Super Secret Online Cooking Society !

- 1 large king oyster mushroom
- 4 Tbsp olive oil
- 2 pinches of herbal salt
- 1 shot of white wine
- 1 fennel bulb
- 1 orange
- juice of 1 lemon
- 1 tbsp of cress
- 1 tbsp pomegranate seeds
- some edible flowers

(1) Rub the king oyster mushroom dry. Cut off the end and cap, and cut the stem into 2 cm thick slices. Score the slices on both sides in a grid pattern.

(2) Heat 2 tbsp of oil in a pan and fry the mushroom slices for 2 minutes on each side. Season with a pinch of herbal salt and deglaze with white wine. Put the lid on the pan and let the mushroom slices steep briefly.

(3) In the meantime, clean and wash the fennel and cut it into very thin slices. Chop the fennel greens. Peel the orange thickly, also removing the white inner skin. Then cut out the fruit fillets between the separating membranes.

(4) Mix the fennel, fennel green and orange fillets. Marinate with a pinch of herbal salt, remaining oil (2 tbsp) and lemon juice. Arrange the fennel salad on a plate and place the mushroom slices on top. Garnish with cress, pomegranate seeds and flowers and serve.

- 2 cans of young jackfruit in brine (approx. 230g drained each)
- just under 2 cups of gluten powder
- 1.5 tbsp garlic granulate
- 1.5 tbsp onion granules
- 1.5 tbsp smoked paprika powder
- 3 tbsp yeast flakes
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- 1/3 cup tahini
- 1 plus 1/4 cup vegetable broth (just under
300ml)
- 1 teaspoon liquid smoke flavor
- 1 tbsp Marmite (optional)
- Salt (if needed)
- Barbeque sauce

(1) Rinse the jackfruit and simmer in salted water for 10-15 minutes. Drain and fray with a fork. Simply crush the seeds too.
(2) Mix the gluten powder well with the dry ingredients up to and including the yeast flakes.
(3) Add the jackfruit and knead briefly.
(4) Mix all liquid ingredients from soy sauce to marmite and, if necessary, season with salt to a very spicy taste.
(5) Add to the dry ingredients and knead well for 1-2 minutes.
(6) Oil a coated baking pan (approx. 20x30cm) well, distribute the mixture evenly and smooth it out.
(7) Bake in the preheated oven at 180 ° for 30 minutes.
(8) Then take it out of the mold and spread the barbeque sauce on top. Turn over so that the sauce side is down and return to the pan. Now brush the top with sauce and bake again for 25-30 minutes.
(9) Then they could be cut into pieces and served immediately or let them cool in the mold and leave them in the fridge overnight.
(10) Cut into narrow pieces and wrap them with moistened rice paper.
(11) Brush with oil and bake in the oven for 10 minutes at 200 °. Turn over, brush again with oil and bake for another 5-8 minutes. This way they become crispy on the outside and remain tender and juicy on the inside. Alternatively, you can fry them in a little oil in the pan.
(12) For the mushy peas, cook 400g peas in salted water, season with 1 teaspoon garlic powder, 1 teaspoon onion powder 1/2 teaspoon Ras El Hanout, season to taste with salt and pepper from the mill, add a bit of margarine or olive oil and roughly puree with a hand blender so that it doesn't turn out to be a pulp, but just a few bits left.

- 350g of pasta
- 150g of pureed tomatoes
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil
- 1 teaspoon of sugar
- Salt pepper
- 100 g dried tomatoes in oil, drained
- 2 large handfuls of rocket
- 250 g cherry tomatoes
- 1 mozzarella

(1) Cook the pasta al dente according to the instructions on the packet.
(2) In the meantime, mix the dressing in a large bowl made from the tomatoes, vinegar, oil, sugar, salt and pepper. Season to taste.
(3) Cut the sun-dried tomatoes into strips, cut the rocket as required and cut the tomatoes in half.
(4) Rinse the pasta in cold water, then mix with the sauce. Add the remaining ingredients and finally pluck the mozzarella into the bowl.
(5) Mix everything well, season again if necessary and enjoy.

- 250g soba noodles
- 2 carrots
- 1 cucumber
- 0.5 bunch of spring onions
- 1 red pepper
- 1 cm ginger
- 1 clove of garlic
- 1 red chilli
- 50g peanut butter
- 2 tbsp soy sauce
- 1 lime
- 1 tbsp agave syrup
- 2 tbsp rapeseed oil
- 2 pack (s) "LikeMeat" Grilled Chicken
- 4 tbsp peanuts

(1) Cook the pasta until al dente according to the instructions on the packet, rinse with cold water and strain.
(2) Peel the carrots, then use the peeler to cut thin strips. Wash the cucumber, cut in half and scrape out the core. Then cut into fine, approx. 5 cm long strips. Clean the spring onions and peppers. Cut the spring onions diagonally into thin slices, and cut the bell pepper into thin strips. Put the vegetables and pasta in a salad bowl.
(3) Peel and finely chop the ginger and garlic. Wash the chilli pepper, remove the seeds if desired and chop finely. Stir peanut butter with soy sauce, lime juice and agave syrup until smooth. If necessary, add a little water if the sauce is too thick. Stir in the chopped ginger, garlic and chilli. Fold the sauce under the salad.
(4) Heat the rapeseed oil in a pan and fry the "LikeChicken" in it. Chop the peanuts.
(5) Serve the salad sprinkled with peanuts and "LikeChicken"

- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon cardamom seeds
- 2 red chillies
- 60g wild garlic
- juice of 1/4 lemon
- salt & pepper
- olive oil

(1) Toast the coriander seeds, cumin seeds and cardamom seeds, then grind.
(2) In a blender wizz chillies (use flakes or chilli sauce if you don?t have), wild garlic (or any mix fresh green herbs) lemon juice, salt and pepper and the toasted spices, blend and add olive oil till it?s a drizzleable paste.
(3) Serve on fried eggs, through lentils, over salads, stirred through soups, on grilled cheese, with bbq chops, anything really!

- vegetable oil
- 3 onions, roughly sliced
- 5 cloves garlic, finely cut
- 4 Thai bird or holland chilies, thinly sliced
- 400g meat substitute (Like Meat)
- 500g green beans
- 1 bit of sugar
- 2 tablespoon fish sauce
- 2 tablespoon thin/light soy sauce
- 1 teaspoons dark soy sauce
- 3 teaspoons oyster sauce
- about one cup veggie broth or water
- holy basil leaves (about 1 1/2 cups packed)

(1) Cut and boil green beans until just tender.

(2) Heat oil and fry garlic and chili, then add meat substitute and fry until nicely browned, then remove from pan.

(3) In same pan fry onion, until lightly cooked but still crispy. Add beans

(4) Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water, adding more broth or water as desired.

(5) Add meat substitute and mix well. Finally, add thai basil, mix well again and remove from heat.

(6) Serve with rice

- 100g soy cutlets
- 1 Tbsp sea salt (for the pickle)
- 1 onion
- 1 tsp ginger
- 1 tsp spicy ketchup
- 1 tsp mustard
- 2 pickled cucumbers
- 1 Tbsp sour cream
- some oil
- 2 glasses boiling water (for pickle)
- 1 Tbsp sugar
- 1 Tbsp potato flour
- 1/4 cup cold water

(1) Soak the cutlets in broth for about 10 minutes
(2) Cut into thin strips, fry in a little oil with the addition of chopped onion
(3) Sprinkle with ginger, add ketchup and mustard, pickled cucumber (cut into cubes).
(4) Pour in the pickle and let it simmer for about 5 minutes.
(5) Season with sour cream.

- 500g beans
- 200g meat substitute (like meat, Aldi chunks)
- 2 onions
- panang curry paste
- 500 ml broth
- thai basil
- lime juice

(1) cut beans in bite size pieces and cook in boiling water until just tender
(2) cut onion in big slices and fry in some oil until just slighly soft, remove from pan
(3) in the same pan, heat more oil, and brown meat substitute until nice and crispy, remove from pan
(4) in the same pan fry a generous amount of panang curry paste, then add broth and stir until curry paste is dissolved, add thai basil and lime juice, then continue cooking to thicken sauce (or add some cornflour mixed with water)
(5) when sauce is nice an thick, add onions, beans and meat substitute and mix thoroughly
(6) serve with rice

- 8 ounces soba noodles
- 1/4 cup soy sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon miso
- 1 teaspoon grated garlic
- 4 green onions
- Sriracha, to taste (optional)
- Toasted sesame seeds
To make it a meal: Fried egg or soft boiled egg, Pan fried tofu or Marinaded tofu, or Sauteed shrimp, shiitake mushrooms, bird eye chillies, fresh cilantro ...

(1) Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
(2) Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
(3) Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
(4) Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve.

*Toasting the sesame seeds really brings out the nutty flavor! It takes only 3 minutes and you can taste the difference. Store toasted sesame seeds for months in a sealed container in the pantry.

- 2 red onions
- 800g small purple aubergines (about 14)
- 1 red bell pepper (optional)
- salt, oil
- 4 Tbsp ghee
- 1 Tsp cumin
- 10 fresh curry leaves (or dry ones)
- 1.5 Tbsp grated ginger
- 1Tsp Kashimiri chili powder
- 1 Tsp ground tumeric
- 400ml coconut milk
- 350g tomato puree
- (1 Tbsp sugar - I left that out)

(1) Heat oven to 180 degrees, finely cut onions, wash and half aubergine (cut bigger ones in pieces), prick aubergine skin with fork and brush with oil and salt all around
(2) Put aubergines into casserole dish cut side down. If using, add red pepper cut into bite size pieces. Bake in oven for 20 min (or a bit longer)
(3) In the meantime prepare sauce: heat ghee (or oil) in pan, add cumin and fry at high heat, add curry leaves and fry shortly. Add onions and fry at medium heat until soft
(4) Add ginger, chilli, tumeric and salt, fry shortly then add coconut milk and tomatoes. Fry for a further 4 minutes, stirring often. add suger (optional)
(5) Pour sauce over aubergines in casserole, cover casserole with aluminium foil and bake for 50 minutes (or until aubergines are softened)

- 3 EL Sojasauce
- 2 EL Öl
- 1 EL Liquid Smoke
- 1 EL Ahornsirup
- 1 TL Räucherpaprika
- 1/2 TL Salz
- 1/2 TL Knoblauchgranulat
- 10 Reisblätter

(1) Den Backofen auf 180°C Ober-/Unterhitze vorheizen. Das Reispapier in 6 gleich breite Streifen schneiden (ca. 2,5 cm). Alle anderen Zutaten zu einer Marinade verrühren.
(2) Nun jeweils 2 Streifen für ca. 10 - 15 Sekunden in eine Schüssel Wasser tauchen und anschließend zusammenkleben und auf ein (mit Backpapier ausgelegtes) Backblech legen. Dies so oft wiederholen, bis das Blech voll ist, dabei kleine Abstände lassen.
(3) Die feuchten Reispapierstreifen durch die Marinade ziehen oder noch besser: von beiden Seiten mit der Marinade einpinseln und 8 - 10 Minuten backen und anschließend abkühlen lassen.