Blood orange and green pepper salad; plantains, red pepper and vegan chicken w/asparagus sauce; chocolate, cointreau and hazelnut mousse
Dinner 24 April 2007.
Blood orange, green pepper and red onion salad (lemon juice, lemon zest, evoo, flax oil, sea salt).
Plantains, red pepper and vegan chicken in asparagus sauce (sea salt, soy milk, nutritional yeast, asparagus, black pepper, evoo, whole wheat flour, white wine) on brown rice.
Chocolate, cointreau and hazelnut mousse (silken tofu, stevia, semi-sweet vegan chocolate chips, chocolate soy milk, cocoa, hazelnut butter, cointreau).
The mousse was inspired by urban vegan's post and her post on Nutella. I switched around the ingredients a bit and mine's not as beautifully presented.
19 comments:
blood oranges...yum.
and we had vegan "chicken" tonite, too. (Did you get a LightLife care package, too?!)
Thanks! On the chicken, I bought Yves' brand vegan chicken strips. Maybe I should post that in the description. :)
Vincent! Sometimes I wish your blog wasn't so improv....I'd love to make that asparagus sauce :)
Start with a basic roux:
2 tablespoons of evoo or vegan margarine.
2 tablespoons of whole wheat flour.
Stir in your pot until the flour and the oil are well-combined and then give them a minute on medium heat.
Add 1 cup of white wine and reduce by about half (be sure to whisk so your flour doesn't clump -- not a huge priority since you're going to hand-blend later anyhow, but for tradition's sake).
Add one cup of water.
Add two tablespoons of garlic.
Add 1/4 cup nutritional yeast (optional -- for extra flavour and nutrition).
Add 1 head of asparagus chopped.
Add sea salt, black pepper or other herbs to taste.
Cook covered on medium until the asparagus is tender (shouldn't be much more than 10 minutes).
Puree with a handblender.
Cook another 5 minutes and puree again.
Add a splash of soymilk, heat through, and you're done.
All of this looks so good. Then I hit dessert. Chocolate, Cointreau & hazelnut mousse. I heading to Ottawa now! See you in about 5 hours.
your meals ALWAYS look so put together! Ie - I love that you eat your dessert out of a martini glass.
Thanks, Carrie!
Thanks, Megan. I thought about serving in ramekins instead. The martini glasses were a last second switch.
Mmmmm, cointreau. It looks beautiful as always. I kind of like the improv format because you give ingredients and such, but we can adjust to our own tastes. Or maybe it's just cause I tend to cook without recipes myself.
Thanks, Neva. I don't know why I'm averse to following recipes. Maybe it's because I'm lazy. Maybe I just find them too authoritarian. Maybe attn span it 2 short. I dunno. ;)
Intersting combination. What caught my eye was the blood orange and green pepper salad. Blood oranges are such a revelation ... and mixed with green peppers, truly amazing. A splash of balsamic and it's pretty enough for company.
Cheers!
What a delightful meal. And UV's mousse already seemed heavenly, but your addition of hazelnut takes it out of this realm- what a great idea!
Thanks, vko. I love hazelnuts.
omg, everything looks amazing!
Thanks, Melody!
Thanks for the recipe, Vincent!
No problem!
This all looks amazing, as usual. I am going to have to get some blood oranges; I've never tried them. I like the mousse in the martini glasses, too. Also, I am glad to see the recipe for that asparagus sauce, thanks!
Thanks, Susan. Good luck with the blood oranges. Their colour is fabulous. These oranges in particular were fine, but I've seen much nicer more vibrant red before.
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