3 delicious vegan recipes to try this week – VOGUE Paris

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Right at the heart of the vegan movement, these recipes, as tempting as they are healthy, give us some ideas for this week’s cooking. 

Ladurée’s vegan tartar

Conceived by Fabrice Rialland, Ladurée‘s chef, this recipe revisits an essential part of French cuisine in a 100% plant-based version.

Le tartare végétal du chef Fabrice Rialland

Ingredients 
-1 beetroot
-1/2 red onion
-2 shallots
-A handful of mushrooms
-1 avocado
-1 tbsp horseradish
-1/2 lemon
-Parsley
-salt, pepper, olive oil

Preparation :
For the tartar: take the beetroot and cut it into very fine chunks to make a brunoise. Season the beetroot by squeezing a quarter of a lemon, salt, pepper, add a drizzle of olive oil, the chopped onion and chopped parsley. For the guacamole: cut the avocado in half, add salt and pepper, a drizzle of olive oil, a little lemon juice and the chopped shallots. Crush it all with a fork. For the mushrooms: peel the button mushrooms, slice them very finely. For the dressing: put a cookie cutter on a plate, start by spreading the guacamole in the bottom. Add the beetroot brunoise, spread out and press gently. Put in some horseradish tips. Place the mushrooms in a rosette. Finish with a little curly parsley, pepper, salt and pepper. Add a drizzle of olive oil.

Mesa’s Dark Spiced Socca

A vegan restaurant in the heart of the Hoy Hotel in Paris, Mesa unveils its recipe for spicy socca.

Ingredients
For the Socca dough
-500ml filtered water
-167gr chickpea flour
-30gr nutritional yeast (preferably Engevita) 
-17gr cassava starch or arrowroot
-5gr plant-based charcoal powder
-5gr salt
-67gr extra virgin olive oil

Using a blender, mix the water, chickpea flour, yeast, starch, charcoal powder and salt. Once the mixture is smooth, gradually whisk together with the olive oil. Place in a suitable container and leave to stand at room temperature for 2 hours before storing in a cool place.

Black Beans
-120gr dry black turtle beans
-1 pinch of baking soda 1 onion
-3 cloves
-3 garlic cloves

Soak the black beans with a little baking soda the night before. The next day, rinse the beans well to remove the baking soda. Put them in a medium saucepan with cold water, a yellow onion cut in half and pricked with the cloves and garlic cloves. Bring to a simmer and cook over low heat until the black beans are melting. Separate them from the onion and garlic and rinse them in cold water to cool. Store in a cool place.

Black Beans Simmered with Spices
-30gr olive oil
-100gr chopped onion
-1 pinch salt
-100gr diced carrots
-1 crushed garlic clove
-2 bay leaves
-1⁄2 tsp ground cumin
– 1⁄2 tsp ground coriander
-1⁄2 tsp smoked paprika
-1 pinch oregano
-Cayenne pepper
-200ml warm vegetable stock 
-200gr cooked black turtle beans
-50ml extra vegetable stock
-1⁄4 bunch chopped coriander

Chop the onion and sauté over medium heat with the olive oil and salt. It is important to start with a large quantity of oil in order to infuse all the aromas of the spices. Once the onions are translucent and lightly browned, add the diced carrots. Cook until they are soft and tender. Add the chopped garlic and sauté for about 30 seconds. Be very careful not to burn it, as this will bring a bitter taste to your dish. Add all the spices and sauté for another 30 seconds. The quantity of cayenne pepper will depend on your taste. The more you put in the mixture, the hotter the final result will be. Deglaze with some of the vegetable stock and reduce until you have 1⁄3 of the initial volume. Mix the beans with the spice mixture and add the rest of the vegetable stock. Cook for one minute and remove. Adjust the seasoning with salt and ground black pepper. Add the chopped coriander.

Assemblage
Heat a non-stick frying pan with a little olive oil. Mix the socca batter well and pour it over the pan until it covers the entire surface. Leave to cook for 4 minutes without touching it. You will see that as it cooks, the socca will come off the pan. We are looking for a nice coloring. Stuff the socca with the simmered black beans previously heated with some vegetable stock and quartered cherry tomatoes. Fold the socca in half and arrange on a plate. Enjoy with a salad seasoned with your favorite dressing.

Tips: To make a beautiful pancake, you will have to pour the mixture without hesitation! At HOY, the chefs count 180gr per pancake for a 28cm pan. If it is too thin, it will be more difficult to handle; if it is too thick, it will break when you fold it in half. A nice non-stick pan is essential. Don’t hesitate to take your time with the beans. The recipe is long, but the more care you take, the better the end result will be. Good things take time.

Dark Spiced Socca by Hoy 

Kourtney Kardashian’s vegan matcha cookies

At the helm of Poosh, a Californian website dedicated to lifestyle and well-being, Kourtney Kardashian delivers her latest culinary discovery: vegan matcha cookies.

Ingredients
-2 tbsp coconut flour
-1 tbsp almond flour
-1 tsp ashwagandha powder (optional)
-1 tbsp plant milk of choice
-1 tbsp agave syrup
-1 ½ tbsp monk fruit sugar (or your choice of granulated sweetener)
-1 ½ tsp matcha powder
-2 tsp cashew butter (nut-free: substitute with sunflower seed butter)
-1-2 tsp vegan chocolate chips

Preparation
Add ingredients to a small mixing bowl and stir until combined. Mold the dough into a round cookie shape and place in the freezer for 30 minutes.

Kourtney Kardashian’s raw vegan matcha cookies 

Translated by Freya Doggett

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Source: Thanks https://www.vogue.fr/lifestyle-en/article/3-delicious-vegan-recipes-to-try-this-week