Paolo Baratella's recipe: a bowl of vegan health for the holidays

Ingredients:

For the chickpeas:

60g of boiled chickpeas

1 pinch of smoked paprika

1 pinch of turmeric

To taste thyme

To taste extra virgin olive oil

To taste salt, pepper and chilli

For the black cabbage:

80g of raw black cabbage

10g lemon juice

To taste extra virgin olive oil

Salt to taste

For the spelled:

160g of water

80g of spelled

To taste extra virgin olive oil

Salt to taste

For the potatoes:

100g boiled sweet potatoes [1 potato should be enough]

Salt to taste

To taste extra virgin olive oil

For the mushrooms:

80g of grilled pleurotus mushrooms

10g of chopped parsley

½ clove of garlic

to taste. extra virgin olive oil

Salt to taste

For the gherkins:

80g of pickled gherkins

Furthermore:

3 small pieces of spelled crackers

½ avocado

For the dressing:

40g of vegan mayonnaise

60g unsweetened soy milk

100g corn oil

10g lemon juice

Salt to taste

½ lemon wedge

Method

For the chickpeas:

Soak the chickpeas for 12 hours, rinse under running water. Place the chickpeas in a saucepan with three times the amount of water and cook over medium-low heat for 2,5 hours.

Mix the drained chickpeas in a bowl with the oil, paprika, turmeric, chilli pepper, thyme, salt, pepper. Place in a large baking tray covered with baking paper and cook in the preheated oven at 200o C for 15 minutes.

For the black cabbage:

Peel the cabbage leaves off the stem and rinse under running water.

Roll up the cabbage leaves placed one on top of the other like a roll and proceed with the chiffonade cut. Season with oil, salt, lemon juice, massage lightly. Mix the leaves with the previously cooked chickpeas.

For the spelled:

Wash the spelled under running water, drain and place in a saucepan with water. Cook over low heat and covered for about 20 minutes and if necessary add hot water. Season with oil and salt.

For the potatoes:

Boil the potato(s) until fully cooked. Cut the potato into 4 parts lengthwise and then cut each of the parts in half. Season with salt and oil.

For the mushrooms:

Season the whole mushrooms with parsley, minced garlic, oil. Grill over medium heat for 10 minutes.

For the gherkins

Cut the previously pickled gherkins lengthwise [at least 1 month before]

For the avocado:

Cut the avocado in half and extract the pulp from the peel. With a paring knife, finely cut the avocado from one end to the other and then roll up the pieces in the shape of a rose.

For the dressing:

Put the milk with the salt and the lemon juice in a narrow and deep container and with the help of an immersion blender incorporate the air from top to bottom. Gradually pour in the oil and continue until the milk begins to acquire a thicker consistency.

Assembly

Arrange the buckwheat in the center of the plate and sprinkle with extra virgin olive oil. Arrange the remaining elements on the edges in a circular pattern, alternating the colors and place the sauce on the plate in a small container that you can use as you please.