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.

Starter:
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]

Sweet potato gnocchi with raw spinach pesto and vegan parmesan
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Gnocchi
  1. 600 g sweet potato
  2. 200 g potato
  3. 130 g fine maize meal (or wheat meal)
  4. 40 g potato starch
Sauce
  1. 250 g portuguese spinach,coarsely chopped
  2. 250 ml cold-pressed olive oil
  3. 1 finely chopped clove of garlic
  4. 50 g toasted almond flakes
  5. 1 organic lemon
  6. 1 tbsp. organic miso
Varmesan
  1. 200 g cashew nuts
  2. 50 g yeast flakes (nutritional yeast)
Spices
  1. Fine salt, turmeric, ground caraway, ½ freshly grated nutmeg, smoked paprika, pink peppercorns,
  2. chili powder, garlic powder, kala namak.
Raw spinach pesto
  1. Purée 200 g spinach, olive oil, almond flakes, garlic, miso, squeeze of lemon juice, ½ tsp. salt,1
  2. large pinch smoked paprika, 1 pinch chili powder, 1 pinch kala namak, 20 g yeast flakes with a
  3. hand blender to make a medium-fine sauce.
Gnocchi
  1. Boil the sweet potatoes and potatoes in their skins for about 25 mins with salt, until cooked.
  2. Peel while hot, and press through a potato ricer. Bring some salted water to the boil in a large pan.
  3. Combine the mashed sweet potato with the meal, potato starch, 1 tsp. salt, ½ tsp. turmeric, ¼ tsp.
  4. caraway, nutmeg, and mix well.
  5. Put plenty of flour on the worktop and your hands, divide the mixture into three parts and carefully shape each one into a roll (approx. 2 cm in diameter, 45 cm long).
  6. Cut the rolls into slices 1.5 cm thick with a sharp kitchen knife.
  7. Gradually place the gnocchi in the gently simmering water using a slotted spoon.
  8. After about 2 min., the gnocchi will float to the surface of the water and must be removed straight
  9. away.
Vegan parmesan
  1. Grind the cashew nuts with 30 g yeast flakes, 1tsp. salt, ½ tsp. garlic powder, 1 pinch kala namak
  2. into a medium-fine powder in a blender.
Topping
  1. Spinach pesto, raw spinach cut into thin strips, pink peppercorns, almond flakes and parmesan.
All You Need Is Veg / Delicious & Mindful Food http://www.allyouneedisveg.de/
Dessert:
Orange caramel cream
[Gluten free, dairy free, suitable for vegans] 

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

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