Preparation time: 40+ min
200 g green lentils
100 g smoked tofu
150 g sun-dried tomatoes
½ tsp ground smoked paprika
¼ tsp dried oregano
½ cup coarsely ground walnuts
Soak the lentils overnight. Drain, wash and cook them the next day. Drain the cooked lentils well and let them cool.
Soak the sun-dried tomatoes in boiling water, leave them to soak for half an hour, and drain. If you use canned sun-dried tomatoes, drain them as well.
Place all the ingredients, except for the walnuts, into a blender and blend to get a consistent batter. Place it in the fridge for about an hour for the flavors to combine. You may also leave it overnight.
Make balls and roll them in ground walnuts. Bake at 180°C for 20 - 30 minutes on a tray covered with baking paper.
400 g sauerkraut
3 bay leaves
2 cloves of garlic
100 ml tomato puree
coconut oil for the baking tray
Water-fry chopped onion, add bay leaves and when the onion gets translucent, add chopped garlic.
Drain the sauerkraut and add it to the fried onion. If you prefer sauerkraut less sour, pre-wash it. Season the sauerkraut and fry for about 20 minutes. While frying, gradually add water so it doesn't burn. Just before the end, add tomato puree.
Put the cabbage into a ceramic baking tray oiled with coconut oil. Bake at 180°C for 20 - 30 minutes.
Baked sweet potato
300 g sweet potatoes
1 tsp rosemary
Peel the sweet potato and cut it into thin slices. Salt, pepper, and season with rosemary that you break into small pieces with your hands. Place on a baking tray covered with baking sheet and bake at 180°C for 30 minutes.
Neatly plate everything and serve.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.