Author: Ana Mihelić

(for 6-8 large crêpes)

A crepe is a pancake type that’s popular throughout France and now in many other countries as well. Due to the variety of toppings, you can vary easily between sweet and salty.

Ingredients:

25g Golden Bean
250 g flour (e.g. 125 g whole wheat flour / 125 g all-purpose flour)
250 ml plant milk
250 ml carbonated water
2 tablespoons oil (e.g. sunflower or rapeseed oil) seeds
2 tbsp chia seeds
1 tbsp vanilla sugar / vanilla extract
1 pinch of sea salt

Mix the egg white powder and flour in a bowl. Add all wet ingredients to the bowl and mix well. Add the chia seeds, vanilla and salt and mix again. The crepe batter should be relatively runny (more runny than pancakes). Leave for at least 30 minutes, preferably a few hours or even overnight.

Take some oil and use a brush to put a thin layer of oil in the frying pan, using the largest frying pan. Heat the pan over medium-high – do not use high heat or the crepe will burn too quickly.

Pour 1/2 cup of the mixture into the center of the pan. Quickly grab the pan and move it to the side to evenly distribute the batter and give it a nice round shape. Bake for a few minutes (check the back of the crepe to see if it’s done). Flip if necessary or leave on one side over medium-high heat.

Once the batter is done baking, top with your favorite toppings and serve. Of course, the topping can also be prepared in the pan.

Some ideas for the topping:

Fruit or berries with lemon juice and a little coconut blossom sugar
Banana with vegan chocolate spread
Salty version: spinach, tomatoes and mushrooms

Traditionally, ceviche is a fish dish. It comes from Peru and is an internationally popular dish that is prepared in a variety of ways. Seasoned with ají, chili, chopped onion, salt and coriander, ceviche is a refreshing summer dish full of flavor. The wonderful vegan version appeals to those interested in the conservation of the oceans and aquatic wildlife.

Ingredients:

1 cauliflower, small-medium sized head

2 cups tomatoes, small cubes

1 cup red onions, diced small

1 cup cilantro, chopped

1 cup cucumber, small cubes

½ cup fresh lime juice

1 chili serrano (you can add more if you like it spicy)

1 tsp salt

1 tsp fresh black pepper

1 tbsp ketchup

1 tsp golden chlorella

Tostadas (tortilla in Mexican cuisine)

2 avocados, pitted, sliced

In a large bowl, grate the cauliflower with the side of a grater that has large holes. Add the golden chlorella, tomatoes, onions, cilantro, cucumber, salt, pepper, serrano chili, ketchup, and lime juice. Mix all ingredients and season to taste. Leave the mixture to rest in the fridge for about 30 minutes. Serve on tostadas and add avocado slices.

Dumplings are one of the most versatile foods because the basic dough can be prepared with a wide variety of fillings and served in a variety of ways. Chinese dumplings, also known as dumplings, are traditionally served mainly on public holidays such as Chinese New Year and are now very popular internationally.

Dough for dumplings

210ml of water

300 grams of wheat flour

Cornstarch for rolling out the dough

Bring the water to the boil and gradually pour over the flour, using a spatula to mix. Allow the dough to cool to room temperature for about 15 minutes.

Once cool enough, knead the dough until it is smooth and homogeneous in texture. Cover the dough with a tea towel and let it rest while you prepare the filling.

Mushroom and tofu filling:

300 g firm tofu

200 grams of mushrooms

50 g white leek

20 g fresh ginger

1/2 bunch of chives

20 ml soy sauce

5 g cornstarch

5 grams of golden chlorella

5 grams of sugar

Salt pepper

Squeeze the tofu to extract the juice. Chop the mushrooms and slice the leeks.

Fry the sliced ​​leeks in sesame oil for 5 minutes to draw all the water out of the vegetables and soften them. Then put in a salad bowl.

In the same pan, fry the chopped mushrooms in sesame oil for 4-5 minutes to evaporate the water from the plants and get a dry mass. Then place in the same bowl as the leeks.

Peel and grate the ginger, finely chop the chives and crumble the tofu. Mix everything and add soy sauce, cornstarch, sugar, salt and pepper.

Forming and cooking the dumplings:

Divide the dough into 4 parts and roll each piece into a long sausage on a work surface sprinkled with cornstarch. Cut small pieces 3-4 cm long and shape into patties with your hands. Roll out into a disk with a rolling pin.

Brush the edge of a disc with a little water using a brush. Place a large tablespoon of the filling in the center of the disc, then fold in the edges, squeeze out the air and press firmly. Repeat this process until the filling is used up. Lay the ravioli out on a floured work surface.

In a frying pan, heat 30ml sunflower oil and fry the dumplings for 2-3 minutes. Make sure they don’t overlap or they may stick together.

As soon as the dumplings start to colour, pour in 50 ml of water and cover immediately. Cook for 5 minutes until there is no more water in the pan.

Then serve the dumplings hot with the sauce.

Sauce:

45 ml rice vinegar

30 ml light soy sauce

15 ml sesame oil

1/2 lime juice

3 g sriracha-like chilli paste

5 grams of golden chlorella

Mix all ingredients in a bowl.