Jessy's Salade Nicoise
Serves 4
8-10 new potatoes, cut in half or quarters and boiled
a large handful of green beans, steamed
4 eggs, hard boiled and served at room temperature
enough mixed greens for four people
8-10 black olives, sliced (Kalamata are good)
2 tomatoes, cut into wedges
fresh herbs such as basil or dill (optional)
sea salt and pepper
2 seared fresh tuna steaks, sliced, or 20 seared scallops (optional)
For the dressing, use this one from River Cottage Veg cookbook:
1/2 small garlic clove, crushed with a little salt
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
A squirt/pinch of sweet (agave, sugar etc)
Gently toss the greens with a little of the dressing. Compose all of the ingredients on a large platter or individual plates starting with the greens in the center and the other ingredients in groups around the outside.
This was dessert from my first visit to enVie Vegan Kitchen. It tastes very similar to the recipe below and was so lovingly plated I was smitten with their kitchen immediately.
Rebecca's Chocolate Pie
First make the salty-sweet pecan oat crust:
1 cup oat four or processed oats
2 cups pecans
2 tbsp sugar
3 tbsp ground flax
1 tsp cinnamon
1/2 tsp fleur de sel
1/4 cup brown rice syrup or honey
1 tbsp earth balance, melted
Combine all the ingredients and press/shape into large pie plate. Score the crust by poking holes with a fork and bake until lightly browned, ten mins approximately. Le cool before filling.
Next make the filling:
300 grams dark chocolate
300 gram package of silken tofu (Rebecca says: "accept no tofu substitutes! it must be the softest kind")
vanilla and / or liqueur to tast (1tsp - 1 tbsp)
Melt the chocolate and then blend along with tofu and vanilla / liqueur in a food processor until silky smooth. Pour into prepared pie crust and let set for several hours in the fridge.
Serve with unsweetened whipped cream.
