Summer Harvest Bowl Recipe

Ingredients

  • Green Dip and Dressing

  • Pink Dip

  • vegetables

  • other

  • marinade 1

  • marinade 2

Directions

This Summer Harvest Bowl full of flavor, textures and colors is a vegan delight, which can easily be adapted to any season and taste. We are showing you, how you can make your own creation with these basic instructions and how to prepare a diverse, healthy and quick lunch or dinner. This combination of fresh vegetables, millet, legumes, nuts and fermented soy beans (tempeh) offers a perfectly balanced meal rich in plant based protein, vitamins, and nutrients.

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Ingredients

Green Dip and Dressing
1/2 lemon organic
1 bundle parsley
100g silk tofu or alternatively 50 ml high quality olive oil (cold pressed)
2 celery stalks
pinch of salt
Pink Dip
200gr red beet 1 large beet
2-3 cm fresh ginger
1/2 lemon
3 tbsp cashew butter
pinch of salt
vegetables
1 small broccoli or romanesco
1/2 hokkaido pumpkin
1 courgette
1 eggplant
4-8 mushrooms depending on size
1 leek
other
200gr tempeh natural
200gr millet
salt & pepper
turmeric ground
marinade 1
1 clove garlic finely minced
1/2 tsp salt
4 tbsp oil
marinade 2
1 clove garlic finely minced
3 tbsp oil
1 tbsp maple syrup
3 tbsp shoyu natural soy sauce

Steps

1

Wash all the vegetables. Use a wet kitchen towel to clean the mushroom more gently.
Cook the millet as instructed on the packaging.

2

Wash the millet in a fine strainer. Then put it into a pot with the double amount of water, 1/2 tsp of salt and 1 tsp of turmeric. Put the lid on the pot and bring to a boil. Once boiling, turn the heat low and let it simmer for about 10-15 min.

3

Meanwhile start prepping the marinades: mince the garlic very finely and mix both marinades in separate bowls. (marinade 1: oil, garlic, salt/ marinade 2: oil, garlic, shoyu, maple syrup)

4

Prepping the veggies: cut off the stem from the broccoli/romanesco and divide into small roses. Keep the cabbage leaves! They can be turned into delicious chips.

5

Slice the pumpkin into half and remove the seeds with a spoon. Place the flat side on a cutting board and cut the pumpkin in very fine 3-4 mm thick slices.

6

Cut the mushrooms in quarters. Cut the courgette in half and then into (8 mm) thick slices. Clean the leek to make sure there is no sand and then cut into generous 2 cm pieces. Put theses 3 vegetables into the bowl with marinade 1 (oil+garlic) and mix well.

7

Cut the eggplant and tempeh into small (1x1 cm) squares and put into a bowl with marinade 2 (shoyu+maple) and mix well. Keep the oily bowl to marinade the cabbage leaves later on.

8

Place the broccoli/ romanesco and pumpkin slices on the glass/grill tray of your steam combi oven. Place in the middle of the oven and choose Combi 1 Steam + Microwave for 12-15 min cooking time (depending on how crunchy or soft you like your veggies).

9

Place all marinaded ingredients on your grill tray of your MWO NN-DS59. Don’t mix the ingredients with the different marinades, but keep them separated on your grill tray. Place the tray in the top row of your oven and choose Combi 2 Grill + Microwave for 15 min.

10

In your empty marinade bowl (either marinade works, choose your favorite), place the cabbage leaves. Remove the thick rib/stem before. No need to remove the stem from the very young cabbage leaves, as they are still soft and tasty. Add the marinated cabbage leaves to the grill tray when there are 5 min left for the other veggies. The leaves only need 4-5 minutes to be crunchy.

11

While the veggies are cooking, prepare your dips and dressings. Start with taking the zest of your lemon with a fine grater or zester. Put the zest aside for later. Then peel the lemon and cut in half. Continue with juicing the green juice first: parsley together with ginger and 1/2 lemon. You should get about 100 ml juice. You can add a sip of water through the juicer to make the parsley flow better.

12

Put the green juice aside and continue with the pink juice. Before you start with juice No. 2, pour a glass of water through the juicer while it’s running, to clean it a bit from the previous use. Now, add all your ingredients for the pink juice: beet root (washed and quartered), ginger and 1/2 peeled lemon. This should make about 150 ml juice.

13

Mix your dips and dressings! For the pink dressing put 3 tbsp of cashew butter in a jar and add about 60 ml of pink juice. Whisk well with a fork. You may add a little bit more juice, if you desire a more liquid texture. Add a pinch of salt and some lemon zest and taste. Enjoy the rest of the juice as a healthy drink/shot.

14

Green dip and dressing: for the dressing simply mix half of the green juice with some good olive oil and a pinch of salt. Mix and taste. For the green dip, blend the silk tofu with a blender and add the other half of the green juice. Blend until creamy. Add lemon zest and a pinch of salt. Mix and taste.

15

All the ingredients shall be cooked by now: time to assemble! In a bowl, add some of the cooked millet and place your steamed and grilled vegetables on top. Add your dressing to the steamed vegetables for extra flavor and top the bowl with your dips. You can garnish your dish with some parsley or other fresh herbs. Enjoy!

Enjoy

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Ingredients

Green Dip and Dressing
1/2 lemon organic
1 bundle parsley
100g silk tofu or alternatively 50 ml high quality olive oil (cold pressed)
2 celery stalks
pinch of salt
Pink Dip
200gr red beet 1 large beet
2-3 cm fresh ginger
1/2 lemon
3 tbsp cashew butter
pinch of salt
vegetables
1 small broccoli or romanesco
1/2 hokkaido pumpkin
1 courgette
1 eggplant
4-8 mushrooms depending on size
1 leek
other
200gr tempeh natural
200gr millet
salt & pepper
turmeric ground
marinade 1
1 clove garlic finely minced
1/2 tsp salt
4 tbsp oil
marinade 2
1 clove garlic finely minced
3 tbsp oil
1 tbsp maple syrup
3 tbsp shoyu natural soy sauce

Ines Lauber

Ines Lauber

Food culture is a reflection of our society and a manifestation of the zeitgeist. I use food as both a source of inspiration and as a working material. Social and emotional aspects as well as sensory experience are central to my work. I create concepts for the food culture of tomorrow. Since sustainability is fundamental to my work, I only use ingredients of the best quality: organic, local, supportive of small business, preferably seasonal and, of course, fresh and tasty. Since 2013, I'm an active supporter of the Slow Food Movement in Berlin.

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