01-11-2013
Roasted tempeh with roots, red cabbage sauce and chips by Daniela Cicioni. Today is the twentieth World Vegan Day, the day founded in 1994 by Louise Wallis of the Vegan Society. From Tokyo to Melbourne, from Dublin to Montevideo every year the number of cities celebrating this occasion on All Saints’ day, increases
Today we celebrate the World Vegan Day, a special occasion to present a tasty totally vegetal main dish. The recipe we illustrate is dedicated to the autumn and is part of a menu created for a dinner which will take place on November 15th on the occasion of Ein Prosit in Tarvisio (Udine) from November 14-17th. The main ingredients are tempeh and roots. Tempeh is a fermented food, obtained from the seeds of yellow soy. It is traditionally and largely used by the people of South East Asia. Thanks to the fermentation and to the absence of any external skin, it is much easier to digest than a dish of cooked legumes. The texture is solid and soft, while the coarse character of the beans remains. The flavour is intense and recalls mushrooms and walnuts, and it is perfectly matched by the sweet and bitter flavour of the roots, by the citrus aroma of bergamot and lemon, by the tart and spicy notes of the mustard and raw scallion. Roasted tempeh with roots and red cabbage sauce and chips Recipe for 3 people
Baked roots 150 g beetroot 150 g yam 60 g sweet scorzonera 150 g turnip 15 ml extra virgin olive oil Herb aromatised salt
Red cabbage and apple sauce 30 g cashew nuts soaked for 4 hours and rinsed 30 g red cabbage 30 ml centrifuged apple juice 15 g cleaned scallion 8 caraway seeds 4 g mustard Herb aromatised salt
Dried red cabbage chips 150 g red cabbage Unrefined marine salt
Daniela Cicioni, vegan chef
Roasted roots Cut the beetroot, the yam and the turnip into half a cm slices. Using a pastry cutter, cut respectively nine 2.5 cm disks, nine 3.5 cm disks and nine 4.5 cm disks. Cut the scorzonera into 9 diagonal 3 cm logs. Add salt and oil and bake the ingredients at 180°C for 15 minutes turning them over after half of the time has passed. Red cabbage and apple sauce Coarsely chop the cabbage and the scallion, blend them with the other ingredients so as to obtain a velvety texture. Dried red cabbage chips Using a mandoline, cut the red cabbage very thinly. Salt it and mix it delicately with your hands so as to help it absorb the salt. Place it inside the drier and dehydrate it at 42°C for 10 hours. As an alternative, you can use the oven at the lowest temperature with the door half closed. COMPOSING THE DISH Place a spoonful of red cabbage sauce on each dish and spread it using a silicone brush. Place four small leaves of red beets, four cubes of tempeh, the roots and the logs of scorzonera. Add the cabbage chips and serve straight away.
Healthy, natural and vegetarian cuisine
by
Vegan and rawist chef based in Como