Ingredients :
- 150 g carrots
- ½ red pepper
- 50 g celery stalks
- 800 ml water
- 1 thin slice of fresh ginger
- ¼ clove of garlic
- 1 tsp curry powder
- 1 pinch of salt
- 20 g dried mango Kent/Haden
- 1 small bunch of fresh herbs to taste
- 2 tbsp coconut oil
Preparation:
Place all the ingredients, except for the coconut oil and herbs, in a high-speed blender and blend on the highest setting to create a creamy soup.
Then add the coconut oil and blend in briefly.
Once you have flavoured the soup, add the fresh herbs to the soup in the container.
Use the pulse button. Pulse until fine pieces of herb are visible on the wall of the bowl. Pour into plates and enjoy immediately.
Ingredients for the dough:
- 2 tbsp olive oil
- 3-4 tbsp water
- 150 g spelt flour
- ½ tsp salt
- ¼ tsp baking powder
Ingredients for the filling:
- 100 g cashew nuts (soaked overnight)
- Green chilli pepper
- 250-300 ml water
- 1 tbsp yeast flakes
- 1 lemon
- salt
- pepper
- 100 g white mushrooms
Preparation:
Preheat the oven to 170 degrees fan.
For the shortcrust pastry, knead all the ingredients together. Then cut the chilli into very small cubes and the peppers into rings. Mix all the ingredients for the cashew cream until creamy.
Press the dough into the tart tin with your fingers and prick a few times with a fork. Spread the tofu and chilli evenly on top and pour over the cashew cream.
Bake for about 25-30 minutes until golden brown.
Ingredients Marzipan carrots (optional):
- 150 g raw almonds, soaked in water for 10 hours
- 2.5 tbsp agave syrup
- ½ tsp sweet paprika powder
- ¼ tsp spirulina powder
Cream cheese ingredients:
- 200 g cashew nuts, soaked in water for 2 hours
- 100 ml water
- 1 tsp apple cider vinegar
- 4 tbsp agave syrup
- 3 tbsp lemon juice
- 3 drops of lemon essential oil or alternatively lemon zest
- 4 drops of orange essential oil or alternatively orange zest
- 1 teaspoon guar gum
- 2 tbsp raw coconut oil, melted
Dough ingredients:
- 300 carrots
- 300 g almonds, soaked in water for 10 hours
- 200 g raw tigernut flour
- 70 g raw and sprouted barley flakes, ground
- 2 small apples
- 70 g coconut blossom sugar, ground
- 5 raw and dried apricots, soaked in water for 30 minutes
- 4 raw Medjool dates, soaked in water for 30 minutes
- 100 ml freshly squeezed lemon juice
- 150 ml freshly squeezed orange juice
- 1 tbsp lemon zest, grated
- 1 tsp orange zest, grated
- 1 tbsp cinnamon
- 8 tbsp raw coconut butter, melted
- 3 tbsp raw coconut oil, melted
- 1 tbsp psyllium husk flour
Preparation:
Marzipan carrots (optional)
1. rinse the almonds thoroughly with cold water and then peel the skin off the almonds. To do this, take one almond at a time between your fingers and rub it gently back and forth. With most almonds, the skin comes off very easily and simply.
2. leave the peeled almonds to dry thoroughly in the dehydrator for at least five hours or overnight.
3. process the dried almonds into flour in a high-speed blender and then knead well with the agave syrup in a bowl using your hands.
4. Flavour with agave syrup and chill the marzipan for half an hour.
5 Divide the marzipan into five parts. Now mix two parts with a quarter of a teaspoon of spirulina and the other three parts with half a teaspoon of sweet paprika powder. Knead each part well with your hands. You may need to add more spirulina powder or paprika powder to match the colour.
6 Shape the orange marzipan into a roll about the thickness of your thumb and divide into ten to twelve pieces. Roll each piece into a carrot shape with your hands. Use a stick (e.g. a chopstick) to make a hole in the top of the carrot. Use a knife to cut small slits along the surface.
7. shape the green marzipan into small rolls and then stick three rolls together at one end and stick them into the hole in the marzipan carrots.
Cream cheese
1. rinse the cashew nuts with cold water and then blend with water in a high-speed blender until smooth. If the mixture becomes too warm, switch off the blender and leave to cool. If the mixture cannot be blended until creamy, you can carefully add more water by the tablespoon and blend again.
2. add the apple cider vinegar and blend again briefly. Pour the cream into a jar, cover the jar with kitchen paper and secure the kitchen paper with a rubber band. Leave to stand and ferment at room temperature for about ten hours.
3. the next day, transfer the cream to a bowl and add the remaining ingredients for the cream cheese, except the guar gum and coconut oil, and stir in well with a whisk .
4. flavour with sweetener and essential oils and then stir in the guar gum and melted coconut oil thoroughly.
Dough
1. rinse the almonds well with cold water.
2. Finely process the carrots, almonds and apples separately in a food processor fitted with the S-insert and then place in a large bowl with the tigernut flour, barley flour and coconut blossom icing sugar.
3. process the soaked apricots and dates, lemon juice, orange juice, lemon zest, orange zest and cinnamon in a high-speed blender until smooth and then add to the other ingredients in the large bowl. Kneadeverything well with your hands.
4. add the melted coconut butter and coconut oil and the psyllium husk flour and work into the dough thoroughly with your hands.
5. Flavour with coconut blossom sugar, orange zest, lemon zest and cinnamon and leave to soak for at least twenty minutes.
6. then pour the dough into a springform tin lined with baking paper and press in evenly with your fingers. Leave to set in the freezer for at least two hours or in the fridge for four hours.
7. spread the cream cheese on the cake, lightly press the marzipan carrots into the cream cheese and leave to set in the fridge or freezer.
Ideal for preparation
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Ingredients for the smoothies
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1
VEGAN QUALITY: PURELY PLANT-BASED
Our products are free from animal ingredients. For the love of nature and your health.
2
RAW FOOD: GENTLE PRODUCTION
We set the highest standards for our products. Genetic engineering and irradiation are just as taboo as drying temperatures above 45° C.
3
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Nothing is as perfect as nature! Enjoy products of maximum naturalness, without synthetic vitamin additives, preservatives or fillers.
4
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Keimling Naturkost decided many years ago in favour of a consistent renunciation of palm oil. Our range is 100% palm oil free.
5
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Our suppliers practise controlled organic farming. This means no synthetic pesticides, no mineral fertilisers and certainly no genetic engineering.
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