Raw Little Cakes
Nothing special, but I find them quite scenographic! And intrigue the omnivorous quite a lot 🙂
Since they can be made millions of ways and the method is always the same, I thought I would put 2-3 at a time.
This is the first series.
By the way: I don’t have a centrifuge, therefore I’ve got to do everything manually, with blender and kitchen towels 🙁
Indian cake
Ingredients:
(makes 1)
1 pepper
1 fennel
1 small fresh chilli (or the tip of a medium / large one)
3-4 black olives
curry / turmeric to taste
a few leaves of fresh mint
salt
a drop of extra virgin olive oil if you want to give additional flavour
Method:
Blend pepper, fennel and chili with a little water and filter with a cloth. Place the pulp you’ve obtained in a bowl and add chopped olives, curry or turmeric, mint leaves and salt. Mix and press the mixture into a mould (I use those for muffins). Leave in the fridge for fifteen minutes, remove from the mould and serve.
As simple as that! :Lol:
Next version is with celeriac.
Northern Cake
Ingredients:
(makes 3)
1 small celeriac
3 nuts
1 small fresh chilli
salt to taste
optional extra virgin olive oil
Method:
Puree celeriac with chili, filter and mix the pulp with coarsely chopped walnuts and salt.
Complete as in the previous recipe.
Comment:
Actually, it’s better to use vegetables with as little water as possible.
Celeriac for instance “yelds” a lot, and if you wish you can mix it with other vegetables, which give much juice and less pulp.
The liquid you obtain in some cases is excellent to drink (like carrots), to be used in sauces or to prepare a tastier broth.
Also, as for spices, seeds and nuts, it’s preferable to add them after you’ve blended the vegetables: this way, you won’t lose the oils that they contain and the mini-cakes will be tastier 🙂
Chef: MikiVeg from VeganBlog
Really nice little things! And must be really tasty as well. And raw eating’s always a very good thing 🙂
What a goodness! A very good idea for a lot of veggies