Hello everyone, this was the first dish I made in our new house. I served it as a starter when we had some friends over for dinner. Every chance I have from now and until New Year’s, I’ll be jamming out potential recipes, and this is definitely one that I’ll be taking with me into the holidays.
Recipe // how to make a Mushroom Wellington & Red Wine Reduction Sauce (my #1 crowd pleaser!)
You’ll need:
- 200 ml oat-based creme fraiche
- 1 red onion
- A handful of fresh dill
- A handful of chives
- 2 tbsps. of algae-based caviar
- 150 g of vegan shrimp (if available, if not, see alternative below
- 2 tbsps. of fresh lemon juice
- A dash of lemon zest
- Salt and pepper to taste
Recipe // sturdy and filling Autumn stew and mash
If vegan shrimp is not available (which, let’s be real, can often be the case), you can achieve similar results with chickpeas and nori sheets. Take 150 g of canned chickpeas and process them in a blender until broken down, but not into a paste. Then mix them into the salad. Crush the nori sheets into small pieces in the blender afterwards, and once broken down and no big pieces are left, add to the salad as well.
Chop your ingredients and combine them in a bowl with crème fraiche and lemon, decorate the appetisers with fresh herbs, extra algae caviar and pea sprouts, and serve directly after.
Easy gourmet // crispy dumplings with tuille and chili mayo
Easy Autumn curry soup with potatoes and green lentils
