Lentil Sprouts, Fruit Pearls, and Cashew Cheese

145 mins
Serves 1
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Directions

  1. 1Soak lentils overnight.
  2. 2Soak lentils overnight.
  3. 3Soak lentils overnight.
  4. 4Drain the lentils and return them to the jar.
  5. 5Drain the lentils and return them to the jar.
  6. 6Drain the lentils and return them to the jar.
  7. 7Cover the jar with a cloth and keep it upside down to let the water escape.
  8. 8Cover the jar with a cloth and keep it upside down to let the water escape.
  9. 9Cover the jar with a cloth and keep it upside down to let the water escape.
  10. 10Rinse the lentils every 12 hours for 2 to 3 days.
  11. 11Rinse the lentils every 12 hours for 2 to 3 days.
  12. 12Rinse the lentils every 12 hours for 2 to 3 days.
  13. 13Freeze olive oil for 45 minutes.
  14. 14Freeze olive oil for 45 minutes.
  15. 15Freeze olive oil for 45 minutes.
  16. 16Add agar flakes to fruit juice.
  17. 17Add agar flakes to fruit juice.
  18. 18Add agar flakes to fruit juice.
  19. 19Bring the mixture to a boil and simmer until most of the flakes have dissolved.
  20. 20Bring the mixture to a boil and simmer until most of the flakes have dissolved.
  21. 21Bring the mixture to a boil and simmer until most of the flakes have dissolved.
  22. 22Dissolve the flakes in the juice and drop the mixture into the cold oil using a pipette or fork.
  23. 23Dissolve the flakes in the juice and drop the mixture into the cold oil using a pipette or fork.
  24. 24Dissolve the flakes in the juice and drop the mixture into the cold oil using a pipette or fork.
  25. 25Drain the pearls and rinse off the oil in a bit of water.
  26. 26Drain the pearls and rinse off the oil in a bit of water.
  27. 27Drain the pearls and rinse off the oil in a bit of water.
  28. 28Add the spread to a round mold and leave it to firm up in the fridge for around 5 to 7 days.
  29. 29Add the spread to a round mold and leave it to firm up in the fridge for around 5 to 7 days.
  30. 30Add the spread to a round mold and leave it to firm up in the fridge for around 5 to 7 days.
  31. 31Blanch wild garlic leaves for a few seconds.
  32. 32Blanch wild garlic leaves for a few seconds.
  33. 33Blanch wild garlic leaves for a few seconds.
  34. 34Wrap the blanched leaves around the cashew cheese and serve immediately.
  35. 35Wrap the blanched leaves around the cashew cheese and serve immediately.
  36. 36Wrap the blanched leaves around the cashew cheese and serve immediately.
  37. 37Coat the cashew cheese with a mix of black pepper, sesame seeds, and seaweed for a bolder flavor.
  38. 38Coat the cashew cheese with a mix of black pepper, sesame seeds, and seaweed for a bolder flavor.
  39. 39Coat the cashew cheese with a mix of black pepper, sesame seeds, and seaweed for a bolder flavor.

Ingredients

  • 1 cup lentils
  • 1 cup lentils
  • 1 cup lentils
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 tablespoon agar flakes
  • 1 tablespoon agar flakes
  • 1 tablespoon agar flakes
  • 1 cup fruit juice
  • 1 cup fruit juice
  • 1 cup fruit juice
  • 1 cup cashews
  • 1 cup cashews
  • 1 cup cashews
  • 1 cup kombucha
  • 1 cup kombucha
  • 1 cup kombucha
  • 1 handful wild garlic leaves
  • 1 handful wild garlic leaves
  • 1 handful wild garlic leaves
  • 1 tablespoon black pepper, sesame seeds, seaweed
  • 1 tablespoon black pepper, sesame seeds, seaweed
  • 1 tablespoon black pepper, sesame seeds, seaweed

Equipment

jarbowlstrainerclothpipette or forkpotwhiskround moldknife
Lentil Sprouts, Fruit Pearls, and Cashew Cheese | Clip Recipe