FULL RECIPES:
CARROT MOUSSE
5 Medium Sized Carrots 1 Vegetable Stock Cube 1 Tsp Agar-Agar Caraway Seeds
Ground Cumin 10 Cl Soya Cream
1/2 Cucumber Sesame Seeds
2 Tbsp Olive Oil 2 Tsp Soy Sauce
Peel and cut the carrots into round slices.
Heat the water with the vegetable stock cube.
Cook the carrots until « al dente ». Mix the carrots with a little of the water used for cooking.
Add the cream and season to your own taste.
Stir in the agar-agar and put the mixture back over the heat for 1 to 2 minutes (so that the agar-agar can take hold).
Peel and nely dice the cucumber.
Place the cucumber in a marinade of olive oil, soy sauce and toasted sesame seeds, and leave for 1⁄4 of an hour.
Spoon the carrot mousse into small glasses and chill for at least 1 hour.
Just before serving, drain the diced cucumber and add on top of the carrot mousse.
BREADCRUMBED TOFU SKEWERS
2 Blocks Of Curry- (Or Herb-) Fla- voured Tofu
1 Large Zucchini
Toasted Sesame Seeds Ready-Prepared, Gluten-Free Bread- crumbs Olive Oil
Halve the zucchini lengthways, then halve again. Slice into fairly thick pieces (around 1.5cm).
Marinate the pieces in the olive oil, soy sauce and toasted sesame seeds for a few minutes.
Cube the tofu.
Mix the breadcrumbs with toasted sesame seeds.
Roll the tofu in the breadcrumb mixture, then slide onto a skewer with a quarter of the zucchini.
Place the skewer onto a dish lined with baking paper.
Repeat the previous procedure for all the skewers.
Cook in the oven at 190°C for a good 20 minutes.
Half-way through the cooking time, turn the skewers so that they get crisp on all sides.
PEA & MINT MADELEINES
400G Cooked Peas 175G Einkorn Flour 1 Tsp Baking Powder 2 Eggs
1 Soya Yoghurt
3 Tbsp Olive Oil Fresh Mint
Salt
Pepper
Mix all the ingredients together in a mixing bowl.
Finely chop the fresh mint and add this to the mixture.
You can use 5 good sprigs of mint. Adjust the seasoning.
Leave the mixture to rest in a cool place for an hour.
Spoon the mixture into madeleine moulds.
Bake for 4 minutes at 230 °C and 5 minutes at 150 °C.
CHICKPEA SALAD
2 Jars Chickpeas (Or Fresh Chickpeas Which Have Been Soaked Overnight) 1/2 Bunch Of Coriander
2 Cloves Of Garlic
1/2 Red Onion
2 Tsp Ground Cumin Olive Oil
Juice Of 1 Lemon Soy Sauce
Salt
Pepper
In a large bowl, mix the chickpeas (if using jarred, rinse well and cook in water for 1hr30), minced garlic and nely chopped red onion.
Add the 2 tsp of cumin powder, olive oil, lemon juice and soy sauce.
Taste and adjust the seasoning with salt and pepper.
Keep chilled.
Just before serving, add the chopped coriander, mix and spoon into glasses.
CHICORY LEAF CUPS
1 Large Chicory
250G Cashew Nuts
1 Red Pepper
Juice Of 1 Lemon
Water
Soy Sauce
Hot, Or Mild Chilli Powder Mixture Of Beansprouts
Wash and cut the pepper into large pieces.
In a mixer, combine the red pepper pieces, cashew nuts, lemon juice, soy sauce, 1 small tsp of chilli powder, and some water.
Blend.
Add more water little by little in order to control the consistency.
Not too liquid, not too thick. Taste and adjust the seasoning.
Remove the core of the chicory so as to keep only the leaves.
Place the leaves on a dish. Scoop a good tbsp of the red-pepper mix into the chicory leaf cup, along with a pinch of beansprouts on top
for decoration and taste. Chill before serving.
NB: You may also soak the cashew nuts the night before in order to begin the germination process, so as to aid digestion. e texture would then be very tender.
ROASTED SEEDS
100G Sunflower Seeds
100G Pumpkin Seeds
Approximately 3 Tsp Soy Sauce
In a frying pan, toast the seeds.
Be careful as the seeds toast very quickly when the pan is hot.
Keep turning with a wooden spoon.
Once they are nicely toasted, take the pan o the heat and add the soy sauce
Stir well for a minute. Leave to cool… Enjoy!
ZUCCHINI FLOWERS IN TEMPURA
1 Punnet Zucchini Flowers 200G Rice Flour
280G Ice-Cold Water
2 Eggs
Oil for Frying Fleur De Sel
Heat the oil in a wok, a deep sauce- pan, or a deep-fat fryer to a temperature of 180°C.
Prepare the tempura batter: chill the water in the freezer until it’s very cold. Stir the eggs with the chilled water, then add the our little by little. Mix well in order to achieve a smooth batter.
Prepare the courgette flowers carefully removing the bitter-tasting stamen from the centre using a small knife. Also cut o the end of the zucchini flowers.
To cook the zucchini flowers, dip them in the batter, then drop them quickly into the hot oil and fry
for 2 to 3 minutes until they are golden.
Lay them on kitchen paper, sprinkle them with salt, and serve straight away.
They can be accompanied by a little rocket pistou (a Provençal sauce, similar to pesto).
DETOXIFYING GREEN SMOOTHIE
1/2 A Cucumber
2 Apples
1 Handful Of Baby Spinach Leaves A Few Sprigs Of Parsley
Juice Of 1 Lemon
2 Tsp Ginger Juice
Wash and cut fruit and vegetables. Put all ingredients in the blender.
Mix them until consistency of a smoothie.
source