Involtini of aubergine with 3 cheeses
Stuffed mushrooms with minced seitan and sun-dried tomatoes
Pumpkin and leek sauce
Preparation time: / Cooking time: / Total cooking time:
Cut the aubergines into long ½ cm slices and fry in some red palm oil.
Leave to cool and prepare the filling. Cut up the first mozzarella and mix with the rest of the ingredients. Mash up and mix thoroughly.
Place a bit of filling on a slice of aubergine (approximately one large soupspoon).
Roll up the slices and put them tightly together in an oven dish. Pour over the passata and season with unrefined sea salt with herbs. Place a slice of the other mozzarella on top of each roll and put in the oven for 30 minutes.
Blanch the cabbage leaves until al dente and cut out the tough veins.
Prepare a puree with the sweet potato and ordinary potato and flavour with Verde Salud extra virgin olive oil, nutmeg, pepper and salt.
Make sure that the puree is not to liquid and mix in the egg yolks.
Place a bit of puree on a cabbage leaf and roll up, tying up the roll with a strip of blanched leek. Place the rolls upright in an oven dish and heat for 15 minutes in the oven.
Chop the onion finely and fry in the red palm oil together with the garlic and the ginger, dice the pumpkin and add this to the onion mixture. Add water, but do not quite cover the pumpkin and cook until the pumpkin is just cooked. Blend into a smooth mixture and add the cream, cut the leek into very fine strip, add to the sauce and cook for one minute adding water if necessary to obtain the desired thickness. Season with unrefined sea salt enriched with algae or herbs.