Parental Dinner Challenge
February 01, 2016
When parents of your best other half come over for dinner and they are part of the “meat eat lover kind of group” you get motivated and challenged at the same time.
Motivated to show them how deliciously you can eat on a gluten free vegan diet and challenged to open their minds on a sensitive level which is not too overwhelming.
If you are ever in this situation I have a good menu proposal for you with the following recipes:
I started with tasting bites of homemade flour free flaxseed-power-crackers with a beetroot mushroom pâté who was already a winner only for the power cracker part.
Then we set down for a fresh appetiser consisted out of a fennel-orange carpaccio on a bed of arugula.
The starter was a creamy roasted broccoli-cauliflower-pea-coco soup which warmed us all up in a smoothly way.
The main dish was a surprise and wink at once. Since it felt quite a bit like the traditional bolognese sauce and I noticed their surprise when I proofed them differently…
It was a raw zucchini spaghetti bowl, that took care for the surprise part since it is an experimental way of eating traditional spaghetti in the form of spiralized zucchini …Tricked them with the sauce of a delicious soja-mushroom-tomato bolognese, that reminds very much of the meat bolognese (recipe for this you can find in the detox dinner for friends post).
The final happy and main winner of this whole lovely dinner between family and friends was my raw vegan key lime-avocado-icecream pie on a nutty date.
I would say we all enjoyed it equally and it made me really happy to see how much they liked it, felt satisfied and nicely full and even got inspired by this dinner to include more veggies and gluten free items into their own diet!
AND NOW TO THE RECIPES:
HOMEMADE FLOUR FREE FLAXSEED-POWER CRACKERS
100g flaxseed (let swim in water and set aside for an hour so it becomes gooey)
60g pumpkin seed
60g sunflower seed
blend the seeds in a food processor and add it after the flaxseed are ready to those
add 1/4 small spoon of himalaya salt and a punch of pepper
mix it all, spread it out on a baking sheet and roll it out between two baking papers to avoid the sticking
After rolled out flat and cut in slices you can put it in the low heated oven for about 20-30 min.
BEETROOT MUSHROOM PÂTÉ
2 french shallots finely sliced
with 60 ml olive oil to sauté the onions till almost translucent
add 2 garlic cloves, crushed into the pan and cook gently for 2min.
add 300g of mixed mushrooms or champignons (white or brown) finely sliced and cook for 5 min longer.
after this add this to
1 big beetroot chopped
400g chickpeas, drained and rinsed
that you blend together in a foodprocessor
1 big spoon tahini
1/2 small spoon himalaya salt
1/2 small spoon pepper
and if you like add some fresh thyme to give it an extra kick.
FENNEL-ORANGE CARPACCIO ON A BED OF ARUGULA
500g arugula divide on to the wished amounts of plates
2 fennel very finely sliced and lengthwise
2 big oranges very finely sliced and lengthwise
add both on the bed of arugula by switching between the two of them so you get a nice fennel-orange carpaccio
1 handful chopped dill to sparkle on top
1 handful of pumpkin seed as a crunchy decoration
on top you poor a bit of
1 lemon squeezed
1 big spoon tahini
1 small spoon tamari
1 small spoon maple syrup
1-2 big spoon olive oil
CREAMY ROASTED BCPC (=broccoli-cauliflower-pea-coco) SOUP
1/2 broccoli, chopped
1/2 cauliflower chopped
1 garlic clove
add to a baking form that you oil with 1/2 big spoon of cold pressed coconut oil
and put this all in the oven to roast for about 15-20 min on medium heat.
In the meantime cook
150g of frozen organic peas in a vegan gluten free bouillon
when the broccoli-cauliflower mix is nicely roasted you can add it to the peas and let it cook together for about 2 more minutes
add 250ml of organic coconut milk and blend it all together
spice it up with a bit of black pepper and a pinch of himalaya salt and add if you like a bit of fresh parsley
RAW ZUCCHINI SPAGHETTI WITH DELICIOUS SOJA-MUSHROOM-TOMATO BOLOGNESE
see this recipe on another post here.
KEY-LIME-AVOCADO-ICECREAM PIE ON A NUTTY DATE
the nutty date base is out of:
250g almond powder
blend together with
15 medjool dates, chopped and pitted
with 1 big spoon of organic cold pressed coconut oil
this makes a sticky dough paste which you can spread into a coconut oil fatted small cake form
you put it in the freezer to set
then you make the lime-avocado-icecream out of:
2,5 ripe avocados
juice of 1,5 limes
110ml maple syrup
2 big spoons of the creamy part of the coconutmilk
you blend it all together and spread this beautiful green smoothly creme onto the nutty date base
put it in the freezer for at least 2 hours before you serve it