Rapunzel COCONUT MILK, organic, 400ml

Ingredients:

For the skewers:
500 g vegan chicken replacement, e.g. Vantastic Foods VEGAN CHICKEN BALLS in sesame oil
4 Tbsp vegetable oil, e. g. Boyodo Frying Oil Classic, organic  

For the sauce:
1 onion
1 Tbsp vegetable oil, e. g. Boyodo Frying Oil Classic, organic
100 ml coconut milk, e. g. Rapunzel COCONUT MILK 
150 g/ 5 oz crunchy peanut butter, e. g. Rapunzel PEANUTBUTTER Crunchy
2 Tbsp lupin sauce, e. g. Alberts LUPINENSAUCE
1 Tbsp Xylit sugar replacement, e. g. XUCKER Premium
Salt 
Pepper
1 Tbsp spicy vegetable spread, e. g. Zwergenwiese STREICHS DRAUF Chilinake 
½ bunch cilantro, alternatively fresh mint or basil

Also:
12 wooden skewers

Ingredients:

• 600 g potatoes, waxy
• 2 medium-sized onions
• 1 red bell pepper
• 50 ml vegetable oil, for frying
• 1 heaped tsp red curry
• 1 heaped tsp curry powder
• ca. 600 - 700 ml vegetable stock
• 1 small can pineapple slices
• 1 small can coconut drink, lukewarm (á 200 ml) alternative: 200 ml soy-cuisine
• 2 heaped tbsp cashew puree
• 1 tsp salt
• ca. 70 g cashews
• bunch parsley or coriander, freshly chopped

Instructions:

coconut rice:
1 cup rice
1 ½ - 2 cups cold water
200 ml coconut milk
½ Tsp salt
1 garlic clove
1 ½ cm ginger

Ginger-Coconut-Vegetables:
1 medium zucchini, cut into thin diagonal pieces
1 small broccoli, chopped into medium-sized pieces 
100 g spinach
200 ml coconut milk
1 Tbsp soy sauce
2 garlic cloves
1Tbsp grated ginger
1 Tbsp coconut oil
a pinch of salt
1 Tbsp lime juice (approx. half a lime)

Sesame-Miso-Cream:
50 ml Tahini
1 Tsp grated ginger
1 Tbsp miso paste
1 lime
90ml hot water

Cucumber salad:
⅓ cucumber
1 Tbsp vinegar
1 Tsp sesame oil
1 Tbsp soy sauce
1 pack (175g) Asian BUMI Tempeh