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Hokkaido hummus from Sebastian Copien

Ingredients

300 g Hokkaido pumpkin
200 g cooked chickpeas
50 g liquid tahini
1 tsp cumin
50 ml lemon juice
8 ice cubes
salt
1 tbsp grated organic lemon zest
6 tbsp coriander green
3 tbsp chopped olives
olive oil

Preparation:

Cook the chopped pumpkin in a pan of water until soft. If you are using tinned chickpeas, you can cook them with the pumpkin. Drain the cooking water and put everything in a blender. Add the ice cubes, lemon juice, tahini, cumin and a pinch of salt and blend. Arrange on a plate, top with the olives, nuts, coriander and lemon zest and drizzle the hummus with olive oil.

TIPS:

- I also like to add a few roasted macadamia seeds as a topping

- You can eat the skin of the Hokkaido pumpkin. If you are using butternut squash for purees etc., you can also leave the skin on and simply cook it until soft and then blend it. However, if you bake the butternut in the oven, it is better to remove the skin as it becomes hard.

- If you mix the hummus together with a few ice cubes, you prevent the protein from the chickpeas from oozing out.

Variations:

- Goes perfectly with chia sauerkraut bread or vegetable sticks

- You can also mix in some smoked paprika powder or decorate the hummus with roasted peppers and parsley if desired.

- Baked garlic and rosemary mixed into the hummus is also great.

You can find more recipes from Sebastian Copien and many other professionals for great vegan cooking at Europe's largest vegan onlinecookery school www.vegan-masterclass.de. With the discount code Keimling10 you get 10% discount on the first payment.

Pumpkin curry from Germany is(s)t vegan!

Ingredients

½ small pumpkin
1 tbsp olive oil
1 onion
1 tsp coconut oil
1 small piece of ginger
1 clove of garlic
½ courgette
80 g peas (frozen)
300-400 ml coconut milk
2 tsp yellow curry paste
1 tsp almond butter
½ lemon (juice)
salt + pepper
3-4 portions of rice (cooked)
cashew nuts

Preparation:

Wash the pumpkin, remove the seeds and cut into small cubes. Mix with olive oil, salt and pepper. Then bake at 180 °C for about 20 minutes.

Peel the onion, halve and cut into thin strips. Fry in a deep pan with coconut oil until translucent, add the chopped ginger and garlic and fry for a further 2 minutes.

Add the coconut milk, curry paste, almond butter and lemon juice to the pan, stir until there are no lumps and simmer for 5 minutes. Slice the courgette, add to the pan and cook for a further 5 minutes.

Finally, add the peas and baked pumpkin and bring to the boil. Flavour with salt and pepper.

Serve the finished curry with rice and chopped cashew nuts.