blackcurrant - vegetarian recipes

blackcurrant vegetarian recipes

Swirled Mousse Jars + US book events

April 11 2017 Green Kitchen Stories 

Swirled Mousse Jars + US book events So, David and I had a full evening without the kids last weekend (we still had the baby to look after but that is basically like holiday for us). Our grand plan was to go out for dinner at a busy Swedish/­­Japanese restaurant which we haven’t been to for years. Then rent a proper Hollywood movie and watch it in the couch (instead of the usual watching-half-a-tv-series-on-the-phone-while-the-kids-are-sleeping-on-top-of-us-mode) while eating a yummy dessert. It turns out that the food at that restaurant wasn’t as good as we remembered it and the movie was the worst catastrophe movie we have ever seen. Dessert was however right on point. Our first intention was to buy ice cream but we both felt slightly nauseous after dinner so David said he would improvise and make something fresh instead. These jars took 10 minutes to prepare (which he since then has speeded up to 7), looked pretty, had very few ingredients and tasted super good - creamy and limey with dark chocolate, crunchy nuts and nut butter on top. It’s a dessert that is very nice to keep up your sleeve, so we thought we’d share it with you. Encouraged by last weeks video, we did a short one of this recipe as well. Press play! US book events! And on the subject of being kid-free. David and I (+baby) are coming to the US for the release of our new book there. Yippie! We will be in New York for a couple of days to do some PR and press stuff. We have teamed up with Sur La Table and we’ll be doing a hands-on cooking class there on Sunday 30 April. Get your tickets for the class here! Be aware that there are only a limited amount of seats. We will also have a little mingle, book signing and Q&A at CAP Beauty on Monday May 1st. We would LOVE to meet and chat with as many of you as possible there. We don’t have an RSVP-link for that yet but will let you know as soon as we do. David will then continue on to the West coast for some more events there. I would have loved to join him but I simply couldn’t handle too many days of work while also looking after the little one + jetlag. And I don’t want to be away from the other kids too long either. Sorry! David is the funny and talented one of us anyway so you should definitely go see him. Although he will probably tell a lot of lies about me - dont believe him ;) The schedule isn’t entirely ready yet. He will host another Sur La Table cooking class in Los Angeles May 5th. Get your tickets here! There will also be a mingle, book signing an Q&A at Credo Beauty in LA and we will post the link for that asap. We will update soon with more information about a possible event in San Francisco too. Lots of love! /­­Luise PS. Notice that the baby currently is back on a no-name status - aaargh! Okay, back to these jars. You might recognize that the base is similar to the Key Lime Mousse in Green Kitchen Travels. The smart thing here is that we use the same base for the top layer as well but with an additional flavor, which makes it really simple and quick. Enjoy! Super-Quick Swirled Mousse Jars Serves 2 Note: It’s optimal to use chilled avocados or chilled glasses as you don’t want the bottom layer to be lukewarm. Best advice is to keep ripe avocados in the fridge. Or look for frozen precut avocado, which is becoming increasingly popular in the supermarkets (and often cheaper than buying fresh). 2 avocados 3 lime 6 soft dates, stoned 1 cup /­­ 150 g frozen blackcurrants (or frozen blueberries, raspberries or blackberries)  1/­­2 tsp cardamom 1/­­2 cup /­­ 125 ml yogurt Topping 1 oz /­­ 20 g dark chocolate 10 almonds 2 dollops nut butter of choice Cut the avocados in halves, remove the stone, scoop out the flesh and add it to a food processor or blender (a food processor is a little easier as it has a wider base and this is thicker than a smoothie but a blender works if you add a splash of water) along with the juice of 3 lime and 6 soft dates. Mix until creamy, adding a splash of water if needed. Taste and add more lime or dates if needed. Scoop out half of the mousse into 2 jars. Add berries and cardamom to the remaining avocado mousse in the blender and mix again until smooth. Add a few spoons of yogurt to the jars and then add the berry mousse. Use the backside of a spoon to swirl the layers a bit and then top with dark chocolate, almonds and a large dollop of nut butter. Enjoy!

Blackcurrant and Lavender Pie

September 4 2015 seitan is my motor 

Blackcurrant and Lavender PieToday’s Vegan Mofo challenge is called “Tell us about a weird food combination that you love.” Ha, good one. I don’t think I like a single weird food combination. I am very boring when it comes to flavours and sweet and sour is already too much for me. When I think about new recipes for this blog, I usually go for complementing and supporting flavours. Some of these combinations could be labeled as weird. For example, I like tart berries a lot and I like to exaggerate their flavour by pairing them with herbs. Black currants, sea buckthorn, blackthorn (sloe) are rarely sold at stores. They haven’t made it next to the much sweeter varieties such as raspberries, strawberries, and cultivated blueberries. Black currants, sea buckthorn berries, or sloes all have different flavours, but they have one thing in common. If you taste them, their flavour makes you think of Scandianvian forest, of moss and water drops on dark green leaves. You can smell conifers and moldy soil. Or in the case of sea buckthorn you can feel the wind in your face and hear the waves. These berries have a complex flavour, a hint of intractability, that is not pleasant for everyone. Some of their flavour comes from the essential oils and tannins present.  That is why they are not widely popular, I think. But this is what makes them so outstanding. Herbs usually have essential oils, too and that’s why they go so well with tart berries.  My favourite combination used to be berry plus rosemary, but this year I finally made use of the lavender bush in our yard. I used two teaspoons of dried lavender buds, but you can halve the amount, if you don’t trust this flavour combination. But that probably doesn’t count as weird anymore. If you don’t have black currants available you can use blueberries.   Print Black Currant and Lavender Pie IngredientsFor the crust 210 g (1 3/­­4 cups) flour 200 g (2 2/­­3 cups) ground hazelnuts 100 g (1 sifted cup) powdered sugar 100 g (1/­­2 cup) granulated brown sugar 110 g (1/­­2 cup) soft refined coconut oil 60 ml (1/­­4 cup) vegetable oil 1/­­2 teaspoon ground vanilla 1/­­2 teaspoon salt For the topping 450 g blackcurrant jam (storebought or homemade) 2 teaspoons dried lavender buds InstructionsTo make the crust, combine all ingredients except for the oils in a bowl. Add coconut and vegetable oil and knead until a crumbly dough forms. Reserve 1/­­4 of the dough for the topping and form the remaining dough into a disk. Wrap in foil and place in the fridge for 30 minutes. Preheat oven to 200°C (400°F). Grease a round pie or tart pan with a diameter of 28 cm (11 inches). Roll the dough out between two sheets of plastic foil and press into the bottom and the edges of the pan. For the filling combine jam and lavender buds. (If the jam is very thick you can heat it for easier handling.) Pour into the crust and form the reserved dough into large crumbs. Distribute on top of the cake. Bake for 35 minutes and let cool completely before removing from the pan. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­09/­­blackcurrant-and-lavender-pie/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com


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