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 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.

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.

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.

Ingredients:

• 100g Donum Terrae Peanut butter
• 1 or 2 tablespoons of honey
• Half cup of ground cookies (can be whole wheat, chocolate, coconut cookies or whichever you prefer)
• Half cup of corn flakes
• 50g ground or crunched peanuts -optional, you can cover with it the ready balls

Preparation

Mix the cornflakes with the ground cookies, add the honey, peanut butter and the peanuts. Work it together, when it becomes a mass you can start forming small balls. Enjoy!

Our dear friend Robi, the author of mybites.de blog has created this amazingly easy and delicious soufflé. For the story behind the recipe, click here.

Ingredients

• 100 g butternut squash
• 2 tsp soft butter
• 2 tbsp pumpkin seeds
• 3 eggs
• zest of 1/4 orange
• 1 tbsp pumpkin seed butter (about 50g)
• 2 tbsp sugar
• few drops lemon juice
• pinch salt

Instructions

For the butternut squash sauce
Finely chop the squash and cook in 100ml water until very soft. Drain the squash and reserve the cooking liquid. Blend the squash into a fine puree and add as much cooking liquid as required to form a pourable syrup-like sauce. If the squash wasn’t ripe enough, adjust with some sugar, honey or maple syrup to taste. Keep warm.

For the pumpkin seed soufflé
Grease 4-6 soufflé molds with soft butter. Blend the pumpkin seeds into a powder and sprinkle each mold evenly with it. Shake off any pumpkin seed powder which don’t stick to the side of the buttered molds.
Separate the eggs. Add a pinch of salt and a few drops of lemon juice to the egg whites. Slowly beat until very stiff and shiny.
Grate the zest of a 1/4 orange and add to the yolks with 2 tbsp sugar. Beat until foamy. Add the pumpkin seed paste and, if necessary, 1-2 tbsp water (depends on the thickness of the pumpkin seed butter). Mix thoroughly. Carefully incorporate the egg whites, preserving as much air as possible.
Pour the soufflé base into the prepared molds and transfer to an oven-proof dish. Pour boiling water into the dish, so the molds stand halfway up in water. Put the dish into a 200°C / 390 F hot oven and bake for 20-25 minutes.

To serve
Serve immediately. You can serve it in the mold or remove the soufflé from the molds. Pour the hot butternut sauce over the soufflé at the table.

• 100gr Peanut Butter
• 1 tablespoon honey
• 1 clove garlic
• 0.5dl water
• 0.5dl soya sauce

Blend all ingredients in food processor until smooth.

You can serve the dip with cold chicken, raw vegetables (carrots, peppers, celery, cucumber), or over cooked grains and steamed vegetables. It’s also delicious spread on toast.

• 100g Walnut Butter
• 0.5 dl water
• 1 clove garlic
• 3 teaspoons lemon juice
• salt to taste

Blend all ingredients in food processor until smooth.

You can serve the dip with raw vegetables (carrots, peppers, celery, cucumber), or over cooked grains and steamed vegetables. It’s also delicious spread on toast.