Soul food
// presented by Sebastian Copien, Vegan Masterclass
Soul Food
What is that?
Food for the soul
Soul Food are dishes that remind us of distant cultures and trigger a comforting feeling. This trend for Asian-Oriental cuisine just makes us happy - with refined pasta dishes, traditional recipes and exotic spices.
"I sniff my vegetables a lot."
Sebastian Copien
Sebastian Copien - on the one hand, a freedom-loving surfer, on the other hand, a scientific top chef/author/permaculture practitioner. In him, two worlds unite that express his philosophy “From the seed in the ground to the finished dish”. His love of nature, his home-grown plants and awareness of sustainability are noticeable in each of his dishes. In addition to his cooking school in Munich, he successfully runs his VEGAN MASTERCLASS online cooking school, with the goal of inspiring people towards plant-based cuisine.
Information and enquiries at:
team@sebastian-copien.de / www.sebastian-copien.de / www.vegan-masterclass.de
A hearty bowl:
Rice paper. Orange. Tofu. Avocado. Parsnips.
Ingredients for 2 portions:
For the spicy tofu: 5 tablespoons organic tamari soy sauce – ½ teaspoon chilli flakes – 1 teaspoon finely grated ginger – 1 teaspoon maple syrup – 5 tablespoons flavourless frying oil – 300 g white tofu cut into 4 pieces, each 1.5 cm
For the summer rolls: 2 sheets rice paper – 80 g white cabbage, thinly shredded – 80 g red cabbage, thinly shredded – 1 teaspoon toasted sesame oil – 1 small pear, finely diced – 2 mint leaves, finely chopped
For the fried parsnips: 200 g parsnips, cut lengthways into sticks – 1 tablespoon olive oil – 1 pinch salt – freshly ground black pepper – a pinch of ground paprika, if liked
The orange: filleted orange – 1 teaspoon olive oil – 1 pinch salt
For the avocado sauce: ½ a ripe avocado, pitted, peeled and diced – 1 small garlic clove, peeled – 2 cm mild, fresh chilli – 15 g coriander leaves – 100 ml orange juice – ½ teaspoon salt – 2 cm shallot, diced
Salad: 50 g lamb’s lettuce – 1 tablespoon orange juice – 1 good pinch of salt and cinnamon
Instructions
Mix the soy sauce, chilli flakes, ginger and maple syrup and leave to steep. Heat a nonstick frying pan until very hot and then fry the tofu for 8-10 minutes until c rispy on all sides. Pour the marinade over the tofu, stir well and allow the marinade to boil down. Remove the pan from the heat and leave so the flavours can mingle.
For the summer rolls, first sollten one sheet of r ice paper in lukewarm water for 3 minutes. Meanwhile, marinade the white and red cabbage in the toasted sesame oil. Remove the rice paper from the water and spread out. Now put the second sheet of rice paper into the lukewarm water and leave to soften.
Spread a layer of marinated cabbage over the first sheet of rice paper. Leave a gap of approx. 2-3 cm at the edges, to the right and left and at both ends. Scatter the diced pear and mint over the cabbage.
Fold over the left and right edges and carefully roll up the roll tightly, from front to back. Do the same with the second roll. Now cut both rolls into 2-3 pieces and put aside. Heat the oil in another pan. Sauté the parsnip sticks for approx. 4 minutes and season with salt, pepper and paprika.
Then marinade the filleted orange in olive oil and salt and leave the flavours to steep. Meanwhile, beat the avocado with the garlic, chilli, shallot and coriander leaves until smooth. Stir in the orange juice and season to taste with salt. Finally drizzle the washed lamb’s lettuce with the orange juice. Season with salt and cinnamon. To serve: attractively arrange all the f inished components in a bowl and enjoy.
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