Manual Bianco di puro Tune Pro (page 32 of 38) (German)

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RECIPES FOR PRESET PROGRAM: SAUCE

TOMATO AND MANGO SAUCE

Makes Approx. 4 portions (500 ml)

INGREDIENTS

• 500 g ripe tomatoes

• 20 g mango flesh

• 1 shallot

• 2 tbsp oat flakes

• 2 tbsp olive oil

• 4 basil stalks

• 1 tsp agave syrup

• Salt and pepper

PREPARATION

Trim and wash the tomatoes, and chop

roughly with the mango. Peel and

roughly chop the shallot. Place all the

prepared ingredients in the blender jar

with the oats and olive oil, and blend

using the sauces programme. Push

the mixture down with the tamper as

required. Add a little water if necessary.

Wash and shake dry the basil and

chop the leaves. Stir into the sauce,

and season with the agave syrup, salt

and pepper.

TIPS

This sauce goes well with pasta, and

is also excellent as a dressing for a

mixed salad. If you like, you can add

a deseeded, finely chopped tomato to

the sauce with the basil.

PARSLEY AND MUSTARD

DRESSING

Makes 3–4 portions (approx. 120 ml)

INGREDIENTS

• 1 shallot

• bunch of flat-leafed parsley (60 g)

• 40 g plant cream

• 2 tsp wholegrain mustard

• 1 tsp maple syrup

• few dashes of balsamic vinegar

• salt and pepper

PREPARATION

Peel and roughly chop the shallot. Pick

over the parsley, then wash and drain.

Place both in the blender jar with

the plant cream, and blend using the

sauces programme. Push the mixture

down with the tamper.

Stir in the mustard, and season with

maple syrup, balsamic vinegar, salt

and pepper. Thin with a little water if

desired.

The dressing goes well with rice or

potato salad.

TIPS

The ingredients in mustard stimulate

the appetite and aid the digestion.

VEGAN MAYONNAISE

Makes approx. 6 portioans

INGREDIENTS

• 1⁄2 garlic clove

• 100 ml plant milk (see p. 29)

• 150–200 ml neutral oil

• 2 tbsp lemon juice

• 1 tsp mustard

• 2 tbsp olive oil

• salt and pepper

PREPARATION

Peel the garlic clove. Put all the

ingredients in the blender and blend

using the sauces programme. Check

the seasoning, and add a little more

salt and pepper if required.

RECIPES FOR PRESET PROGRAM: SOUP

CARROT AND CHICKPEA SOUP

Makes 4 portions (approx. 1250 ml)

INGREDIENTS

• 1 onion

• 1 garlic clove

• 400 g carrots

• 1 jar/can chickpeas

(drained weight 230 g)

• 500 ml vegetable bouillonjuice

of 1 orange

• 1⁄2 tsp ground coriander

• 1⁄4 tsp ground cumin

• salt and pepper

• 3 tbsp capers

• 3–4 stalks flat-leafed parsley

• orange zest to garnish

PREPARATION

Peel and roughly chop the onion

and garlic. Trim, wash and chop the

carrots.

Rinse the chickpeas in a sieve and

leave to drain. Place all the prepared

ingredients in the blender jar. Add the

bouillon, orange juice, coriander and

cumin, and process using the soup

programme. Season with salt and

pepper, and blend again using the

pulse function. Drain the capers.

Wash and shake dry the parsley and

pluck off the leaves. Arrange over the

soup with the orange zest.

BEETROOT AND WASABI SOUP

Makes 4 portions

INGREDIENTS

• 50 g cashew nuts

• 600 g beetroot

• 250 ml coconut milk (see p. 29)

• 250 ml vegetable bouillon

• 1 tsp wasabi paste

• juice of 1 lime

• salt

FOR THE WASABI FOAM

• 150 ml plant milk (see p. 29)

• 1⁄4 tsp wasabi paste

• beetroot leaves to garnish

PREPARATION

Place the cashew nuts in the blender

jar and grind using the nut flour

programme. Peel and roughly chop the

beetroot.

Add to the cashews, and pour over the

coconut milk and vegetable bouillon.

Then add the wasabi paste, and blend

using the soup programme.

Season with lime juice and salt, and

blend again using the pulse function.

To make the wasabi foam, heat and

foam the plant milk with the wasabi

paste.

Divide the soup into bowls. Spoon

over the plant milk foam, and garnish

with beetroot leaves if desired.

YELLOW PEPPER SOUP

Makes 4 portions

INGREDIENTS

• 3–4 yellow peppers

• white sections of 2 spring onions

• 15 g turmeric root (or ground

turmeric)

• approx. 1 tbsp cashew nuts

• 500 ml vegetable bouillon

• 1 tbsp coconut oil

• salt and pepper

PREPARATION

Wash the peppers, then cut into half

and remove the seeds and pith. Trim

and wash the spring onions. Peel

the turmeric. Place all the prepared

ingredients in the blender jar. Add the

cashew nuts, vegetable bouillon and

coconut oil, and blend using the soup

programme.

Season with salt and pepper, and

blend again using the pulse function.

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