Ingredients

2 chili peppers, cleaned and julienned
6-7 cm ginger root, peeled and juiced
the juice of 1 lemon
1 teaspoon agave syrup
whole sea salt, just enough to taste
1 small spring onion, cleaned and sliced
150 g thai rice
1 broccoli head, divided into florets
4-5 champignons, cleaned
2 handfuls peanuts, toasted and salted
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon rice malt syrup
1 teaspoon rice miso
1 tablespoon toasted sesame oil
half a teaspoon dried ginger powder

Makes 2 servings.

Directions

Place the chili peppers in a jar, add the ginger juice, lemon juice, agave syrup and salt, mix and secure with the lid. Refrigerate for at least 6 hours. Remove form the firdge, add the spring onion, and refrigerate for at least 2 hours and until almost ready to serve. Cook the rice. In the meantime, blanch the broccoli florets in boling salted water until bright green and slightly softened. Drain and set aside. Separate the chili and onion from the juice, transfer them into a bowl and set aside. Keep the juice in the jar and stir in the mirin, rice vinegar, rice malt syrup, rice miso, toasted sesame oil and ginger powder. Seal with the lid and shake to combine. Slice the champignons and drizzle with a little lemon juice. As soon as the rice is cooked al dente (it should have absorbed all the water, if not, drain it), divide it into the individual serving plates or bowls, add the broccoli, the mushrooms, the peanuts, the chili and onion and pour the lemon-ginger-miso sauce on top. Serve immediately.

Ingredients

400 g broccoli, cleaned, divided into florets and steamed
200 ml water (the broccoli cooking water)
100 ml oat milk, unflavoured and unsweetened
2 tablespoons tahin
2 tablespoons extra virgin olive oil (and some more for serving)
whole sea salt, just enough to taste
chili powder, to taste
a handful of white sesame seeds

Makes 2-4 servings.

Directions

Place the steamed broccoli, water, oat milk, tahin, olive oil and salt in the bowl of a food processor and blend until very smooth. Heat the soup if necessary, divide it into individual serving bowls, sprinkle some chili powder and olive oil over it and garnish with the sesame seeds.

Ingredients

half a small head of cooked Romanesco broccoli (which should be about 180-200 g)
215 g cooked whole Baldo rice (which is about 150-170 g uncooked), preferably al dente
1-2 tablespoons raw sesame oil
1 tablespoons tahin
half a teaspoon powdered coriander seeds
half a teaspoon powdered cumin
half a teaspoon dried ginger powder
freshly ground black pepper, just enough to taste
whole sea salt, just enough to taste
a small handful of parsley leaves, preferably fresh, cleaned and finely chopped
1 teaspoon cleaned and chopped chives, preferably fresh
2 tablespoons white sesame seeds
2 tablespoons ground white sesame seeds (you can grind them yourself in a spice or coffee grinder)

To complete

3 handfuls of peeled almonds
1 tablespoon flakes of nutritional yeast

Makes 16-18 balls.

Directions

Using a potato masher or fork, mash the broccoli until no large pieces remain. Transfer the broccoli mash into a large bowl, add the cooked rice, sesame oil, tahin, spices, salt, parsley, chives and sesame seeds (whole and ground) and stir well to combine all ingredients. To shape the balls, wet your hands with a little water to prevent the mixture from sticking. They should be slightly smaller than a golf ball. Set the balls aside on a sheet of parchment paper or a tray. In a coffee grinder, finely grind the almonds with the nutritional yeast. Roll the rice balls in the almond-yeast powder and serve at room temperature.

Ingredients

half a cup quinoa, rinsed under running water
filtered water and a pinch of whole sea salt (to cook the quinoa)
1 medium zucchini, trimmed, peeled and sliced
half a head of Romanesco broccoli, washed, broken into bite-sized florets and cooked in salted boiling water for 3-5 minutes (they should stay crunchy)
a large handful of green olives, stones removed and finely chopped
1 garlic clove, peeled and minced
1 small fresh red chilli, seeds removed and chopped
2 handfuls of fresh parsley leaves, chopped
a handful of fresh basil leaves, chopped
extra virgin olive oil, to taste
whole sea salt, just enough to taste
1 teaspoon poppy seeds
zest of 1 lemon, grated

Makes 2-4 servings.

Directions

Place the quinoa in a heavy bottomed saucepan and pour water over it (2 parts water,1 part quinoa). Bring to a boil, add a pinch of salt, cover then turn down the heat to a low simmer. Let the quinoa cook for 15-20 minutes, until amost transparent and a bit fluffy. Remove from the heat then transfer into a large salad bowl or a serving tray.
Let cool a bit then add the zucchini, the broccoli, the olives, the garlic, the chilli, the parsley and the basil. Season with the olive oil and salt, mix thouroughly then garnish with the poppy seeds end the lemon zest. You can serve it either warm or cool.