Instructions

• Seitan-Goulash 
  Cut seitan into strips, dice the onion and fry together in rapeseed oil. Chop the celery and Puntarelle salad, dice the tomatoes and put all in a pan. Sear briefly with tomato paste and deglaze with vegetable stock and some soy cream. Add some salt, turmeric and spice blossoms in the end. 
• Potato Fritter  Boil 8 medium sized, waxy potatoes (without peeling) until they have a solid consistency (shouldn’t be too soft). Drain and let them cool off. Peel and grate the potatoes. Season with sea-salt. With some rapeseed oil, sear the potato mixture at medium heat in a pan. After some minutes turn the potato fritter a few times until it´s has a light brown color and is crispy.