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Stuffed mushrooms with nutmeg hazelnut carrot

Ingredients:

For the marinated mushrooms:

3 tbsp olive oil
4.5 tbsp tamari soya sauce
3 tbsp agave
1-2 cloves of garlic, finely grated
12 mushrooms

For the carrot nutmeg filling:

200 g carrots
50 g cashew nuts
35 g hazelnuts
1 teaspoon salt
1 tbsp yeast flakes
20 g olive oil
nutmeg
¼ tsp chilli flakes

For the salad:

200 g lamb's lettuce or baby chard or baby spinach
1 carrot
200 g cherry tomatoes or another salad vegetable of your choice
2 tbsp hemp seeds
2 tbsp freshly chopped or dried parsley

Preparation

1. remove the stalks from the mushrooms. These can be used separately, e.g. for a raw vegetable sandwich or simply eaten as a salad.

Whisk together all the other ingredients with a whisk. Moisten the mushrooms well with the marinade and drizzle a little into the opening with a spoon. Dehydrate in the dehydrator at 42° C for approx. 5 hours. Use the remaining marinade to make a salad dressing.

2. for the carrot filling, place all the ingredients in the high-speed blender (carrots first) and then blend at the highest setting until it becomes slightly warm.

3. for the salad, mix the remaining marinade with a little balsamic vinegar. Drizzle over the lamb's lettuce and divide between 4 plates.

4 Fill the mushrooms with the cream and divide between the lettuces. Garnish with carrot strips and cherry tomatoes and sprinkle with hemp seeds and parsley to finish.

Raw food miso soup

Ingredients

500 ml filtered water
100 g carrots
100 g brown mushrooms
1 large peeled courgette
½ bunch spring onions (cut into thin rings)
2 stalks of celery
2 tbsp unpasteurised barley miso
salt to taste
Tamari as required

Preparation

Cut the courgettes into thin vegetable noodles using the "GEFU" spiral cutter. Slice the carrots and mushrooms into strips using the professional slicer.

Place all the other ingredients (water, miso, celery, salt, tamari) in the Vitamix Pro 750 and blend until the desired temperature is reached. Then add the remaining ingredients and leave the soup to infuse for approx. 10 minutes before serving.

Tip: For a raw vegetable soup, only run the Vitamix Pro 750 for a maximum of 1 minute. For a hot soup, simply use the soup programme.

Mushroom risotto

Ingredients

For the risotto:

100 g brown rice
2 tbsp extra virgin olive oil from Keimling natural food
1 onion
8 mushrooms
1 clove of garlic
400 ml vegetable stock
1 tbsp almond butter from Keimling health food
1 tbsp yeast flakes
1 lemon
salt
pepper

For the topping:

50 g walnuts from Keimling Naturkost
50 g cashew nuts from Keimling Naturkost
2 tbsp hemp seeds, peeled, from Keimling health food
½ tsp salt
¼ tsp pepper

Preparation

Firstly, peel and finely dice the onions and garlic. Clean and slice the mushrooms.

Heat the oil and fry the onions and garlic until translucent. Fry the mushrooms all over and set aside.

Now add the rice to the onion and garlic mixture and sauté briefly. Deglaze with half the vegetable stock and simmer for 15 minutes, stirring occasionally. Gradually add the vegetable stock.

Then stir in the almond butter, yeast flakes and lemon juice.

Finally, add the mushrooms and season with salt and pepper to taste.

For the topping, roughly chop the nuts and toast in a pan with the remaining ingredients for 3-5 minutes.

Serve the risotto with the nut topping and parsley!