Ingredients

600 g watermelon pulp (seeds removed), broken into pieces
1 medium zucchini, cleaned and cut into pieces
1 tomato, cleaned and seeds removed and cut into pieces
1 small red onion, peeled, cut into small pieces
the juice of 6 cm fresh ginger root, cleaned, grated and squeezed
2 tablespoons extra virgin olive oil
the juice of half a lemon
1 tablespoon shoyu
half a teaspoon dried ginger powder
whole sea salt, just enough to taste
freshly ground black pepper, to taste

Makes 3-4 servings.

Directions

In a blender, puree all the ingredients until you reach te desired texture. Transfer into a bowl and refirgerate for at least 1 hour, taste again for seasoning then divide the soup among serving bowls. Serve chilled.

Ingredients

250 g peeled potatoes
1 large zucchini, cleaned and cut into pieces
1 clove of garlic, peeled and cut into halves
2-3 cm fresh ginger root, peeled and chopped
2 tablespoons extra virgin olive oil
2 tablespoons shoyu
a pinch of Himalayan salt
freshly ground white pepper, to taste
1 teaspoon vegetable stock powder
200 ml unsweetened and unflavoured oat milk
150 g plain tofu
2 tablespoons nutritional yeast flakes
3 teaspoons mild curry powder
a handful of fresh basil, cleaned
a few fresh thyme sprigs, cleaned
4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk
50-60 g vegan ham, chopped

Makes 4 servings (or a 25 cm long terrine).

Directions

Boil the potatoes in lightly salted water. In the meantime, sauté the zucchini with the garlic and ginger in the olive oil and shoyu over medium heat. Season with the salt and pepper, stir and keep cooking until the zucchini are almost soft. Remove from heat and set aside. When the potatoes are ready, drain them and transfer into the bowl of a blender. Stir the vegetable stock powder into the (200 ml) oat milk and pour the mixture over the potatoes. Add the tofu, nutritional yeast and curry powder and blend until smooth. Throw in the basil and thyme, blend again for a little while and transfer the mixture into a heavy bottomed saucepan. Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3-4 minutes, stirring constantly. Remove from the heat, add the zucchini and vegan ham, stir well and transfer into a terrine mold and let cool at room temperature for at least 3 hours. You can transfer then the terrine into the fridge until serving time or serve, sliced, at room temperature.

Ingredients

1 handful of fresh parsley, cleaned and chopped
a 3 cm piece of fresh ginger root, peeled and chopped
a 1-2 cm piece of a fresh chilli, cleaned and chopped
1 handful hazelnuts, shelled and chopped
a 2-3 cm piece of a fresh spring onion, cleaned and chopped
1 tablespoon nori flakes
4-5 tablespoons extra virgin olive oil
1 tablespoon shoyu
1 tablespoon lemon juice
a pinch of whole sea salt
1 tablespoon filtered water
1 white beet, cleaned and cut into thin slices
raw hazelnut oil, to taste

Makes 2 servings.

Directions

In a bowl, mix very well all ingredients except the beet slices and hazelnut oil. Arrange the beet on a plate, garnish with the hazelnut mixture and drizzle with the hazelnut oil before serving.

Ingredients

For the marinated tempeh

400 g tempeh, cut into cubes
2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
1 garlic clove (sprout removed), cut in quarters
filtered water

To cook the tempeh

4 tablespoons extra virgin olive oil
1 tablespoon shoyu
2 tablespoons filtered water
2-3 handfuls of raisins, soaked in filtered water for 5 minutes then drained and pat dried with kitchen paper
1 teaspoon dried rosemary, flakes or powder

For the cabbage

half a red cabbage, cleaned and cored, finely sliced into strips
extra virgin olive oil, to taste
apple vinegar, to taste
a pich of whole sea salt

Makes 2-4 servings.

Directions

In a bowl, combine the tempeh cubes, shoyu, rice vinegar and garlic. Add some filtered water, just enough to cover the tempeh. Cover with a lid or kitchen foil or cling film and place in the fridge. Leave to marinate for 8-12 hours.

When the tempeh is ready to be cooked, remove the cubes from the marinade (which can be used once more to marinate some extra tempeh). Heat a frying pan or wok over a high heat and add the olive oil, shoyu and water. Stir in the tempeh cubes and sauté for a couple of minutes or until the oil, shoyu and water have been absorbed. Add the raisins and the rosemary, toss and remove from the heat. Let cool slightly (I’d say 2-3 minutes). In the meantime, place the red cabbage strips in a salad bowl, add the olive oil, the apple vinegar and the salt and toss. Add the rosemary-raisin-tempeh cubes, toss again and serve.