Carpaccio is an Italian starter, actually made of raw cow meat.
It is sliced wafer-thin and served with capers and a vinaigrette.
Well, as vegans we have to find alternatives. And I think this one is really a nice one.
I expect friends over for dinner.
I am going to cook Italian.
My starter will be Bruschetta, my main dish Linguine Arabiata and for dessert - well, I created something new.
I hope it will be great, but it isn't finished yet.
When I thought about my starter, I thought, only the Bruschetta is not enough - what else can I do.
And with that thought I got the idea for this Zucchini Carpaccio.
I only gave this starter a first try - so the ingredients are just for 1 serve!
But just use this amount and add the same for each more plate - this should work!
Ingredients
- 1 zucchini large
- 2 stalks fresh dill roughly chopped
- 1 tsp canned baby capers drained
- 1/2 cup leek chopped
Vinaigrette
- 1/2 lime juice only
- 50 ml cold pressed olive oil
- 2 tbs canned baby capers liquid only
- 3 drops liquid smoke
- 3/4 tsp coconut sugar
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tbs sunflower oil
Method
- Cut zucchini into 6 thin slices with a sharp peeler or mandolin.
- Add sunflower oil to a grill pan and fry the zucchini slices until grill stripes appear.
- Remove from pan and place on a plate.
- Add all ingredients for the vinaigrette into a bowl and mix well with a whisk. When the zucchini has cooled down, sprinkle with the vinaigrette and set aside.
- Sauté the leek. Remove from pan and cool down a bit before you place it on top of the zucchini.
- Finish with a bit more of the vinaigrette, capers and a bit of fresh dill.
Equipment
- 1 potato peeler
- 1 chargrill pan
- 1 whisk
This was my starter for my Christmas menu from the 25th - and this is my very first recipe in 2015!
I loved this starter,... and also my non vegan guests loved it.
You actually can serve this for dinner or a light lunch as well.
This time I only prepared 1 Bruschetta for each person.
The main dish and dessert needed some more room, haha.
So, when you want to impress with a different kind of Bruschetta,
GO FOR IT!
It is easy and quick to prepare.
All you need is:
1 package Bruschetta bread (the one with garlic and basil), 1 cup vegan Cream Cheese, 15 middle sized button mushrooms - cubed, 3/4 package dry Porcini mushrooms (available at Coles) - soaked in water (but keep the water afterwards, I added it to my gravy!), 2 stalks of middle sized spring onion, 1 small clove of garlic - chopped,
3 sprigs of fresh Thyme, sea salt and pepper for seasoning, olive oil for frying.
Clean the mushrooms and chop. Soak the dry porcinis in a bit of water.
When soft, get rid of the water and chop it. Slice the spring onions.
Heat the oil into a frying pan and add the button mushrooms and garlic.
Fry on high heat until slightly soft.
Add the porcinis, spring onion and thyme and season with salt and pepper.
Fry until the mushrooms are soft.
BBQ or toast the Bruschetta bread and spread with a cream cheese of your choice.
Top with the mushrooms and sprinkle with a bit of spring onions.
SERVE and ENJOY
![Bild](/uploads/1/2/8/8/12880695/726516.jpg?426)
Potato Chips!
Everyone loves them,right!
I actually haven't bought any potato chips in month. Because I actually feel that the ones from the supermarket are not good at all. But this one day, I so craved for potato chips. I simply made some!
It's very easy to make.
I sliced 2 big potatoes with my veggie twister. If you haven't a veggie twister, just cut the potato as thin as it gets with a knife.
I marinated the potato slices with oregano, garlic powder, olive oil and a bit of sea salt. Add on a baking tray with baking paper and put into the preheated oven (170°C) until golden brown.
When ready, that should not take more than 20 min, remove from the oven and let the chips cool down.
ENJOY :-)