Chlorella for dinner? Yes, please! We want some micro algae on our plates. Cooking with Kirstin Knufmann.
In the kitchen with Kirstin Knufmann for a micro algae dinner. Let’s go green.
Chlorella not only a great choice for smoothies.
Chlorella is one of my most favorite smoothie additives and I have to really say again, take the right brand, because otherwise your stomach and taste buds won’t be happy. Go for the brands Algomed or Pureraw and check out our previous articles when we visited their algae farm in Klötze. As all of you have noticed I do a lot of macro algae cooking, however, for tonight it was Kirstin Knufmanns and Jörg Ullmanns idea to use the micro algae for the family dinner table. I accepted the challenge and we made it green and blue.
The whole menu looked as followed:
Kitchen starter drink: Blue mermaid virgin colada. Here is the recipe.
Main dish: Green and white mashed potatoes covered in savory crunchy chlorella and bell-pepper chickpeas.
Dessert: Chia pudding two colors with mango sauce and raw cacao nibs. Recipe will follow.
Recipe summary:
Time: 45 mins.
Flavour Intensity: Light
Featuring: Chlorella
Ingredients Main dish :
1,5 kg potatoes
1 tablespoon of chlorella
grounded nutmeg
salt
oat milk
500g chickpeas (cooked)
Smoked bell pepper
1 tablespoon of chlorella
salt
pepper
oil
Preparation mashed potatoes and chickpeas:
1) Cook the potatoes without peel.
2) Mash them with the oat milk and salt and nutmeg.
3) Part the mashed potatoes and mix half with the green chlorella and leave the other half white. The two colors have a nice effect on your plates, nutritiously as well as visually.
4) Rinse the chickpeas and dry them a little.
5) Preheat the often at 160 degrees celsius.
6) Marinate the chickpeas with chlorella, smoked bell pepper, salt and pepper and olive oil.
7) Transfer the chickpeas on a baking sheet and spread them evenly.
8) Roast them in the oven for 30-45 min., keep checking them at 20 min. and move them a little.
Halve the mashed potatoes and mix one part with chlorella.