Think Pink

Have a look to my new article for ECO123 – print spring 2017 edition: 
THINK PINK !Começar a Primavera com pratos saudáveis e vegan. 
Head for a healthy, vegan, culinary spring with lots of colour. 
Farbenfroh in den gesunden, kulinarischen und veganen Frühling. 

My basic idea when developing this mediterranean-inspired, three-course, spring menu to be colorful and to use exclusively plant-based ingredients 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. 

When planning my menu, I ensured that all my ingredients were of vegetable origin, produced locally and organically, and hence cruelty-free.

You can find all recipes in the Eco123 spring 2017 edition.

Beetroot and ginger cream soup 
[Gluten free, sugar free, dairy free, suitable for vegans]

Main Course:
Sweet potato gnocchi with raw spinach pesto and vegan parmesan 
[Gluten free, sugar free, dairy free, suitable for vegans]

Orange caramel cream
[Gluten free, dairy free, suitable for vegans] 

Orange Caramel Cream
100 % plant-based
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  1. 200 ml organic soya milk
  2. 300 ml organic coconut milk
  3. 150 g organic silken tofu
  4. 1/2 tsp finely grated peel of an organic orange
  5. 1 small Ceylon cinnamon stick
  6. 1 tsp agar-agar (2 g)
  7. 3 tbsp raw cane sugar
  8. 1 large pinch ground organic vanilla
  9. Fine salt, turmeric, kala namak.
  1. 100 g raw cane sugar
  2. 50 ml hot water
  3. 1 tbsp freshly squeezed orange juice
  4. Fine salt
  1. Mix 50 ml hot water with the orange juice.
  2. In a small pan, caramelise 100 g sugar and 1
  3. large pinch salt until dark brown, while stirring
  4. constantly.
  5. Now add the liquid gradually and dissolve
  6. everything well until you have a thick syrup.
  7. Pour the caramel into each of 6 pudding moulds
  8. and swirl it around.
  1. Put the plant-based milk with the cinnamon
  2. stick and orange peel in a small pan, cover, and
  3. allow the mixture to simmer gently over a low
  4. heat for 10 min.
  5. Pour the liquid through a sieve and leave to cool
  6. to room temperature.
  7. Mix with the agar-agar and leave it all to swell
  8. for 10 min.
  9. Add vanilla, ½ tsp. turmeric and 1 large pinch
  10. of kala namak.
  11. Bring everything to the boil while stirring with
  12. a whisk and stir over a low heat for a further
  13. 5 minutes.
  14. Put the milk in a blender with the silken tofu
  15. and mix everything until you have a fine cream.
  16. Pour into the pudding moulds and leave them
  17. to stand in a refrigerator for at least two hours.
  18. To turn out the cream, first dip the base of the
  19. moulds in very hot water for 15 seconds.
  20. Topping
  21. Grated orange peel.
All You Need Is Veg / Delicious & Mindful Food

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