What are we eating ? | cooking without meat

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Snack: salad of cooked and grilled vegetables with lemon emulsion

Carlo Bernasconi had a home cooking restaurant, based on seasonal fruits and vegetables: the Osteria Candosin, in Zurich, Switzerland. In La grande cucina vegetariana, vegetarian menus by Carlo Bernasconia charming recipe book published by La Joie de lire editions, his collaborators Myriam Lang and Martin Walker pay tribute to him.

Here is her recipe for salad of cooked and grilled vegetables with lemon emulsion, on the menu of her restaurant in May. It is a simple dish, which comes to wake up the lemon emulsion, as welcome as a ray of sunshine.

Ingredients

• 1 portion lemon emulsion (recipe follows)
• 1/2 bunch of green asparagus
• 1 medium eggplant
• 1 zucchini
• 3 large firm tomatoes
• Olive oil
• 1 C. at s. chopped flat-leaf parsley

Preperation

• 1. Prepare the lemon emulsion according to the basic recipe.
• 2. Wash and peel the asparagus, cut the bottom of the stems. Cut the asparagus into 3 cm long sections. Cook for 5 minutes in simmering salted water, drain immediately, rinse quickly with cold water and set aside.
• 3. Cut the rest of the vegetables into slices and sauté them in a pan over high heat, until they brown. Arrange the grilled vegetables and asparagus on the plates, drizzle with a few drops of lemon emulsion and sprinkle with chopped parsley.
• 4. Serve with focaccia or, failing that, with baguette.

lemon emulsion (lemon emulsion)

Ingredients

• 50ml olive oil
• The juice of a lemon
• 1 good pinch of salt
• 1 C. at s. chopped flat-leaf parsley

Preperation

• 1. Mix together the olive oil, lemon juice and salt to obtain a homogeneous mixture.
• 2. Before use, go back to the blender if necessary, and add the chopped parsley.

Source: recipe taken from La grande cucina vegetariana, vegetarian menus by Carlo BernasconiMyriam Lang and Larissa Bertonasco, Editions La Joie de lire, 2021.

Published on la presse.ca on June 5, 2021.

Quickly done well done: bánh mì chay tofu sandwich

Dietetics technician and mother of three children, Gabrielle Fortin has transformed this challenge into… a book. She published Vegan lunch boxes for young and oldpublished by Goélette, which contains some fifty recipes for composing a complete dinner, with snacks.

She presents her banh mì chay tofu sandwich recipe, Vietnamese and French inspired. “It’s a super simple, but really tasty sandwich,” says Gabrielle Fortin. It’s a lunch that appeals to both adults and children. Chilli jam can be found in the Asian section of supermarkets.

Yield: 4 sandwiches

Storage: 1 day in the refrigerator, do not freeze

Ingredients for marinated tofu

• 2 tbsp. oil soup
• 2 tbsp. soy sauce
• 2 tbsp. maple syrup
• 1 C. tablespoon rice vinegar
• 1 minced garlic clove
• 1 C. grated ginger
• 1 block 454 g extra firm tofu, cut into slices or cubes

Ingredients for the banh mì chay sandwich

• 1/2 English cucumber
• 1 carrot
• 1/2 daikon or 4 radishes
• 1 recipe marinated tofu, cut into thick slices
• 4 whole wheat sub rolls
• Fresh coriander leaves, to taste

Ingredients for the spicy mayonnaise

• 1/4 cup vegetable mayonnaise
• 1 C. tablespoon chilli jam (sweet chili)

Preparation of marinated tofu

• 1. In a shallow dish, combine the oil, soy sauce, maple syrup, rice vinegar, garlic and ginger.
• 2. Place the tofu in the marinade and toss to coat well. Leave to marinate in the fridge for at least overnight, even all day, from 8 to 24 hours.

Preparation of banh mì chay sandwiches

• 1. Using a mandolin or a vegetable peeler, slice the cucumber, carrot and daikon (or radishes) into thin ribbons. To book.
• 2. In a small bowl, combine the ingredients for the spicy mayonnaise. To book.
• 3. In a skillet over high heat, grill the tofu slices for 5 minutes on each side.
• 4. Open the buns in half, spread them with spicy mayonnaise, then garnish with tofu slices, vegetable ribbons and fresh coriander leaves.

Source: Vegan lunch boxes for young and oldby Gabrielle Fortin, Les Éditions Goélette.

Published on lapresse.ca on April 3, 2021.

Call me boss! : a botanical maki… champion!

Vegan sushi is not limited to cucumber or avocado rolls. Winner of the Tofu d’or, a culinary competition organized in the spring of 2019 by the Montreal Vegetarian Association, chef MJGuertin, of ready-to-eat Vegangels and the restaurant Sata Sushi, reveals her recipe for botanical maki.

For 5 rolls (or 25 makis)

Ingredients for rice

• 2.5 cups of rice
• 2.5 cups of water
• 125ml rice vinegar
• 4 tbsp. sugar
• ¼ tsp. salt

Ingredients for the TVP mixture

• 1 cup textured vegetable protein (TVP)
• 150ml boiling water
• ½ tsp. salt
• 3.75 ml onion stock cube
• 40ml coconut milk

Ingredients for the vegan “mayo”

• ½ cup soy beverage
• 1 cup canola oil
• ¼ tsp. salt
• ¼ tsp. apple cider vinegar

Ingredients for the spicy “mayo”

• ¾ cup vegan mayo (see above)
• 1 C. sugar
• 2 tbsp. sambal oelek
• 1 C. lemon juice

Ingredients for the Dijon “mayo”

• ¾ cup vegan mayo (see above)
• 2 tbsp. Dijon mustard
• 1 C. lemon juice
• ¼ tsp. salt

Ingredients for vegetables

• 1 cucumber sliced ​​with a mandolin
• 1 avocado thinly sliced
• Julienned hearts of palm

Ingredients for assembly

• 5 sheets of nori seaweed
• 2 tbsp. tablespoon vegan or panko tempura
• Korean Chilli Spice
• rice cracker pearls
• truffle oil
• Lemon zest (obtained using a microplane grater)

Preperation

• 1. Rinse the rice, then mix it with the water in a saucepan and cook it.
• 2. While the rice is cooking, prepare the TVP mixture. In a bowl, combine the first four ingredients, then add the coconut milk. Leave to rest for about 10 minutes.
• 3. Prepare the vegan “mayo”. In a blender (Magic Bullet type, if possible), blend the soy beverage, oil and salt for 30 seconds. Add the apple cider vinegar and blend for 20 seconds. Transfer to a bowl.
• 4. Prepare the spicy “mayo”. Mix the ingredients together in a bowl.
• 5. Prepare the Dijon “mayo”. Mix the ingredients together in a bowl.
• 6. When the rice is done cooking, let stand for 10 minutes. Then add the rice vinegar, sugar and salt. Mix gently. (You can melt the sugar and salt faster by heating the pan over low heat.) Let cool.
• 7. Prepare the vegetables.
• 8. Assemble the maki. Spread rice on one sheet of seaweed at a time. Add pieces of cucumber, avocado and heart of palm. Mix together 1 tbsp. spicy mayo, 2 tbsp. TVP mixture and 2 tbsp. tablespoon tempura or panko. Fill the rice with this mixture. Sprinkle with Korean chili spice, to taste.
• 9. Mix together 5 tbsp. rice cracker pearls and 1 tbsp. truffle oil. Spread over the top. Roll up to form rolls.
• 10. Repeat with the other four seaweed sheets.
• 11. Cut the rolls into five pieces each, then sprinkle with lemon zest. Serve with Dijon mayo.

Published on lapresse.ca on May 25, 2019.

Guilty Pleasure: Verrine of Strawberry Ginger Yogurt

Ingredients for one serving

• 1/3 cup ginger snap cookies, crushed (style ginger snaps)
• 1/4 cup plain Greek yogurt
• A few strawberries, sliced
• 1 drizzle of maple syrup or honey
• A few mint or basil leaves

Preperation

• 1. Place the cookies in the bottom of the glass, then make two layers of yogurt, strawberries and mint.
• 2. Finish with a drizzle of maple syrup.

Posted in The Press+ on May 24, 2018.

Health ! : chai eggnog

Put tea at the heart of a winter alcoholic cocktail? Few think of doing the operation, although it results in tasty and very comforting mixtures by the fireside.

Ingredients

• 2 cups cold water
• 2 tbsp. chai tea
• 2 cups of milk
• 4 eggs
• 1/2 cup sugar
• 3/4 cup dark rum
• 1/4 cup Monsieur Cocktail orange syrup
• Nutmeg (to garnish)
• Orange zest (to garnish)

Preperation

• 1. Bring the 2 cups of water to a boil and steep the chai tea in the boiling water for 5 minutes. Strain the tea leaves and set aside.
• 2. Heat the milk in a saucepan and add the prepared chai tea to it.
• 3. Separate the egg whites and yolks. Using a hand mixer, beat the egg yolks with the sugar until creamy and whiter.
• 4. Incorporate the milk mixture into the egg yolks and mix well using a whisk.
• 5. Whisk the egg whites using a hand mixer. Then add them to the mixture of milk and egg yolks.
• 6. Mix well, add the rum and Monsieur Cocktail orange syrup, then refrigerate for 2 hours.
• 7. Serve in a cup, then garnish with nutmeg and orange zest.

Source: recipe signed by Monsieur Cocktail.

Published on lapresse.ca on Saturday, December 17, 2018.