Tried and Tested Nº6 | Vegan with Chorizo

This week, we daringly ventured into new culinary realms, combining a vegan appetizer (prepared by our photo intern Kai Schütte) from vegan chef Björn Moschinski's newest cook book with a main course that featured hearty chorizo (prepared by our photographer Victor Fernandez) and a lactose free dessert (whipped up by Simone Balser, one of our writers).

Appetizer: Wild mushroom soup with pretzel chips (by Björn Moschinski)

Victor Fernandez / HiPi

Ingredients (6 people): 500 g mixed wild mushrooms, 1 onion, 60 g Alsan (vegan butter), 1 tbsp flour, 1 l vegetable broth, salt, pepper, 100ml soy cream, peel and juice from ½ lemon, ½ bunch parsley, 2 pretzels, 2 tbsp Alba oil

Preparation:

Clean but don't wash mushrooms.

Victor Fernandez / HiPi

Dice mushrooms and onions, lightly sautée onions in Alsan, then add mushrooms and brown everything in the fat.

Victor Fernandez / HiPi

Braise until all liquid has evaporated, then sprinkle with flour and roast thoroughly. While stirring, add vegetable broth, season with salt and pepper and let simmer at low heat for 15 minutes. Add soy cream, let boil, take from stove and add salt, pepper, lemon juice and peels. Chop parsley and sprinkle over soup.

Victor Fernandez / HiPi

Cut pretzels into thin slices and lightly brown in a hot pan with alba oil. Place on wooden skewer and serve with soup.

Main Course: Spanish lentil soup

© Kai Schütte/HiPi

Ingredients (8 people): 1 kg brown lentils, 500 g chorizo, 400g potatoes, 200g carrots, 1,5 onions, 5 cloves of garlic, 2 tbsp olive oil, 1 tsp flour, 1 tbsp sweet pepper powder

Preparation:

Let lentils soak in cold water overnight. Then place into fresh water with peeled potatoes, carrots and garlic.

© Kai Schütte/HiPi

Cut chorizo into slices and fry in a pan with hot olive oil. 

© Kai Schütte/HiPi

Then add chorizo to the rest. 

© Kai Schütte/HiPi

Dice onions and slowly brown in the same oil until they turn a golden brown. Then add flour and pepper powder and gently brown. Add everything to the lentils. 

© Kai Schütte/HiPi

Salt the soup and let simmer for about 40 minutes at medium heat.

Dessert: Lactose free Panna Cotta 

Victor Fernandez / HiPi

Ingredients (around 8 people): 1 Kilo lactose free cream, 2 vanilla beans, 1 packet of gelatine powder, 750 g frozen raspberries, around 8 tbsp sugar

Preparation: Scoop out vanilla beans. Cook pulp with pods and cream. Let simmer at a low temperature for about 10 minutes. Then let cream cool down. Soak gelatine in the meantime. Mix in gelatine, fill mass into small forms and let cool for at least six hours. Defrost raspberries, puree with sugar and pour over whipped cream.