway, \u00bd freshly \u2028grated nutmeg, smoked paprika, pink peppercorns, chili powder, garlic powder, kala namak.<\/p>\n
\nVegan parmesan:
\n<\/strong>Grind the cashew nuts with 30 g yeast flakes, 1 tsp. salt, \u00bd tsp. garlic powder, 1 pinch kala namak into a medium-fine powder in a blender.<\/p>\n
\nPur\u00e9e the following ingredients with a hand blender to make a medium-fine sauce:
\n<\/strong>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, \u00bd tsp. salt, 1 large pinch smoked paprika, 1 pinch chili powder, 1 pinch kala namak, 20 g yeast flakes.<\/p>\n
\n<\/strong>Boil the sweet potatoes and potatoes in their skins for about 25 mins with salt, until cooked.
\nPeel while hot, and press through a potato ricer.
\nBring some salted water to the boil in a large pan.
\nCombine the mashed sweet potato with the meal, potato starch, 1 tsp. salt, \u00bd tsp. turmeric, \u00bc tsp. caraway, nutmeg, and mix well.
\nPut 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).
\nCut the rolls into slices 1.5 cm thick with a sharp kitchen knife.
\nGradually place the gnocchi in the gently simmering water using a slotted spoon.
\nAfter about 2 min., the gnocchi will float to the surface of the water and must be removed straight away.<\/p>\n
\n<\/strong>Spinach pesto, raw spinach cut into thin strips, pink peppercorns, almond flakes and parmesan.<\/p>\n![\"Creme](\"http:\/\/eco123.info\/wp-content\/uploads\/3a.jpg\")
<\/p>\nOrange caramel cream<\/h2>\n
![\"Caramelo\"](\"http:\/\/eco123.info\/wp-content\/uploads\/3b.jpg\")
<\/strong><\/p>\n
\nCream:
\n<\/strong>200 ml organic soya or oat milk
\n300 ml organic coconut milk
\n150 g organic silken tofu
\n1\/2 tsp. finely grated peel of an organic orange
\n1 small Ceylon cinnamon stick
\n1 tsp. agar-agar (2 g)
\n3 tbsp. raw cane sugar
\n1 large pinch ground organic vanilla
\nFine salt, turmeric, kala namak.<\/p>\n
\n<\/strong>100 g raw cane sugar
\n50 ml hot water
\n1 tbsp. freshly squeezed orange juice
\nFine salt<\/p>\n
\nCaramel:
\n<\/strong>Mix 50 ml hot water with the orange juice.
\nIn a small pan, caramelise 100 g sugar and 1 large pinch salt until dark brown, while stirring constantly.
\nNow add the liquid gradually and dissolve everything well until you have a thick syrup.
\nPour the caramel into each of 6 pudding moulds and swirl it around.<\/p>\n
\n<\/strong>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.
\nPour the liquid through a sieve and leave to cool to room temperature.
\nMix with the agar-agar and leave it all to swell for 10 min.
\nAdd vanilla, \u00bd tsp. turmeric and 1 large pinch of kala namak.
\nBring everything to the boil while stirring with a whisk and stir over a low heat for a further 5 minutes.
\nPut the milk in a blender with the silken tofu and mix everything until you have a fine cream.
\nPour into the pudding moulds and leave them to stand in a refrigerator for at least two hours.
\nTo turn out the cream, first dip the base of the moulds in very hot water for 15 seconds.<\/p>\n
\n<\/strong>Grated orange peel.<\/p>\n