HEALTHY VEGAN RECIPES

Print Heirloom tomato with basil pistou Serves 1

Chef Ali Parvinjah

Ingredients

100g of Mixed Coloured Heirloom Tomatos
1 table spoon of vegan cheese (nut cheese)
Sea Salt and Cracked Black Pepper
Table Spoon of Extra Virgin Olive Oil
Pistou (vegan pesto)
Bunch of Freshly Picked Basil
Bunch of Freshly Picked Watercress
A Cup of E.V.O
2 Garlic Cloves
¼ cup of Freshly Squeezed Lemon Juice
1 Table Spoon of Lemon Zest
Kosher Salt and White Pepper
Wedge the tomato and toss with sea salt, black pepper and e.v.o.
For the pistou, place basil sprigs, watercress sprigs, garlic cloves, lemon juice
lemon zest, e.v.o, kosher salt and white pepper into blender and mix on high until ingredients turn bright green
Arrange seasoned tomato wedges over a thin layer of the vegan cheese
Drizzle the pistou around the tomato and garnish with micro basil, parsley, kosher salt and white pepper
Print Quinoa with beetroot and romanesco

Ingredients

100g of Red Beat Cooked and Diced
1 Cup of Quinoa
2 Cups of Water
½ Diced Onion
½ Tablespoon of Garlic
2 Tablespoons of Lemon Juice
1 Tablespoon of Chopped Medjool Dates
2 Tablespoons of Golden Raisons
2 Tablespoons of Toasted Almonds
50g of Romanesco
30g of Avocado Mint Pesto
Beet Chips
Cook quinoa in water and season
Sauté onions and garlic, add quinoa with beets, almonds, raisins, lemon, and medjool dates
Roast romanesco and toss with pesto
Plate up quinoa in a tower, drizzle with the pesto and serve accompanied with the beet chips scattered around the dish
Print Chocolate vegan ice cream

Ingredients

2 Cups of Raw Cashew
2 Cups of Almond Milk
5 Vanilla Beans
1 Cup of Pure Maple Syrup
A Pinch of Sea Salt
½ a Cup of Raw Chocolate
3 Cans of Coconut Milk
3 Tablespoons of Coconut Flour
2 Tablespoons of Powder Sugar
(Chill the coconut milk cans in refrigeration overnight)
Remove 3 vanilla beans from the pod and place into a blender with the almond milk, maple syrup, raw cashew, raw chocolate and a pinch of salt
Blend on high for 1 1/2 minutes until mixture takes on the consistency of an ice cream base (rich and creamy)
Next place mixture into ice cream maker for at least 45 minutes
Open the cans of coconut milk and drip excess water off of the top
Reserve coconut fatty milk in a metallic mixing bowl, over an ice bath.
Then mix the fatty coconut milk with the powder sugar, and 2 vanilla beans. Once the coconut milk reaches the consistency of whipping cream, stabilise it with coconut flour
Serve the ice-cream, topped with the coconut cream in chilled glass bowls
Check out our review of the vegan menu at The Hyatt Regency London – The Churchill

One cup = 236ml and 128g