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all recipes
Main Dishes
Halloween Hokkaido filled with beluga lentils and smoked tofu
Details
30 min
45 min
vegan
print
Justina
(Wilhelm Studio)
Ingredients
4 small Hokkaido pumpkins, hollowed out and carving motifs at will
2 tbs
Rapunzel olive oil mild, extra virgin
for the marinade:
3 tbs
Rapunzel Gomasio
1 tsp tumeric
200 g
Rapunzel Beluga lentils black
3 tbs
Rapunzel Cashew butter HIH
2 tbs
Rapunzel coconut palm sugar
2-3 garlic cloves, chopped
2-3 cm piece of ginger
1 tsp of coriander seeds
100 ml hot water
150 g smoked tofu
For the lentils:
1 big onion
1 tbs
Rapunzel sea salt with iodine
1 tbs
Rapunzel vegetable bouillon
2 EL
Rapunzel olive oil mild, extra virgin
Optional:
Rapunzel red Quinoa
1 – 2 goat cheese instead of tofu
Details
30 min
45 min
vegan
print
Justina
(Wilhelm Studio)
Halloween Hokkaido filled with beluga lentils and smoked tofu
Method
Preheat oven to 180 degrees. Slice the onion and sauté briefly with the olive oil, roast the lentils briefly, add the water and vegetable broth after two minutes and cook the lentils according to instructions. They should still have some bite. Cut the pumpkins and core. Carve faces at will. Cut the tofu into small cubes and set aside.
Chop the garlic cloves, also the ginger and place in a bowl. Add the coriander seeds, coconut sugar, sea salt, gomasio and turmeric. Use another bowl and stir the cashew butter with the hot water until it is creamy. Mix it with the spice mixture and add the tofu. Put the pumpkins on a baking tray and put the lentils into the pumkin. Spread the spicy sauce on all the pumpkins, it is allowed to run some sauce and lentils over the pumkin (it gives a very delicious crust). Approximately bake the pumpkins for 45 minutes at 180 top and bottom heat (depending on the pumpkin size). Tastes great with autumnal leafy lettuce.
Halloween Hokkaido filled with beluga lentils and smoked tofu
Ingredients
4 small Hokkaido pumpkins, hollowed out and carving motifs at will
2 tbs
Rapunzel olive oil mild, extra virgin
for the marinade:
3 tbs
Rapunzel Gomasio
1 tsp tumeric
200 g
Rapunzel Beluga lentils black
3 tbs
Rapunzel Cashew butter HIH
2 tbs
Rapunzel coconut palm sugar
2-3 garlic cloves, chopped
2-3 cm piece of ginger
1 tsp of coriander seeds
100 ml hot water
150 g smoked tofu
For the lentils:
1 big onion
1 tbs
Rapunzel sea salt with iodine
1 tbs
Rapunzel vegetable bouillon
2 EL
Rapunzel olive oil mild, extra virgin
Optional:
Rapunzel red Quinoa
1 – 2 goat cheese instead of tofu
Details
30 min
45 min
vegan
print
Justina
(Wilhelm Studio)
Halloween Hokkaido filled with beluga lentils and smoked tofu
Rapunzel Products
Beluga lentils black
Cashew butter HAND IN HAND
Gomasio, sesame and sea salt demeter, HAND IN HAND
Sea salt with iodine
Vegetable bouillon
Olive oil mild extra virgin
Quinoa red
HAND IN HAND
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