Wertvolles Gut

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Spring vegetable lasagne

Ingredients:

Vegetables for layering:

2 large courgettes, approx. 400 g
1 tbsp olive oil
1 tbsp each thyme + oregano, finely chopped
1 pinch of salt
Pepper from the mill
100 g small green leaves such as baby spinach, baby chard, rocket, basil, cut into chiffonades
3 tomatoes, approx. 200 g
30 slices of dried tomatoes
½ yellow pepper

Pesto:

4 hd. herbs such as basil, parsley, rocket, peppermint, approx. 100 g
60 ml linseed oil
60 ml olive oil
2 tbsp lemon juice
1-2 garlic cloves
3 tbsp sunflower seeds, soak approx. 30 g
Salt and pepper from the mill

Sauerkraut ricotta:

80 g macadamia, soak
40 g cedar kernels, soak
60 g courgette, peel
50 g sauerkraut
1 small clove of garlic
1 small white head of spring onion
1 tsp lemon juice
1 Deglet Nour date, pitted
1 tsp salt
Pepper from the mill
50 ml water

Yellow pepper sauce:

1 yellow pepper, approx. 180 g
2 tsp lemon juice
1 small white head of spring onion
1 tbsp olive oil
20 g cedar kernels, soak
1 date
Pinch of turmeric (colour)
½ tsp salt
¼ tsp cayenne pepper
1 tsp psyllium husks
1 large ice cube

Preparation:

Prepare the vegetables for layering: Slice the courgette into approx. 1-2 mm thin slices. Carefully mix in a large bowl with the herbs, oil and a little salt. Finely slice the tomatoes and peppers. Soak the dried tomatoes in a little water and cut into strips.

Mix the pesto: Place all the ingredients in a high-speed blender and blend on a low setting to make a chunky pesto.

Prepare the sauerkraut ricotta: Place all the ingredients in the blender and blend until creamy and smooth.

For the yellow pepper sauce, also put all the ingredients into the blender and blend to a creamy sauce in approx. 1 min. Do not blend for too short a time, otherwise the psyllium husks will still be slightly fibrous.

Now layer all the ingredients alternately in the large serving ring, starting with the courgette. The slices can overlap generously. A total of 3-4 layers can be layered. A thin layer of ricotta can now follow, then pesto, green leaves, fresh and dried tomatoes and start again from the beginning. Finally, drizzle the lasagne with a little olive oil and season with freshly ground pepper.

Crispy celeriac crackers

Ingredients:

Pomace from 500 ml celery juice,
100 - 150 g celery pomace, depending on juicer
180 g pomace gold
0.7 litres of water (preferably filtered)
100 g wild garlic, fresh, alternatively kitchen herbs such as parsley, basil, chives
1 tsp caraway seeds, whole
1/2 tsp salt

Preparation:

Shortening the celery fibres makes it easier to spread and makes the later cracker fluffier. To do this, place the pomace in a large blender jug and mix all the ingredients with 0.7 litres of water for 30 seconds.

Now pour the pomace mixture into a bowl and stir in the seed mixture evenly with a spoon or whisk. Leave to stand briefly and flavour again.

Spread the dough to a thickness of approx. 2-3 mm on cling film or baking paper using a dough scraper (Schlesinger).

Pre-score the size of the crackers with a spoon handle. The crispbread can be easily divided later at these "predetermined breaking points". Gently remove the moisture from the dough in the dehydrator. To do this, dehydrate the mixture overnight at a maximum temperature of 42°C. Then remove the foil and leave to dry in the appliance for a further 16 hours, in any case until the crackers are nice and crispy.