2 persons, 40 min
| Phase | Ingredients | Amounts | How to |
| Coconut-lentils-bulgur | Red lentils
Bulgur Coconut rasps Black sesame Cardamom |
1 cup
1 cup 5 Tbsp 2 Tbsp 1 piece |
Put the lentils and bulgur in one pot with the same amount of water and cook them until boiling and then on low heat for around 15 minutes. Then add the cardamom, coconut rasps and the black sesame and let them again cook for another 5-10 minutes until the lentils and bulgur soaked up all water. |
| Mashed potatoes | Potatoes
Stalks of cauliflower and broccoli Olive oil Salt & Pepper |
6 medium big | Wash and peel the potatoes and quarter them. Don’t throw away the stalks of the cauliflower and of the broccoli. Cut them and also put them in the pot with the potatoes. Fill up with water and let everything cook for around 10-15 minutes until potatoes are well done and falling apart.
Then take out ¾ of the water whereas ¼ you leave in the pot. Add the olive oil and some salt and pepper and then mash everything until mashed potatoes. |
| “Chicken-wingstyle” Cauliflower | Cauliflower
Broccoli Sweet paprika powder Spicy paprika powder Curry Soy sauce Sunflower Oil |
2/3
1/3 4 Tbsp 4 Tbsp 2 Tbsp 1 shot ½ shot |
Preheat the oven on 180°C. Wash and cut the cauliflower and broccoli into little roslets (as shown on the picture). Quickly boil them (not more than 5 min) in some water. Then put them into a big plate and mix them with all the spices and the oil. Put them into the oven and let bake for around 15 – 20 min until crispy. |
