g CONTENTS
Toppings
Sauces, chutneys, and pestos are used as toppings to add the finishing touch to the recipes in our building block system. They also add nutritional value with healthy nuts, seeds, and herbs.
Toppings | CONTENTS
Pear, basil, and walnut topping
Yogurt and garlic sauce
Serves 3
1 garlic clove, peeled | 11/2 cups (400g) organic soy yogurt | 1/4 cup (60g) almond butter | 1/3 cup (10g) celery greens (or parsley) | 11/2 tbsp (30g) shiro miso | 3 tsp apple cider vinegar | pinch of salt
Nutritional values per portion: 238 cal | 20.7g carbohydrate | 14.5g fat | 8.8g protein | 3.2g fiber | < 0.1g ALA | 183mg lysine | 261mg calcium | 0.8mg zinc | 1.2mg iron | 0.2mg B2 | < 0.1mg RE | 3µg iodine | 0.8g salt
Add all the ingredients to the food processor and blend until you have a smooth sauce.
Toppings | Yogurt and garlic sauce
Use 3 dried tomatoes instead of garlic in the sauce. Try replacing the almond butter with light tahini (sesame seed paste, see tip) or cashew butter and just use whatever herbs you have available, such as parsley, basil, or mint.
Quick gremolata
Serves 3
2 organic lemons | 1 garlic clove, peeled | 1 bunch of flat-leaf parsley | 1 small red bell pepper | 1 small, fresh, mild chile | 3 tbsp pine nuts | 3 tbsp date paste | 2 tsp olive oil | salt | freshly ground black pepper
Nutritional values per portion: 142 cal | 19.3g carbohydrate | 9.4g fat | 3.3g protein | 6g fiber | 0.1g ALA | 102mg lysine | 80mg calcium | 1mg zinc | 2.4mg iron | 0.1mg B2 | 0.3mg RE | 4µg iodine | < 0.1g salt
Wash the lemons in hot water and dry them. Finely grate the zest of both lemons and squeeze the juice from 1 lemon, adding this to the zest. Crush and add the garlic clove. Chop the parsley very finely. Wash the red bell pepper and chile, remove the seeds, and dice very finely. Gently toast the pine nuts in a dry pan, stirring constantly. Put all the ingredients in a bowl and season with salt and pepper.
Toppings | Quick gremolata
This reduced-oil gremolata recipe goes beautifully with all sorts of vegetables, tofu, or pulses.
Instead of parsley, you could use basil, cilantro, or dill. Or replace the red bell pepper with cherry tomatoes, yellow bell pepper, or kohlrabi and swap the pine nuts for other nuts or seeds.
Berry and ginger chutney
Serves 3
1 red onion, peeled | 3⁄4in (2cm) piece of fresh ginger, peeled | 1⁄2 tsp ground coriander | good pinch of ground cloves | 2 tsp olive oil | juice of 1 large lemon | 3 tbsp date paste | 1 cup (150g) frozen berries | 1⁄2 tsp freshly ground black pepper | 1 tbsp shiro miso
Nutritional values per portion: 107 cal | 19.6g carbohydrate | 3.7g fat | 1.5g protein | 3.4g fiber | < 0.1g ALA | 35mg lysine | 25mg calcium | 0.2mg zinc | 0.5mg iron | < 0.1mg B2 | < 0.1mg RE | 3µg iodine | 0.5g salt
Finely chop the onion and ginger. Heat a small pan. Add the diced onion and ginger, coriander, and cloves, and drizzle with olive oil. Sauté everything until the onion is beginning to take on some color.
Deglaze the onion and spice mixture with the lemon juice and date paste and add two-thirds of the berries. Cover and simmer the chutney for 10 minutes over medium heat. Then add the remaining berries and the pepper. Turn off the burner, leave the chutney to stand for 10 minutes, then season with miso.
Toppings | Berry and ginger chutney
Instead of berries, you could use diced mango, peach, or melon.
If stored in an airtight container, the chutney will keep for 3–4 days in the fridge and it tastes excellent with rice, steamed sweet potatoes, and crispy tofu.
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Smoky umami gomasio
Serves about 10
1/2 cup (120g) sesame seeds | 8 tbsp yeast flakes | 1 tsp smoked paprika | 2 tsp salt | 1 tsp freshly ground black pepper
Nutritional values per portion: 49 cal | 2.9g carbohydrate | 3.2g fat | 2.7g protein | 1.8g fiber | < 0.1g ALA | 37mg lysine | 10.1mg calcium | 0.7mg zinc | 0.8mg iron | 2mg B2 | < 0.1mg RE | 1µg iodine | 0.9g salt
Lightly toast the sesame seeds in a dry pan for 3 minutes, stirring constantly. Transfer to a food processor and gently process with the remaining ingredients until the sesame seeds have been broken up slightly. This also works well in a pestle and mortar. Leave the spice mix to cool and store in a clean jar.
Toppings | Smoky umami gomasio
Instead of sesame seeds, use pumpkin seeds or almond slivers. Or try substituting curry powder instead of the paprika, and miso paste instead of the yeast flakes. However, if you use miso paste rather than yeast flakes, you will need to dry out the gomasio for 30 minutes at 140°F (60°C) in the oven.
This recipe makes a good quantity because gomasio keeps very well for a couple of weeks. The classic way to use gomasio is as a low-salt seasoning. In this recipe, additional umami flavors are introduced by using yeast flakes and the smoked spice.
Banana and hoisin sauce
Serves 3
4 tbsp organic soy sauce | 1/3 cup (100g) crunchy peanut butter | flesh of 1 small, ripe avocado | 1⁄2 small banana, peeled | 1⁄2 garlic clove, peeled | 5 tsp apple cider vinegar | 1 tsp hot paprika | pinch of ground cloves
Nutritional values per portion: 275 cal | 17.1g carbohydrate | 21.1g fat | 9.2g protein | 6.1g fiber | < 0.1g ALA | 333mg lysine | 27.2mg calcium | 1.2mg zinc | 1.5mg iron | 0.2mg B2 | < 0.1mg RE | 6µg iodine | 1.7g salt
Put all the ingredients in a food processor with 1/3 cup (70ml) water and puree until smooth.
Toppings | BANANA AND HOISIN SAUCE
If you do not want to use soy sauce, a soy-free spicy sauce such as Coco Aminos from Big Tree Farms is a wonderful alternative.
Mango or peach tastes great in the sauce instead of banana, and the peanut butter can be replaced with light tahini (sesame seed paste, see tip) or white almond nut butter.
This sauce is a great addition to Asian recipes with rice and a fruity salsa.
Apple and cilantro topping
Serves 3
1 large slightly tart apple | 1⁄2 bunch of cilantro | 1 mild chile | 4 tbsp black sesame seeds (or white sesame seeds) | 2 organic limes
Nutritional values per portion: 109 cal | 16.6g carbohydrate | 5.4g fat | 2.6g protein | 5g fiber | < 0.1g ALA | 72mg lysine | 41mg calcium | 1.2mg zinc | 1.4mg iron | 0.1mg B2 | < 0.1mg RE | 2µg iodine | < 0.1g salt
Wash the apple. Place it on a board with the stalk upward and work from the outside to cut thin slices from one side until you reach the core. Do the same on the opposite side, then on the two remaining narrow sides. Discard the core. Stack the slices of apple and cut into thin batons. This process is essential for a nice, delicate topping.
Chop the cilantro very finely. Wash and seed the chile, then dice very finely.
Gently toast the sesame seeds in a dry pan over medium heat, stirring constantly. Wash the limes in hot water and dry them. Grate 1 teaspoon of zest and squeeze the juice of both limes. Put all the ingredients in a bowl and mix gently.
Toppings | Apple and cilantro topping
Instead of cilantro, you can easily use basil, parsley, or dill. And the apple can be replaced with pear or slightly unripe mango.
Sesame and cilantro pesto
Serves 3
1/3 cup (70g) sesame seeds | 1 small bunch of cilantro | 1 apple | 2 tbsp lemon juice | 31/2 tsp (20g) shiro miso | date paste, to taste
Nutritional values per portion: 140 cal | 18.4g carbohydrate | 7.3g fat | 3.6g protein | 5.1g fiber | < 0.1g ALA | 116mg lysine | 42mg calcium | 1.5mg zinc | 1.7mg iron | 0.1mg B2 | 0.2mg RE | 3µg iodine | 0.3g salt
Gently toast the sesame seeds in a dry pan for 3 minutes, stirring constantly. Chop the cilantro very finely. Wash, quarter, and core the apple.
Add all the ingredients to the food processor and blitz until you have a slightly lumpy pesto. Depending on how large and sweet your apple is, you may need to season the pesto to taste with some additional lemon juice or date paste. The pesto should be slightly spicy with a hint of bitterness and a fresh flavor.
Toppings | Sesame and cilantro pesto
If you do not like cilantro, just use basil or parsley. Instead of sesame seeds, you can use any kind of nuts or seeds.
This pesto tastes fantastic with any steamed vegetables or beans, but it does not work with pasta.
Cheesy pumpkin seed pesto
Serves 3
1/3 cup (70g) pumpkin seeds | about 40 basil leaves | 1 garlic clove, peeled (optional) | 3–4 tbsp yeast flakes | 1 tbsp organic soy sauce | 2 tsp apple cider vinegar | salt (optional) | 1 tsp freshly ground black pepper
Nutritional values per portion: 60 cal | 7g carbohydrate | 1.6g fat | 4.6g protein | 2.6g fiber | < 0.1g ALA | 128mg lysine | 22mg calcium | 0.8mg zinc | 1mg iron | 3.3mg B2 | < 0.1mg RE | 1µg iodine | 0.4g salt
Gently toast the pumpkin seeds in a dry pan over medium heat for 3 minutes, stirring constantly. Chop the basil very finely.
Add all the pesto ingredients to the food processor and blend until you have slightly lumpy pesto. Season the pesto to taste with salt and pepper.
Toppings | Cheesy pumpkin seed pesto
Feel free to swap the pumpkin seeds for other seeds or nuts, or replace the basil with other herbs, and if you don’t like yeast flakes, season the pesto with miso paste.
You can add 1 cup (100g) of cooked vegetables to the pesto to create a puree. Sweet potatoes, celeriac, or beets work well here.
Ideally, make bigger quantities of this pesto. It is delicious and will easily keep for 3–4 days in an airtight container in the fridge. It tastes great with whole wheat pasta or stewed tomatoes.
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Golden yogurt sauce
Serves 3
2 tsp ground turmeric | 1⁄2 tsp ground cinnamon | 1⁄4 tsp ground cloves | 1⁄2 tsp freshly ground black pepper | 1 tbsp finely grated ginger | 4 tbsp organic soy milk with calcium (or other plant-based milk) | 1 tbsp date paste | 2 tbsp almond butter | 3/4 cup (200g) organic soy yogurt | 1⁄2 orange, peeled | 1 tbsp organic soy sauce | salt | lemon juice
Nutritional values per portion: 149 cal | 16.8g carbohydrate | 7.6g fat | 5.2g protein | 2.8g fiber | < 0.1g ALA | 104mg lysine | 162mg calcium | 0.5mg zinc | 1.5mg iron | 0.1mg B2 | < 0.1mg RE | 3µg iodine | 0.4g salt
Heat a small nonstick pan and toast the turmeric, cinnamon, cloves, pepper, and ginger for 10 seconds. Deglaze the spices with the soy milk and briefly bring to a boil.
Put the spiced milk into the food processor with the other ingredients except the salt and lemon juice and puree until smooth. Season with salt and lemon and decant into a screw-top jar.
Toppings | GOLDEN YOGURT SAUCE
Use coconut yogurt instead of soy, and replace the orange with peach, mango, or ripe pear.
This yogurt is creamy and has a powerful spiced flavor while also balancing sweet and bitter notes. It is the perfect accompaniment for spicy vegetable components or protein-rich recipes.
Pear, basil, and walnut topping
Serves 3
1 large juicy pear, with a bit of bite | 20 basil leaves | 1 small organic lemon | 6 tbsp walnuts, soaked in warm water for 2 hours | 1 tbsp pickled capers | pinch of ground turmeric | 1⁄2 tsp freshly ground black pepper
Nutritional values per portion: 123 cal | 14.5g carbohydrate | 8.4g fat | 2.8g protein | 4.5g fiber | 1.2g ALA | 67.3mg lysine | 48mg calcium | 0.5mg zinc | 1mg iron | < 0.1mg B2 | < 0.1mg RE | 3µg iodine | 0.2g salt
Wash, quarter, and core the pear then slice into thin strips. Cut the basil into thin strips. Wash the lemon in hot water and dry it, grate 1⁄2 teaspoon of zest, and squeeze the juice.
Drain the walnuts in a sieve, rinse under running water, dab dry, and chop roughly. Carefully mix all the topping ingredients in a bowl.
Toppings | PEAR, BASIL, AND WALNUT TOPPING
Instead of basil, use half mint and half dill, or you could use the classic parsley. You can also swap the pear for an apple or banana.
Soaking the walnuts helps reduce their bitter edge and improve their flavor.
