TAFEL

Neri De Meester, white bouillon paste vegetables

Art     Food     Soup     uncanniness     vegan     video

The clock says 7:34. Time for uncanny soup.

Lynch, the master himself cooks quinoa in black and white, because quinoa is something that he likes to have for dinner every chance he gets.

This is what you do when you’re making quinoa: to buy some time, you have some wine. Or you read Freuds essay The “Uncanny” (1919) about ‘das unheimliche’ and you try to touch the word that is felt so deeply, but is too hard to explain. You might never reach the true meaning, just like Sysiphus could never get the rock on the hill, but if you’re able to sense the magnificence of the unfamiliar reality, you will be one step ahead of yourself. Turn around and your disappearance will appear.

Let yourself be drawn in and try not to search for understanding, because there is no need to understand. Get lost in this unheimlich world; a world in which you find recognition, but always tend to lose your way. Un-homely but so familiar. Two words -or a thousand- in one. Tremble if you’re scared, but don’t hide your smile when the absurdness catches you. Attraction will pull you closer and confuse you with its confusion. No sense of reality, space or time, because nothing makes sense.

Then the alarm goes and your white cauliflower soup and black sprouted quinoa crackers are ready. Man, does that look good.

Man, that is so good!

Maud made pudding for Kerouac. David, this one’s for you.

For your gut, let’s sprout the quinoa. Sprouting will help you to digest the quinoa better and it will allow you to soak up even more of its wonderful nutrients. It’s like bringing them to life. The germination of the seeds will decrease the levels of phytic acid, which can block your vitamin and mineral absorption and leave you with poor digestion.

BLACK QUINOA CRACKERS

Ingredients, serves 10

1c (125 g) raw black quinoa

2 tbsp (30 g) white tahini

1/2 tsp black cumin paste

2 tbsp tamari soy sauce

1/2 tsp apple syrup

1 tbsp lemon juice

1 tsp deactivated charcoal powder

2 tbs psyllium seed husk

Directions

Start by sprouting the quinoa. Put the seeds in water and let them soak overnight. Drain and rinse and put them in in a fine mesh strainer. Play the strainer on top of a bowl so the water can drain and cover with a fine cloth. Rinse your quinoa twice a day until small tails start to grow. This can take one to four days, depending on the weather.

Once your quinoa is sprouted, you can start making the crackers. In a small bowl, combine the tahini, black cumin paste, soy sauce, apple syrup, lemon juice and charcoal powder. Put the quinoa in a bowl and add the psyllium seed husk powder and the black paste. Quickly mix the seeds until they are covered in black goodness.

Spread the mass on a reflex sheet (0,5 cm thickness) and put in the dehydrator for 16 hours on 42 °C, until your crackers are completely crisp. Alternatively, you can dry them in a normal oven on the lowest setting with the door open, to create air circulation. This will take about 4 hours.

Break them up in fairly large, irregular pieces.

Neri De Meester, black sprouted quinoa crackers, directions

Neri De Meester, white bouillon paste vegetables

WHITE BOUILLON PASTE

This bouillon paste was inspired by Heidi Swanson of 101 cookbooks and it became an unmissable necessity in my kitchen.

Ingredients

100 g leek (white parts only)

250 g peeled celery root

300 g peeled white onion

50 g mushroom stems

100 g peeled rammenas

150 g peeled white turnips

100 g peeled parsnip

150 g fennel (white parts only)

25 g grated garlic

300 g white celtic sea salt

1 tbs lemon juice

Directions

Cut the vegetables in big pieces and add all of the ingredients to a food processor with an S-blade. Pulse until you have a course paste.

You can store the bouillon in the fridge or in the freezer. Because of the high salt level it will not complete freeze.

MARINATED MUSHROOMS

Ingredients, serves 10

250 g mushrooms (minus the stems for the bouillon paste)

1 tbs tamari soy sauce

Directions

Slice the mushrooms. Put them in a large mixing bowl, add the soy sauce and stir by hand until every mushroom slice is covered in soy sauce.

Place in the fridge for half an hour up to eight hours, the longer the better. You can also put them in the dehydrator on 42 °C for two to four hours to intensify the flavours.

Neri De Meester, cauliflower

WHITE CAULIFLOWER SOUP

Ingredients, serves two

400 g cauliflower

2 c water

2 tbsp bouillon paste

black pepper to taste

fermented black garlic for serving

Neri De Meester, black fermented garlic

Directions

Chop the cauliflower in big pieces and bring them to a boil with the water and bouillon paste. Cover with a lid and simmer on medium heat until the cauliflower is tender. Blend on high speed until creamy and smooth and season with black pepper.

Transfer to a bowl and serve with some black quinoa crackers, fermented garlic and marinated mushrooms.

Close your red velvet curtains and enjoy.

Share on Facebook