Vegetable Salad and Lentil Stew; Vegan Chocolate Mousse

Chocolate Mousse

• 240 g tinned chickpeas, aquafaba only (approx. 140 g from 1 x 400 g tin) (reserve chickpeas)
• 120 g dark chocolate (70% cocoa solids), vegan, in pieces
• 80 g medjool dates, halved, pitted
• 50 g coconut oil

Lentil Stew

• 200 g onions, quartered
• 50 g medjool dates, halved, pitted
• 1 fresh red chilli, halved, deseeded, roughly chopped
• 3 garlic cloves
• 1 Tbsp garam masala
• 40 g olive oil
• 100 - 120 g tomatoes, cut in pieces
• 120 g red lentils, rinsed
• 60 g kale, thick stems removed, cut in pieces (2-3 cm)
  of 50 g fresh spinach leaves
• 700 g water
• ½ tsp ground turmeric
• 450 g tinned coconut milk
• 2 vegetable stock cubes (for 0.5 l each), crumbled, or to taste
  of 2 tsp vegetable stock paste, or to taste
• 1 tsp salt
• ¼ tsp ground black pepper
• 200 g carrots, peeled, cut in pieces
• 150 g celeriac, peeled, cut in pieces
• 100 g potato, peeled, cut in pieces

Vegetable Salad

• 60 g red onion, quartered
  of 60 g onion, quartered
• 150 g fresh green peas
  of frozen green peas, defrosted
• 25 g pickled capers, drained
• 60 - 80 g vegan mayonnaise
• 1 - 2 tsp Dijon mustard
• ¼ tsp salt
• ¼ tsp ground black pepper
• fresh coriander, for garnishing