Lentil Sprouts, Fruit Pearls, and Cashew Cheese

Name: Lentil Sprouts, Fruit Pearls, and Cashew Cheese
Total time: 145 min
Yield: 1 servings
Ingredients: 1 cup lentils; 2 cups water; 1 cup olive oil; 1 tablespoon agar flakes; 1 cup fruit juice; 1 cup cashews; 1 cup kombucha; 1 handful wild garlic leaves; 1 tablespoon black pepper, sesame seeds, seaweed

2h 25m

Serves 1

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Lentil Sprouts, Fruit Pearls, and Cashew Cheese

facebook.com

2h 25m

Serves 1

Directions

1Soak lentils overnight.
2Drain the lentils and return them to the jar.
3Cover the jar with a cloth and keep it upside down to let the water escape.
4Rinse the lentils every 12 hours for 2 to 3 days.
5Freeze olive oil for 45 minutes.
6Add agar flakes to fruit juice.
7Bring the mixture to a boil and simmer until most of the flakes have dissolved.
8Dissolve the flakes in the juice and drop the mixture into the cold oil using a pipette or fork.
9Drain the pearls and rinse off the oil in a bit of water.
10Add the spread to a round mold and leave it to firm up in the fridge for around 5 to 7 days.
11Blanch wild garlic leaves for a few seconds.
12Wrap the blanched leaves around the cashew cheese and serve immediately.
13Coat the cashew cheese with a mix of black pepper, sesame seeds, and seaweed for a bolder flavor.

Ingredients

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

Equipment

jarbowlstrainerclothpipette or forkpotwhiskround moldknife

Lentil Sprouts, Fruit Pearls, and Cashew Cheese

2h 25m

Serves 1

facebook.com

Lentil Sprouts, Fruit Pearls, and Cashew Cheese

facebook.com

2h 25m

Serves 1

Directions

1Soak lentils overnight.
2Drain the lentils and return them to the jar.
3Cover the jar with a cloth and keep it upside down to let the water escape.
4Rinse the lentils every 12 hours for 2 to 3 days.
5Freeze olive oil for 45 minutes.
6Add agar flakes to fruit juice.
7Bring the mixture to a boil and simmer until most of the flakes have dissolved.
8Dissolve the flakes in the juice and drop the mixture into the cold oil using a pipette or fork.
9Drain the pearls and rinse off the oil in a bit of water.
10Add the spread to a round mold and leave it to firm up in the fridge for around 5 to 7 days.
11Blanch wild garlic leaves for a few seconds.
12Wrap the blanched leaves around the cashew cheese and serve immediately.
13Coat the cashew cheese with a mix of black pepper, sesame seeds, and seaweed for a bolder flavor.