Ingredients for 4 people:

For the pudding (agar-agar topping):
½ l almond milk
approx. 80 g whole cane sugar
zest of ½ orange
½ teaspoon ground vanilla
2 teaspoons agar-agar
For the berry salad:
approx. 300 g fresh berries (e.g. raspberries, strawberries, blueberries, etc.)
a few sprigs of fresh basil
approx. 5–6 tablespoons orange juice
2 tablespoons whole cane sugar
1 packet vanilla sugar
In addition:
Approx. whole cane icing sugar
A few fresh mint leaves

Method:

1. For the almond pudding, pour the almond drink into a saucepan with approx. 40 g whole cane sugar, the orange zest and the ground vanilla, and heat.
2. Dissolve the agar-agar in the mixture whilst stirring and let it simmer for a few minutes. Leave to cool.
3. In the meantime, for the berry salad, wash and trim the berries, halving or quartering them if necessary.
4. Wash and dry the basil, pluck the leaves and chop them finely.
5. Marinate the berries with the orange juice, whole cane sugar, vanilla sugar and fresh basil.
6. To serve, place the berry salad in deep plates and top with the almond dessert.
7. If desired, sprinkle with a little whole cane icing sugar and chopped mint.

Product description:

Agar-agar is a plant-based thickening and gelling agent used as an alternative to gelatine for thickening sauces, aspics, desserts or cake fillings. Agar-agar is derived from seaweed and, unlike gelatine, is a vegan, healthy product that is almost tasteless. As a general rule, to develop its gelling power, it must be boiled in liquid for 1–2 minutes. Another advantage over gelatine is that agar-agar can also be used effortlessly with raw pineapple, kiwi and mango, as its gelling power is not affected by the protein-splitting enzyme contained in these fruits.

Ingredients for around 8–10 strawberry pastries:

2 packs of puff pastry (vegan and rectangular)
around 500 g strawberries
1 tablespoon lime juice
2 tablespoons plant-based margarine
around 40 g whole cane sugar
125 g ground and toasted nuts
a little plant-based milk
In addition:
Baking paper
A little whole cane icing sugar

Method:

1. For the puff pastry pockets, place 1 roll of puff pastry on a baking tray lined with baking paper and cut into 6 rectangles.
2. For the filling, wash, hull and quarter the strawberries.
3. Wash the lime, squeeze it and mix the strawberries with the lime juice.
4. Melt the plant-based margarine in a saucepan, add the whole cane sugar and allow to caramelise briefly whilst stirring. Sauté the strawberries briefly whilst stirring.
5. Sprinkle the ground and roasted nuts over the puff pastry rectangles.
6. Spread the strawberry mixture over the pastry sheets, leaving the edges free. Brush these with the plant-based milk.
7. Cut the second pack of puff pastry into sheets of the same size and place them on top of the filled pastry sheets. Using a sharp knife, make several lengthwise cuts in the top layer. Press the edges down firmly and brush with the remaining plant-based milk.
8. Bake the puff pastry parcels in the oven at 180°C for about 15–20 minutes. Leave to cool briefly.
9. If desired, you can sprinkle the puff pastry parcels with a little whole cane sugar before serving.

Product description:

Plant-based margarine is a plant-based product used as a butter substitute in vegan cooking. It consists mainly of oils such as rapeseed, linseed, sunflower or olive oil. Emulsifiers are added to ensure that the oils and water mix, and further industrial processes are then used to give it its flavour and consistency. Both butter and margarine have a high fat content, but not all fats are the same. A distinction is made between saturated fats (found mainly in animal products) and unsaturated fats (found mainly in plant-based products).

Ingredients for about 6 people:

For the rice pudding:
just under 3/4 litre plant-based milk, e.g. oat, almond or rice milk
a pinch of whole sea salt
a good 2 tablespoons of apple or pear syrup
150 g short-grain rice
1 lime
ground ginger
ground cinnamon
For the oranges:
2 oranges
80 g whole cane sugar
⅛ l orange peel liqueur
In addition:
120 ml soya cream
a little cardamom powder, if desired

Method:

1. For the rice pudding, bring the plant-based milk to the boil with the sea salt and the apple or pear syrup. Stir in the short-grain rice. Reduce the heat and simmer for about 20 minutes, stirring constantly.
2. In the meantime, wash the lime, grate the zest and squeeze out the juice.
3. Towards the end of the cooking time, stir the lime juice and zest into the rice pudding along with the ground ginger and cinnamon. Leave to cool slightly.
4. Wash and dry the oranges, segment them and cut in half. Cut thin strips from the orange peel and set aside.
5. In a small pan, melt the whole cane sugar over a high heat without stirring. Add the halved orange slices and strips. Toss briefly on both sides in the hot whole cane sugar and carefully deglaze with the orange peel liqueur. Simmer briefly.
6. Whip the soya cream and fold into the rice pudding.
7. Now divide this between 6 dessert bowls and garnish with the caramelised orange slices and strips.
8. Before serving, you can dust the orange rice with a little cardamom powder.

Product description:

Short-grain rice has a grain length of around 5 mm and is round in shape. It releases a lot of starch during cooking and has a soft centre. This makes short-grain rice perfect for both sweet and savoury dishes such as risotto, paella or sushi. It is best not to wash short-grain, milk or risotto rice before cooking, or only to rinse it very briefly. If this starch is washed away, the important binding properties are lost. Due to its high starch content, it is often used for creamy and rich dishes. To achieve this, the rice must be stirred frequently during cooking, as stirring releases the starch, which significantly affects the consistency of the rice dish.

Ingredients for approx. 6 tartlet tins:

For the shortcrust pastry:
200 g wholemeal spelt flour
1 pinch of sea salt
½ teaspoon cream of tartar baking powder
approx. 50 g whole cane sugar
100 g plant-based butter, e.g. Alsan
2-3 tablespoons cold plant-based milk
For the custard:
1 packet vegan vanilla custard powder
1 tablespoon whole cane sugar
1 packet vanilla sugar
approx. ¼ litre almond or oat milk
For the crumble topping:
150 g spelt flour (80%)
75 g whole cane sugar
1 packet vanilla sugar
100 g plant-based butter, e.g. Alsan
In addition:
Approximately 500 g plums
Ground cinnamon
A little butter for greasing the tart tins
Approximately 60 g ground nuts for sprinkling on the tart base
A little whole cane icing sugar for dusting the tart, if desired

Preparation:

1. For the shortcrust pastry, knead the wholemeal spelt flour with the whole sea salt, cream of tartar baking powder, whole cane sugar, plant-based butter and plant-based milk to form a smooth dough. Wrap in cling film and place in the fridge for about 30 minutes.
2. In the meantime, wash, stone and quarter the plums. Set aside.
3. For the custard, mix the vanilla custard powder with the whole cane sugar and vanilla sugar in about 4 tablespoons of plant-based milk. Then bring to the boil in the remaining plant-based milk, stirring continuously, to form a custard. Allow to cool slightly.
4. For the crumble topping, knead the spelt flour, whole cane sugar, vanilla sugar and plant-based butter together into crumbs of the desired size.
5. Grease the tartlet tins. Roll out the shortcrust pastry on a floured work surface, place it in the greased tartlet tins and pull up a rim.
6. Sprinkle the ground nuts over the pastry base, spoon the vanilla pudding into the cases, press in the quartered plums, dust with cinnamon powder and top with the prepared crumble.
7. Bake the tartlets on the middle shelf of the oven at 175 degrees C for about 45-50 minutes.
8. Remove from the oven, leave to cool in the tins and dust with a little whole cane icing sugar before serving.

Product description:

Plums belong to the same family as damsons, mirabelle plums and greengages. Plums are usually described as round, blue, red or yellow fruits with smooth, shiny skin. Regardless of which variety you choose, they are all bursting with vitamins, minerals and fibre.