From #Meat­freemon­day to meat-free ev­ery day, be­ing VE­GAN is now more a life­style than a state­ment. Up your game with in­spired plant-based op­tions such as CHICKPEA WAF­FLES and a CHOCO­LATE TORTE

Condé Nast House & Garden - - ADDRESS BOOK -

Chickpea Waf­fles with Mixed Mush­rooms

Serves 4

2T chickpea flour salt and pep­per

4 white but­ton mush­rooms 24 shimeji mush­rooms 5T ex­tra-vir­gin olive oil, plus more for mari­nade and fry­ing juice of 1/2 a lemon, plus more for mari­nade

8 shi­itake mush­rooms (or porcini mush­rooms) 1t chopped onion

12 wal­nuts, shelled, chopped 100g bread­crumbs

2t soy sauce

250g chick­peas, drained

1 clove of gar­lic, peeled

1/2t ground turmeric

4 sprigs curly pars­ley

100g brown sugar


In a bowl, mix to­gether chickpea flour, a pinch of salt and 7t wa­ter. Spread a thin layer of bat­ter in an oven-proof tray lined with bak­ing paper and bake at 140°C to 150°C un­til you get a crispy waf­fle, about 15 min­utes. Break into pieces.

Slice white but­ton mush­rooms 2. finely and, along with the cleaned shimeji mush­rooms, sea­son with a splash of olive oil, a few drops of lemon juice and a pinch of salt and pep­per; let them mar­i­nate for a few min­utes so that they soften.

3. If you use shi­itake mush­rooms, boil them for 15 min­utes, drain and brown along with the chopped onion and a pinch of salt in a pan with a driz­zle of olive oil, 2 to 3 min­utes. (If you use porcini mush­rooms, do not boil them – sim­ply brown them, 4 to 5 min­utes.) 4. Toast wal­nuts and bread­crumbs in a pan with a dash of olive oil and 1t soy sauce, 2 min­utes. 5. In a blender, com­bine chick­peas with the juice of 1/2 a lemon, 5T olive oil, gar­lic, turmeric and a pinch of salt un­til the mix­ture is smooth and creamy. 6. Sep­a­rate pars­ley leaves from stems, re­serve both. 7. Melt sugar in a small saucepan with 1t soy sauce un­til it thick­ens. Dip the pars­ley stems into the hot sugar mix­ture, then trans­fer to a plate lined with bak­ing paper and let them crys­tallise.

8. Ar­range chickpea waf­fle pieces on a serv­ing dish. Spoon some chickpea cream onto each piece and top with the var­i­ous mush­rooms, wal­nut mix­ture, crys­tallised pars­ley stems and the fresh pars­ley leaves. Fen­nel and Al­mond ‘Ribs’

Serves 4

100g unsweet­ened soy milk salt

1t lemon juice 1/2t saf­fron pow­der 3/4 cup olive oil

100g chickpea or rice flour, plus

ex­tra for dust­ing

250ml sparkling wa­ter

4 fen­nel bulbs, washed, leaves re­moved

500g al­monds, skin on, finely chopped sun­flower oil, for fry­ing

1/4 small pump­kin, seeded and thinly sliced, peel on

1. In a blender, com­bine soy milk with a pinch of salt, lemon juice and saf­fron. With the mo­tor run­ning, grad­u­ally pour in olive oil in a thin stream to make a may­on­naise-like sauce. Keep aside. 2. In a bowl, com­bine chickpea or rice flour and sparkling wa­ter; whisk to form a light bat­ter. 3. Wash fen­nel bulbs well and re­move leaves; depend­ing on the size, cut each into 3 to 4 cloves be­tween the green stems so that each seg­ment has a small ‘han­dle’, like a rib. Dip seg­ments in bat­ter and dust them lightly with chickpea or rice flour, then dip them into chopped al­monds, mak­ing sure they stick well.

4. Fry fen­nel ‘ribs’, a cou­ple at a time, in hot vegetable oil un­til golden; 2 to 3 min­utes. Drain on kitchen paper and sea­son. Fry the pump­kin slices for a few sec­onds un­til crisp. 5. Serve ‘ribs’ and pump­kin crisps with dip­ping sauce and a salad of red onions, radic­chio and or­anges. Tofu and Pear with Cel­ery Curls

Serves 4

600g tofu, sliced in 4 about 3T olive oil, for

mar­i­nat­ing and fry­ing a hand­ful fresh thyme, mar­jo­ram and oregano, chopped

4 stalks white cel­ery

2 pears

1T bal­samic vine­gar salt

rice flour or corn­starch,

for dust­ing peanut oil, for fry­ing

1. Place tofu on a tray, add herbs and 1t olive oil and re­frig­er­ate to let flavours de­velop, 2 hours.

2. Peel cel­ery stalks and use the vegetable peeler to slice them into strips; keep aside in a bowl of ice wa­ter so that they curl up, 30 min­utes.

3. Peel and core pears and cube the flesh. Brown pear cubes in a saucepan with

1T olive oil, bal­samic vine­gar and a pinch of salt over high heat, about 2 min­utes. Keep aside. 4. Dis­card herbs; dry tofu slices us­ing kitchen paper and dust with rice flour or corn­starch. Fry tofu in plenty of hot peanut oil, a cou­ple at a time, 2 to 3 min­utes a side. Drain and sea­son with salt.

5. Use a ring mould to ar­range pears on each plate; top with a fried slice of tofu and gar­nish with cel­ery curls.

Torte Re­vis­ited Serves 4

250g dark choco­late

(70% co­coa)

8 lime or lemon leaves, each about 5cm wide, washed and dried

175g whole­meal or spelt flour 25g unsweet­ened co­coa pow­der 125g sugar

1/2 a small sa­chet bak­ing pow­der 100g sun­flower oil 150g sweet­ened soy milk 8t apri­cot jam

16 dried apri­cots, cut into

small pieces

1. Line a tray with bak­ing paper. Melt 150g choco­late in a bain-marie and pour it into the tray to form a level layer, about 2mm thick. Ar­range leaves equidis­tant onto melted choco­late and press slightly so that they leave an im­print, but not so much that they sink too deep. Let the choco­late cool com­pletely with the leaves on top. 2. In a bowl, mix to­gether whole­meal or spelt flour, co­coa pow­der, sugar, bak­ing pow­der, sun­flower oil and soy milk to form a fluid bat­ter; pour into a round bak­ing tin (20cm to 22cm di­am­e­ter) and bake at 180°C, 40 to 45 min­utes. Re­move sponge cake from the oven, turn it out and let it cool. Cut cake hor­i­zon­tally into 2 discs, then use a cut­ter to cut 4 smaller discs from each.

3. Care­fully de­tach leaves from cooled choco­late, leav­ing 8 im­prints. Cut these into discs us­ing the same cut­ter to get an­other 8 discs of the same size.

4. Melt re­main­ing 100g choco­late and place a dol­lop of melted choco­late in the cen­tre of each plate. On top of choco­late, layer the fol­low­ing: a disc of sponge cake, jam, a choco­late leaf, a sec­ond disc of cake, a few pieces of dried apri­cot and, fi­nally, a sec­ond choco­late leaf. Re­peat and serve.

Torte Re­vis­ited Tofu and Pear with Cel­ery Curls

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