Vegan 4 Course Menu: Colourful and Healthy Steps into the New Year


When two bloggers are working together in a fully equipped kitchen, the outcome is always a good one. At least this was what David from “David kocht” and I resolved to achieve. We were cooking for four hours in order to create not only delicious but also pretty four courses, to shoot them and of course to taste all the recipes. I think we did a really good job. Therefore, I’ld like to present you all our creations here. If you want to get to know a little more about David’s page, go on reading this post!

Our vegan 4-Course-Menu

1. Course – Starter: Avocado, Mushroom and Beetroot Tatar

2. Course – Soup: Carrot-Ginger-Coconut-Soup

3. Course – Main: Braised Orange-Chicory with steamed Chard, Mixed Potato Purée and Parsnip-Cakes

4. Course – Desert: Caramelized Pear with Vanilla-Cashew-Cream

Who is David and what is he cooking?

In Autumn 2015 David launched the Facebook-Page “David kocht” (“Cooking David”) and the Instagram-Account “david_kocht“. On these sites he’s documenting his great cooking passion. His ideas are absolutely creative and a real inspiration for all kinds of eaters, from omnivores over vegetarians to vegans and believers of all other existing diets. But he isn’t only focusing on pretty food and creativity, but also on recipes that are prepared very quickly. Especially in a busy everyday life, no matter whether you’re working or studying, quick but good and healthy meals are very welcome. I can really recommend heading over to his page and getting inspired.


The recipes of our menu in detail

Starter: Avocado, Mushroom and Beetroot Tatar


Serves 4:

100g chestnut mushrooms

100g oyster mushrooms

100g king trumpet mushrooms

3 beetroots, uncooked

2 ripe avocados

1 small onion

4 teaspoons of dijon

2 centiliter of white balsamic vinegar

4 centiliter of plain tomato purée

1 bundle of parsley

1 bundle of coriander



Method: Mushroom Tatar

Cut Mushrooms and Onions into tiny cubes.

Roast Mushrooms in a frying pan, then add balsamic vinegar.

Chop parsley.

Mix mushrooms, onion, parsley and 2 teaspoons of dijon in a bowl and add salt and pepper to taste.

Method: Beetroot Tatar

Peel Beetroots and cut into cubes.

Mix with tomato purée and add salt and pepper to taste.

Method: Avocado Tatar

Cut avocados into halves and scoop out the flesh by using a tablespoon.

Cut avocado into cubes and mix with 2 teaspoons of dijon.

Add salt and pepper to taste.


Prepare four jars, including the lid, and make sure they are a little wet on the inside. Layer one tatar mixture over the other and press each layer down with a spoon. The mixture should be compact now.

Close the jars and put in the fridge for about 30 Minutes.

Then open jars, put a plate on top of each one and turn around. Repeat this step four times.

Seasons: spring, summer, autumn, winter

Soup: Carrot-Ginger-Coconut-Soup


Serves 4:

6 carrots

1/2 sweet potato

20g ginger

3 garlic cloves

400 ml coconut milk

500 ml vegetable broth

4 centiliter rapeseed oil




Wash carrots and remove the ends.

Peel potatoes, ginger and garlic.

Cut veggies and roast in rapeseed oil for a moment.

Then add broth and coconut milk and keep soup to a simmer for about 20 minutes.

Blend all ingredients with a hand blender or in a normal blender.

Tip: Chili threads look absolutely gorgeous on top.

Seasons: spring, summer, autumn, winter

Main: Braised Orange-Chicory with Steamed Chard, Mixed Potato Purée and Parsnip-Cakes



Makes 4 Cakes:

3 medium sized parsnips

2 tablespoons of wholemeal flour

1 handful of fresh parsley

1 tablespoon of linseeds

1 tablespoon of chia seeds




rapeseed oil


Peel parsnips, cut into bite-sized pieces, place in a saucepan and cover with water. Let it simmer until soft. This will take about 10 to 15 minutes.

Drain parsnips, put in a bowl and mash with a fork. Add seeds, flour and spices. Chop parsley and mix into the mash. Add some tablepoons of water and stir well until combined. Let the dough sit for some minutes.

Heat some rapeseed oil in a frying pan and form equally sized cakes by using a tablespoon. Bake until golden from both sides.

Seasons: autumn, winter

Steamed Chard

Serves 4:

4 leaves of chard

lemon juice



olive oil


Wash and cut chard.

Heat some olive oil in a frying pan and start roasting chard. Then add some lemon juice and a splash of water and let chard steam until soft.

Add salt and pepper to taste.

Seasons: summer, autumn, winter

Mixed Potato Purée

Serves 4:

3 potatoes

1/2 sweet potato

1/4 liter of water

1 garlic clove

juice of 1/2 a orange



2 slices of chili


Peel Potatoes and garlic and cut into cubes.

Place potatoes, garlic and chili in a pot and cook in water for about 20 minutes.

Drain potaotes, purée everything, add orange juice and season with salt and pepper to taste.

Seasons: autumn, winter


Braised Orange-Chicory

Serves 4:

4 chicory hearts

2 oranges

2 tablespoons of honey, maple syrup or coconut sugar

juice of 3 oranges

1 twig of rosemary



olive oil


olive oil


Wash chicory with warm water and cut into halves. Filet the orange and cut into small pieces. Juice three further oranges.

Heat olive oil in a frying pan and roast chicory for a moment. Add orange juice, sweetener and spices and let it braise for about 20 minutes. Turn chicory for a few times. Add pieces of orange after about 10 minutes.

Once chicory is soft, serve with potato purée, parsnip cakes and steamed chard.

Seasons: autumn, winter

Desert: Caramelized Pear with Vanilla-Cashew-Cream


Serves 4:

2 pears

3 tablespoons of coconut oil

3 tablespoons of coconut sugar

juice of 1 orange

For the cream:

1 cup of cashews

1/3-1/2 cup of water

1-2 tablespoons of maple syrup

1/2 teaspoon of vanilla powder


For the cream, soak cashews in water overnight. Drain and rinse them well the next day and combined with vanilla powder, maple syrup and water. Blend in a food processor or with a hand blender. Start with the lower amount of water and maple syrup and add some more if necessary.

For the caramelized pear, peel fruits and cut each into 8 slices. Juice the orange. Heat coconut oil in a frying pan, add coconut sugar and stir with a whisk until sugar gets darker and starts to caramelize. Now add pear to the pan, cover with orange juice and braise for about 15 minutes. Turn pieces of pear a few times.

Once pear is soft, serve with vanilla cashew cream and enjoy!

Seasons: autumn, winter

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1 Comment

  • Reply Made Whole Monday January 4th, 2016 at 08:09 AM

    I’m all over that carrot ginger soup!!! Next cold day I’m totally making it! Thank you!

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