Abundant

Contents

7

Prologue

8

Introduction

26

FRESH

50

UMAMI

88

COMFORT

120

ABUNDANT

146

STREET

184

FINE

204

SWEET

239

Sample menus and wine pairings

246

Special ingredients

248

Shops & online stores

250

Sources & further reading

251

Thanks

252

Epilogue

254

Index

256

Colophon

Contents

7

Prologue

8

Introduction

26

FRESH

50

UMAMI

88

COMFORT

120

ABUNDANT

146

STREET

184

FINE

204

SWEET

239

Sample menus and wine pairings

246

Special ingredients

248

Shops & online stores

250

Sources & further reading

251

Thanks

252

Epilogue

254

Index

256

Colophon

25

25

THAI SALAD WITH MANGO AND CRISPY TOFU

For 4-6 people Preparation time: 15 minutes

This is a very joyful and fun salad to make and to eat.

It definitely adds color, freshness and light dynamics to your meal. The bites of peanuts, tofu and mango as you eat are really nice, and the dressing enhances the whole thing and makes it uplifting.

THAI SALAD WITH MANGO AND CRISPY TOFU

METHOD For the tofu: Heat the oil in a heavy-based saucepan (it should reach 4 cm / 2 in up the side of the pan) over high heat until it reaches 180 °C (350 °F). Deep-fry the tofu for 3–4 minutes, until crisp and golden brown. Drain on a paper towel.

FRESH

For the dressing: In a small mixing bowl, combine the toasted sesame oil, shoyu, vinegar, maple syrup, lime juice, grated ginger and chili. Whisk everything together until well combined.

INGREDIENTS

For the salad: In a large salad bowl, add the tofu, cabbage, mango, carrot, coriander, basil, mint and roasted peanuts. Toss until combined. Top with the dressing.

1 liter (4 cups) — sunflower oil or oil for deep-frying 250 g (9 oz) — firm tofu, cut into thin, finger size slices

For the dressing: — 3 tbsp 3 tbsp 3 tbsp 3 tbsp 3 tbsp 10 cm (4 in) piece 1

— toasted sesame oil — shoyu — rice vinegar — maple syrup — fresh lime juice — of ginger, peeled and grated — red chili, finely chopped

For the salad: 200 g (7 oz) — pointed cabbage, cut into thin slices 1 — mango, cut into thin slices 1 — small medium carrot, cut into julienne strips handful — of coriander, roughly chopped (around 15 g) handful — of basil, roughly chopped (around 25 g) handful — of mint, roughly chopped (around 15 g) 75 g (½ cup) — roasted and salted peanuts, roughly chopped

34

35

THAI SALAD WITH MANGO AND CRISPY TOFU

For 4-6 people Preparation time: 15 minutes

This is a very joyful and fun salad to make and to eat.

It definitely adds color, freshness and light dynamics to your meal. The bites of peanuts, tofu and mango as you eat are really nice, and the dressing enhances the whole thing and makes it uplifting.

THAI SALAD WITH MANGO AND CRISPY TOFU

METHOD For the tofu: Heat the oil in a heavy-based saucepan (it should reach 4 cm / 2 in up the side of the pan) over high heat until it reaches 180 °C (350 °F). Deep-fry the tofu for 3–4 minutes, until crisp and golden brown. Drain on a paper towel.

FRESH

For the dressing: In a small mixing bowl, combine the toasted sesame oil, shoyu, vinegar, maple syrup, lime juice, grated ginger and chili. Whisk everything together until well combined.

INGREDIENTS

For the salad: In a large salad bowl, add the tofu, cabbage, mango, carrot, coriander, basil, mint and roasted peanuts. Toss until combined. Top with the dressing.

1 liter (4 cups) — sunflower oil or oil for deep-frying 250 g (9 oz) — firm tofu, cut into thin, finger size slices

For the dressing: — 3 tbsp 3 tbsp 3 tbsp 3 tbsp 3 tbsp 10 cm (4 in) piece 1

— toasted sesame oil — shoyu — rice vinegar — maple syrup — fresh lime juice — of ginger, peeled and grated — red chili, finely chopped

For the salad: 200 g (7 oz) — pointed cabbage, cut into thin slices 1 — mango, cut into thin slices 1 — small medium carrot, cut into julienne strips handful — of coriander, roughly chopped (around 15 g) handful — of basil, roughly chopped (around 25 g) handful — of mint, roughly chopped (around 15 g) 75 g (½ cup) — roasted and salted peanuts, roughly chopped

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35

BLACK LENTIL SALAD WITH ROASTED RADISHES, SMOKED TOFU AND SMOKED ALMONDS

For 4 portions Preparation time: 25 minutes

BLACK LENTIL SALAD WITH ROASTED RADISHES, SMOKED TOFU AND SMOKED ALMONDS

This is a version of a salad I learned to make while working as a cook at the Amsterdam vegan restaurant Meatless District.

Roasting radishes is such a good idea. It makes them so tasty and their color so beautiful. The apple dressing (you can’t see it on the photo) with umeboshi gives the whole dish freshness and lifts it with its sour taste. The smoked almonds give it a very satisfying bite that entices you to take the next one every time.

It’s simple, with just a few components, but it’s very rich, fresh and satisfying. For me, it makes a whole meal and I rarely need anything else with it.

METHOD

FRESH

Preheat the oven to 200 °C (400 °F) fan-forced (convection).

In a saucepan, add the lentils with 2 cups (about 475 ml) of water. Bring to a boil, then lower the heat and simmer for 25 minutes, until the lentils are soft but still al dente. Drain any remaining water and allow the lentils to cool.

Place the radishes in a baking tray, drizzle with 2 tablespoons olive oil, ¼ teaspoon sea salt, and a generous grind of black pepper. Roast for 15 minutes, until tender and slightly browned.

For the dressing, combine the apples, shallot, olive oil, lemon juice and umeboshi paste in a food processor. Blend until smooth.

In a large salad bowl, add the cooked lentils, smoked almonds, smoked tofu, roasted radish and mixed greens. Pour the dressing over it all and toss gently until everything is well coated.

INGREDIENTS 200 g (1 cup) — dried black lentils, washed 1 bunch — radishes (about 200 g), leaves removed 2 tbsp — olive oil ¼ tsp — sea salt

— generous grind of black pepper

For the dressing: 2

1 4 tbsp 3 tbsp 1 tbsp

— Granny Smith apples, cored and cut into large chunks — shallot, cut into large chunks — olive oil — lemon juice — umeboshi paste

150 g (1 cup) — smoked almonds 200 g (7 oz) — smoked tofu, cut into small chunks 50 g (2 handfuls) — mixed green leaves

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39

BLACK LENTIL SALAD WITH ROASTED RADISHES, SMOKED TOFU AND SMOKED ALMONDS

For 4 portions Preparation time: 25 minutes

BLACK LENTIL SALAD WITH ROASTED RADISHES, SMOKED TOFU AND SMOKED ALMONDS

This is a version of a salad I learned to make while working as a cook at the Amsterdam vegan restaurant Meatless District.

Roasting radishes is such a good idea. It makes them so tasty and their color so beautiful. The apple dressing (you can’t see it on the photo) with umeboshi gives the whole dish freshness and lifts it with its sour taste. The smoked almonds give it a very satisfying bite that entices you to take the next one every time.

It’s simple, with just a few components, but it’s very rich, fresh and satisfying. For me, it makes a whole meal and I rarely need anything else with it.

METHOD

FRESH

Preheat the oven to 200 °C (400 °F) fan-forced (convection).

In a saucepan, add the lentils with 2 cups (about 475 ml) of water. Bring to a boil, then lower the heat and simmer for 25 minutes, until the lentils are soft but still al dente. Drain any remaining water and allow the lentils to cool.

Place the radishes in a baking tray, drizzle with 2 tablespoons olive oil, ¼ teaspoon sea salt, and a generous grind of black pepper. Roast for 15 minutes, until tender and slightly browned.

For the dressing, combine the apples, shallot, olive oil, lemon juice and umeboshi paste in a food processor. Blend until smooth.

In a large salad bowl, add the cooked lentils, smoked almonds, smoked tofu, roasted radish and mixed greens. Pour the dressing over it all and toss gently until everything is well coated.

INGREDIENTS 200 g (1 cup) — dried black lentils, washed 1 bunch — radishes (about 200 g), leaves removed 2 tbsp — olive oil ¼ tsp — sea salt

— generous grind of black pepper

For the dressing: 2

1 4 tbsp 3 tbsp 1 tbsp

— Granny Smith apples, cored and cut into large chunks — shallot, cut into large chunks — olive oil — lemon juice — umeboshi paste

150 g (1 cup) — smoked almonds 200 g (7 oz) — smoked tofu, cut into small chunks 50 g (2 handfuls) — mixed green leaves

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39

SHIO KOJI TOMATO SOUP WITH FRIED TOFU

For 4 portions Preparation time: 60 minutes

This dish is full of umami, yet it’s light and elegant. It’s orange, sensual and has a full body. It’s a typical fire energy dish, the kind that, when shared around tables, will ignite the mood and make people burst into exciting conversations and open their hearts.

METHOD

SHIO KOJI TOMATO SOUP WITH FRIED TOFU

For the fried tofu: In a bowl, add the shiro miso, flour, garlic, ginger and water and combine. Take each piece of tofu, cover it with a thick layer of the miso marinade and marinate for 1 hour or longer. The longer you marinate it, the better—you can also marinate it overnight in the fridge.

To deep-fry the tofu, heat oil in a heavy-based saucepan (it should come 4 cm (2 in) up the side of the pan) over high heat until it reaches 180 °C (350 °F).

The oil is ready when two wooden chopsticks dipped into the oil sizzle vigorously around the edges.

Coat the tofu in panko, covering all sides evenly.

Deep-fry for 1–2 minutes (turning halfway through), until golden brown. Drain on a paper towel.

UMAMI

For the tomatoes: Bring 1½ liters (6 cups) of water to a boil, then lower to a gentle simmer.

Slice a shallow x into the bottom of each tomato—this will help remove the skins later.

Carefully place a few tomatoes at a time into the simmering water, making sure not to overcrowd the pan. Cook for 30 seconds until the skin starts to peel, then remove with a small strainer. Let them cool slightly, then peel the skins starting from the x.

Cut into large chunks. If using cherry tomatoes, you don’t need to cut them.

INGREDIENTS

For the soup: In a saucepan or soup pot, heat the olive oil over medium-high heat. Add the onion and sauté for 5 minutes until translucent and slightly golden.

Add the tomatoes, garlic, a generous grind of black pepper and the shio koji. Stir well, cover with a lid, and simmer for 20 minutes. You don’t need to add any water, as the tomatoes will release plenty of liquid and cook in their own juices. Blend the mixture into a soup using an immersion blender.

Serve the tomato soup topped with the fried tofu.

For the fried tofu: 6 tbsp — shiro miso (white miso) 15 g (2 tbsp) — white all-purpose flour 1 — garlic clove, finely grated 4 cm (1½ in) — piece of ginger, peeled, finely grated 3 tbsp — water 500 g (1 lb 2 oz) — tofu, cut into 2 cm (1 in) thick rectangles 1 liter (4 cups) — sunflower oil or other oil for deep frying 100 g (2 cups) — panko beadcrumbs

For the soup: 1 kg (2 lb 3 oz) — cherry or regular tomatoes 2 tbsp — olive oil 1 — onion, diced into medium chunks 2 — garlic cloves, thinly sliced black pepper — 3 tbsp — shio koji (see page 72)

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77

SHIO KOJI TOMATO SOUP WITH FRIED TOFU

For 4 portions Preparation time: 60 minutes

This dish is full of umami, yet it’s light and elegant. It’s orange, sensual and has a full body. It’s a typical fire energy dish, the kind that, when shared around tables, will ignite the mood and make people burst into exciting conversations and open their hearts.

METHOD

SHIO KOJI TOMATO SOUP WITH FRIED TOFU

For the fried tofu: In a bowl, add the shiro miso, flour, garlic, ginger and water and combine. Take each piece of tofu, cover it with a thick layer of the miso marinade and marinate for 1 hour or longer. The longer you marinate it, the better—you can also marinate it overnight in the fridge.

To deep-fry the tofu, heat oil in a heavy-based saucepan (it should come 4 cm (2 in) up the side of the pan) over high heat until it reaches 180 °C (350 °F).

The oil is ready when two wooden chopsticks dipped into the oil sizzle vigorously around the edges.

Coat the tofu in panko, covering all sides evenly.

Deep-fry for 1–2 minutes (turning halfway through), until golden brown. Drain on a paper towel.

UMAMI

For the tomatoes: Bring 1½ liters (6 cups) of water to a boil, then lower to a gentle simmer.

Slice a shallow x into the bottom of each tomato—this will help remove the skins later.

Carefully place a few tomatoes at a time into the simmering water, making sure not to overcrowd the pan. Cook for 30 seconds until the skin starts to peel, then remove with a small strainer. Let them cool slightly, then peel the skins starting from the x.

Cut into large chunks. If using cherry tomatoes, you don’t need to cut them.

INGREDIENTS

For the soup: In a saucepan or soup pot, heat the olive oil over medium-high heat. Add the onion and sauté for 5 minutes until translucent and slightly golden.

Add the tomatoes, garlic, a generous grind of black pepper and the shio koji. Stir well, cover with a lid, and simmer for 20 minutes. You don’t need to add any water, as the tomatoes will release plenty of liquid and cook in their own juices. Blend the mixture into a soup using an immersion blender.

Serve the tomato soup topped with the fried tofu.

For the fried tofu: 6 tbsp — shiro miso (white miso) 15 g (2 tbsp) — white all-purpose flour 1 — garlic clove, finely grated 4 cm (1½ in) — piece of ginger, peeled, finely grated 3 tbsp — water 500 g (1 lb 2 oz) — tofu, cut into 2 cm (1 in) thick rectangles 1 liter (4 cups) — sunflower oil or other oil for deep frying 100 g (2 cups) — panko beadcrumbs

For the soup: 1 kg (2 lb 3 oz) — cherry or regular tomatoes 2 tbsp — olive oil 1 — onion, diced into medium chunks 2 — garlic cloves, thinly sliced black pepper — 3 tbsp — shio koji (see page 72)

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HARISSA POINTED CABBAGE

Wait time: 30 minutes

Preheat the oven to 200 °C (400 °F) fan-forced (convection).

In a large saucepan, bring 4–6 liters of water (4–6 quarts) with a pinch of salt to a boil. Place the cabbage halves in the water, cut side down, and boil over medium heat for 4–5 minutes, until slightly softened. If your pot is too small to fit all the cabbage halves at once, repeat the process for the remaining halves.

Place the cooked cabbage halves (cut side up) on a baking or oven tray. Sprinkle the cut side at the top of each cabbage half with ¼ teaspoon of salt, a generous grind of black pepper, and 2–3 tablespoons of olive oil.

Place the cabbage in the oven and roast for 15 minutes. Open the oven and drizzle a bit more olive oil to prevent the cabbage from drying out.

Continue roasting for another 10 minutes. Open the oven again and spread 2 tablespoons of harissa over each half. Roast for a final 5 minutes until sizzling and lightly caramelized.

Serve very warm and sizzling.

How to make harissa Preheat the oven to 180 °C (350 °F) fan-forced (convection). Line a baking tray with baking paper.

Place the bell peppers and cherry tomatoes on the prepared tray and roast for 30 minutes or until the edges of the vegetables are dark golden. Remove from the oven and set aside to cool, then deseed the bell peppers.

Place the bell peppers and cherry tomatoes in a food processor, along with the remaining ingredients, and process until smooth.

Any leftover harissa will keep in a glass jar in the fridge for at least 1 week.

— small or medium pointed cabbages, cut in half, lengthwise — sea salt — black pepper for taste — olive oil — harissa

For the harissa: 4 15 1 ¼ tsp ¼ tsp ½ tsp ⅛ tsp ½ tsp 2 tbsp

Preparation time: 10 minutes

Wait time: 30 minutes

METHOD

INGREDIENTS 2

1 tsp

180 ml (¾ cup) 8 tbsp

For about 500 gram harissa

Preparation time: 10 minutes

HARISSA POINTED CABBAGE

ABUNDANT

I think this recipe offers a whole new perspective on pointed cabbage and harissa. As the harissa roasts on the cabbage in the oven, its fats and juices begin to drip between the leaves, creating a lasagna-like effect. The bottom leaves stay fresh and “cabbagey,” the middle layers cook in the harissa’s fat, and the top gets beautifully roasted with a spicy kick. You’ll find you can easily devour an entire cabbage all by yourself.

Given the number of times I’ve used harissa in the recipes of this book, I think by now everyone has noticed that I have a new addiction. If only I’d known ten years ago how versatile harissa is and in how many ways it can upgrade your cooking!

Harissa is such a wonderful paste. It adds sensual spiciness, depth, richness and a little umami. I love adding it to roasted vegetables, sandwiches, pasta, or when I sauté veggies for soups or stews. Lately I also started to color my hair and brush my teeth with it; don’t try that at home.

For 4 portions

— red sweet-pointed bell peppers, whole — cherry tomatoes, whole — garlic clove, roughly chopped — ground cumin — ground coriander — sea salt — chili flakes — pul biber (Aleppo pepper) — olive oil

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123

HARISSA POINTED CABBAGE

Wait time: 30 minutes

Preheat the oven to 200 °C (400 °F) fan-forced (convection).

In a large saucepan, bring 4–6 liters of water (4–6 quarts) with a pinch of salt to a boil. Place the cabbage halves in the water, cut side down, and boil over medium heat for 4–5 minutes, until slightly softened. If your pot is too small to fit all the cabbage halves at once, repeat the process for the remaining halves.

Place the cooked cabbage halves (cut side up) on a baking or oven tray. Sprinkle the cut side at the top of each cabbage half with ¼ teaspoon of salt, a generous grind of black pepper, and 2–3 tablespoons of olive oil.

Place the cabbage in the oven and roast for 15 minutes. Open the oven and drizzle a bit more olive oil to prevent the cabbage from drying out.

Continue roasting for another 10 minutes. Open the oven again and spread 2 tablespoons of harissa over each half. Roast for a final 5 minutes until sizzling and lightly caramelized.

Serve very warm and sizzling.

How to make harissa Preheat the oven to 180 °C (350 °F) fan-forced (convection). Line a baking tray with baking paper.

Place the bell peppers and cherry tomatoes on the prepared tray and roast for 30 minutes or until the edges of the vegetables are dark golden. Remove from the oven and set aside to cool, then deseed the bell peppers.

Place the bell peppers and cherry tomatoes in a food processor, along with the remaining ingredients, and process until smooth.

Any leftover harissa will keep in a glass jar in the fridge for at least 1 week.

— small or medium pointed cabbages, cut in half, lengthwise — sea salt — black pepper for taste — olive oil — harissa

For the harissa: 4 15 1 ¼ tsp ¼ tsp ½ tsp ⅛ tsp ½ tsp 2 tbsp

Preparation time: 10 minutes

Wait time: 30 minutes

METHOD

INGREDIENTS 2

1 tsp

180 ml (¾ cup) 8 tbsp

For about 500 gram harissa

Preparation time: 10 minutes

HARISSA POINTED CABBAGE

ABUNDANT

I think this recipe offers a whole new perspective on pointed cabbage and harissa. As the harissa roasts on the cabbage in the oven, its fats and juices begin to drip between the leaves, creating a lasagna-like effect. The bottom leaves stay fresh and “cabbagey,” the middle layers cook in the harissa’s fat, and the top gets beautifully roasted with a spicy kick. You’ll find you can easily devour an entire cabbage all by yourself.

Given the number of times I’ve used harissa in the recipes of this book, I think by now everyone has noticed that I have a new addiction. If only I’d known ten years ago how versatile harissa is and in how many ways it can upgrade your cooking!

Harissa is such a wonderful paste. It adds sensual spiciness, depth, richness and a little umami. I love adding it to roasted vegetables, sandwiches, pasta, or when I sauté veggies for soups or stews. Lately I also started to color my hair and brush my teeth with it; don’t try that at home.

For 4 portions

— red sweet-pointed bell peppers, whole — cherry tomatoes, whole — garlic clove, roughly chopped — ground cumin — ground coriander — sea salt — chili flakes — pul biber (Aleppo pepper) — olive oil

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To shape the dumplings

2

1

Place a tablespoon of filling in the center.

Fold the dough over the filling from all sides to form a sealed ball.

ABUNDANT

QIBEH IN A BEETROOT SOUP

Take about 35 g (1¼ oz) of dough, roll it into a ball and flatten it into a circle roughly 10 cm (4 in) wide using your fingers. Shape the circle into a small boat-like shape, making room for the filling.

3

5

4

Pinch the ends together tightly so they don’t open during cooking.

Roll gently into a smooth ball and set aside. Continue until all the dough is used. Place the dumplings on an oiled surface or plate to prevent sticking. If your soup is not ready yet, you can refrigerate them.

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135

To shape the dumplings

2

1

Place a tablespoon of filling in the center.

Fold the dough over the filling from all sides to form a sealed ball.

ABUNDANT

QIBEH IN A BEETROOT SOUP

Take about 35 g (1¼ oz) of dough, roll it into a ball and flatten it into a circle roughly 10 cm (4 in) wide using your fingers. Shape the circle into a small boat-like shape, making room for the filling.

3

5

4

Pinch the ends together tightly so they don’t open during cooking.

Roll gently into a smooth ball and set aside. Continue until all the dough is used. Place the dumplings on an oiled surface or plate to prevent sticking. If your soup is not ready yet, you can refrigerate them.

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WHITE ASPARAGUS WITH SHIO KOJI ON A BED OF TOFU TZATZIKI AND MISO TOMATOES

For 4 portions Preparation time: 45 minutes

WHITE ASPARAGUS WITH SHIO KOJI ON A BED OF TOFU TZATZIKI AND MISO TOMATOES

This is a beautiful and delicious dish to serve your guests if you want to make something in the style of a fancy restaurant. The asparagus and shio koji make a perfect pairing. The tzatziki adds creaminess and freshness. And the miso tomatoes are juicy, sensual, spicy and full of umami.

METHOD For the asparagus: Preheat the oven to 200 °C (400 °F) fan-forced (convection). Place the asparagus on a baking tray.

Add the olive oil, shio koji, cumin, curry powder and a generous grind of black pepper. Toss until evenly coated. Bake for 20 minutes, stirring halfway through, until well roasted and golden brown.

Remove from the oven and set aside.

FINE

For the tzatziki: Drain the silken tofu and place it in a mixing bowl or tall measuring cup. Add the umesu, lemon juice, garlic, soy cream (or almond butter), salt and black pepper. Blend with an immersion blender until smooth.

INGREDIENTS For the asparagus: 8 — large white asparagus, peeled and

woody bottoms removed, cut in half lengthwise 2 tbsp — olive oil 2 tbsp — shio koji (see page 72) 1 tsp — ground cumin 1 tsp — curry powder

— generous grind of black pepper

For the tomatoes: Heat the olive oil in a frying pan or wok over medium-high heat. Add the cherry tomatoes and sauté for 2 minutes until the skins begin to split and turn golden. Add the ginger, garlic, and dark miso paste and sauté for another minute. Add the mirin, cook for another 30 seconds, and remove from heat.

For the tzatziki: 400 g (14 oz) 1 tbsp 3 tbsp 2 2 tbsp

½ tsp

— silken tofu — umesu — lemon juice — garlic cloves, roughly chopped — soy cream (or 1 tbsp white almond butter) — sea salt — generous grind of black pepper

To serve: On a large plate, spoon a scoop of the tzatziki cream and sprinkle with the cucumber matchsticks.

Arrange a few pieces of asparagus alongside together with a few of the warm tomatoes.

1 — long cucumber, deseeded and cut into matchsticks

For the tomatoes: 2 tbsp — olive oil 350 g (12 oz) — cherry tomatoes 2 cm (1 in) — piece of ginger, peeled and finely minced 1 — garlic clove, finely chopped 2 tbsp — dark (red) miso paste 2 tbsp — mirin

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193

WHITE ASPARAGUS WITH SHIO KOJI ON A BED OF TOFU TZATZIKI AND MISO TOMATOES

For 4 portions Preparation time: 45 minutes

WHITE ASPARAGUS WITH SHIO KOJI ON A BED OF TOFU TZATZIKI AND MISO TOMATOES

This is a beautiful and delicious dish to serve your guests if you want to make something in the style of a fancy restaurant. The asparagus and shio koji make a perfect pairing. The tzatziki adds creaminess and freshness. And the miso tomatoes are juicy, sensual, spicy and full of umami.

METHOD For the asparagus: Preheat the oven to 200 °C (400 °F) fan-forced (convection). Place the asparagus on a baking tray.

Add the olive oil, shio koji, cumin, curry powder and a generous grind of black pepper. Toss until evenly coated. Bake for 20 minutes, stirring halfway through, until well roasted and golden brown.

Remove from the oven and set aside.

FINE

For the tzatziki: Drain the silken tofu and place it in a mixing bowl or tall measuring cup. Add the umesu, lemon juice, garlic, soy cream (or almond butter), salt and black pepper. Blend with an immersion blender until smooth.

INGREDIENTS For the asparagus: 8 — large white asparagus, peeled and

woody bottoms removed, cut in half lengthwise 2 tbsp — olive oil 2 tbsp — shio koji (see page 72) 1 tsp — ground cumin 1 tsp — curry powder

— generous grind of black pepper

For the tomatoes: Heat the olive oil in a frying pan or wok over medium-high heat. Add the cherry tomatoes and sauté for 2 minutes until the skins begin to split and turn golden. Add the ginger, garlic, and dark miso paste and sauté for another minute. Add the mirin, cook for another 30 seconds, and remove from heat.

For the tzatziki: 400 g (14 oz) 1 tbsp 3 tbsp 2 2 tbsp

½ tsp

— silken tofu — umesu — lemon juice — garlic cloves, roughly chopped — soy cream (or 1 tbsp white almond butter) — sea salt — generous grind of black pepper

To serve: On a large plate, spoon a scoop of the tzatziki cream and sprinkle with the cucumber matchsticks.

Arrange a few pieces of asparagus alongside together with a few of the warm tomatoes.

1 — long cucumber, deseeded and cut into matchsticks

For the tomatoes: 2 tbsp — olive oil 350 g (12 oz) — cherry tomatoes 2 cm (1 in) — piece of ginger, peeled and finely minced 1 — garlic clove, finely chopped 2 tbsp — dark (red) miso paste 2 tbsp — mirin

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5 6

Drain on paper towels.

SHEBAKIA

SWEET

Heat oil in a heavy-based saucepan (it should reach about 4 cm (1½ in) up the side of the pan) over high heat until it reaches 180 °C (350 °F). The oil is ready when two wooden chopsticks dipped into it sizzle vigorously around their edges. Deep-fry the shebakia for about 5 minutes until crisp and golden brown.

7

Dunk both sides in the syrup for about 1 minute in total.

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217

5 6

Drain on paper towels.

SHEBAKIA

SWEET

Heat oil in a heavy-based saucepan (it should reach about 4 cm (1½ in) up the side of the pan) over high heat until it reaches 180 °C (350 °F). The oil is ready when two wooden chopsticks dipped into it sizzle vigorously around their edges. Deep-fry the shebakia for about 5 minutes until crisp and golden brown.

7

Dunk both sides in the syrup for about 1 minute in total.

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MANGO NAPOLEON

For 4 portions Preparation time: 45 minutes

This is a variation on the classic mille-feuille. In Russia, we call this type of layered cake a Napoleon cake.

Here I make it with mango cream, which makes it fresh and gives it a bright yellow color. The layers of puff pastry are crispy, and it’s really a fun dessert to serve and eat.

METHOD For the puff pastry layers: Preheat the oven to 200 °C (400 °F) fan-forced (convection).

Place the puff pastry rectangles on a flat baking tray lined with parchment paper. Drizzle them with the rice syrup and sprinkle with lemon zest. Bake for 10–15 minutes until golden brown and crisp.

Keep an eye on them—they can burn quickly.

INGREDIENTS For the puff pastry layers: 6 squares (12 × 12 cm / 5 ×5 in) — puff pastry, cut in half

(into 2 rectangles) 5 tbsp — rice syrup

— zest of 1 lemon

MANGO NAPOLEON

SWEET

For the mango cream: Add the mango chunks to a tall measuring cup or jug and blend with an immersion blender until completely smooth. You should get about 500 ml (2 cups) of mango purée.

In a saucepan, combine the mango purée, a pinch of salt, soy milk, almond paste, soy cream, rice syrup, lemon juice and lemon zest. Mix well.

In a small bowl, mix the corn starch with 3 tablespoons of soy milk until smooth, then stir this into the saucepan.

Place the pan over medium heat and whisk continuously to avoid lumps forming on the bottom.

Once it starts bubbling, cook for one more minute while whisking, then remove from the heat and transfer to a different container.

Let the mango cream cool to room temperature.

To assemble: Use three layers of puff pastry per portion. Fill a piping bag with the mango cream. Pipe a layer of cream onto one piece of puff pastry, top with another piece and pipe more cream, then finish with a third pastry layer. Add a final bit of cream on top and finish with the diced mango.

The pastry stays crispy, so I find it easiest to eat this dessert with a knife and fork.

For the mango cream: 2 — mangos, peeled and cut into large chunks

— pinch of sea salt 200 ml (¾ cup) — soy milk 2 tbsp — almond paste 2 tbsp — soy cooking cream 2 tbsp — rice syrup 2 tbsp — lemon juice

— zest of 1 lemon 5 tbsp — corn starch 3 tbsp — soy milk

For the topping: 1

— mango, cut into small cubes

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MANGO NAPOLEON

For 4 portions Preparation time: 45 minutes

This is a variation on the classic mille-feuille. In Russia, we call this type of layered cake a Napoleon cake.

Here I make it with mango cream, which makes it fresh and gives it a bright yellow color. The layers of puff pastry are crispy, and it’s really a fun dessert to serve and eat.

METHOD For the puff pastry layers: Preheat the oven to 200 °C (400 °F) fan-forced (convection).

Place the puff pastry rectangles on a flat baking tray lined with parchment paper. Drizzle them with the rice syrup and sprinkle with lemon zest. Bake for 10–15 minutes until golden brown and crisp.

Keep an eye on them—they can burn quickly.

INGREDIENTS For the puff pastry layers: 6 squares (12 × 12 cm / 5 ×5 in) — puff pastry, cut in half

(into 2 rectangles) 5 tbsp — rice syrup

— zest of 1 lemon

MANGO NAPOLEON

SWEET

For the mango cream: Add the mango chunks to a tall measuring cup or jug and blend with an immersion blender until completely smooth. You should get about 500 ml (2 cups) of mango purée.

In a saucepan, combine the mango purée, a pinch of salt, soy milk, almond paste, soy cream, rice syrup, lemon juice and lemon zest. Mix well.

In a small bowl, mix the corn starch with 3 tablespoons of soy milk until smooth, then stir this into the saucepan.

Place the pan over medium heat and whisk continuously to avoid lumps forming on the bottom.

Once it starts bubbling, cook for one more minute while whisking, then remove from the heat and transfer to a different container.

Let the mango cream cool to room temperature.

To assemble: Use three layers of puff pastry per portion. Fill a piping bag with the mango cream. Pipe a layer of cream onto one piece of puff pastry, top with another piece and pipe more cream, then finish with a third pastry layer. Add a final bit of cream on top and finish with the diced mango.

The pastry stays crispy, so I find it easiest to eat this dessert with a knife and fork.

For the mango cream: 2 — mangos, peeled and cut into large chunks

— pinch of sea salt 200 ml (¾ cup) — soy milk 2 tbsp — almond paste 2 tbsp — soy cooking cream 2 tbsp — rice syrup 2 tbsp — lemon juice

— zest of 1 lemon 5 tbsp — corn starch 3 tbsp — soy milk

For the topping: 1

— mango, cut into small cubes

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Colophon

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Alexander Gershberg Grafisch ontwerp: Thijs and Verbeek Text recipes: Fotografie:Gershberg Alexander Lucia Ivanyi Graphic design: FoodVerbeek styling: Thijs Alexander Gershberg Photography: Uitwerking Lucia Ivanyien redactie: Alex Jeffery, Food styling:Sandra Rabenou, Daphne van Schaijk Alexander Gershberg Nederlandse eindredactie: Developmental editing: Sandra Rabenou, Daphne van Schaijk, Alex Jeffery, Sandra Rabenou, Dennis Bijman, Björn Houben Daphne van Schaijk

Vragen of suggesties? Neem contact op met onze redactie: redactielifestyle@lannoo.com If you have observations or questions, © Alexander Gershberg & Uitgeverij please contact our editorial office: Lannoo, Tielt, België, 2026 redactielifestyle@lannoo.com D/2026/45/290 – NUR 440-444 ISBN 978 90 599 6562 1 & Lannoo © Alexander Gershberg Publishers, Tielt-Belgium, 2026 Alle rechten voorbehouden.

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