Recipe

A festive three course organic meal for 25 euros

1. Lamb's lettuce with diced Viana Real Smoked Tofu, fried cherry tomatoes and mushrooms with a Soyatoo! and mustard vinaigrette
2. Red cabbage with apple, potato dumplings and chickin fillet with a red wine sauce
3. Soyatoo! apple and cinnamon foam with crumbled spekulatius / speculaas (spiced shortcrust biscuits)

First course	Lamb’s lettuce with diced Viana Real Smoked Tofu, fried cherry tomatoes and mushrooms with a Soyatoo! and mustard vinaigrette
200 g	lamb’s lettuce
120 g	cherry tomatoes
8	mushrooms
500 g	walnuts
	For the dressing
2 tbsp.	Soyatoo! Soya Cooking Cream
2 tbsp.	white wine vinegar
4 tbsp.	olive oil
1 - 2 tsp.	agave syrup or sugar
1 tsp.	mustard
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Second course	Red cabbage with apple, potato dumplings and chickin fillet with a red wine sauce
	Red cabbage with apple
1 kg	red cabbage
1	finely chopped onion
3	peeled, finely chopped apples
7 tbsp.	agave syrup
250 ml	red wine or orange juice
250 ml	orange juice
1 tbsp.	vegetable oil
1 tbsp.	salt
	spice mix (1 cinnamon stick, 1 tbsp. cloves, 1 tbsp. juniper berries, 1 tbsp. allspice, 1 tbsp. black peppercorns, 2 bay leaves)
	Potato dumplings
1 kg	potatoes
100g	potato starch
1 tsp.	salt
	Red wine sauce
1 sachet	organic brown sauce
1 glass	red wine or water
1 glass	water
a little	rosemary, thyme, salt and pepper
3 tbsp.	Soyatoo! Soya Cooking Cream
	Chickin Fillet
1 pack	Viana Chickin Fillet
2 tbsp.	olive oil
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Third course	Soyatoo! apple and cinnamon foam with crumbled spekulatius
1 pack	Soyatoo! soy topping cream
130 g	apple sauce
1 tsp.	cinnamon
1 tbsp.	agave syrup or sugar
150 g	spekulatius

Lamb's lettuce with diced Viana Real Smoked Tofu, fried cherry tomatoes and mushrooms with a Soyatoo! and mustard vinaigrette:
Rinse the lamb's lettuce and vegetables. Dice the Real Smoked Tofu. Halve the mushrooms. Toast the walnuts in a grill pan for 5 minutes. Heat 2 tbsp. olive oil in the pan and fry the tofu, mushrooms and cherry tomatoes for 5 minutes. Mix the ingredients for the dressing. Arrange the lamb's lettuce on a plate, garnish with the tofu and the vegetables and dress with the vinaigrette.

Red cabbage with apple:
Put all the spices except the bay leaves and the cinnamon stick in a tea bag and tie it up with cooking twine. Cut the red cabbage into fine strips. Heat the oil in a saucepan and sauté the onion. Add the red cabbage and all the remaining ingredients, including the tea bag with the spices, the bay leaves and the cinnamon stick. Add enough water to cover the red cabbage, place the lid on the saucepan and simmer at medium heat for about 35 - 45 minutes. Then remove the lid and the spices and boil the cabbage at full heat until the water has evaporated.

Potato dumplings:
Boil half of the potatoes in salt water until done. Grate the other half of the potatoes. Mash the boiled potatoes then mix them with the potato starch and the raw grated potatoes. Shape the mixture to dumplings. Bring salt water to the boil, reduce the heat and simmer the dumplings for 20 minutes until done.

Red wine sauce:
Mix the sauce powder with a little red wine in a small saucepan, heat and let it boil down for about 5 minutes. Add the water and seasoning and round off with Soyatoo! Soya Cooking Cream.

Chickin Fillet:
Heat the oil in a pan and fry the Chickin Fillets on both sides for about 3 minutes until golden brown.

Soyatoo! apple and cinnamon foam with crumbled spekulatius / speculaas (spiced shortcrust biscuits)
Refrigerate the Soyatoo! Soy topping for ½ - 1 hour and whip it. Mix with the apple sauce, cinnamon and agave syrup. Put the spekulatius in a plastic bag and crush with a rolling pin. Fill glasses with alternate layers of Soyatoo! apple and cinnamon foam and spekulatius crumbs.

By the way, there's a video to go with this recipe - take a look!

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