For the tortillas:
300g sweetcorn (frozen, defrosted)
80g yellow pepper50g
cashews
5g salt (1 g) teaspoon)
15 g golden linseed1
teaspoon psyllium husks
For the 'Hongos Pibil' (mushrooms)
500 g oyster mushrooms
Marinade:
1.5 oranges (the squeezed juice)
1/4 cup olive oil
1/2 tsp salt
1 whole dried ancho chilli pepper or 1 h. of chilli pepper tbsp ancho chilli powder
1/2 teaspoon cinnamon
1 teaspoon oregano
3/4 teaspoon cumin powder
2-3 tablespoons agave syrup
A few turns of ground black pepper (10-15)
2 garlic cloves
For the pickled onions
2 red onions
¼ cup agave syrup
¼ cup unpasteurised apple cider vinegar
½ cup water
6-7 g salt
For the salsa Verde
2 green tomatillos or alternatively 1 green pepper
3-6 jalepeño chillies or the green hot ones chillies
1 large handful of coriander with stalks
1 shallot
1 clove garlic
1 teaspoon lime peel zest
1 teaspoon lime juice
⅓ teaspoon salt
Water for mixing
Other ingredients
Guacamole
Fresh pineapple or alternatively dried pineapple, soaked in a little water for ½ hour
Preparation
1. blend all the ingredients for the tortillas, except for the linseed and psyllium husks, blend finely in a high-speed blender. Then add the linseed and psyllium husks and blend again until the seeds are well mixed.
2. spread small blobs of the mixture onto drying film (makes approx. 18-20 tortillas) and spread into small round (max. 10cm diameter) discs. Then dehydrate in a dehydrator at 45 degrees for approx. 8 hours. After approx. 5 hours, remove the tortillas from the foil and place the dry side directly on the drying rack. directly onto the drying rack.
3. for the mushrooms, first finely pluck the oyster mushrooms finely with your hands.
4 Puree all the ingredients for the marinade in a high-speed blender and flavour to taste. Then mix with the mushrooms, spread on 2 sheets of dehydrating film and dry in the dehydrator at 45 degrees for approx. 3-4 hours.
5. for the pickled onions, first cut the onions into into fine half-moon rings or slice. Mix the agave syrup, water, apple cider vinegar and salt well Mix well, or blend briefly in a blender .Place the onions in a fermentation jar, cover with the mixed liquid cover with the mixed liquid and weigh down with a weighted glass so that the onions are completely onions arecompletely covered by the liquid. Leave to stand for 24 hours so that the onions onions turn a nice pink colour.
6. for the salsa, puree all the ingredients in a high-speed blender puree.
7. to serve, place 3 tortillas per portion on a plate. on a plate. Start by topping with guacamole , then add a tablespoon of marinated mushrooms per tortilla . tortilla and finish with fresh or dried rehydrated pineapple, pickled onionsand salsa verde. pickled onions and salsa verde .
Boris wishes you Buen Provecho (Bon Appetit)
Raw miso ramen
For the stock (4-6 portions)
300 g freshly squeezed cucumber juice
400 g freshly squeezed carrot juice
200 g freshly squeezed celery juice
8 g kombu seaweed
6 g dried shiitake mushrooms
6 g garlic
16 g ginger
2 g fresh hot chilli pepper (1 small one)
30 g almond puree or tahini (sesame butter)
40 g light-coloured miso (chickpea miso, shiro miso, sweet lupin miso,...)
8 g tamari soya sauce
3 g salt
16 g coconut oil
Preparation:
1. The juices are best made fresh from cucumber, celery and carrot carrot in the new Kuvings juicer .
2. puree the juices, kombu, shiitake, garlic, ginger and chilli in the Vitamix at high speed and then pass through a fine sieve or nut milk bag. through a fine sieve or nut milk bag.
3. Puree the strained stock with the remaining ingredients in a puree in a blender until creamy.
Sweet ginger soya sauce
80 g tamari soya sauce
82 g agave syrup
100 g olive oil
16 g garlic
18 g ginger
10 g roasted sesame oil
Preparation:
Puree all ingredients at Vitamix at the highest setting. This sauce can be used as a versatile marinade.
Mushroom and pok choy garnish
12 - 18 medium sized (5cm diameter) fresh shiitake mushrooms mushrooms
3 small mini pok choy, alternatively a few Swiss chard leaves
60-80 ml sweet ginger soya sauce
Preparation:
Cut the mini pok choy in half and trim the hard trim. Mix the mushrooms and mini pokchoy well with the sauce and dry for 5-8 hours in the dehydrator at 45 degrees until the sauce is well dried.
Other ingredients (you can use all or just some of them)
- 3 courgettes, spiralised, salted and massaged, then drained
- Fresh coriander
- Fresh Thai basil
- 6 spring onions, finely chopped
- Chopped wild peanuts or cashew nuts, preferably soaked beforehand soaked beforehand and dried again with curry powder, a squeeze of lemon, soya sauce and a little maple syrup and dried again
- Black and white sesame seeds
- 1.5 - 2 avocados, cut into small cubes
To serve:
First place the courgette noodles in a soup bowl and place the avocado next to it. place the avocado next to it. Then add approx. Pour in 200ml miso stock.
Then add the mushrooms and pok choy and garnish with the and garnish with the other ingredients as desired .
Ingredients for the recipes
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Our products are free from animal ingredients. For the love of nature and your health.
We set the highest standards for our products. Genetic engineering and irradiation are just as taboo as drying temperatures above 45° C.
Nothing is as perfect as nature! Enjoy products of maximum naturalness, without synthetic vitamin additives, preservatives or fillers.
Keimling Naturkost decided many years ago in favour of a consistent renunciation of palm oil. Our range is 100% palm oil free.
Our suppliers practise controlled organic farming. This means no synthetic pesticides, no mineral fertilisers and certainly no genetic engineering.