Darm Fitness

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Creamy macadamia truffle brie
Image and recipe by createrawvision

Ingredients:

500 g raw macadamia nuts, soaked in water for 10 hours
180 ml water
1 tbsp rice vinegar
1 tsp rice miso
1 tbsp truffle oil
1 tbsp raw almond butter
4 tbsp yeast flakes
¼ tsp pepper
¼ tsp salt

Preparation:

Rinse the macadamia nuts with cold water and then blend with the water and rice vinegar in a high-speed blender using the masher until smooth. Make sure that the mixture does not get too hot. If this happens, switch off the appliance, allow the mixture to cool and blend again later. More water may be needed if the mixture does not blend easily. In this case, only add the water carefully, one tablespoon at a time.

Place a nut milk bag in a deep bowl or large cup. Pour in the mixture from the blender, seal the bag and then place it in a sieve. Place the sieve on top of the deep bowl or large cup and weigh it down with a heavy object. This will allow any excess water to drain out.

Leave to rest in a warm place for about 24 hours.

Now pour the cream into a bowl and mix with the remaining ingredients. Cover with a towel and leave to ferment in a warm place for another 24 hours.

Then pour the cheese mixture into a round mould from which it can later be squeezed out, for example muffin tins, snack boxes or similar.

Press into the cheese with a chopstick to release any air and then smooth out the mixture. Leave the mould to freeze in the freezer for around three hours.

Press the frozen mixture out of the mould and place on a dehydrating film in the dehydrator. Dry in the dehydrator at 42 °C for around 24 hours until an even crust has formed,

Then place the Brie in an open box lined with kitchen paper and leave to ferment in the fridge for another three days. The Brie can then be eaten or left to mature for a few more days.

Radicchio pasta al pepe
Recipe by Sebastian Copien, picture by Urs Golling

Ingredients:

For 2 portions

300 g spaghetti

1 small head of radicchio

1 red onion, finely diced

200 g smoked tofu, diced

3 tbsp olive oil

salt

Sauce:

100 g cashew nuts

20 g Nama organic barley miso

1 tbsp olive oil

1 tsp natural salt - 2g

300ml hot pasta cooking water

freshly ground black pepper

Preparation:

Cook the spaghetti al dente and collect the pasta cooking water.

Heat a pan, add the onions and smoked tofu and drizzle over a little olive oil. Season everything with a pinch of salt. If you like, you can add some finely diced carrots.

Pour the pasta water into a high-speed blender, add the cashews, miso, salt and olive oil and blend everything for 35 seconds until smooth.

Add the roughly chopped radicchio to the pan and fry briefly. The radicchio should only cook slightly. Now add the pasta and sauce and mix everything together well. Season to taste with salt and pepper. Serve the pasta on a plate and top with a little parsley if desired.

Tips.

- The original sauce is an Italian classic made with lots of fresh black pepper, the pasta cooking water and a special hard cheese. A very simple and poor meal, which also works wonderfully in this new plant-based version. Pasta al Pepe" also goes perfectly with freshly sliced black truffle and green salad. Simple but good!

- The choice of miso paste is very important here, as there are huge differences in quality. It is important that it is a light-coloured and mild paste with a slightly cheesy note. Alternatively, you can also use 1-3 tablespoons of yeast flakes from the organic market to add a cheesy flavour.

Variations:

- Puree the sauce without pepper in a blender until smooth and omit the smoked tofu. Instead, cut a pear into thin strips and drizzle with a little lemon juice. Pour the pear salsa over the pasta and top with roasted walnuts.

- Instead of pasta, you can serve it with mashed potatoes and sprinkle with parsley. It is best to fry the tofu separately until crispy.

- Or for a fruity sauce, omit the pepper and add a little orange juice and zest to the blender. Cut the smoked tofu into small croutons and fry until crispy. Garnish the pasta with the tofu croutons and toasted pine nuts

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