Vegan New Year’s Apéro 🌱

A few more hours until 2021 is rung in. I look forward to the new year and the interesting culinary encounters. At the same time, I’m grateful for the past year – for the many kind comments, the endless support and the constructive cooperations. I will end my blogger year with a cooperation with Knecker. I had the pleasure to try their wonderful Power Protein Snacks and I must say: I’m blown away. They taste wonderful just like that or – like here – with colored carrots. I wish you all a Happy New Year filled with happiness, love and good food.

Cashew praline with Knecker Bergsalz crumble: Soak 100 g cashew nuts over night. Season the cashew nuts with lemon juice and fleur de sel to your liking and blend until smooth. Form into parlines and top off with crumbled Knecker Bergsalz (mountain salt).

Yellow carrot mousse with yellow carrot chips and purple carrot pearls on Knecker Rosmarin: Peel and steam yellow carrots until soft. Add the equal amount of chickpeas and season with rosemary and fleur de sel to your liking. Blend until smooth. For the chips, please refer to the method used for the vegan saffron soup. For the pearls, please refer to the method used for the vegan symphony of exotic fruits. Pipe mousse onto a Knecker Rosmarin (rosemary). Decorate with a yellow carrot chips and purple carrot pearls.

Tricolor carrot terrine: Cut peeled orange, yellow and purple carrot into slices and then into different shapes. In a ring mold, place the carrots into a desired pattern and cover with a thin layer of apple juice simmered with agar agar for a couple of minutes (ratio: 8 g agar agar to 500 ml liquid). Allow to set in the fridge and then carefully remove the ring.

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