Hello everybody! I recently gave in to temptations and started rewatching old kitchen shows (I just pretend everything is vegan lol). However, I started to think, well, what if everything was vegan, and that’s when it hit me that I am super comfortable in the kitchen, but I rarely make new dishes, and I very rarely try and make something *fancy*. I also rarely hear about vegan gourmet, and given that I have no references and no idea where to begin, I started a series about vegan gourmet cooking and then I figure we’ll learn along the way. In this first post/video, we are making a pasta appetizer. Let’s do this.
YOU WILL NEED: 3-4 medium-sized carrots // 1 cup of oat milk // 0,5 cups of vegan cream (I used a homemade cashew cream) // 2-3 tbsps of lemon juice // salt and pepper to taste //
1. peel and chop your carrot. 2. cover them in the oat milk and vegan cream and bring them to a boil. 3. let the carrots simmer for about 30 minutes. (watch that they won’t burn, so make sure to stir once in a while). 4. once the carrots are boiled soft, transfer them to a food processor and blend them until smooth. Add some of the milk/cream from the pot to smoothen out the consistency, just make sure the puree won’t turn too liquid). 5. add salt, pepper and lemon juice to taste. 6. Serve either warm or cold, as a dip or as here, on the bottom of the dish.
YOU WILL NEED: 65 grams of sunflower oil // 55 grams of water // 10 grams of wheat flour // a pinch of salt // (I found these ratios via Gastro Fun)
1. mix all your ingredients in a food processor, a blender, or a submersion blender. 2. Heat a pan to a solid medium temperature, and once it is heated, ad half a cup of the batter into the pan. 3. wait until the water has evaporated, it will take about 30-60 seconds. 4. Gently lift the corals off the pan with a spatula. 5. Let the coral cool on a kitchen cloth before adding it to your plate. 6. as an additional step, you can use a cookie cutter and punch out perfect circles of tuille for an even more refined look.
FOR THE PASTA YOU WILL NEED: : 1 beet // 1 cup of wheat flour // 0,25 cups of durum flour // 50-60 grams of olive oil 20-30 grams of water //
1.Peel and chop the beets, then transfer to a pot of water and bring to a boil. 2. Boil for about 10-15 minutes. 3. Strain the water and transfer the beets to a blender, or a food processor. 4. Blend with a couple of tablespoons of water and oil. 5. Before adding it to your pasta dough, let it cool off. 6. Now mix your wheat and durum flour with the beets, oil, and water and knead it into a smooth dough. 7. roll out the pasta dough with a rolling pin, or run it through a pasta machine. 8. Make sure to add plenty of flour so the dough won’t stick to itself or the table. 9. Cut the pasta into rectangles, and start cutting waves around the edges. 10. Place small dollops of ravioli filling (recipe down below) in a line down the middle of the rectangle. 11. Now, fold the rectangle in the middle and gradually press down, making sure the air is pressed out (you can use a little bit of water to press the pasta down). 12. Place your finger on one end of the rectangle and start rolling it up. This way you will be left with a neat-looking rose. 13. Place in skillet with boiling water, but only fill up the skillet so much that the roses can stand upright. 14. Then serve.
FOR THE RAVIOLI FILLING, YOU WILL NEED: deciliter of cashews (soaked overnight, you can also use a vegan cream if you have one) // 5-6 small potatoes // a handful of fresh basil // a handful of dried mushrooms (preferably chanterelles // 1 tbsp of lemon juice // 25-50 grams from vegan butter // 1 tablespoon of nutmeg // 0,5 dl of nutritional yeast // salt and pepper to taste
also check out: Potato-Based Cheesy Ravioli (I know, wtf, but hear me out)
1. Start by boiling the potatoes in salted water until they are soft and tender. 2. When you reach the last 2 minutes of boiling, add the mushrooms (if you’re using dried if you are using fresh sauté them for 2 minutes instead) 3. When the potatoes are boiled soft, transfer them to a food processor along with cashew, or soy, cream, nutritional yeast, basil, nutmeg, lemon juice, and vegan butter. 4. Process until well combined and semi-smooth. You’re basically going to make the worst and most sticky mashed potatoes of all time and then some, but I promise it’ll work amazingly as a cheesy, stretchy filling.