Bean cutlets

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •

dried chickpeas (about 70 grams) • bay leaf • extra virgin olive oil • tomato puree • all-purpose flour (about 30 grams) • nutritional yeast flakes (about 5 grams) • sweet paprika • dried oregano • Salt, to taste • Extra virgin olive oil, as needed for cooking • arugula (about 80 grams) • tahini sauce (about 20 grams) •

cooked chickpeas, drained (240 grams) • shelled lupini beans (45 grams) • Aquafaba, • grated pecorino cheese (23 grams) • dry breadcrumbs or panko (80 grams) • large egg • Salt, to taste • Black pepper, to taste • Fresh parsley, to taste • Panko breadcrumbs, as needed for coating • Spicy breadcrumb coating, as needed (optional) • Clarified butter, as needed for frying •

cooked chickpeas, drained (about 230 grams) • leek (about 30 grams) • ground lemongrass • tablespoons water • Oat flour, • Cornflakes, • Extra virgin olive oil,

eggplant • water (150 ml) • chickpea flour (80 grams) • Salt and oil, to taste • Cornmeal,

chickpea flour (40 grams) • cold water (80 ml) • celeriac (about 250 grams) • Breadcrumbs, • Extra virgin olive oil, • Salt, • lemon slices for serving (I used citron)

celeriac • beets • medium sweet potato • chickpea flour • water • Himalayan pink salt • Breadcrumbs, • Sunflower oil,