Preparation : 30 minutes
Cook time : 5 minutes

Ingredients

SERVES 2

• 1 punnet of watercress (around 200g)
• 1 tbsp. olive oil 1 shallot
• 1 level tsp. powdered vegetable stock
• 3 tsp. tamari (or soy sauce)
• 40g white almond purée
• 20g acacia gum
• 2 heaped tsp. mustard
• 1 tbsp. lemon juice Salt & pepper

Preparation

1. Cut the watercress roughly halfway up the stems; discard the lower half, then wash and drain the leaves.
2. In a saucepan, heat the olive oil and sweat the peeled and diced shallot until it turns pale gold in colour, about 3 minutes.
3. Add in the watercress and cook for one more minute, then add 400g water along with the vegetable stock and tamari, and bring gently to a boil.
4. Turn off the heat, then pour the soup into a blender with the almond purée, acacia gum, mustard and lemon juice. Blend thoroughly until the texture is smooth and even. Season with salt and pepper to taste.
5. Return the soup to the saucepan and heat for another 2-3 minutes on a low heat, then serve with finely chopped spring onion, shelled hemp seeds or other fresh herbs of your choice.

Preparation : 15 minutes
Cook time : 20 minutes

Ingredients

SERVES 2

• 90g white wine
• 150g risotto rice
• 450g vegetable stock
• 30g shallot
• 15g acacia gum
• 1 garlic clove
• 1 tbsp. chopped parsley
• 25g olive oil
• 1 tbsp. white miso paste
• 1 tbsp. vegan mascarpone*
• 150g girolle mushrooms
• Salt and pepper

Preparation

1. Peel and finely dice the shallot, then peel and crush the garlic clove.

2. Add to a frying pan with 15g of olive oil, and cook until the shallot turns pale in colour.

3. Heat the vegetable stock and miso paste together; this needs to be hot otherwise it will bring down the temperature of the rice during cooking.

4. Add the rice into the pan and stir to coat all the grains in the infused oil; they should look polished and slightly translucent. Pour in the white wine and allow to cook off completely.

5. Then, over a medium heat gradually add in the stock, stirring frequently in a figure-of-eight motion. Stirring like this as you add the stock in gradually will bring the risotto together.

6. While the rice is cooking, brown the girolles in a pan.

7. When the risotto has almost finished cooking (around twenty minutes), add in the acacia gum and stir to combine.

8. Once the rice is cooked (it should be soft but still have some bite, with a little liquid remaining in the pan), remove from the heat and stir in the vegan mascarpone*. Season to taste.

9. Allow to rest for a few minutes in the pan, then serve topped with the girolles and parsley.

   * To make vegan mascarpone, strain a soy yoghurt through a piece of cheesecloth or a clean dish towel for a few hours: once the liquid from the yoghurt has been strained out, you’ll be left with a thick and creamy mixture.

Preparation : 8 minutes

Ingredients

MAKES ONE SMALL BOWL OF SAUCE

• • 80g soy milk

• 2 tsp. mustard
• 1/2 tsp. salt (kala namak if you can get it, as it imparts an eggy flavour)
• 90g neutral oil
• 5g acacia gum
• 25g cornichons
• 15g capers
• 1 tbsp. each of chervil and parsley
• 1/2 tbsp. tarragon

Preparation

1. Use an immersion blender to mix the soy milk with the mustard, salt, oil and acacia gum, forming a mayonnaise.
2. Finely chop the capers and cornichons.
3. Rinse and finely chop the herbs.
4. Mix everything together to make the sauce, then transfer to the fridge for a few hours to allow the flavours to combine before serving.