Ingredients

For the asparagus and porcini cream

200 g fresh and cleaned asparagus
300 ml filtered water
200 ml vegetable cream (I used oat cream)
2 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
ground nutmeg, to taste
freshly ground white pepper, to taste
4 tablespoons cornstarch, dissolved in about 70 ml cold, filtered water
20 g dried porcini mushrooms, soaked in filtered water for 30 minutes then drained and chopped

For the vegetables

200 g fresh and cleaned asparagus
200 g fresh spinach, cleaned and blanched in boiling water for about 1 minute
1 garlic clove, peeled and cut into halves
3 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
whole sea salt, just enough to taste

For the hazelnut and basil coating/filling

half a garlic clove, peeled
a handful of fresh basil, cleaned
2 handfuls of shelled hazelnuts
2 tablespoons nutritional yeast flakes
2 tablespoons wholemeal breadcrumbs
1 tablespoon extra virgin olive oil

To assemble

250 g kamut or whole wheat lasagna sheets

Makes 4 servings.

Directions

Blanch 200 g asparagus in boiling water for 6-7 minutes then drain and set aside. Cook the remaining 200 g asparagus until they’re tender. Drain and set aside. Pour the water, vegetable cream and olive oil in a heavy bottomed saucepan and bring to a gentle boil. Add the salt, nutmeg and pepper and keep cooking for a couple of minutes on a low heat. Add the cornstarch to the vegetable cream mixture and keep cooking, stirring constantly, until you reach a fairly thick texture. Remove from the heat and let cool a bit. Combine the 200 g tender asparagus and the cream in the bowl of a mixer and process until smooth. Transfer into a bowl, add the porcini, mix and set aside.
In a pan or wok over medium heat, sauté the remaining blanched asparagus and spinach with the garlic, olive oil, pepper and salt. Remove from the heat.
To make the hazelnut and basil coating, process all the ingredients together in a food processor until the mixture looks grainy. Set aside.
Preheat the oven to 180° C. Bring plenty filtered water to a boil, add some whole sea salt and cook the lasagne. Drain them and place them on a tray but make sure they don’t stick together. Also, be careful not to break them.
To assemble the lasagne, choose an appropriate baking pan, as you don’t want your lasagne to be too thin or too thick. Oil the bottom of the pan with a little olive oil, then spread some of the asparagus and porcini cream. Arrange the lasagna sheets lengthwise over the cream then spread the lasagne with some of the cream, top with some vegetables (asparagus and spinach) and sprinkle with a little pesto. Repeat layers, and top with remaining cream and pesto. Cover with foil and bake in the preheated oven for 20-25 minutes. Remove the foil, and bake an additional 15 minutes. Take away from the oven and let cool for about 10 minutes before serving.

Ingredients

3-4 tablespoons extra virgin olive oil
a 4-5 cm piece of leek, cleaned and cut into thin slices
3-4 tablespoons filtered water
20 g dried porcini mushrooms, to be soaked in filtered water for about 10 minutes then drained and chopped
200 ml vegetable cream, unflavoured and unsweetened
whole sea salt, just enough to taste
a pinch of chilli powder
freshly ground white pepper, to taste
freshly grated nutmeg, to taste
160-170 g pizzoccheri
1 jerusalem artichoke, peeled and thinly shaved (use a mandolin or potato peeler)
fresh parsley leaves, cleaned

Makes 2 servings.

Directions

Heat the olive oil in a heavy bottomed pan over medium heat and sauté the leek for a couple of minutes. Add the water and keep cooking for another minute or so. Throw in the porcini and toss them around by shaking the pan. Pour the vegetable cream into the pan, season with a little salt, add the chilli pepper, white pepper and nutmeg, turn the heat to low and cook for another ten minutes. In the meantime, bring a large saucepan of filtered water to a boil, add some salt and cook the pizzoccheri until al dente. Drain the pasta and transfer it into a large bowl or in the saucepan you used to cook the pasta. Stir in the porcini sauce and divide the pizzoccheri into individual plates. Top with the shaved jerusalem artichoke, drizzle some olive oil over, sprinkle some more white pepper and nutmeg on top and garnish with parsley leaves. Serve warm.

Ingredients

400 ml oat milk, unflavoured and unsweetened
200 ml vegetable cream, unflavoured and unsweetened
6 tablespoons nutritional yeast
a few pinches of whole sea salt
freshly ground white pepper, to taste
a pinch of chili powder
1 powdered saffron sachet, dissolved in a little, and warm, oat milk
5 teaspoons agar agar powder
1 kg cooked semi-whole rice (I used
2 tablespoons extra virgin olive oil
100 g vegan ham or other vegan slices, chopped
2 tablespoons poppy seeds
2 apples, peeled, cored and cut into pieces
a squeeze of lemon juice
1 tablespoon apple vinegar

Makes at least 6 timbales.

Directions

Combine the oat milk, vegetable cream, nutritional yeast, salt, pepper, chili powder and saffron in a large, heavy bottomed saucepan, stir and bring to a gentle boil. Stir in the agar agar and keep cooking until it has dissolved (5 to 6 minutes), then add the rice, olive oil, vegan ham and poppy seeds and mix very well. Remove from the heat, divide the rice into individual molds or ramekins and set aside to cool. To make the apple sauce, combine the apples with the lemon juice and apple vinegar in a food processor and process until soft. When the rice timbales have cooled thoroughly you can unmold them and serve them at room temperature with the apple sauce.

Ingredients

100 g dark chocolate (70% cacao), preferably Fairtrade
220 ml almond cream (or other vegetable cream)
a pinch of whole sea salt
4 tablespoons rice malt syrup
3 tablespoons hazelnut butter
chopped hazelnuts, for garnish

Makes 4 servings.

Directions

Melt the chocolate in a bain marie, then stir in the almond cream, rice malt syrup and hazelnut butter. Stir until you reach a smooth consistency, remove from the heat and transfer the mixture into individual ramekins or glasses. Let cool, refrigerate for at least 3 hours, top with the chopped hazelnuts and serve.

Ingredients

50 ml GMO-free vegetable cream (I used almond cream), unsweetened and unflavoured
50 ml almond milk, unsweetened and unflavoured
120 g rice malt syrup
50 g hazelnut butter
50 g almond butter
100 g dark fairtrade chocolate (70% cocoa), broken into pieces and melted in a bain-marie
2 teaspoons natural vanilla extract
1-2 handfuls of dried sour cherries
1 large handful of coarsely chopped hazelnuts

Makes 2-4 servings.

Directions

Pour the vegetable cream and almond milk into the bowl of your mixer, add the rice malt syrup, hazelnut butter, almond butter and process for a couple of minutes until combined. Slowly add the melted chocolate and process again until smooth. Put the mixture into the fridge for about 10-15 minutes then transfer it into your ice cream maker and process according to the manufacturer’s instructions. 30-40 minutes should be enough to make a creamy, thick ice cream. 3-4 minutes before the end of the cycle, add the dried sour cherries and chopped hazelnuts. At the end of the cycle, remove the ice cream from the machine and divide it into bowls or glasses. Eat your ice cream right away or keep it in the freezer until serving time.

Ingredients

150 g rice malt syrup
130 g raw almond butter
20 g raw coconut oil
50 ml almond milk (unflavoured and unsweetened)
65 ml almond cream, or other GMO-free, vegetable cream (unflavoured and unsweetened)
1 teaspoon powdered cinnamon

Makes 2-4 servings.

Directions

Put all the ingredients in the bowl of a mixer and process until smooth. Transfer the mixture into the fridge for about 30 minutes then pour it into your ice cream maker and process according to the manufacturer’s instructions. 40 minutes should be enough to make a creamy, thick ice cream. At the end of the cycle, remove the ice cream from the machine and divide it into bowls. Eat the ice cream right away or keep it in the freezer until serving time.