April 29, 2021



  • 300gr of long grain rice
  • 900gr of oyster mushrooms
  • 100ml of soy sauce
  • 120ml of cold pressed olive oil
  • 70ml of maple syrup
  • 5-6 tablespoons of tomato puree
  • 4 garlic cloves
  • 1 teaspoon of cinnamon
  • 1 teaspoon of allspice
  • ½ teaspoon of cumin
  • teaspoon of salt
  • freshly ground pepper

Green salad:

  • a larger bundle of fresh parsley
  • bundle of spring onion (green part only)
  • bundle of ramsons (or chives)
  • 40ml of olive oil
  • 20ml of lemon juice


  1. Cook the rice according to the instructions on the declaration.
  2. Make a marinade of olive oil, maple syrup, soy sauce, tomato puree, squeezed garlic, cinnamon, allspice, and cumin. Mix all these ingredients, then add salt and a lot of ground pepper (feel free to turn the pepper mill 30-40 times).
  3. Roughly chop the oyster mushrooms into cubes, and then mix them well into the marinade. Put the oyster mushrooms into the refractory bowl and bake them in the oven at 220 degrees for half an hour. After 15 minutes of baking, stir in the oyster mushrooms and return them to the oven.
  4. When the oyster mushrooms are ready, serve them over cooked rice.
  5. Chop the parsley as finely as possible, and the ramsons and garlic into thin strips. Add olive oil and lemon juice to this salad and mix everything well. Serve the salad over the oyster mushrooms.


White filling:

  • 300gr of cashews
  • 400ml of coconut milk
  • 2 tablespoons of lemon juice
  • 6 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract

Carrot mixture:

  • 2 larger (or 3-4 smaller) carrots
  • 250gr of walnuts
  • 200gr of dates
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 1 + ¼ teaspoons of cinnamon
  • ¾ teaspoon of ginger powder
  • a pinch of nutmeg
  • 100ml of coconut flour (or almond flour)


  • pomegranate
  • fresh mint
  1. Squeeze the cashew nuts, which you soaked in water the night before, and put them in a blender together with the coconut milk cream (we don’t use coconut water), lemon juice, maple syrup, and vanilla extract. Blend all the ingredients until you get a creamy mass. Leave this mass in the freezer or refrigerator until it hardens.
  2. In a blender, blend the dates with very little water to get a sweet paste from them. Take this paste out of the blender and set it aside. 
  3. Then blend the walnuts, along with the spices and vanilla extract, and then add the sweet date and carrot paste that you previously grated as finely as possible. Blend this mass briefly, then put it in a bowl.
  4. Add coconut or almond flour to the carrot mass and mix with a silicone spatula to combine nicely.
  5. Coat a round cake pan with coconut oil, then transfer the carrot mixture to it. Spread this mixture all over the tray, and then pour the white filling you previously made over it.
  6. Place the cake in the freezer to set and remove it 15 minutes before serving to release. For extra freshness of taste, serve it with pomegranate topping and fresh mint.


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