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Paris Brest style cabbage with yacon syrup (vegan & gluten-free)
Recipe by @marie_shaktini , communication & culinary development for sol semilla. Soaking time: 6h Preparation : 1h For 8 small choux buns or 4 large choux buns STEP 1: INGREDIENTS Ingredients for the device (cream): 150g cooked chestnuts 3 tbsp of yacon syrup + 1 tbsp for dressing 6 pitted dates 3g psyllium & 6g water 100 g hazelnut milk 1 tbsp of carob 8g of raw cocoa butter 30g hazelnut puree 1 handful of toasted hazelnuts (+ 1 for topping) 1 nice pinch of fleur de sel Optional: 1/3 tsp grated tonka bean or vanilla Ingredients for choux pastry: 120g water & 60g hazelnut milk 65g of flour: 55g of rice and 10g of buckwheat vegetable butter: 5g almond puree / 10g coconut oil / 8g olive oil 1 tbsp cornstarch or arrowroot 5g psyllium – 15g water ½ sachet of baking powder 1 nice pinch of fleur de sel Optional: 3 drops vanilla extract STEP 2: RECIPE For the cream: Soak the cooked dates, hazelnuts and chestnuts to rehydrate them (1 night is ideal, minimum 4 hours) Melt the cocoa butter raw in a bain-marie. In a blender, add the yacon syrup , salt, psyllium previously diluted in water, cooked chestnuts, hazelnut puree, rehydrated dates and hazelnuts, carob and melted butter. Mix everything until you get a smooth texture. Using a spatula, pour into a piping bag and place in the refrigerator. For the choux pastry: Turn the oven on to 180°C. Place the water & oil mixture in a saucepan over medium heat and wait until it has melted. At the first sign of boiling, remove from the heat. Pour in the flour mixture all at once, mix well. As soon as the dough forms a ball, remove from the heat. Dissolve the arrowroot/starch and yeast in the hazelnut milk. Add everything to the dough without stopping working it with the spatula to give it lightness. Form the balls into the desired size. Leave to rest for 10 minutes on baking paper or on a baking mat before baking the choux for around 25 minutes. Once cooked, remove them from the oven and let them cool before cutting them in half and filling them with cream. Let some of it flow yacon syrup on the cabbages, sprinkle with hazelnut slivers or raw cocoa nuggets , or even carob !
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Klamath Blue Chia Pudding
Recipe by @Marie_rousst , communications manager at Sol Semilla. Soaking time: 4 to 6 hours Preparation : 10 min. For about 2 cups STEP 1: INGREDIENTS Chia seeds Vegetable milk 1/2 teaspoon of Klamath for the mixture and 1/2 teaspoon for the klamath syrup 2 tablespoons coconut syrup, or 1 teaspoon agave syrup 6 drops of orange blossom 3 tbsp of raw cacao nibs or of super exotic topping Fruit of your choice: here kiwi cubes, but also very good with blueberries! Option: Lime & turmeric zest OPTION: If you don't like orange blossom, you can use vanilla powder or vanilla extract, it's delicious. STEP 2: RECIPE Mix chia seeds, milk, orange blossom, syrup & the klamath. Place in containers (glasses/bowls) in the refrigerator for at least 4 hours. Mix 1/2 teaspoon of klamath powdered with syrup and pour it over the pudding. Cut up some fruit of your choice, and place them as a topping, with the raw cacao nibs or the super exotic topping , sprinkle with lime zest and grated turmeric Keep for 3 days in the refrigerator in a closed container if not eaten immediately. Tip: Pour into a clear cup to enjoy the beautiful blue color. Use a lighter sweetener (agave syrup, cane sugar, or coconut sugar) if you want a bluer color. Too much klamath can make the mixture darker.
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Nice Cream with Lucuma
Recipe by @Marie Rousset , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. For 1 bowl: STEP 1: INGREDIENTS 1 + 1/2 ripe banana, cut into pieces, frozen 1 tbsp white almond butter 1/2 fresh mango 2 tbsp. of Lucuma powder 2 tbsp. vegetable milk 3 drops vanilla extract 2 to 3 tbsp. of super exotic topping Granola, seasonal fruits, vegan whipped cream... optional: 1 tbsp. raw cacao nibs & 1 tsp of hemp seeds STEP 2: RECIPE Mix the banana pieces with the milk, the mango pieces, the lucuma , almond butter & vanilla, pour the mixture into a bowl. Decorate by adding fresh fruits or oilseeds of your choice as a topping on the mixture and/or a little super exotic topping . Enjoy!
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Mocktail Açaï Fresco
Recipe by Married Communication & development at Sol Semilla. Preparation : 10 min. For about 2 glasses of 25cl. STEP 1: INGREDIENTS – 40 cl of coconut water (fresh) – 2 tsp agave syrup – 1 tsp ginger extract – 2 tbsp. acai powder – Juice of 1/2 lime (min. 2 tbsp. – 4 slices of lime – 2 to 4 cl of Gin (optional) Options: lavender flowers, fresh blueberries STEP 2: RECIPE If you have a juice extractor, pass 1/2 lime (& 1 inch of ginger) and reserve the juice. Otherwise, you will find ginger juice type "Gimber" in organic stores. Cut 4 slices from the 2nd lime half. Dilute the acai powder and agave syrup in coconut water and shake. Add the lemon & ginger juice and two ice cubes (if the coconut water was not chilled) to the previous mixture and shake again. Divide the lime slices between the two glasses and pour your açai mocktail. Enjoy without moderation or with 2 to 4cl of Gin per glass
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Pesto Verde Chlorella & Nopal
Recipe by Marie Rousset Communications Manager & Culinary Creator at Sol Semilla Preparation : 10 minutes For two people: STEP 1: INGREDIENTS 2 tbsp pine nuts or sunflower seeds 1 tsp malted yeast 5 tbsp olive oil 1 clove of garlic (or 1/2 possible) 2 handfuls of fresh basil 1/2 tsp of raw chlorella 1 tsp of organic & raw nopal juice of 1/2 lime + a little zest Option: a little water STEP 2: RECIPE Mix everything together and keep cool, to add to rice or raw zucchini spaghetti or even on toast!
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Mini vegan muffins with raw cacao powder & hazelnuts
Recipe by Marie Rousset, communications manager at Sol Semilla. Preparation : 25 min. 6 Muffins STEP 1: INGREDIENTS 1 tbsp hazelnut puree 2 tbsp chia seeds (ground if possible) 3 tbsp coconut sugar or coconut syrup 1/2 cup rice or chestnut flour 1 cup spelt or chickpea flour (gluten-free version) If gluten-free option: 1 tbsp psyllium 3 tbsp of cocoa powder 3 tbsp melted coconut oil 3/4 cup plant-based milk (hazelnut or almond) 1 tsp apple cider vinegar 1 pinch of vanilla or tonka bean 1 pinch of sea salt Optional: 1 heaped tbsp of Sol Semilla Raw Cacao Nibs For the creamy topping 2 tbsp hazelnut puree 2 tsp of raw cocoa powder Soil Seed 3 tbsp coconut or agave syrup 1 pinch of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.) 1 pinch of fleur de sel STEP 2: RECIPE Prepare the ganache In a bowl, mix vigorously with the hazelnut puree, syrup, raw cocoa, spices and salt. For the muffins In a bowl, pour the flours, chia seeds (psyllium), baking powder, cocoa, vanilla and salt. In another, mix the vegetable milk, sugar or syrup and melted coconut oil. Pour the wet mixture into the bowl of flours gradually and add the apple cider vinegar, mix well to obtain a smooth dough. Add the raw cacao nibs if desired. Pour into muffin molds at 180°c for about 20 min. Once cooled, add the creamy topping and enjoy.
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Green vegetable casserole, Thai rice, coconut & nopal
Recipe & photo by Marie Rousset @marie_shaktini . THE nopal is a cactus containing a high calcium content and 40% mucillaginous fibers (a bit like aloe vera)..... 1 tsp per day in your juices, in legumes or in your vinaigrette base with oil and lemon! Preparation : 15 minutes For 2 people STEP 1: INGREDIENTS 2 zucchinis 10 broccoli florets 60g peas (fresh or frozen) 1 yellow onion 70g semi-wholemeal Thai rice 170 ml coconut milk Juice of 1/2 lime 1 tbsp. nopal 6 to 8 basil leaves, chopped 1/2 tsp sea salt 4 turns of the pepper mill Optional: a little bit of a small green pepper… STEP 2: RECIPE In a saucepan with a bottom, brown the onion in a little coconut or olive oil, once the onion has sweated, add the rice and mix. nopal and salt. Cut the zucchini into small cubes, and the broccoli florets into 2 or 3. Pour the 3 vegetables into the saucepan with stock, mix, leave to brown for 3 minutes over medium heat then add 8cl of water. Cover for 5 minutes. Add the coconut milk, basil (and green pepper) and cover again for 8 min over low heat. Check that the rice is cooked, turn off the heat and add the nopal lemon juice and some zest, salt and pepper, mix and cover until tasting.
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Watermelon Lucuma Smoothie
Recipe by @Marie_shaktini , communications manager at Sol Semilla. Preparation : 10 min. For approximately 2 large glasses (33cl) STEP 1: INGREDIENTS 1/2 watermelon (medium) 10 cl of water or coconut water 4 tablespoons of Silk Lucuma Option: Add lime zest and a little lime juice STEP 2: RECIPE Empty the watermelon and mix with the rest of the ingredients in a blender!
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Kasha Raw Cacao Protein Bar
Recipe by Marie Rousset , communications manager at Sol Semilla, plant-based cuisine chef. For about 5 bars STEP 1: INGREDIENTS 6 pitted dates (mazafati or medjool) 1 tsp coconut oil or 1 tsp nut butter (hazelnut, peanut, almond, cashew) 1 handful of Raw Cacao Nibs 1 tbsp of Raw Criollo Cacao Powder (Fair Trade) 1 tsp of Carob powder 2 tbsp of hulled hemp seeds 1 large handful of sunflower seeds 1 handful of hazelnuts 1 handful of almonds 1 handful of kasha (roasted buckwheat) 1 handful of flax seeds 2 pinches of sea salt optional: 1 pinch of vanilla or cinnamon STEP 2: RECIPE Mix everything in a blender and form bars or balls. Have fun modifying the recipe as you wish, grated coconut, peanuts, walnuts, berries of your choice!
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