Last November, Pangea hosted a DTED with Dormsessions, celebrating jazz music, delicious foods, and good company. As Pangea served the dinner, the attendees were groovin’ to ParHazard, Jam Karet, and Ghezzi & Eppinger’s performances. The tunes of the evening were perfectly harmonized with the flavors and smells of the food, and the common room emanated with comfort and gratefulness! And as requested, so you can bring all this back to your own apartment, here are the recipes. We hope you enjoy these vegan recipes and that they bring you as much happiness and magic now as they did then.
Appetizer
Winter Fresh Salad
The base of this salad was cavolo nero, red cabbage, and apple. What made it so special was the dressing! To make a serving, mix together a few teaspoons of maple syrup, a dash or two of cinammon, a pinch of cayenne (adjust to your liking!), a teaspoon of apple cider vinegar, a teaspoon of molasses, half a teaspoon of mustard, a tablespoon or two of olive oil, a handful of pomegranates and pecans to sprinkle on top.
Main
Lasagna
1 pack dry lasagna
1 tbsp nutritional yeast
Make the mushroom layer:
40 dried porcini mushroom optional
1 kg mixed mushroom
1 red onion
2 garlic cloves
1 tbsp miso paste
Olive oil drizzle
Sea salt
Make the white sauce:
500 ml oat milk
4 tbsp white flour
4 tbsp olive oil, salt
30 g nutritional yeast, 1 tbsp mustard
Immersion blend/Chop up ¾ of the mushrooms into very fine pieces. Slice the last ¼
In a warm pan, drizzle olive oil, add the onion, garlic and a pinch of salt. Cook for 5 min, mixing well, until soft. Add the fresh mushrooms, cook for 20 min, until soft and reduced in size. (if using dried mushrooms, soak them before hand in 125 ml of water, then add to the pan with the water) Add miso paste, cook for 4 min until the liquid evaporates.
In a saucepan over medium high, add 4 tbsp olive oil and the flour. Whisk for 3 minutes until it thickens. Slowly add the milk, whisking. Add the nutritional yeast, mustard, and sea salt.
To assemble: Layer the different ingredients (mushroom, lasagna, nutritional yeast, white sauce) starting with the mushrooms and ending with white sauce as the top layer. At our dinner, we added pumpkin to the mushroom mix. Feel free to add any vegetable you want!!)
Winter Seasonal Risotto
1 vegetable stock cube
1 tbsp olive oil
1 leek
200g cabbag/cavolo negro/greens
3 cloves of garlic
200 g risotto rice
4 tbsp vegan pesto
Peas
1 lemon
20 g fresh basil
Sea salt
In a pan, heat olive oil. Add in the chopped leak and chosen green on a low heat. When soft, add in the finely chopped garlic, and let cook for a min.
Add in the rice, and stir it around for a few min.
Add in the vegetable stock, and pour in 250 ml of water. Stir until all the liquid is absorbed. Add in another 250 ml and stir til absorption, and another 250 ml (adjust water quantity to desire).
Add in pesto, lemon juice, peas and fresh basil.
Deserts
Berry Almond Oat Loaf
160 g oats
160 g ground almonds
160 g wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
425 ml of soy milk
80 g coconut oil
3 ½ tbsp maple syrup
1 tsp almond extract
100 g sugar
Grease a loaf tin and preheat oven to 180°C
Blend the oats until fine. Place in a bowl with the ground almonds, flour, baking powder, bicarbonate of soda, and salt. Whisk.
Add the soy milk, melted coconut oil, maple syrup, and sugar. Whisk.
Pour the wet ingredients into the dry ingredients, mix until combined, and gently add in the berries.
Pour into the loaf and bake for 55 min until risen and golden brown
Comments