24 July 2014

Oyster mushroom, artichoke and yellow potato bisque

Oyster mushroom, artichoke and yellow potato bisque with pear cider, sweet onion,and tahini, accented with purple dulse and nori flakes, a ribbon of red chili, agave and lemon and baby rocket greens.

For the soup
2T of olive oil
1 cup of sweet onion, 1/4" dice
2T of minced garlic
2 cups of yellow potatoes, 1" dice
1 cup of oyster mushrooms, wiped, trimmed and thinly sliced
1 cup of artichoke hearts, quartered
1/4 cup of pear cider
2 cups of vegetable stock
1 'sprig' of dried kombu
2 cups of unsweetened soymilk
1T of arrowroot powder whisked with 2T of cold water
Sea salt and black pepper to taste.

For the ribbon
1T of chili paste
1T of agave nectar
1t of coconut oil
1t of lemon juice
A pinch of sea salt

For the garnishes
1/4t of purple dulse flakes
1/4t of nori flakes
About 2T of baby rocket greens

Saute the ingredients on medium heat until the onions are lightly browned. Add the cider to deglaze. Add the stock and kombu. Cover and simmer on low for about 15-20 minutes until the potatoes are just shy of done. Remove the kombu. Add the soy milk and tahini and mix until well-combined. Cover and simmer on low for another 10 minutes. Whisk together the arrowroot and water. Add the dissolved arrowroot to the soup slowly and stirring continuously until it thickens. Let cool for 10 minutes. Bowl and garnish with the chili, the dulse, the nori and the rocket.

Makes about 4 small bowls/2 large bowls of soup 

01 June 2014

08 June 2013

Tiramisu and lady fingers

I reviewed a handful of recipes for tiramisu, and settled on something that I think is closest to the original dish.  One recommendation I would make is to use a thicker coconut yogurt rather than a thinner soy one. It adds the right amount of body.  These, however, are a little lady finger sandwiches with a bit of filling and chocolate squares in the middle. 

For the tiramisu, I used:

Lady fingers:
2 cups of whole wheat flour
1 tablespoon of baking powder
1 cup of organic sugar
1/4 cup of vegetable oil
2/3 cup of water
1/3 cup of vanilla soy milk
Very small pinch of sea salt

Mix dry, mix wet, combine, and then smooth into a dusted baking dish. I bake on 350 for about 20 minutes (but I used a convection oven).  Bake time will vary, but they should be lightly browned.

About 2 cups of espresso to saturate these ones they were baked, cut and then rebaked. The quality of the espresso is very important.

For the filling:
2 packages of plant-only cream cheese
1 package (about 450 grams or 1 1/2 to 2 cups) of vanilla coconut yogurt
3/4 cups of organic powdered sugar
All blended

Cocoa to dust
Shaved chocolate to decorate

And the finished product!

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