Monday, 7 November 2016

Cooking Class: Vegan Beginners


 A few months ago, right next to my home, a brand new "Love for Food" Atelier opened. A vegan spot, where all meat products are replaced with a variety of delicious components, all healthy and authentic. So, day by day it became a favorite place for me and my natural hunger. And it's amazing how Viki, the host of this amazing place, is showing us tasty, home made food , without any preservatives and bad substances which poison us daily. And, the day I've heard she is starting regular cooking classes, I immediately attended.  We made 5 dishes - "From Salad to Dessert". Today I'll show you 3 of them and share the recipes. I absolutely recommend the salad, me personally hate pumpkin....I ate it all for seconds and I was damn amazed how all of these strange ingredients perfectly match and complete the paradise feeling. 
1. Salad with Baked Pumpkin and Rocket Pesto 
Ingredients:
  •  200 grams Pumpkin 
  • 150 grams Chickpeas 
  • 1 Avocado
  • Pomegranate Raw Seeds ( you decide the quantity
  • 1 Pink Tomato *or normal one* :)
  • Rocket Salad
  • 1/2 Lemon *the juice*
  • Himalayan Salt
  • Olive Oil
Method:
  1. Chickpeas should soak in the cold water for at least 8 hours, so prepare them from previous night. After that boil them.
  2. The pumpkin should be peeled , and cut into diced shaped forms. Spread with olive oil and salt and baked until it reaches a good brown color.
  3.  In a bowl mix the the ready chickpeas, the baked pumpkin, the sliced avocado, the cut tomato and the pomegranate seeds. Add a touch of salt ( by your taste ) and a soup spoon of olive oil.
  4. In a separate bowl put the the rocket salad, the lemon juice, one spoon olive oil, salt - and puree until you receive a homogeneous mixture. 
  5. Use the help of ring or your imagination and plate it in style.

2. Raw Tartaletas

Ingredients:
  •  100 grams Raw Sunflower Seeds 
  • 1 Soup Spoon Black Olives Paste
  • 1 Pinch of Oregano
  • 1 Pinch of Cumin
  • 1 Small Beet
  • 100 grams Cashew ( soaked the previous night )
  • 2 Spoons of Nutrient Yeast Flakes
  • Himalayan Salt
  • 1/2 Lemon *the juice*
  • Basil ( for arranging )
Method:
  1. In a food chopper mix the sunflower seeds, the black olive paste, the oregano and the cumin.
  2. Divide the mixture into 5 equal parts.
  3. Use muffin forms and place the mixture as a foundation.
  4. Again in the chopper, mix the shredded beet, the lemon juice, the cashew, the yeast flakes, a little salt and chop :)
  5. Put the mixture in your muffin forms and decorate with basil.

3. Crunchy Tart with Persimmons
Ingredients:
  •  200 grams Almonds 
  • 200 grams Oat Flakes 
  • 150 grams Dates
  • 50 grams Cocoa Butter
  • A Pinch of Cinnamon 
  • 2 Soup Spoons Water
  • 2 Persimmons
Method:
  1. In a chopper mix all the listed ingredients without the persimmons.
  2. In a baking tray with a drop-down bed pour the mixture and start pressing with hand so you give a tart shape look.
  3.  Peel the persimmons and sliced them carefully and arrange on your tart.
  4. Bake in a heated oven ( 180 degrees ) for 15-20 mins. 
BON APPETITE :))) 

No comments:

Post a Comment