Friday, May 27

Rachel Ama’s Great Vegan Brunch – Recipes | Food

Mixed Berry Cross Puff Tarts

One of the first things I missed when I went vegan was having a sweet, flaky puff pastry to drink with a cup of tea, although I had no idea at the time how easy it was to make vegan-friendly cakes at home. Once I did, however, it was closure, no more getting lost! These are fast, addictive, and you can also experiment with different fruit fillings.

Homework 5 minutes
Cook 40 min
It serves 6

300g frozen mixed berries
4 tablespoons Maple syrup
a pinch of salt
1 tablespoon lemon zest
1 tablespoon chia seeds
2 sheets of 320g puff pastry already rolled
1 tablespoon
powdered sugar

Put in a saucepan over low heat and add the berries, half the maple syrup, a pinch of salt and the lemon zest. Cook until the berries are tender, then turn off the heat, add the chia seeds, and stir until they have absorbed most of the liquid, at which point the berries should have a jelly texture. Taste and add more maple syrup to increase sweetness levels, if necessary.

Unroll the puff pastry sheets, cut them in half along the middle, and then cut each half widthwise into three equal pieces.

Place two generous tablespoons of the berry mixture in the center of each puff pastry piece and roll out so that there is a border of about 1/4 cm at the top and bottom of each rectangle of dough. Cut the dough at 1 cm intervals on both sides of the berry mixture to the outer edge, then, starting at one end and working one by one from alternate sides, lift the dough strips to wrap the berries in a criss-cross web. like braid. Brush the top of each packet with maple syrup.

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Heat the oven to 220C (200C fan) / 425F / gas. 7. Place cakes on a lined cookie sheet and bake for about 20 minutes, until golden brown.

Remove, cool, then brush with a little more maple syrup until shimmering. Sprinkle with icing sugar and serve at room temperature.

Ackee fight

Ackee is the national fruit of Jamaica and is eaten throughout the Caribbean. Its neutral, buttery flavor and smooth, light texture make it a delicious alternative to scrambled eggs. With Caribbean roots, our Easter Sundays were always celebrated with ackee and salted fish for breakfast, and since becoming vegan, I have not given up on my love for ackee.

Homework 10 minutes
Cook 15 minutes
It serves 4

1 tablespoon vegetable oil
1 red onion
, peeled and thinly sliced
1 Red pepper, finely chopped
2 plum tomatoes, diced
2 twigs fresh thyme, collected leaves
2 chives, trimmed and thinly sliced
1 tablespoon soy sauce
Salt and
black pepper
ackee, drained and rinsed from 1 540g can
1 hourandful fresh chives, finely chopped

Put the oil in a saucepan over medium-low heat and sauté the red onion for five minutes to soften it. Add the chilli, tomatoes, thyme, chives and soybeans, season with a generous pinch of salt and black pepper to taste, and cook for another five minutes. Carefully add the ackee to the saucepan and stir very gently, being careful to keep the ackee chunks whole – the goal here is not to let the ackee turn to mush. Cover the pan and cook for another five minutes, until the ackee is heated through.

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Gently pour into a bowl, sprinkle over the chopped chives, and serve.

Baked butter beans in a rich sauce of tomato, paprika and red peppers

These smoked, harissa-flavored butter beans are baked to develop a richer tomato sauce that brings out the natural sweetness of the peppers and onions. Topped with fresh herbs and pistachios, they make a pretty elegant brunch dish.

Homework 10 minutes
Cook 30 minutes
It serves 4

1 tablespoon vegetable oil
1 red onion
, peeled and thinly sliced
1 red bell pepper, without stem, core and seeds, finely cut pulp
1 yellow bell pepper, without stem, core and seeds, finely cut pulp
1 tablespoon harissa paste
1 teaspoon smoked sweet paprika
500g of puree
2 cans of 400g of broad beans
, rinsed and drained
Salt and black pepper
1 tablespoon of extra virgin olive oil, to end
1 tablespoon fresh lemon juice, to serve
1 small handful chopped parsley, to serve
1 small handful of crushed pistachios, to serve

Heat oven to 200C (180C fan) / 390F / gas 6. Put the vegetable oil in a large saucepan over medium heat and when hot, sauté the onion and peppers, stirring occasionally, for five minutes, so that they soften. Add the harissa and paprika, sauté for an additional five minutes, then add the passata and beans, and season.

Cover the casserole and transfer to the oven for 20 minutes.

To serve, drizzle the beans with extra virgin olive oil and fresh lemon juice, and drizzle over the parsley and crushed pistachios.

Crunchy crushed breakfast potatoes with lemon garlic aioli

Homework 5 minutes
Cook 55 min
It serves 4

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500g baby potatoes
3 tablespoons olive oil
Sea salt and
black pepper
ml of vegan mayonnaise
1 tablespoon fresh lemon juice
2 cloves of garlic
, peeled and chopped
1 handful of curly leaf parsley

Put the potatoes in a pot with salted water, bring to a boil, cook for 10 minutes, drain and leave to dry for five minutes.

Heat oven to 220C (200C fan) / 425F / gas 7. Place the potatoes in a single layer on a large baking sheet and mash each one lightly with the back of a fork, but keep them whole. Drizzle everything with olive oil, season with a generous pinch of salt and freshly ground black pepper, then roast for 40 minutes, until golden and crisp.

Meanwhile, make the aioli by mixing the vegan mayo with the lemon juice and minced garlic, then season to taste.

Sprinkle the chopped parsley over all the potatoes and serve with the aioli.

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