Green can be so colorful – and is healthy! This series aims to inspire you to cook without using animal products. Today’s recipe shows eating vegan does not mean renounce, but rather leads to surprising taste experiences. Kristian Knölke, chef at the HUBERTUS Alpin Lodge & Spa in the Allgäu created this recipe. He creates wonderful dishes without mountain cheese and bacon, fitting the lodge’s holistic and Ayurvedic philosophy. Today, we prepare baked chestnut-falafel with wild cranberry-fig-chutney and pumpkin-ginger-mousseline. It’s up to you whether you cook the dish because you want to avoid animal products, or because it is unbelievable delicious ???? Well, our mouths are watering already!
Chestnut-falafel with cranberry-fig-chutney & pumpkin-mousseline
Ingredients
- For the falafel:
100 g dried chickpeas - 50 g chestnut, cooked and peeled
- ½ bunch of fresh parsley
- 1 branch of fresh coriander
- 2 shallots, diced
- 2 garlic cloves, chopped
- 1 tsp baking soda
- salt, lemon pepper, cumin
- rapeseed oil
-
For the chutney:
100 g fresh cranberries - 4 dried figs
- 50 g sugar
- 5 g ginger
- corn starch
- salt, orange pepper
-
For the mousseline:
500 g Hokkaido pumpkin, without seeds - 30 g of peeled ginger
- cinnamon, salt, pepper
- orange juice
Directions
-
Step 1
Chestnut falafel
1) Soak the chickpeas in cold water for a day. After soaking, drain the water and rinse the chickpeas with cold water.
2) The cooked and peeled chestnuts are roasted in the oven for 20 minutes at 130° C. Let them cool down completely. (You need the oven again later – the pumpkin from point 3 and the chestnuts can be prepared together and you can save electricity)
3) Next, the chickpeas and chestnuts are then crushed together in the kitchen machine.
4) Now, add the herbs, shallots, garlic, and baking soda and mash everything to a firm puree.
5) Season how you like it.
6) Now heat the rapeseed oil in a frying pan to 180° C.
7) Shaped to small balls, you can now bake the falafel in the oil. -
Step 2
Wild Cranberry-fig-chutney
1) Wash the wild cranberries first, then beat them cold with sugar and drain them over a bowl (you’ll need the drained stock later!).
2) Cut the dried figs and the ginger into small cubes.
3) Now sweat the ginger cubes together with the pepper, then add the drained cranberry-stock.
4) Mix the corn starch with water and pour it into the stock.
5) Now add the wild cranberries and fig cubes and store them cold after seasoning. -
Step 3
Pumpkin-ginger-mousseline
1) Cut the pumpkin into roughly equal pieces and chop the ginger coarsely.
2) Bake the two ingredients together in the oven for about 30 minutes at 130° C.
3) Then, mash the pumpkin and ginger with orange juice and season with cinnamon, salt, and pepper.
Find out more about the philosophy of HUBERTUS Alpin Lodge & Spa:
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