2015-12-26

Récupération pendant les fêtes

Chocolate Salami (makes 24 slices)
1/2 cup chopped pistachio, leave raw or slivered almonds, toast lightly
1/2 cup chopped walnuts, toast lightly
1/4 cup chopped goji berries, soaked in orange juice for 15 minutes
Two 5 inch long plain biscotti, coarsely crushed
6 tablespoons coconut butter, at room temperature
One 12-ounce bag vegan semisweet chocolate chips
1 shot espresso coffee
1 teaspoon grated orange zest (about 1/2 medium orange)

Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.

Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.

Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
Orange -Flavored Chestnut Cream (6 large or 12 small servings)
1 oranges, peeled and juiced
500 grams of chestnuts: peel and boil with orange peel, 30-40 minutes, until tender; drain
1/3 cup of raisins: soak in orange juice for 15 minutes
5 tablespoons of almond milk
1 tablespoon of maple syrup
1/2 tbsp organic vanilla
1 dash of table salt

Puree all of the ingredients, but save some raisins for decorating.
Serve in little bowls, with chocolate and quinoa crisp breads.


Italian Wedding Soup (for 6 servings)
1 or 2 celery root, peeled small dice
1 or 2 large fennel bulb, small dice everything (stems and core as well)
3 zucchini, quartered length-wise and sliced 1/2 cm thick
1/2 bunch of parsley, coarsely chopped
freshly ground black pepper, himalayan salt
dried thyme, coriander powder and/or oregano
500g pack of star-shaped pastina, cooked to package directions
Lentil-nut falafels, made into mini-size balls and lightly pan-fried (see Dec. 5 recipe)
optional freshly-grated parmesan cheese
Lightly sauté fennel and celery root for 7 minutes, until celery is golden.
Add salt and pepper to taste.
Add 4 cups boiled water, and simmer vegetables until very tender, about twenty minutes.
Scoop out cooked vegetables and discard.
Add zucchini, return to simmer for another 7 minutes. Add parsley, herbs and pastina.
Ladle into bowls with about 10 mini falafel balls per serving. Top with cheese if desired.
Tuscan White Bean Salad (for 6 servings)
500mL cooked white beans
3 cups arugula
1 orange, zested, peeled and sliced
1/2 or 1 fennel bulb, thinly sliced

Vinaigrette: whisk together the following and pour over salad before serving

1 tbsp dijon mustard
2 tbsp lemon juice
2 tbsp maple syrup
1/3 cup olive or avocado oil
1 inch peeled, grated fresh ginger
1/4 cup finely chopped fennel and dill fronds or any desired
freshly-ground sea salt and pepper to taste

1 comment:

  1. La recette pour les boulettes aux lentilles et noix se trouve ici http://www.vegetarianmontreal.org/2015/12/boulettes-aux-lentilles-et-noix.html

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