Crêpes

(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

Cauliflower ceviche

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.

Chinese dumplings with tofu and mushrooms

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.

Gazpacho

Gazpacho is a dish originally from the southern Spain, Andalusia and Algarve regions of Portugal. Simply. it is a cold soup made from raw vegetables. Light and refreshing, this is excellent for lunch or as a starter for a Mediterranean menu.

Ingredients:

1 kg of ripe tomatoes

1 medium-sized cucumber

1 shallot

1 tsp golden chlorella

1-2 cloves of garlic

2 tablespoons sherry vinegar

1/4 cup olive oil

salt and pepper

Quarter the tomatoes and remove the stalks. Peel and roughly chop the cucumber, shallots and garlic. Place all the diced tomatoes and golden chlorella in a food processor or blender.

Then add the cucumber, shallots, garlic, vinegar and half a teaspoon of salt. Blend continuously until ingredients are liquefied. A food processor makes gazpacho with more texture. A blender makes the gazpacho smoother.

With the mixer running, pour in the olive oil. This will help emulsify it more evenly into the soup.

Stuffed Eggplant

Arugula pesto, olives, pickles

Enriched with lots of fresh and healthy ingredients, stuffed aubergines are the ideal dish. You can also vary this as you like by adjusting the filling and pesto to your own preferences.

Ingredients:

2 eggplants

olive oil

garlic, thyme, salt

Spice mixture for the aubergine flesh:

1/2 tsp fennel seeds

1/2 tsp ground coriander

1 tsp paprika

1/2 tsp salt

Preheat the oven to 160 degrees. Halve the aubergines and cut them crosswise with a knife.

Season the aubergines with salt and olive oil. Wrap in aluminum foil along with the garlic and thyme and set aside for 30-40 minutes. Remove the flesh as soon as it is soft and mix it with the spices.

Reserve the aubergine skins for the filling.

Aubergine filling:

1 zucchini

6 cherry tomatoes

1 shallot

2 g basil leaves

Balsamic vinegar

Salt, Allspice d’Espelette

olive oil

Finely chop the shallot. Cut the zucchini into small cubes and the cherry tomatoes into pieces.

Lightly sauté the shallot in the olive oil. Once translucent, add the zucchini and sauté over high heat for 2-3 minutes. Add the cherry tomatoes. Cook on high heat for 1-2 minutes.

Deglaze with a little balsamic vinegar. Add the mixed aubergine mixture to bind the filling. Season with salt and piment d’Espelette and add the chopped basil.

Garnish the aubergines with the filling.

Rocket pesto:

100 g arugula

30 grams of basil

40 grams of hazelnuts

10 g sun-dried tomatoes

80 ml olive oil

10g golden chlorella

Salt pepper

Place the arugula, sun-dried tomatoes, and basil in a blender and blend. Drizzle with half of the oil. Add the whole hazelnuts. Blend again and add the last portion of the oil and Golden Chlorella. Taste and reserve for the dressing.

Finishing and dressing:

4 cherry tomatoes, cut into small pieces

5 black olives, cut into small pieces

Some arugula leaves

Cut onions into thin slices

Arrange the various elements on the stuffed aubergines. Put a dollop of pesto on the side of the eggplant.

Note:

If you want a more substantial dish, you can boil quinoa in boiling water for 5-6 minutes and cook over low heat. Mix the cooked quinoa with the filling and garnish the eggplant.

Roasted Vegetables with Sweet Mango Dressing, Alver Vegan Protein & Miso

Serves 2 people

What do we love about vegetables? They’re always in season. Spring, summer, autumn, winter – there are always suitable fresh, seasonal and regional fruits and vegetables. Packed with antioxidants, vegetables are a sensational, hearty and healthy dish. If you want to make it even richer, you can add a can of chickpeas five minutes before the end of the cooking process. The vegetables can also be served cold, so there is no waste. On the contrary, you still have a perfect «prep-ahead salad».

Ingredients:

1 eggplant, cut into slices

1 zucchini, cut diagonally

1 red bell pepper, cut into pieces

1 fennel bulb, cut into thin wedges

For the marinade

1 tsp dried thyme

1 tbsp maple syrup

Sea salt and black pepper to taste

1/2 tsp smoked paprika

1 tsp ground cumin

2 tbsp olive oil

juice of 1/2 lemon

For the mango, chlorella & miso dressing

150 g diced fresh mango

1 shallot, finely chopped

1 tsp white miso paste

1 tbsp maple syrup

2 tbsp rice vinegar

1 tsp toasted sesame oil

4 tablespoons plain non-dairy yogurt

2 tbsp golden chlorella

Sea salt and black pepper to taste

Preheat the oven to 190 °C, gas mark 5.

For the mango dressing, put all the ingredients in a blender and mix into a creamy sauce. Pour into a glass and store in the fridge until next use.

Place the prepared vegetables in a large bowl.

Mix all the marinade ingredients and pour over the vegetables. Stir the vegetables well and spread on a lightly greased baking sheet. Roast in the oven for 30 minutes until golden and tender.

Drizzle the dressing over to serve.

Crisp and light protein salad

A crisp, protein-rich salad with fresh fruit and vegetables is ideal, especially in the winter months, to provide you with vitamins and to optimize your own health and fitness. Proteins are essential for a balanced diet, but do they also exist in plants? Yes: Golden Chlorella contains 30% protein, Golden Bean 85% and Golden Pea 80%.

Ingredients:

  • 320 g (dry weight) quinoa
  • 320 g green beans, halved
  • 2-3 blood oranges, filleted
  • 200g feta, crumbled
  • Parsley, flat, chopped
  • 2-3 spring onions, thinly sliced ​​(green part only)

Ingredients for the vinaigrette:

  • 6 tablespoons hazelnut or olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp Golden Chlorella
  • blood orange juice

Cook quinoa according to package directions and allow to cool. Place the green beans in boiling salted water and cook for 5 minutes. The beans should remain slightly al dente to add texture to the salad. Peel the blood oranges, cut into pieces and fillet. Squeeze the remaining halves and set the juice aside.

To prepare the vinaigrette, combine the oil, orange juice, golden chlorella, and vinegar in a bowl. Season with salt and pepper. Add the vinaigrette to the bean and quinoa mixture and add the chopped parsley. Serve the whole dish on a plate with the orange wedges, feta and spring onions.

Lentil burger patty

For 6 burgers

Burgers are the classic, whether for a night of sports, or a summer barbecue. The lentil patties are a wonderful vegan alternative to the usual patties made from minced meat – quick and easy to prepare.

Ingredients:

• 190 g green lentils

• 50 g breadcrumbs

• 50 grams of rolled oats

• 40 g white flour

• 2 tbsp golden beans

• 1 tsp salt

• 1 teaspoon of water

Cook the lentils in boiling salted water for 25 minutes until tender, then rinse with water and place in a food processor along with the remaining ingredients.

Mix the ingredients briefly and then shape into 6 burgers of the same thickness with wet hands. Fry the burgers for 2-3 minutes on each side and finally serve with bread, hummus, salad and other ingredients that you love on your burger.

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