Recipes tagged with « Vegan Options »
Celery Walnut Blue Soup
Celery and apple cooked down with leek in olive oil, deglazed with dry vermouth, then simmered with chicken broth and Italian arborio rice until soft. Spinach joins near the end, wilted through. Blended silky, tempered with creme fraiche. Garnished with crumbled blue cheese and toasted walnuts for crunch and sharpness. A savory, tangy starter free of eggs and gluten, adapted for subtle texture shifts and deeper aromatics.
Creamy Coconut Rice Pudding
Rice pudding made creamy with coconut milk and a touch of brown sugar, cooked slowly to tender grains. Uses arborio or short grain rice. Cream thickened with tapioca starch for silky texture. Vanilla and lime zest add depth and brightness. Chill before serving to set pudding and develop flavors. Easy swap coconut milk for any dairy or nut milk; brown sugar replaced by maple syrup or honey if preferred. Slow simmer with gentle stirring prevents rice sticking and burning. Pudding thickens as it cools. Serve with toasted coconut flakes or fresh fruit for texture contrast.
Sparkling Gin Jelly Cubes
A twist on classic Kir Royal with juniper notes from gin swapped with vodka, and elderflower liqueur replacing crème de cassis. Layers of citrus gelée combined with sparkling wine create textured bubbles trapped in firm jelly. Chill times adjusted for texture confidence. Uses agar-agar for vegan adaptation but gelatin tips included. A neat presentation requires oiled mold and plastic wrap liners. Sharp knife and hot water bath cut cubes cleanly for that crystal finish without tearing. Elevated on practical sense over gimmicks.