Ingredients

• 1/4 cup extra-virgin olive oil (www.olivaliget.com)
• 2 tablespoons Donum Terrae Apple vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 large crisp, sweet apple, thinly sliced
• 1 medium fennel bulb, quartered and thinly sliced, fronds reserved
• 6 cups torn butterhead lettuce
• 1/3 cup crumbled blue cheese

Instructions

Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. Chop 1/4 cup of the fennel fronds and add to the bowl along with lettuce and blue cheese; gently toss.

Ingredients

• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 cup coarsely chopped shallot
• 1/4 cup Donum Terrae Peanut butter
• 1/2 cup Donum Terrae Appple vinegar
• 3 tablespoons soy sauce
• 3 tablespoons packed dark-brown sugar
• 1/4 cup Donum Terrae Sesame oil
• 1 small green cabbage, (about 1 3/4 pounds), finely shredded
• 1 medium daikon radish, cut into 1/8-inch-thick matchsticks
• 16 red radishes, halved lengthwise and cut into thin half-moons
• 4 scallions, cut on the diagonal into long, thin slices
• 1/2 cup dry-roasted peanuts

Instructions

Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.

A colorful salad for spring

Ingredients

• 1/4 cup light mayonnaise
• 1/4 cup reduced-fat sour cream
• 1 tablespoon Donum Terrae Raspberry Vinegar or Blueberry Vinegar
• 1 tablespoon minced shallot
• 1/4 teaspoon Worcestershire sauce
• Coarse salt and ground pepper
• 3/4 cup crumbled blue cheese (about 3 ounces)
• 2 carrots, trimmed and peeled
• 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
• 1 head iceberg lettuce, cored and torn into bite-size pieces

Instructions

In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside. With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among four bowls; sprinkle with remaining 1/4 cup cheese

A nice and creamy vegan soup, yamm! From Robi

Ingredients

• 250 g rutabaga
• 1 apple, sour
• 1/2 lemon
• 1 thin slice fresh ginger
• 500 ml vegetable stock
• 6-8 small cloves garlic
• 2 tsp Donum Terrae peanut butter
• 50 ml apple juice, cloudy
• 6-8 peanuts
• cress
• 1 tsp apricot vinegar
• 2-3 drops chili oil
• freshly grated nutmeg
• salt
• sunflower oil

Instructions

For the garlic confit
Put the garlic cloves with their skin on in a small pan and add enough oil to cover the cloves completely. Cook over low heat until the garlic is tender. Remove from the heat and chill. Drain and carefully remove the skins from the cloves.
For the apple cubes
Wash, peel and remove the core from the apple. Cut the apple in 1cm cubes and submerge in lemon juice water. Cover with clingfilm and refrigerate.

For the soup
Chop the remaining apple leftovers and the peeled rutabaga. Add to a pot with 1 thin slice fresh ginger and vegetable stock. Cook over low heat until very tender. When the rutabaga is very soft, remove and discard the ginger. Blend the soup with 1 tsp peanut butter and press through a fine sieve. Season with salt, freshly grated nutmeg, 2-3 drops chili oil and some vinegar.

To serve
Clean the peanuts. Mix the peanut butter with some apple juice to make it less solid.
Add drained apple cubes, garlic confit, peanut butter and peanuts on warm plates and decorate with cress. Pour the hot soup over the garnish at the table.

When it comes to recipes from Robi, the great thing about them is that he not only creates amazing food, but educates us about surprising kitchen techniques! For the story behind this delicious bite click here.

Ingredients

• 2 small red beets
• beet juice
• 2 tbsp pomegranate vinegar
• 250 g eddo (or jerusalem artichoke)
• 1 tiny clove garlic
• 1 tbsp fresh creamy goat cheese (or créme fraiche)
• 1 drop chili oil
• 4 small red beet or swiss chard leaves
• 2 hazelnuts
• few drops hazelnut or walnut oil
• salt
• butter

Instructions

For the red beet powder
Wash the smaller red beet, peel and grate very finely. Squeeze the juice from the grated beet with your hands and reserve the liquid. Spread the dry grated beet thinly on the glass plate of your microwave. Microwave for 30-40 minutes at the lowest possible setting. Keep an eye on the microwave to prevent the grated beet from getting burnt. Remove the dried beet and sift through a fine sieve. Reserve the beet powder covered at a dry place.

For the beet cubes
Wash the other red beet and wrap in aluminium foil. Bake in a 200°C / 390 F hot oven for 1 hour. Remove from the oven and chill to room temperature. Unwrap the beet, peel and cut into 0,5cm cubes. Cover the cubes and set aside.
Replenish the reserved squeezed beet liquid with beet juice to get approximately 150 ml beet juice. Transfer the beet juice with the pomegranate vinegar, beet trimmings and a pinch of salt to a small pot. Reduce at the low heat until the liquid starts to get syrupy.

For the eddo
Wash the eddos (or jerusalem artichokes) and peel. Cut 4cm long tubes from the eddos using an apple core remover. Trim the ends. Cook the eddo tubes according to their thickness for 4-6 minutes in boiling hot salted water. Chill in ice water, strain, cover and reserve.
Finely chop the remaining eddo and transfer to a small pot with a tiny garlic clove and a generous pinch of salt. Add enough water to just barely cover the eddo. Cover and cook over low heat until the eddo is very tender. Strain the cooking liquid. Blend the cooked eddo with 1 tbsp creamy fresh goat cheese (or use créme fraiche). Press through a fine sieve. Season with salt and a drop of chili oil. Keep warm in a bain marie or over low heat (stirring regularly).

To serve
Wash the beet or swiss chard leaves and drain. Grate the hazelnut into paper-thin slices. Add the beet cubes to the reduced beet syrup and warm over low heat. Melt 1 tbsp butter in a small pan, add a generous pinch of salt and warm the eddo tubes in the foaming butter. Sprinkle 1-1,5 tsp beet powder on a cutting board. Using a knife or a dough scraper arrange the powder to a long 3mm thin band.
Put 3 tsp eddo puree on warm plates. Add 5-6 beet cubes around the puree heaps. Briefly drain the eddo tubes on kitchen paper and roll crosswise in the beet powder to get a twirling pattern. Add 2 tubes to the plate. Sprinkle with grated hazelnut. Add 4-5 drops of hazelnut or walnut oil and decorate with 2-3 beet or swiss chard leaves.

A wonderful light Waldorf Salad with no mayo!

Ingredients

For 4 servings:

• 2 Red apples, cored and diced
• 2 Green ( Granny Smith) apples, cored and diced
• 4 stalks celery, diced
• 1/2 cup raisins
• 1 cup toasted walnuts
• 2 tablespoons Donum Terrae Walnut oil
• 1 tablespoon Donum Terrae Apple vinegar
• salt
• pepper

Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

Our dear friend Robi has a brilliant talent in the kitchen even when it comes to vegetarian dishes.

Ingredients

• 60 g walnuts
• 60 g peanuts (cleaned)
• 60 g almonds
• 70 g cashew nuts
• 1 large onion
• 1 small clove garlic
• 400 g tomatoes
• 2 tbsp flax seeds
• 130 g chickpeas (canned)
• 1 tbsp tahini – Donum Terrae Sesame seed butter
• 2-3 tbsp nutritional yeast
• 1 tsp fresh thyme leaves
• 2 tsp fresh sage leaves
• 0.5 tsp fresh mint leaves
• 1 tsp fresh parsley leaves
• 1 tsp mustard
• 1 tsp lemon juice
• freshly ground black pepper
• salt
• vegetable oil

Instructions

For the nuts
Blanch the almonds. Remove and discard their skins. Remove the paper-thin hulls from the peanuts. Cover a grid with parchment paper and add the nuts. Roast in a pan or skillet – or in a 200°C / 390 F hot oven until the nuts are nicely browned. Remove and chill to room temperature. Remove the bitter hulls from the walnuts. Blend the roasted nuts.

For the tomatoes
Blanch and peel the tomatoes. Half the tomatoes and remove their seeds. Chop the tomatoes and drain in a sieve. Add the reserved liquid with the tomato seeds to a small pan and warm over low heat.

For the “egg replacer”
Grind the flax seeds to a fine powder. Blend the drained chickpeas with 1 tbsp tahini, 2 tbsp ground flax seeds, 2-3 tbsp nutritional yeast and the warmed tomato seeds and liquid to a fine puree.

For the cakes
Finely chop the onion, garlic and the herbs.
Add the nuts, herbs, tomato, onion, garlic, mustard, lemon juice and the chickpea puree to a large bowl and mix well. Season with salt and pepper.
Grease a cake tin of 20 cm diameter with vegetable oil, line with parchment paper and grease the parchment with vegetable oil too. It’s easier to grease by using an oil spray. Transfer the cake mixture to the tin and level with a spoon. Bake at 180°C / 355 F in the oven for 45 minutes. If the cake has nicely browned, remove it from the oven and chill for some minutes. It’s easier to slice the cake when it’s not piping hot.

To serve
Slices and serve cold or hot with a salad or a salsa of your choice.

Our friend Robert Nagy has created again something really great, this time he used our Grape Seed oil, which he likes so much

Ingredients

• 250 g celery root
• 1 tbsp fennel seeds
• 250 ml vegetable stock
• 1 tbsp flavorful grapeseed oil
• 2-3 tbs canola oil
• 2 drops chili oil
• 2 tbsp quinoa
• handful small red and white grapes
• 25 ml dry vermouth (e.g. Noilly Prat)
• 50 ml walnut oil
• green part of 1 scallion
• salt
• oil for frying

Instructions

For the quinoa
Add the quinoa to a fine sieve and pour some boiling hot water over it. Transfer the quinoa to a small pot, cover with hot water, cover and cook until soft. Drain and spread the cooked quinoa on a baking tray lined with parchment paper or a silpat mat. Season with a generous pinch of salt. Dry the quinoa in the oven at 80°C / 175F for 1-2 hours until completely dry. Remove from the oven and break up eventual clumps with your hands.
Heat the oil for frying in a small pan. Add the cooked and dried quinoa and fry until golden brown. Drain the oil into a new pan. Drain the quinoa on kitchen paper.

For the celery cream
Wash the celery root. Peel and trim off large brown spots. Cut into 1cm cubes. Heat the vegetable stock in a pot, add 1 tbsp fennel seeds and put a steaming basket on top. Add the celery cubes on top, season with a generous pinch of salt, cover and steam until the celery is very soft.
Transfer the steamed celery root to a new container. Sieve the cooking liquid and reserve. Blend the celery root with 1 tbsp flavorful grapeseed oil, 2-3 tbsp canola oil and add as much reserved cooking liquid to get a smooth and fine puree. Season with 2 drops chili oil and salt. Strain the puree through a fine sieve. Keep warm or refrigerate and reheat over low heat stirring constantly.

For the caramelized grapes
Just before serving the dish, heat a small pan until very hoz. Wash the grapes and cut the larger ones in half. Add the halved grapes with their cut side down to the hot pan and allow to caramelize for a few moments. Add the whole grapes and toss the pan to loosen the halved grapes. Add the vermouth and season with a pinch of salt. Reduce the liquid slightly, then remove the pan from the heat.

To serve
If you have a siphon bottle, transfer the creamy celery root puree to the siphon, charge with 1 (N2O) cartridge and shake vigorously. Put about 3-4 tbsp celery cream in small warm glasses, add the grapes on top and sprinkle with crispy quinoa. Decorate with a few thin strips scallion greens and sprinkle with about 1 tbsp walnut oil.

Ingredients

• 1/4 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 2/3 cup Donum Terrae Almond butter
• 3/4 cup plus 2 teaspoons brown sugar, divided
• 1/4 cup So Delicious unsweetened coconut milk beverage or plain unsweetened almondmilk
• 2 teaspoons grated fresh ginger
• 1 teaspoon pure vanilla extract

Instructions

In a small bowl, whisk together flour, baking powder and salt. Use an electric mixer to beat together almond butter and 3/4 cup brown sugar until slightly fluffy. Beat in the coconut milk, followed by the ginger and vanilla. Turn the mixer to low speed and stir in the flour mixture just until combined. If you’d like to make round cookies you can bake them immediately. If you’d like to make rolled cookies, gather the dough into 2 balls, knead each once or twice, and flatten each into a disk; cover and refrigerate until chilled, at least 3 hours or up to 2 days.

Preheat oven to 350°F and line 2 baking sheets with parchment paper. For round cookies, use your hands to roll the dough into balls about the size of walnuts and place them 2 inches apart on the baking sheets. Use the back of a fork to press down and flatten the cookies slightly. For rolled cookies, on a lightly floured surface use a lightly floured rolling pin to roll one disk of the dough at a time until it is about 1/6-inch thick. (If the dough cracks, simply press it back together with your fingers.) Cut out shapes with cookie cutters or with a paring knife. Use a spatula to transfer the cookies to the baking sheets; reroll the scraps.

Sprinkle the top of each cookie with a pinch of the remaining 2 teaspoons brown sugar. Bake until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely.

Source: wholefoodsmarket.com

They look like truffles but actually they are almond butter balls

Ingredients

• 1 cup rolled oats
• 1 cup finely chopped pitted dates
• 1/4 cup cocoa powder
• 1/2 cup almond butter
• 2 teaspoons pure vanilla extract
• pinch ground nutmeg
• pinch ground cinnamon

Instructions

Place oats in the bowl of a food processor and process until finely ground. Add dates, 2 tablespoons cocoa, almond butter, vanilla, nutmeg and cinnamon and process until finely ground and sticking together. Place remaining cocoa powder in a shallow bowl. Roll truffle mixture into balls about 2 teaspoons each, pressing firmly for mixture to stick together. Roll truffles in cocoa powder and chill until ready to serve.