FEED YOUR MIND
Nourish mind and body with seasonal, plant-based treats
MIND FOOD IS A stunning recipe book connecting readers with the concept of feeding our minds through yummy, plant-based treats made with seasonal ingredients.
Author Lauren Lovatt is a vegan chef and pioneer in the mood food movement with radical supper club, Feed Your Mind Candy. She chefs at hipster plant-based culinary academy and restaurant Plant Hub, in East London.
Her latest book is a delicious and revolutionary invitation to eating whole foods, with a mind-nourishing twist — inspired by years of research around how food can make us happy and boost our moods.
TAHINI MOUSSE AND GINGER FLORENTINES
This recipe always surprises those making it as it may look like it will not work until it has had its time setting in the fridge. The joy of this particular dessert is that it is light, fluffy and rich all at once. This can be made with any nuts or seed butters, so have a go at trying different flavours and enjoying the taste and versatility of the mousses you can make.
Ingredients
100g vegan 75% chocolate, chopped 100g coconut oil
60g (1/4 cup) light tahini
1 Tbsp maple syrup
1/8 tsp salt
For the ginger Florentines
2 Tbsp plant-based butter
2 Tbsp rapadura sugar (or light brown sugar)
2 Tbsp agave
100g (1 cup) gluten-free oats
2 Tbsp black or white sesame seeds 1 Tbsp rice flour
1 tsp ground ginger
1/4 tsp salt
Method TAHINI MOUSSE
Half fill a small saucepan with water and set a heatproof bowl on top. Place over a low heat. Add the chocolate and coconut oil to the bowl and gently stir to melt. Once melted, take the bowl off the heat and set aside for a moment.
Blend the tahini and maple syrup together with 200ml (scant 1 cup) of water in a food processor or blender until smooth. Stream in the melted chocolate and salt and continue to blend. You will have a thin liquid that is sweet and chocolatey. Taste the mixture – depending on your chosen chocolate you may like to add a little more salt or maple syrup to taste. Pour the tahini mousse into a square container to set in the fridge for at least 6 hours, until set to touch.
Preheat the oven to 180C fan (200C). Line a large baking tray with baking paper.
GINGER FLORENTINES
Next, make the ginger Florentines. Melt the butter and sugar together in a small saucepan over a medium heat. Once melted, turn off the heat and add the rest of the ingredients.
Roll the mixture into 6 small balls. Place them on the lined baking tray with a good amount of space around each one, so they have room to spread.
Bake for 10 minutes until flat and golden. Remove from the oven and leave on the tray to firm up and cool for 30 minutes. Once they are completely cool, transfer the Florentines to a small airtight container until ready to use.
Boil the kettle and pour the water into a cup. Place a metal tablespoon in the cup to heat.
Dry the spoon, take the mousse from the fridge and using the spoon facing you at a 50 degree angle, scoop the mousse into a round shape or a quenelle if you are able to, and place it on a plate. Serve with a Florentine on top. — Makes 4 TIP: You could also set the tahini mousse in small glasses or ramekins and serve as they are with a Florentine on the side.