3/3 Tomato conserve – The vegan set


Thank you for coming back for the last in the series. in this post you will find vegan options to impress those special guests using your tomato conserve.

DSC02539

Easy vegan canapés

The tomato can be used as a base for canapés.

DSC02538

The Tofu canapé

The Tofu canapé:
Here, the first set of canapés is made out of thin French toast, smooth spreadable tomato conserve. Rocket salad, fried courgette and browned tofu. For the courgette and the Tofu, cut them in the size you will use in your canapés, then, dust with salt and pepper. Heat. 2 table spoons of rapeseed oil then brown each side of the tofu and courgette. This will only take about 1 min and half per side. Leave both to cool down before the montage, or the rocket will become limb.

DSC02537

The caviar of lentils canapé

The caviar of lentils canapé:
The canapé above is made of French toast, tomato conserve spread, rocket salad, grilled tomato caviar of green lentils.
Cut a fresh tomato in the size you will use on your canapés, again, dust with salt and pepper, drizzle with rapeseed oil and place under the grill for about 5 mins each side. Do keep an eye on it or it will burn. For the lentils (precooked), measure the quantity you will use for the canapés, add a dollop of the smooth conserve with melted dairy free butter and black pepper. mix. Now you are ready for the montage: toast, spread, rocket leaf, grilled tomato, lentils caviar.

DSC02531

The vegetable platter

The vegetable platter:
Serve the tomato as one of the dips for a vegetable platter. Here the patter includes cucumbers, carrots, red and yellow peppers, potato chips and Shop bought humous.

DSC02555

roasted vegetable and tofu

Oven roasted vegetable and tofu served warm on a bed of rocket salad.
As you can see, I have used the left over from the vegetable platter, added some onion rings with tofu chunks and placed in the oven for 45 minutes at 180C. Serve warm and top with partially crushed cashew roasted nuts

DSC02560

Aubergine layer & Lentils caviar

Aubergine layer & Lentils caviar
Cut your aubergine in 2 cm thickness, do the same for courgette, tomato and tofu. Pre fry the aubergine and courgette in olive oil for 1 min on each side before mounting and ready for the oven. In the following order: aubergine, tomato conserve, courgette, tomato conserve, fresh tomato and then, tofu. Dust with salt and pepper, drizzle with olive oil and place in the oven for 30 mins at 180C. Layers to be served hot with a caviar of green lentils. The caviar is made out of precooked lentils, a small amount of the mouth conserve and dairy free butter.

I hope you have enjoyed the series and will be posting your comments here.

Et voila!

Luxurious duck salad


Duck & Quinoa salad

Duck & Quinoa salad

Serves 6

Ingredients:

  • 1 leg and thigh of duck confit

    DSC02022

    Ingredients

  • The confit jus. Once you heat the duck. You will find that oil and some flavoured jus is left over. Get rid of the oil and just collect the jus. It tastes a bit like a concentrated duck liquid stock.
  • 2 cups of precooked quinoa
  • 1 cup of precooked (whole) green lentils
  • 2 fresh tomatoes
  • Small bunch of parsley
  • Salt and pepper
  • Readymade garlic bread – Optional
  • 6 green cabbage leaves blanched – for serving
  • 1 Lemon – to serve

Prep:

It is preferable to use dry lentils – Soak them over night, change the water and let them boil for 30 minutes in salted water.

DSC02025

All ready to mix

If using uncooked quinoa, rinse them well, cover with water, let it boil cook without covering for 10 minutes, when the water runs out, cover and reduce the heat, then let simmer for another 10 minutes. Quinoa will triple once cooked so, always divide the serving quantity by 3.

To blanch the cabbage leaves, put the leave in boiling salted water facing up. Gently drown them with a spatula in still boiling salted water). Keep them in the bottom of the pot for about 3 minutes. Remove from boiling water and deep immediately in fresh water to stop the cooking. Leave them in the fridge until it is time to serve the salad.

Cut the tomatoes in thin slender slices

Remove the skin from the duck and flack it

Cut the lemon in six

Put the garlic bread in the oven following the instruction on the package.

 

Method:

In a mixing bowl, put the quinoa, lentil salt & pepper, mix well. Add 2 to 4 table spoons of the duck jus and black pepper. Mix well. Add the tomato and chopped parsley. Mix again. Add the flacked duck, mix, cover and refrigerate.

Serve as suggested. With the lemon which will serve as vinaigrette.

DSC02026

Duck and Quinoa best profile…

Enjoy!