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8.19.2014

TASTE.62 | V/GF ANTIPASTI SPREAD

It may sound somewhat daunting, but according to Valentina Sorfrini of Hortus Natural Cooking, assembling a Vegan Antipasti Spread only takes three mouth watering recipes. Let's face it, V/GF and Antipasti don't exactly go hand in hand, but when prepared correctly, the taste, the wholesomeness, and the desire for the dish are none the different. Flavorful, whole foods our bodies yearn for. With burnt GF grain bread, this spread will soon be one of yours and your friends favorites.  Enjoy!
VEGAN / GLUTEN FREE ANTIPASTI SPREAD

recipe one - carrot celeriac slaw
| ingredients | 
1 cup julienned carrot
1 cup julienned celeriac
2 tbsp roasted sesame seeds
2 tbsp lemon juice
a few extra drops of sesame oil
salt to taste

| directions |
simply julienne the vegetables
and toss them with the dressing ingredients
crush the roasted sesame seeds for best flavor

recipe two - cannelloni hummus
| ingredients | 
1/2 cup of cannelloni beans, cooked until very soft
1 small shallot
a pinch of rosemary needles
two small sage leaves
a garlic clove
1 tbsp olive oil
3 tbsp vegetable stock
5-6 roasted walnut halves
1 tbsp tahini
extra virgin olive oil to finish

| directions |
cook dried cannellini beans 
until very soft
finely chop the shallot and add
it to a small pan with the olive oil, sage and rosemary
stir fry gently until all is aromatic,
the herbs crops up and the shallot softens
add the beans to the pan and toss to coat.
discard the herbs, then scrape the contents 
of the pan into a food processor
add the garlic and a bit of extra virgin olive oil, 
salt,  pepper and the nuts and tahini
add the stock or water little by little
then spoon tin a bowl and garnish 
with more EVVO, if desired 
and a dash of paprika
for taste and color. 

recipe three - grilled eggplants & zucchini
| ingredients | 
1 medium long eggplant
2 medium zucchini
1 fat garlic clove, minced finely
a nice handful of parsley to taste
2-3 basil leaves
some dried chili to taste
2 to 3 tbsp extra virgin olive oil
a tbsp of good quality thick balsamic vinegar
salt and pepper to taste

| directions|
heat up grill or a 
nonstick cast iron pan
thinly slice the vegetables lengthwise
about 2mm with a mandolin
grill the vegetable slices very briefly
once done, toss in a bowl with the garlic
parsley, crumbled dried chili, 
oil and salt and pepper to taste
add some finely shredded basis to enhance
the flavor further, add a splash of quality balsamic
toss well and refrigerate
to left the flavors mingle before serving


| enjoy | 
as one of the last odes to summer with your closest friends + family


2 comments:

Amanda said...

oh my gosh. I'm basically ALWAYS looking for vegan/GF recipes, and this one looks DIVINE. thank you SO much for sharing -- I'm definitely going to serve the cannelloni hummus at my upcoming housewarming party!!

Jamy of Fourth Street said...

So lovely to meet you Amanda--yours and your sisters blog is absolutely stunning. I will be stopping by quite often. I, too, am always looking for tasty V/GF recipes that people will enjoy. I hope it will be a hit at your housewarming party!

 

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