The Dutch Weed Burger is an Amsterdam-based organisation driven by ecopreneurs like Lisette and Mark Kulsdom, a former animal rights activist and now CEO of The Dutch Weed Burger. Their mission is to change the way we eat one bite at a time by serving a very good vegan burger enriched with seaweed. These amazing burgers are available in 150 restaurants across The Netherlands, Belgium and also in London, Coffee 7.
200 g of dark chocolate
120 ml of almond- or soy cream
1 tsp of maple syrup
2 tsp of vegetable margarine, at room temperature
2 tbsp of broken linseeds
5 tbsp of boiling water
50 ml of maple syrup
200 ml of soy yoghurt
100 ml of apple sauce
100 g of cacao powder
275 g of spelt flour
1 little bag of baking powder
50 g of hazelnut flour (you can make this yourself by grinding up unsalted raw hazelnuts in your food processor until you get a very fine flour)
zest of 1/2 of organic lemon
2 tsp of vanilla powder (or vanilla grind from two pods)
1/2 tsp of fine sea salt
1 nori sheet, broken up in little pieces
200 g of vegetable margarine, at room temperature
200 g of unrefined cane sugar
2 tbsp of hot water
225 g of vegetable margarine, at room temperature
250 g of icing sugar
2 tbsp of almond, oat, rice or soy milk
2 tbsp of vanilla powder (or grind from two pods)
zest of 1/4 organic lemon
1 big tsp of chlorella
150 g of fresh raspberries
35 g of unsalted and unpeeled hazelnuts
1/2 nori sheet, broken up in big pieces
coarse sea salt
STEP 1) Start by making the Ganache. Break the chocolate into little pieces. Gently heat up the almond cream, maple syrup and margarine in a bowl above water. Take the bowl of the heat when the margarine has melted. Add in the pieces of chocolate and stir well until all the chocolate has melted. Leave to cool completely and stir before serving.
STEP 2) Preheat the oven to 180 degrees. Grease a cake tin with plant-based margarine and lightly dust with some flour.
STEP 3) Put the linseed in a little bowl and mix with the boiling water. Leave to stand for about 5 min.
STEP 4) Mix the maple syrup with the soy yoghurt and applesauce in a bowl.
STEP 5) In a different bowl mix the cacao powder with the spelt flour, baking powder, hazelnut flour, lemon zest, vanilla powder and pieces of nori.
STEP 6) Mix up the margarine in a bowl with a fork until soft. Add the sugar and beat with a mixer for about 4 minutes until fluffy (you can also do this in a food processor).
STEP 7) Mix the applesauce mixture with the flour mixture and add the batter to this. Now add in the linseed and the hot water and mix until all lumps disappear but don’t over mix. It has to be a sturdy batter. Pour the batter into the greased cake tin and bake the cake for about 50-60 min or until you can put in a knife in the middle and it comes out clean.
STEP 8) Switch off the oven take the cake out of the oven and let the cake cool off for about 10 min.
STEP 9) Loosen the cake from the tin by running a knife along the sides of the tin, take out of the tin and leave to cool completely.
STEP 10) Now cut the cake into two layers.
STEP 11) Meanwhile make the chlorella cream. Mix up the margarine with a fork until soft and little by little carefully add in the icing sugar.
STEP 12) Now switch the mixer to a higher setting and mix for about 2 min. Add in the almond milk, vanilla and lemon zest. Mix again on a high setting for about 4 minutes until all the sugar is absorbed by the margarine and the cream is fluffy and light (you can also do this in a food processor).
STEP 13) Purée the raspberries to a smooth red sauce.
STEP 14) Roast the hazelnuts in a pan until golden, the skins can stay on, and chop coarsely.
STEP 15) Now you have 3 beautiful creams/sauces to decorate your cake with; the ganache, the chlorella cream and the raspberry sauce. Decorate as you like! For example, you spread one part of the cake with the raspberry sauce and scoop a big layer of the ganache on top. Swirl in a bit of the chlorella cream place the other half of the cake.
STEP 16) Cover the whole cake with the remaining ganache and swirl in some more of the chlorella cream. Finish with the hazelnuts, raspberries and nori and a tiny bit of sea salt.
STEP 17) EnjoyEat!!