Leek in ginger-banana cream on quinoa with roasted leek and sunflower seed crumble

Ingredients for 2 servings:

• 600 g leek(s)
• 250 ml vegetable stock
• 2 tbsp olive oil
• n. B. Pepper, black, from the mill
• 250 g coconut milk, creamy
• 2 m.-large banana(s), fully ripe
• 15 g ginger root
• 1 garlic clove(s)
• 4 tsp soy sauce
• 2 tsp maple syrup
• 2 tsp garam masala
• 1 small lime(s), juice
• 125 g quinoa
• 250 ml vegetable stock
• 60 g leek(s), the green part
• 40 g sunflower seeds
• 1 small shallot(s)
• 25 g panko
• ½ tsp powdered sugar
• 1 tbsp sunflower oil
• Lime zest
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Wash the leek and cut into rings, cutting off the amount of leek greens needed for the crumble first. Chop the leek greens instead. Peel and finely chop the shallots. Peel the ginger with a vegetable peeler. Peel the garlic and roughly chop it with the ginger. Wash and zest the lime in hot water, setting the zest aside for later. Peel the ripe bananas and slice them. For the ginger-banana cream: Place the creamy coconut milk with the bananas, ginger, and garlic in a tall, narrow container. Add the soy sauce, maple syrup, and garam masala and puree everything with a hand blender. Season the cream with lime juice to taste. For the quinoa: Bring the vegetable stock to a boil in a saucepan. Meanwhile, rinse the quinoa in a sieve with warm water and then add it to the stock in the pan. Place a lid on the pan and let the quinoa swell over low heat for about 15 minutes. Meanwhile, dry-roast the sunflower seeds in a pan for about 4-5 minutes, stirring or tossing. Remove the seeds from the pan and set aside. For the leek: Heat the olive oil in a pan and wilt the leek for about 4 minutes over medium heat, stirring occasionally. Be careful not to brown the leek. Then pour in the vegetable stock, bring to a boil, and simmer the vegetables in a covered pan over medium heat for about 4-5 minutes. For the crumble: In another pan, dry-roast the chopped leek greens over high heat for about 3-4 minutes. The leek greens should take on some color. The bitter aromas that develop during roasting are desirable. Then reduce the heat, add the sunflower oil with the shallots and a little powdered sugar, and sauté for another 2 minutes, stirring occasionally. Then add the panko and roast for another 3 minutes. Finally, stir in the already roasted sunflower seeds and add the lime zest. Season the crumble generously with salt. Once the leek is cooked, stir in the ginger-banana cream, bring to a boil briefly, and then season with pepper. Fluff the quinoa with a fork and divide it between plates. Add the leek mixture and cream and sprinkle the nutty, spicy crumble over the crumble. Notes: Use creamy coconut milk with a high coconut extract content, if possible. If the coconut milk is too runny, slightly reduce the amount of vegetable stock for the leek so that the finished cream in the dish isn’t too watery. The bananas should be very ripe and already have a dark skin. Non-vegans can, of course, use honey instead of maple syrup.