Melon sans frontières

Magical veg tour 2015
Chapter VI

Mobile vegan cuisine in the melon fields of Xavier Chiari, Producteur de melon Bio à Pauilhac, Lectoure, France.
Melon sans frontières au curry rouge avec son riz noir. Panna Cotta vegane avec son coulis de melon épicé.
All recipes are organic, cruelty-free and in an intuitive cooking style. 

With my mobile cuisine set-up I am touring around to meet people who are into sustainable projects. I discuss and cook with them by placing the “kitchen” in unusual outdoor locations. This summer I started this project in France with Amelie Martin who is into Flower Powerfooding. For each setting a special vegan menu was created which respected the local seasonal vegetables and fruits and was tailored on the history and ambiance of the location itself.

Magical veg tour 2015
Edition Prod. No. 6
Scene Melon sans frontières
Date 7. August 2015
Prod.Co. Amelie Martin
Director Yukijung

Thanks to Amelie Martin, Xavier Chiari 
Photos Yukijung

Toutes les recettes sont cruelty-free et réalisées dans l’esprit d’une cuisine intuitive et créative.
Ce qui vous invite à toutes les variations possibles selon vos propres inspirations et ressources. Tous les ingrédients sont biologiques, sans matières animales: ni viande, ni poisson, ni beurre ou lait, non plus de miel ou d’œuf ! Mais bien d’autres ingrédients 100% Végétal: Fruits, Légumes, Graines, Fleurs et Céréales variées. La nature offre un large choix gourmand, savoureux, original 😉

Outdoor cuisine

Brochette de melons

Coulis de melon épicés
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Ingredients
  1. 1 melon (2 tasses)
  2. 1 cs d´huile d´olive
  3. 1 pincée de graines de cumin
  4. 1 pincée de gingembre râpé
  5. 1 pincée de pigment vert ou poivre
  6. 1 pincée de coriandre en poudre
  7. 1 pincé de cannelle en poudre
  8. 1 pincée de clous de girofle en poudre
  9. Jus de 1 citron
  10. 1 pincée de stigmate de safran si dispo
  11. 25-50g sucre roux (dépend du sucre du melon)
Instructions
  1. Epluchez le melon, coupez le en dés.
  2. Faites sauter à feu doux dans l’huile d’olive, le gingembre, le piment, le cumin.
  3. Ajoutez le melon et faites à feu vif 2 min.
  4. Ajoutez le sucre et toutes les autres épices, portez à ébullition et ensuite laissez à feu doux mijoter 30 min, en tournant régulièrement avec une cuillère.
  5. Ajoutez à la fin le jus de citron.
  6. Réajustez avec du sucre si nécessaire.
Notes
  1. All recipes are in a creative- intuitive cooking style - la cuisine créative intuitive - as inspiration and indicator for your own variations.
  2. All ingredients and quantities are approximative- toutes les ingrédients et quantitées sont approximatives.
  3. All ingredients are bio and cruelty-free. Tout les ingrédients sont bio et cruelty-free.
DELICIOUS & MINDFUL CUISINE http://www.allyouneedisveg.de/
physalis

physallis fruit

Our little trailer;-)

Panna Cotta vegane
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Ingredients
  1. 400 ml lait ou crème végétal (à base de soja, de riz, d'amande, d'avoine, de coco,...)
  2. 1 gousse de vanille
  3. 2-4 cs de sucre
  4. 1cc Agar-Agar
Instructions
  1. Faites chauffer à feu doux le lait avec la gousse de vanille et le sucre pendant 10-15 min.
  2. Ajoutez le agar-agar dissout en amont dans un peu de lait avec un fouet.
  3. Portez a ébullition pendant 1-2 min.
  4. Versez le tout dans des petits bols et faites refroidir 2 h au réfrigérateur.
  5. Variation: à la place de la vanille : 2 bâtons de cannelle et jus d'une orange.
  6. Servez avec le coulis de melon épicé, le melon caramélisé et une fleur de Physallis ouverte avec son fruit.
Notes
  1. All recipes are in a creative- intuitive cooking style - la cuisine créative intuitive - as inspiration and indicator for your own variations.
  2. All ingredients and quantities are approximative- toutes les ingrédients et quantitées sont approximatives.
  3. All ingredients are bio and cruelty-free. Tout les ingrédients sont bio et cruelty-free.
DELICIOUS & MINDFUL CUISINE http://www.allyouneedisveg.de/
Pana Cotta Vegan

Curry de melon

Melon sans frontières au curry rouge
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Ingredients
  1. 2 melons
  2. 1/2 tasse d´amandes coupées en stick
  3. 1 oignon rouge finement haché
  4. 2 gousses d ail finement hachées
  5. 2 cc de gingembre finement haché
  6. 1/2 cc pigment d´Espelette
  7. 2 cs de l´huile d´olive ou l´huile de noix de coco
  8. 1 tasse de riz noir
  9. 2 cs de l´huile de tournesol
  10. 30 feuilles de verveine citronnée pour les brochettes
  11. 1 poivron rouge coupé en julienne (tranches de 3 mm x 3 mm x 6 cm)
  12. 2 tasses de pois gourmands coupés en dés
  13. 2 tasses tomates coupées en parmentier ( dés de 1,25 cm x 1,25 cm)
  14. 1cs de verveine citronnée finement hachée
  15. Epices une pincée: pigment en poudre, curry africaine, paprika, poivre, sel bergamote, sel fumé.
Préparation en amont
Melon grillé au four
  1. Videz et coupez 1 melon en tranche de 1cm et placez les tranches sur une plaque de cuisson (graissée avec 4 cs de l’huile d olive), salez, poivrez.
  2. Faites griller 1h à 160° jusqu’à ce qu´il soit un peu doré dans son jus caramélisé.
Pois gourmands
  1. Faites cuire les pois gourmands « al dente" dans l´eau salée.
Riz
  1. Faites revenir le riz noir dans 2 cs de l´huile de tournesol pendant 5 minutes.
  2. Ensuite ajoutez 2 volumes d´ eau salée (ou bouillon) pour un volume de riz.
  3. Portez l’eau à ébullition.
  4. Puis, réduisez le feu, couvrez la casserole et laissez cuire pendant 20 à 35 minutes jusqu'à ce que toute l'eau ait été absorbée.
  5. Le riz doit être « al dente ».
  6. http://fr.m.wikihow.com/préparer-du-riz-noir
Préparation du curry
  1. Epluchez et videz le melon et fabriquez des cubes de 2 cm x 2cm pour des mini brochettes.
  2. Gardez les restes du melon pour le curry.
  3. Saupoudrez avec du sel, poivre, du pigment en poudre et verveine citronnée ciselée.
  4. Faites blondir à feu moyen l'oignon rouge dans l´ huile d'olive avec les amandes.
  5. Ajoutez l’ail, le gingembre et le pigment d´Espelette.
  6. Ensuite ajoutez le poivron, les tomates, 1/2 tasse de restes de melon.
  7. Faites mijoter à feu doux.
  8. Epicez avec le curry africaine, paprika, sel bergamote et sel fumé.
  9. A la fin de cuisson ajoutez de la verveine citronnée.
  10. Servez sur le riz noir avec des brochettes réalisées avec des piques en bois,
  11. sur les quelles vous alternez un cube de 2 cm x 2 cm avec une feuille de verveine citronnée.
Notes
  1. All recipes are in a creative- intuitive cooking style - la cuisine créative intuitive - as inspiration and indicator for your own variations.
  2. All ingredients and quantities are approximative- toutes les ingrédients et quantitées sont approximatives.
  3. All ingredients are bio and cruelty-free. Tout les ingrédients sont bio et cruelty-free.
DELICIOUS & MINDFUL CUISINE http://www.allyouneedisveg.de/
melon Garonne

ail lectoure

producteur bio

degustation bio

mise en scene

Yuki Amelie

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