Kanso

Preparation:

• Halve avocado, remove pit, peel and cut into small cubes.
• Avocado with KetoCream and season with salt and pepper to taste.
• Wash arugula.
• Kanso KetoSlices seeds dark in a pan

Preparation:

• Wash the mushrooms and tomatoes. Cut the mushrooms into quarters. (If they are quite large also cut smaller).
• Peel and finely dice the onion. Heat the keto margarine in a pan, first sweat the onions until translucent and then add the mushrooms and fry until they take on some color. Season with salt and pepper.

• Clean the cauliflower and cut into florets. In a pot, bring salted water to a boil and cook the cauliflower until al dente. Drain the cauliflower but put a good half liter of the cauliflower water in a measuring cup.
• In a saucepan, melt 40 g of Kanso KetoMargarine.

• First pluck the basil and blend it with the pine nuts, Kanso KetoMCT Oil 77%, a little salt and some pepper in the multi chopper to make pesto.

Preheat oven to 170 °C convection oven.

Mix Vega cream with Kanso KetoCream and vegetable cream cheese alternative and season with salt and pepper.

Cut the smoked tofu into small cubes.

• Preheat oven to 180° top/bottom heat. Lightly grease baking pan.
• For the sponge cake, mix KetoBaking Mix, erythritol, baking powder, scraped vanilla bean, orange zest and salt in a bowl.