Veganisme Belgie

lodchjo · Geplaatst: 28-03-2012 10:39:35 Onderwerp: [EN] Vegan wedding buffet

Stolen from another forum, but i guess they won't mind. Cool

Doens't it make you want to get married? (Now all i need is a bride... Razz

)

Anyway, here are all the recipes:

Tomato Brushetta
Slices of frenchbread toasted until golden in a low oven and left to cool. For the topping, skin and seed 4 plum tomatoes and chop the flesh finely, 1 small red onion, very finely chopped, 12 black olives, very finely chopped, 2 tbsp good olive oil and 1 tbsp good balsamic vinegar. Mix altogether and leave to marinate for 2 - 4 hours, stirring occasionally. To assemble, rub one side of the bread slices with a clove of garlic, top with a spoon of the tomato mix, a few shreds of roasted red pepper and some fresh basil.

Mushroom Crostini
Bread slices as brushetta. Mushroom pate - chestnut and oyster mushrooms sauteed in a little olive oil with a load of roasted garlic. Let the juices run and then evaporate off. Cool and then puree with a small amount of cream cheese, chopped fresh parsley, and season to taste. Should be quite thick and creamy. To assemble, spread the bread with the pate and top with some mushroom antipasta, and a tiny sprig of fresh parsley.

Buckwheat galletes
Basically a slightly thick pancake mix made with 1/2 buckwheat and 1/2 wheat flour, and made so just 2 in in diameter. Spread with cream cheese and topped with a steamed asparagus spear.

Polenta Hearts
Make polenta as usual and spread so approx 1 cm thick. Cool and stamp out heart shapes. Fry off and set aside. For the almond saute, saute off a small and finely chopped onion, until golden. Place in a blender with a little light stock, some ground almonds, a clove of garlic, a tbsp white wine vinegar, a tbsp sugar and the juice of a lemon. Blend altogether (should be nice and thick - approx 4 oz), and adjust seasoning to taste. Set aside. To assemble, top each heart with a tsp of the almond sauce and a quarter of a piece of artichoke antipasta. Can also add some baby gherkin slices if wanted. Extra sauce is really nice stirred into pasta with veggies.

Crepe slices
Make pancake batter as usual, but add a few tbsp sundried tomato puree.
Make as usual and set aside.
Steam a load of green beans and then dress with a small amount of dressing and set aside to cool.
To assemble, spread each pancake with a little cream cheese, then some green olive paste, spread 2/3 with green beans and a few bits of finely sliced sun dried tomatoes. Roll the pancake up sticking the end with the uncovered 1/3. To serve, slice into rounds and arrange on platter.

Tofu Bouchettes
Cubes of marinated tofu, baked off. Slices of griddled courgette. Wrap the tofu cubes in the courgette slices and then spear 3 onto a stick.

Pepper Tarts
For the filo cases, defrost some filo, and follow box instructions for how to handle. One at a time, cut each sheet into 6 squares, brush each with melted marg, layer 3 up, each on the diagonal, and then place into a tartlet tray which has also been brushed with a little melted marg. Repeat.
Bake off until golden and then set aside.
Roast off some red peppers, cool, skin, seed, and shred. Set aside.
To assemble, spoon some of the peppers into the filo cases, top with some vegan creme fraiche (only seen this in Unicorn, but lovely and well worth trying), and crossed fresh chives.

Aubergine Charlotte
Line the base of a spring mold tin with baking parchment and cover with fresh tomato slices. Line the sides with some griddled aubergine slices. Fill the centre with some steamed broccoli, then a layer of more aubergine slices, another layer of broccoli, and then leave space for a final aubergine layer. Blend a couple of packets of tofu with a spot of soya milk, some lemon juice and zest, garlic, seasoning and fresh basil. Pour over the veggies, allowing time to sink down, and then cover with remaining aubergine slices. Cover loosley with foil and bake until set (approx 1 hour in a mod hot oven). Leave to cool in the tin and then invert onto serving platter. Carefully remove side, and then the base, and gently peel off the parchment. Garnish with fresh basil leaves.

Cannelini Pate
Couple of cans of cannelini, drained off, and pureed with seasoning, a spot of olive oil and some soya cream. Spoon into tomato halves and little gem lettuce leaves, top with toasted pine nuts, and serve with fresh veg sticks and bread sticks.

Fruit Tart
Roll out puff pastry to cover a baking sheet, and then score around the edges (not all the way through) to make a picture frame. Press the middle down with your knuckles and then score with a fork all over, to help stop rising. Bake until golden and set aside to cool.
For the lemon mousse, make some polenta as usual and spoon into a blender and blend until smooth. Add an equal quantity of soya cream (or yogurt), and lemon zest and juice, and icing sugar to taste. Blend altogether and adjust flavouring to taste.
Press down the centre of the pastry and quickly cover with the mousse (it does set quickly so need to work fast for this bit), making sure it goes into the sides and corners, leaving an inch for the fruit. Set aside to cool and set. Cover the mousse with fresh fruit and then brush with sieved and heated apricot jam or marmalade. Cool.

SophieBlues Trifle
A plain vegan sponge, crumbled into the base of some glasses, and soaked in sherry (check its a vegan one). Make a jelly with fruit juice and agar agar and pour over the cake crumbs. Leave to set. Cover with fruit, then custard, pour over cream and decorate with toasted flaked almonds.[/quote]