Recipes

The vegan wild garlic flan

Cut the shallots in half and clean them. Now thinly slice them. Then add a drizzle of oil to a hot pan and glaze the shallots with the salt. After deglaze the pan with the white wine and reduce it till almost all the wine has evaporated. Then add the vegetable broth, the cashew nuts and the wild garlic leaves. Now blend it till smooth. Then while stirring add the agar powder and bring this to a boil. Once it has boiled pour it into a piping bottle and fill your desired mold. The one I use is from Mold Brothers, find a link in the description of this video. Now level the top and then let it set in your freezer till completely solid.

The tarragon vinaigrette

Mix the sushi vinegar, the white wine vinegar, the mustard, the leaves from the tarragon, the tabasco and the salt. Now while mixing slowly add the olive oil and the sunflower oil. Let this marinade overnight in your fridge. The next day you can pass the vinaigrette through to a fine sieve and then keep it in your fridge for later. Be sure to mix or shake the bottle before using it.

The wild garlic oil and mayonnaise

Transfer the chives into a blender and also add the wild garlic leaves and the neutral oil. Then blend it till the temperature of the oil is 65 degrees Celsius. It will heat up from the friction. After that pass the oil through a fine sieve that’s lined with a kitchen paper to clarify it. Let it drain in your fridge to prevent the oil from turning brown.

Mix the cashew nuts with the canned chickpeas, the lime juice, the mustard, the ice, the salt, the sushi vinegar, Now blend it till smooth. Then add the sunflower oil and the wild garlic oil. Blend this till smooth and emulsified. Now transfer it into a piping bottle and let it set in your fridge for at least 2 hours.

The sourdough bread croutons

Slice a piece of sourdough bread into thin slices and place them on your cutting board. Using a slicing machine will make this a lot easier, but otherwise use a very sharp knife. Now cut the slices with a small round cutter and lay them on a silicon sheet. Then drizzle some olive oil on rounds and season the bread with some black pepper and salt. After that cover it with another silicon sheet and bake the croutons at 160 degrees Celsius for around 30 minutes till golden brown.

The vegan buttermilk sauce