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Competition! - 1 of 3 cookery books "FEEs VEGANE VERWÖHNKÜCHE"

The cookbook was published on 09.03.2022 in an edition of 2000 copies.

It contains over 100 vegan recipes from sweet to savoury from over 30 years of experience. In addition, magic possibilities for each recipe, great pictures and special dedications for people who have accompanied Felicitas in her have accompanied Felicitas in her life.

The closing date for entries is 07.06.22

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Pineapple panna cotta with strawberry sauce

Appliances: High speed blender

Ingredients for 2-3 people:

Raw vegan pineapple panna cotta

20 g Irish Moss, soaked in water for 24 hours and then rinsed thoroughly with cold water
120 g raw dried pineapple from Keimling
250 ml raw coconut water
50 g coconut strips, soaked in water for ten minutes
100 g cashew nuts, soaked in water for 2 hours
2 tbsp agave syrup
3 tbsp coconut butter, melted
1 tbsp raw pistachios, chopped
1 tsp raw shredded coconut

Sauce

350 g fresh strawberries
1 tsp lemon juice
3 raw medjool dates
1 tbsp agave syrup

Preparation:

Briefly blend the Irish moss with 125 ml coconut water in a high-speed blender until smooth. Make sure that it is barely heated, otherwise the coconut water may change its flavour. It is best to switch off the high-speed blender from time to time and allow the gel to cool.

Blend the cashew nuts with the pineapple and the remaining coconut water in a high-speed blender until smooth.

Add the Irish moss gel, coconut strips and agave syrup and blend again briefly. Again, make sure that the cream is only slightly warm.

Flavour with agave syrup and then add the melted coconut butter. Again, make sure that the cream does not become warm.

Pour the cream into plastic bowls or a cup and leave to set in the fridge for at least three hours or in the freezer for at least one hour.

To make the strawberry sauce, blend all the strawberries with the lemon juice, dates and sweetener in a high-speed blender until smooth.

Turn the panna cotta out onto a plate. If it is difficult to remove from the mould, you can briefly hold the mould upside down under cold running water or use a knife on the edge to loosen the panna cotta from the mould.

Pour the strawberry sauce around the panna cotta, sprinkle the sauce with grated coconut and sprinkle the panna cotta with chopped pistachios.

Strawberry and chia jam

Ingredients:

200 g strawberries
2 tbsp chia seeds
2 tbsp agave syrup
½ lemon (juice)
1 msp. vanilla (optional)

Preparation:

Wash the strawberries and blend with a blender until chunky. Add the remaining ingredients, mix well and leave to soak in the fridge for at least 30 minutes. Then stir well again.

The jam can be stored in an airtight jar in the fridge for about 5 days.