Tomato, Basil and Avocado Salad with Toasted Walnuts and Avocado Mayonnaise
Posted on July 21, 2013 by The Gourmet Vegan - No Comments
Tomato, Basil and Avocado Salad with Toasted Walnuts and Avocado Mayonnaise
There are salads, and then there are SALADS! This is one of the most fresh and delicious salads you are sure to taste. Not only are the flavours incredibly sublime, the textures also bring this dish together to make this a very unique salad indeed. It is the finishing touch, my avocado mayonnaise, that makes this dish one you will be wanting to make time and time again. This can be served alongside any main dish or served as a light lunch as it is.
 15 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
FOR THE MAYONNAISE
1 large avocado, peeled and chopped
60 ml ( 2 fl oz plus 1 teaspoon ) water
2 tablespoons olive oil
1 teaspoon agave nectar
3 tablespoons rice wine vinegar
3/4 teaspoon sea salt
1 teaspoon mustard powder (optional)
FOR THE SALAD
5 large tomatoes, quartered or sliced
2 sticks celery, thinly sliced
1 large avocado, peeled and sliced
1 large handful of fresh basil leaves, ripped
50 g toasted walnuts
METHOD
Begin by making the avocado mayonnaise.
Place all of the mayonnaise ingredients in a bowl, combine well and mash to form a paste. Leave chunky or pass through a sieve for a smoother texture. Put to one side.
Next prepare the salad. Here you can use your imagination.
I like to save some of the tomatoes to line the side of the plate. Mixing all the other ingredients and then piling up in the middle of the ring of tomatoes. I then save back a few of the toasted walnuts and fresh basil leaves for final decoration. The important thing is to top it off with the mayonnaise which brings the whole dish together.
RECIPE NOTES
It’s the mayonnaise that brings this dish to life. Experiment using different salad ingredients to create a salad that you enjoy.
RECIPE TIPS
For an extra depth of flavour, add a grated clove of garlic to the mayonnaise.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Twice Cooked Jacket Potatoes with Asparagus and Mushroom Cream Sauce
Posted on May 4, 2013 by The Gourmet Vegan - No Comments
Twice Cooked Jacket Potatoes with Asparagus and Mushroom Cream Sauce
If you thought jacket potatoes were boring then think again. This transforms the humble jacket into a show-stopping gourmet dish that is fit for every occasion. Even dinner parties need never be the same. Wait until you try these and see for yourself how incredible the tastes and textures come together to create something extremely special.
| 75 Minutes |
Serves 2-4 |
? kcal per serving |
INGREDIENTS
For the baked potatoes
2 large baking potatoes
Salt to dust
For the Filling
I handful of chopped fresh basil
1 heaped tablespoon vitalite, or other vegan spread
1/2 teaspoon salt
Oil to drizzle
For the mushroom sauce
200 g mushrooms, sliced
1 tablespoon olive oil
6 asparagus spears
100 ml vegetable stock
Salt and pepper to taste
10 tablespoons vegan cream, I used alpro
1 teaspoon fresh rosemary
METHOD
Preheat the oven to 200 degrees Celsius. (400 F) Gas Mark 6
Wash and scrub the potatoes and whilst still damp pat with fine sea salt. Bake in the oven for 1 hour or until crisp and cooked.
Now make the mushroom sauce.
Cut the asparagus spears in half and keep the tips to one side. Chop the stalks and add to the pan with the oil and mushrooms and a pinch of salt. Cook for 5-6 minutes to soften the mushrooms and asparagus stalks and when no more water remains.
Add the stock and continue to cook until the stock has reduced and then add the cream and rosemary. Season to taste and put to one side.
Next, fry the asparagus tips in a little oil until golden and also set to one side for plating up the completed dish.
When the potatoes are baked, allow to cool and then carefully remove the flesh and keeping the skin intact.
Mash the flesh in a bowl with the vitalite, salt and basil. Fill the skins with the mixture, drizzle with a little oil and place under the grill for 5 minutes or until golden.
Meanwhile reheat the sauce and the asparagus tips.
To serve, plate the jacket potatoes, pour over the sauce and serve with the asparagus tips.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Tofu and Ratatouille Stack with Soubise Sauce
Posted on April 15, 2013 by The Gourmet Vegan - No Comments
Serves 4
This is an absolutely delicious dish. The fresh flavours and wonderful textures from the tofu and chunky vegetables are incredible. Top this off with a wonderful Soubise sauce and this is an absolutely amazing dish.
Although there are many stages to this recipe, they are all easy and quick to prepare and can be prepared in advance. Do not let this put you off of making this simple but stunning dish.
