Until now, sweet potatoes were a rarity on our dinner table. The transportation way was too long, the needed energy and the environmental impact too high. It is absurd that we now buy it more often, since due to climate change the sweet potato now grows in our area, too. Essential for a successful cultivation are new breeds, but also a mild climate, and protection from wind and cold rain. This year, we want to try to cultivate them ourselves and we are excited to tell you about the progress!
Back to our recipe. Sweet potatoes are only loosely related to our potatoes, but apart from that they live up to their name. This nodule’s incredible sweetness can be used perfectly to balance the sourness of fermenting. We love experimenting with our fermented products, so we also have a variety of sauerkrauts. Of course, we have the classic, but hot white cabbage and sauerkraut with turmeric, which adds a golden colour, you’ll always find in our pantry. We used the last one, also known as Golden Kraut, for our recipe. But no matter which sauerkraut you use, it is important the kraut is put on the potatoes fresh. This way it is still crispy, but also keeps the important lactic acid bacteria which are so healthy.
Preheat the oven to 220°C (upper/lower heat) and put a slice of baking paper on a baking rack.
Wash the sweet potatoes well and prick them a few times with a knife. Bake the vegetables on the middle rack for about 35-45 minutes, depending on how large they are, until they are soft (test with a stick).
Blend the cashews with the vinegar, maple syrup, sunflower oil, capers and water until creamy, and season with salt. (If you do not have a powerful blender, you need to soak the cashews for about 4 hours or even over night in fresh water.)
Heat a small pan and fry the chickpeas in the oil until they start to leap. Season with smoked paprika and salt.
Cut the potatoes lengthwise, press the halves aside and salt them a bit. Afterwards, cover them with sauerkraut, chickpeas and sauce.
Additionally, we garnished the dish with sesame and mustard greens. Right now, they grow as green manure on our patches, and their tanginess is a great addition to the dish. Of course, you can also use other spicy salad like rucola or radish sprouts.
A few years ago, we discovered green spelt. The unripe harvested spelt has an old fashioned reputation. But green spelt has a very aromatic, nutty flavour which makes it a wonderful side dish, adding to a soup, or a main ingredient of our salad. Green spelt is also very digestible, and the most nutritious of the grains. B-vitamins, minerals, iron and a high amount of protein make it an important part of our diet.
Cook the green spelt with water and salt. Lower the temperature and let the green spelt simmer covered for 15 minutes. Take the pot from the stove and let the green spelt soak for 20 more minutes.
Halve the Brussels sprouts. Heat some sunflower oil in a pan and roast the sprouts and the capers for about 5 minutes, until the vegetables are ready. Stir from time to time.
Core the apple and thinly slice it. Pluck the radicchio into bite-size pieces.
For the dressing, mix all ingredients until they are creamy, and mix with the green spelt, Brussels sprouts, apple slices and radicchio. The salad can be eaten lukewarm as well as cold.
As you know, we love chocolate. If we use it, a lot of it goes directly into our cakes, like the Cherry Clafoutis or the Beet Root Chocolate Cake. Beside the chocolate, what we especially love about our Mousse au Chocolat cake is that we can use all the leftovers from the kitchen for it. The nuts remaining after making fresh nut milk, for example. Instead of using 50 g almonds, as stated above, we use 70 g of the firmly pressed nuts. With that, the usual time to prepare nut flour drops, too.
Using the thick water of legumes is an old hat in vegan culture. Still, maybe it is new for some of you. While cooking legumes, the starch jellies and the proteins dissolve. Due to that, the water can be beaten up like egg white. It is the perfect alternative for eggs to bake fluffy cakes. We often have chickpeas. We save the cooking water in a glas to use it further. Beaten up to a stiff cream it is the perfect foundation for our mousse au chocolat.
Even if we use aquafaba enthusiastically, we dearly remember our first skeptical tries. Does it really work? Won’t the cake taste like legumes? Maybe you think alike and thus did not use it yet. Go for it! The result is fantastic!
For the base, mix the ground flax seeds with water and let it soak for 10 minutes. Preheat the oven to 180°C (upper/lower heat). Prepare a rectangular baking form (ca. 20 x 30cm) or a spring form (26 cm diameter) with baking paper.
Chop the chocolate and give it, together with the cocoa, into a mixing bowl. Cook the almond milk, pour it over the chocolate and mix, until the chocolate melted. Add the raw cane sugar, sunflower oil and the soaked flax seeds and mix well until it is smooth. Mix the flour with ground almonds, salt and baking soda, and incorporate it well with the chocolate mix. Don’t mix too long, otherwise the dough will turn stiff.
Pour the dough into the baking form, smooth it and bake it for 15 minutes on the middle rack (test with a stick). Let it cool afterwards.
Give the Aquafaba in a bowl and beat it stiff with a mixer. Towards the end, gradually add salt and sugar.
Roughly chop the chocolate and melt it in a water bath. Add the cinnamon. Add a quarter of the Aquafaba to the cooled down chocolate. Carefully add the rest of the cream in three more steps. Spread the Mousse au Chocolat evenly on the cake base and put it in the fridge for at least one hour. Roughly chop the hazelnuts and remaining chocolate. Sift some cocoa powder over the cake and decorate with chocolate and nuts.