Red Bread with Three Kinds of Red Spreads, Herb Salad, Pea Wasabi Puree and Falafel

For the bread, crumble the yeast in a small bowl and mix with the agave syrup until it has dissolved. Pour in the beetroot juice and sprinkle with the salt. While stirring constantly, add the flour little by little until a smooth yeast dough is formed. Then knead in the previously roughly cut, dried tomatoes. Shape three long loaves of bread and place on a baking sheet lined with baking paper. Put in the cold oven and bake at 200 ° C for about 25 - 30 minutes.

For the lentil spread, fry the onion and tofu cubes in a little oil in a pan and roast for a few minutes. Then puree together with the cooked lentils, a dash of beetroot juice, a little olive oil and spices in a strong blender until creamy. To taste.

For the wrong egg salad, make a vegan mayonnaise first. To do this, put the well-chilled soy milk, 2 tablespoons of lemon juice and the rapeseed oil in a blender and mix on a high level for 30 seconds. Then season the creamy mass with mustard, possibly more lemon juice and pepper. Drain the chickpeas and add them to the blender with the mayonnaise. Crushing. Color with turmeric and create the typical egg taste with kala namak salt. Depending on how firm the consistency should be, puree a handful of boiled ribbon noodles until the whole thing is no longer liquid.

For the paprika spread, halve the paprika, remove the kernels and grill on an oiled tray in the oven at approx. 200 ° C until the skin turns black and can be peeled off after cooling. Put together with the lightly squeezed tofu, walnut oil and cashew nuts in a blender and chop. Then season to taste with salt, pepper and chilli powder.

Cut the cooled bread into medium-thick slices and spread generously with the three spreads.

Sweat the peas with the onions in a large saucepan with about oil. Stir occasionally for about 15 minutes until soft. Then chop up with a hand blender and then brush through the Lotte liquor or a sieve for an even finer result. Season to taste with wasabi (careful, each product is differently spicy) depending on the desired degree of spiciness. Season with salt, pepper and nutmeg. Crumble the basil tofu in the blender and puree with the Thai basil and a dash of olive oil. Season to taste with Köfte spices, salt and pepper. If the mixture is too soft and cannot be shaped, knead with a little (soy) flour, then form round falafel balls with the palms of your hands and turn them in the chopped pumpkin seeds, pressing the seeds down lightly. For the salad dressing, mix mustard with olive oil, salt and pepper, if necessary dilute with a little water. Arrange the salad on the plates, decorate with green tomatoes and drizzle with dressing. Heat 2 fingers thick rapeseed oil in a deep pan. Heat the puree in a saucepan and place in a small glass in the middle, drizzle with a little seed oil. When the oil is hot, stir-fry the falafel until crispy and drain on a kitchen towel. Drape on the salad and sprinkle with a touch of matcha tea.