November 1st is Vegan Day around the world. The holiday was established in 1994 on the anniversary of the creation of the Vegan Society. As a rule, the restaurant industry actively supports the event, and on this day (or all week) cafes, restaurants and other establishments offer an expanded vegan menu (at the same time checking how much interest in dishes without animal products has increased among the general population).
5 Simple Vegan Recipies easy to cook at home
Last year, due to the lockdown and temporary closure of restaurants, it was not possible to celebrate the holiday in your favourite place with a vegan menu.
Instead, we offer five simple vegan recipes with plant products from Moscow chefs.
Caramelized Carrots
according to the recipe of the chef of the restaurant 800 Contemporary Steak Sergey Balashov.
Ingredients
Carrots – 250 g
Fresh lime – 5 g
Lime zest – 2 g
Honey – 20 g
Rosemary – 15 g
Olive oil – to taste
Salt and pepper – to taste
Cooking method
It is best to take small carrots. If large, then cut into 2-4 parts. We bake carrots in foil with a small amount of olive oil, honey, salt, pepper and rosemary until half cooked at a temperature of 180 degrees for about 10-15 minutes. Then fry in a pan until golden brown with the addition of rosemary, honey, fresh juice and lime zest.
Penne pasta with eggplant and tomatoes
according to the recipe of the concept chef of the delicate cuisine cafe “Without a prescription”, cafe and grocery store Carrots and Beans Alena Gera
Ingredients
Corn Penne – 90g (we use gluten-free penne, you can choose any pasta you like)
Peeled eggplant – 100 g
Peeled tomatoes – 110 g
Leek – 20 g
Olive oil – 30 g
Fresh basil – 1 g
Oregano – 1 g
Himalayan salt – to taste
Cooking method
First, let’s prepare the vegetables. Cut the leek into rings, the eggplant into cubes, and the tomatoes into squares. Fry in olive oil with garlic, after adding salt to taste.
Boil macaroni in lightly salted water according to instructions. Ideally, if they turn out al dente. Add pasta to mixed vegetables, and season with oregano and olive oil. At Carrots and Beans, pasta is topped with hot chipotle peppers for a digestive delight.
Mushroom soup with truffle
according to the recipe of the concept chef of the delicate cuisine cafe “Without a prescription”, cafe and grocery store Carrots and Beans Alena Gera
Ingredients
Champignons – 70 g
Boiled potatoes – 30 g
Garlic – 2 g
Leek – 10 g
Truffle paste (salsa) – 3 g
Truffle oil – 2 g
Vegetable oil – 5 g
Peppercorns, salt – to taste
Boiled quinoa – 20 g
Coconut milk – 60 g
Truffle – 1 g (optional)
Microgreens – 1 g
Olive oil – 9 g
Gray bread – 50 g
Cooking method
Mushroom soup is prepared like any cream soup. Vegetables are fried, and then the liquid is added and processed in a blender.
Peel potatoes and boil. Chopped mushrooms and leeks randomly. Fry mushrooms, leeks, and garlic in vegetable oil. Then the garlic can be removed (but it is better to leave it so it will give the soup a brighter flavour).
Place all ingredients in a blender bowl, add truffle salsa, coconut milk, and salt and blend until creamy.
Boil the quinoa in advance so that after the soup is ready, just add a handful for nutrition.
The soup is ready and can be served seasoned with olive and truffle oils and fresh truffles. Fry crackers or croutons in olive oil, giving the bread slices a crispy taste.
Curry in Coconut Sauce
according to the recipe of the chef “City-Garden”
Ingredients
Cauliflower – 200 g
Coconut milk – 100 ml
Curry – to taste
Edible salt – to taste
Olive oil – to taste
Greens – to taste
Cooking method
Free the cauliflower from the leaves, and cut off the stem. Disassemble into inflorescences, salt, pour oil and bake in the oven (200 degrees, 10-15 minutes). Remove from the oven, transfer to a frying pan, pour in coconut milk, bring to a boil, add spices and simmer for a couple of minutes. Decorate the finished dish with herbs.
Buckwheat noodles with zucchini and shiitake
according to the recipe of the brand chef of Ribambelle and Ribambelle Cafe&Shop Mikhail Kuklenko
Ingredients
Buckwheat noodles – 60 g
Zucchini (peeled) – 30 g
Shiitake mushrooms – 20 g
Tarragon (tarragon) – 1 g
Mint – 1 g
Lime – 1 g
Fresh lime – 3 g
Soy sauce – 30 g
Pak choi salad – 20 g
Cashew – 10 g
Vegetable oil – 15 g
Asparagus – 20 g
Salt/pepper – to taste
Cooking method
Boil buckwheat noodles in salted water until tender.
Zucchini and shiitake are cut into thin strips and fried in vegetable oil until tender. Add coarsely chopped asparagus and pak choi to the zucchini and mushrooms.
Fry everything until golden brown, add soy sauce and mix. Add boiled noodles to vegetables. Then add tarragon leaves, mint, lime zest and chopped cashew nuts.
Mix well again and put on a plate.
