News
Creamy cauliflower soup with super topping
Recipe by Clémence Catz , culinary author. Preparation : 15 min. Cooking : 20 min For 4 people. STEP 1: INGREDIENTS A cauliflower of about 1 kg 1 tbsp coconut oil A can of coconut milk 1 heaped teaspoon (or a cube) of vegetable broth (Our super nopal broth For example) A big thumb of ginger root Salt and pepper 4 tbsp. Super exotic topping STEP 2: RECIPE Wash the cauliflower and cut it into florets. Heat the coconut oil in a large saucepan and add the cauliflower, sauté for 3-4 minutes, stirring. Add the coconut milk, the broth and the finely grated ginger pulp, top up with water just to the level. Bring to a boil, reduce heat and simmer until cauliflower is tender, about 20 minutes. Transfer to the bowl of a blender, reserving a large glass of the cooking broth, add a little salt and pepper and blend until you obtain a smooth and homogeneous velouté, adding a little of the reserved broth depending on the desired texture. Serve very hot, sprinkled with a generous tablespoon of super exotic topping by bowl...
Learn more
Raw Cacao & Spirulina Squares
Recipe by Clémence Catz , Chef, author & culinary creator Preparation : 20 minutes Rest : 6 a.m. For about fifteen bites STEP 1: INGREDIENTS For the crust: 120 g unpeeled almonds 40 g of shelled hemp seeds 2 tbsp. raw cocoa powder 35 g of raw cocoa butter 1 tbsp coconut syrup 1 pinch of sea salt For the ganache: 80 g cashew nuts, soaked for 4 hours 20 g lemon juice + 1 tsp zest 30 g coconut nectar 3 level teaspoons of organic & raw spirulina 60 g coconut oil (or Sol Semilla cocoa butter), melted Option: raw cacao nibs STEP 2: RECIPE Prepare the crust: grind the almonds and hemp seeds into powder, mix with the salt and raw cocoa. Melt the raw cocoa butter and add to the previous mixture with the coconut syrup, mix or stir vigorously to obtain a ball of dough. Spread with the palm of your hand, pressing down well, in the bottom of a square mold about 15 cm on each side lined with baking paper. Reserve in the refrigerator. For the ganache, rinse the cashew nuts well, then place them in the blender bowl with 60 g of fresh water, the lemon juice and zest, the coconut nectar and the spirulina . Blend for a long time, scraping the sides from time to time, until you obtain a very smooth cream. Add the coconut oil and mix again to incorporate well. Pour over the crust, sprinkle if desired with raw cocoa nibs and put back in the refrigerator for at least 6 hours. Cut into squares and store in an airtight container in the refrigerator for up to one week.
Learn more
Raw chocolate coulis with yacon syrup
Recipe by Marie Rousset Communication manager Sol Semilla, Plant-based cuisine chef Preparation: 3 min. For 1 cup 30 ml (about 3 tbsp) of yacon syrup 20 ml (about 2 tbsp) of raw cocoa powder 20 ml of water (about 2 tbsp.) 1 pinch of salt Option : for a creamier sauce, add 1 to 2 tbsp of hazelnut or white almond puree Simply energetically mix the ingredients below…. The coulis goes perfectly with our toast, our brioches, our desserts, our yogurts and compotes.
Learn more
Raw chocolates with yacon syrup
Raw hazelnut chocolates, raw cacao nibs & yacon syrup Recipe by Marie Rousset , communications manager at Sol Semilla, plant-based cuisine chef. Rest : 2 hours For approximately 15 raw chocolates or 2 bars/plates STEP 1: INGREDIENTS 250 g of Raw cocoa paste (1 bag) 25g of raw cocoa butter 5 tbsp. Yacon Syrup , sugar or coconut syrup (taste and add more sugar if desired) 1 handful of Raw Cacao Nibs Hazelnuts (whole or crushed) raw or roasted STEP 2: RECIPE Melt in a bain-marie the dough and the butter Once the mixture is smooth, add the yacon syrup (this syrup has a GI of 40/100) and hazelnuts (add dried berries like aguyamanto berries) For example). Mix well quickly so that the latter are well covered and add the raw cocoa nibs . Pour onto a plate or into your molds and leave to set at room temperature then for a few minutes (1 to 2 hours) at the bottom of the fridge. Have fun modifying the recipe as you wish, grated coconut, peanuts, walnuts, berries of your choice!
Learn more
Raw Spirulina Chocolates
Recipe by Marie France Farré , culinary author and naturopath. Rest : 2 hours For 2 tablets of 80g. STEP 1: INGREDIENTS 160 g dark chocolate ( raw cocoa paste) 100% seed soil) 1 tablespoon of spirulina powder or twigs , and possibly 1 additional teaspoon for decoration STEP 2: RECIPE Follow the tempering directions on page 48 for chocolate. When the chocolate has reached working temperature (when tempering is finished). Add to it the spirulina and mix gently with a spatula off the heat. Fill your molds, previously wiped with an organic cotton cloth. Then refer to the tips on pages 36 and 37. Optionally add 1 teaspoon of raw, organic spirulina on top of the tablet for decoration (but this is not mandatory as it will be barely visible). Let cool and set at room temperature for about 2 hours before unmolding.
Learn more
Purple corn flour seed crackers with herbs
Recipe by Angèle Chambon, cook @_minjadou_ . & photo by @marie_shaktini . THE purple corn reduced to flour is naturally gluten-free, it will bring a purple color to all your recipes. It is a variety of Peruvian corn that grows in the north of Lima. This flour can be incorporated (with a mix of other gluten-free flours) into your recipes for pancakes, galettes, cakes, breads, biscuits or even crackers! STEP 1: INGREDIENTS 400g gluten-free flour (1/3 purple corn flour , 1/3 rice and 1/3 buckwheat in equal proportions) 100g of a mixture of seeds (flax, sesame, sunflower seeds, pumpkin seeds and/or chia) 250g of water 200g of oil (sunflower) 16g Sea Salt or 1/2 tsp Tamari Soy Sauce (gluten free) 15g of organic Nopal powder Spices or herbs of your choice, here: 5g of oregano, 5g of thyme, 15g of rosemary blended STEP 2: RECIPE Mix the buckwheat flour, rice flour and wheat flour. purple corn , with water, mixture of flax seeds, sunflower, sesame, pumpkin seeds, chia seeds, olive oil, salt and herbs. Spread on baking sheets, pre-cut with a knife so that they can be separated more easily once cooked. Place in the oven at 180°C for 30 minutes or in the dehydrator at 50°C for 10 hours.
Learn more
Vegan caramel with yacon syrup
Recipe by @Clemencecatz , author & culinary creator. Preparation : 3 min. For 1 jar of jam STEP 1: INGREDIENTS 35 g tahini (white sesame paste) 25 g white almond puree 60 g of yacon syrup 1 tbsp coconut oil 1 nice pinch of fleur de sel STEP 2: RECIPE In a bowl, mix the tahini and almond puree with the yacon syrup . Add the coconut oil (preferably soft) and salt. Stir well to obtain a smooth paste and transfer to an airtight jar. Enjoy as is, or refrigerate for an hour or two for a smoother cream, twelve hours for a thick caramel. Consume within 15 days.
Learn more
Klamath Plant-Based Latte
Klamath blue latte Recipe by @Marie_shaktini , communications manager at Sol Semilla. Soaking time: 4h Preparation : 10 min. For about 2 cups (33cl) STEP 1: INGREDIENTS 60 grams of raw cashew nuts or white almonds (without skin) soaked for 4 hours in cold water. 12 cl of water 1 teaspoon of Klamath 1/2 teaspoon cinnamon (optional) 3 dates or if you don't have a blender, coconut syrup, yacon or 1 teaspoon of coconut sugar A pinch of vanilla powder or a little vanilla extract OPTION: If you don't have time or a blender, you can directly use 60 cl of vegetable milk of your choice: coconut, almond, oat) Hot version: Heat the vegetable milk with vanilla, cinnamon and the sweetener of your choice, pour everything into your container in which you have previously placed the spoonful of Klamath powder. The ideal is to use a shaker. STEP 2: RECIPE Rinse and drain the cashews after letting them soak for 4 hours in the refrigerator. Place them in your blender while adding the other ingredients. Mix for 1 to 2 minutes. Keep for 3 days in the refrigerator in a closed container if not eaten immediately. Tip: Pour into a clear cup or mason jar 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 or too many dates can make the mixture darker. Mix everything in a blender until you obtain a paste.
Learn more
Vegan & gluten-free cookies "Ginger Bread" style Maca & Lavender
Recipe by @Marie_shaktini , communications manager at Sol Semilla. Preparation : 10 min. Resting time: 20 min. For about ten biscuits STEP 1: INGREDIENTS 1 tbsp. of Maca powdered 50g Buckwheat flour 20g Tigernut flour 10g Coconut flour 20g coconut sugar (4 dates or 10g carob to replace the sugar) Grated fresh ginger (3cm) Fresh grated turmeric (3 cm) 1/2 tsp ground cinnamon 1 tbsp chia seeds 20 cl of water or vegetable milk 2 tbsp almond (or hazelnut) puree 1 tbsp of raw cocoa butter STEP 2: RECIPE In a saucepan, pour the chia seeds and the water or milk, heat for 3 minutes and leave to swell for at least 10 minutes with the heat off. In a blender or bowl, mix the dry ingredients (flours, Maca , spices and sugar/dates/carob) add the water then stir well, melt the raw cocoa butter (ideally in a bain-marie) and pour the melted butter into the dry preparation, the almond puree and finally the chia seeds and their liquid (replaces the texture of the egg). Mix everything in a blender until you obtain a paste. Form balls, spread on baking paper in the shape you want, add the lavender flowers... Place in the oven for 4 hours at 90°C for gentle cooking or 40 min at 120°C. Let cool in the refrigerator for at least 1 hour before serving.
Learn more