Eco123 Brownie Alfaroba

Think global – cook local !

Have a look to my new menu with recipes for ECO123 – print edition: 

Os melhores ingredientes, à mão de semear !
Why roam far afield, when good things are so close at hand!
Warum in die Ferne schweifen, wenn das Gute liegt so nah!

Vegan Menu, Recipes, Photos & Story by;-)

My basic idea when developing this mediterranean-inspired, three-course, latesummer menu is to use exclusively plant-basedingredients organically grown in Portugal. The ingredients currently offered to us by the season and the local market underlie my menu planning. With a relatively small ecological footprint, I conjure up three creative, tasty dishes that anyone can cook at home. 

The menu comprises the following main ingredients: sweet potato, spelt flour, agave syrup, carob powder, chickpeas, citrus fruits, figs, almonds, bananas from Madeira, courgettes and Carolino rice. When planning my menu, I ensured that all my ingredients were of vegetable origin, produced locally and organically, and hence cruelty-free.

Starter: Cold Green Soup with sesame seeds, oregano, paprika and olive oil
[Gluten free, sugar free, dairy free, suitable for vegans]

Cold Green Soup
  1. • 500 g courgettes (cucumbers can also be used)
  2. • 400 ml organic soya yoghurt
  3. • 100 ml water
  4. • 1 small clove of garlic
  5. • Juice of ½ a lemon
  6. • 1 tsp. hot mustard (moutarde)
  7. • 1 tsp. agave syrup
  8. • 2 tbs. olive oil
  9. • 2 tbs. mint or basil
  10. • 1 tbs. oregano
  11. • 1/2 tsp. ground caraway
  12. • ½ tsp. fine salt
  13. • 1 generous pinch of chilli powder
  14. • 1 pinch of freshly ground black pepper
  15. • Option: 1tsp. spirulina
  16. Topping
  17. 100 g sesame or pumpkin seeds, oregano,
  18. ground smoked paprika, olive oil.
  1. Preparation
  2. Put all the raw ingredients except the topping in
  3. a container and puree till smooth with a blender.
  4. Done! Serve chilled and fresh!
  5. Topping
  6. Sesame or pumpkin seeds, oregano, ground smoked
  7. paprika, olive oil.

Main course: Sweet potato tajine with figs in orange sauce
[Gluten free, sugar free, dairy free, suitable for vegans] 

Sweet potato tajine With figs in orange sauce
  1. • 1kg (5 large) sweet potatoes
  2. • 250 g Carolino rice
  3. • 250 g dried chickpeas
  4. • 6 oranges
  5. • 150 g Portuguese figs, halved and cut into
  6. thin strips
  7. • 2 small onions (200 g) halved, and cut
  8. lengthways in approx. 1 cm wide strips
  9. • 1 large carrot (200 g) diced finely
  10. • 80 g whole almonds, coarsely chopped
  11. • 4 large cloves of garlic, cut into mini-cubes
  12. • 1-2 tbs. fresh ginger cut into small cubes
  13. • Coarse salt, ground chilli, ground caraway,
  14. 1 tbs. whole caraway seeds, ground Ceylon
  15. cinnamon, ground turmeric, three cloves, two
  16. bay leaves.
  1. 50 g whole almonds, coarsely chopped, 1 bunch
  2. parsley.
  1. Fry the almonds and figs in a large pan on a
  2. medium heat for five minutes in one teaspoon
  3. ground Ceylon cinnamon, one teaspoon ground
  4. caraway, one teaspoon coarse salt, three cloves,
  5. two bay leaves, one tsp. ground turmeric, a little
  6. black pepper, 1/3 teaspoon ground chilli powder
  7. and 100 ml olive oil. Then add the onions, ginger
  8. and finally the garlic and diced carrots and stir
  9. fry until golden brown.
  10. Meanwhile, wash the sweet potatoes well, remove
  11. the hairy bits and leave unpeeled, as the peel
  12. contains a lot of vitamins, halve or quarter them
  13. and cut into slices about five mm thick.
  14. Add the sweet potatoes to the spices. Add 500 ml
  15. water, the juice of six squeezed oranges (approx.
  16. 200 ml) and one tsp. grated orange zest, turn
  17. down the heat and leave to simmer for 20-30
  18. min. with the pan ¾ covered.
  19. If necessary, add a little more water to produce
  20. a nice sauce.
  21. Once the sweet potatoes are cooked “al dente”, add
  22. 2/3 of the roasted chickpeas, adjust the seasoning
  23. and serve immediately with the rice.
  1. Coarsely chopped whole almonds, 1/3 of the roasted
  2. chickpeas, parsley.

Dessert:  Alfarroba brownie with strawberries or medronho fruit, persimmon or figs 
[Sugarfree, dairy free, suitable for vegans]

Alfarroba brownie
  1. • 550 g spelt flour (wheat flour works too)
  2. • 120 g carob powder
  3. • 3 tsp. baking powder
  4. • 1 level tsp. baking soda
  5. • 120 ml sunflower oil
  6. • 220 g agave syrup for the mixture
  7. • 50 g agave syrup for the caramel
• (if cane sugar is used instead of agave syrup
  1. • 300 g sugar for the mixture, 50 g sugar for
  2. the caramel)
  3. • 3 small very ripe Madeira bananas (ca. 180
  4. g)
  5. • 650 ml almond milk
  6. • 100 g walnuts
  7. • 1/2 tsp. ground natural vanilla
  8. • 1/2 tsp. ground Ceylon cinnamon
  9. • 1 pinch of salt
  1. 400 g fresh strawberries, fresh persimmons, figs or
  2. medronho fruit puree (depending on the season).
  1. Start by breaking the walnuts into small pieces
  2. and caramelise them over a medium heat in a
  3. frying-pan with 50 ml water, 50 ml agave syrup,
  4. one pinch of salt, one generous pinch of Ceyloncinnamon,
  5. one generous pinch of ground natural
  6. vanilla, while stirring. Remove from the stove
  7. and leave to cool.
  8. Mash the bananas to a puree in a bowl and mix
  9. with oil, agave syrup, almond milk, flavourings
  10. and salt using a whisk.
  11. In a second bowl, mix the flour, carob powder,
  12. baking powder and baking soda together well
  13. using a whisk.
  14. Slowly stir the liquid into the flour and mix
  15. together well until you have a thick mixture.
  16. At the end, carefully fold in the caramelised walnuts
  17. and put the mixture into a well-greased, 20 cm
  18. x 30 cm rectangular cake tin.
  19. -Bake in the centre of the oven at 180° for 15-20
  20. min.
  21. After 15 min., insert a cocktail stick to see if the
  22. mixture still sticks to it.
  23. If so, keep checking at five-minute intervals. The
  24. cake should not be too dry.
  25. Leave to cool.
  1. Serve with strawberry halves, figs, persimmons or
  2. similar, or serve e.g. with medronho fruit puree.

Bon appetite !


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