Broth + beans
Check if your beans are soft, if not just heat up your broth for about 1 to 2 hours and let the beans simmer real softly. I love this broth to be soft and creamy so I add or a lupine milk or oat milk to it.
The black garlic is the natural sweetener in this recipe. Bring up to taste with a bit of salt to bring the flavours up.
Slice your sweet potato, truffle potatoes in aesthetic pieces and grill for ca 10 minutes until nice and brown and crisp.
Slice your aubergine in half, cut in the skin to let the steam in whilst baking, massage with rapeseed oil/salt and grill on broth sides until super nice and soft. It should melt in your mouth. Best to leave it in the oven for a while. Simultaneously you can put your padrone peppers on a high grill.
Destem your kale and rip in smaller pieces. Destem your cavolo nero and cut in small slices. Massage with a bit of tamari, a drip of sesame oil, a slice of lemon and a mini bit of salt. The salt softens the kale leafs.
High fry your tofu.
Heat a pan up with a layer of sunflower oil and add a leaf rice paper to create a rice paper crisp.