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It's All About FOOD™

ORIGINAL RECIPES BY EXQUISITE PRIVATE CHEF
All Articles written by
Olivier Sanchez NTDip ND rCHNC MNNA MGNC MGNI

Not your Average Vegan Nut Roast...

22/12/2016

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​This is your Best Christmas Roast Dinner alternative.

There are no better recipes than this out there. 
​PERIOD!

Actusally there is...

Vegan Nut Roast 2.0 
​
​New improved recipe.
​Better than ever before. Still the best by a thousand mile.


Try it is believing.  
      I have looked hard and wide for a Vegan roast that would be an ideal Christmas dish to proudly serve to family and friends, but my search did not bring anything suitable. Far from it. I thought it to be rather disappointing.
   I have decided to create my own recipe, putting Deliciously Ella and Hemsley and Hemsley Nut roasts (and the rest) to proper shame.
   I was supposed to adapt a complete traditional Christmas Dinner into a Vegan feast in collaboration with a fellow cooking enthusiast, but the collaboration came to an abrupt stop when I was presented with Deliciously Ella recipe. The recipe has nothing grandiose about it (personally, quite the opposite…), and it seems it was just put together to pretend having a nut roast recipe that is so trebdy right now.
   Under no circumstances would I ever copy someone else work. I am a professional chef, and an original at that, and all recipes are my own - tried and tested! Deliciously Ella you have a long way to go to match these. 
 
   Now that I have made my peace, I can share with you the hard work that came into creating such an amazing and easy-to-make recipe. 
Recipe (serves 6-8 guests)

​
Preparation time: 1h15
Cooking time: 1 hour


400 g Mixed Nuts, chopped
225 g Green (or Puy) Lentils

100 ml Water
100 g Shiitake Mushrooms (fresh)
85 g Breadcrumbs

25 g Dried Porcini Mushrooms (Ceps)
25 g Coconut Oil (a little extra to fry gegetables)
2 large Carrots
2 small Courgettes
4 Celery Sticks 
1 medium Red Onion
1 small Sweet Potato 
1 medium Leek
1 Aubergine

4 tbsp Toasted Pine Nuts
4 tbsp Chopped Parsley
2 tbsp Tomato Purée (Tomato Paste)
2 tbsp Tamari Soy Sauce
2 Soft Dried Apricots
2 Garlic Cloves
2 tbsp Flax/Linseeds (mixed with 60ml of warm water)

1 tsp Ground Ginger
1 tsp Ground Cardamom
1/2 tsp Ground Cumin 
1/2 tsp Paprika 
1 bunch of Fresh Parsley (keep 1/3 for aside for decoration)

Layer:
2 aubergines





* Double-boiling and rinsing of the lentils allows for most of the removals of lectins and phytic acid. 

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Step 4. Brunoise vegetable mix
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Step 6. Cooked Brunoise and Paysanne mix
  1. Soak nuts for 2 hours. If using large nusts like brazil nuts and alwmonds, chopped them roughly. ..................................................................
  2. Pour the freshly boiled water over flax/linseeds (add 1 tbsp of chia seeds, if you prefer to be safe), and leave to rest. This will make the binding necessary to keep the roast whole. ..................................................................
  3. Cook lentils with the sweet potato (about 20 minutes). Half way through, drain and rinse well (optional)*, and finish the cooking process by replacing lentils in pot with fresh boiling water and the rehydrated porcini (keep soaking water for gravy). Once cooked, drain and rinse again.  ...................................................................
  4. Cut carrots, leek, onion and celery into a Brunoise and fry together with garlic gently in a pan with lid on, until onion appear translucent. Do not colour.  .................................................................. 
  5. Once cooked (about 10 minutes) transfer into a large mixing bowl. Set aside.          .......................................................................
  6. Using the same pan, gently fry spices before adding the courgettes and aubergine cut in Paysanne. Colour slightly. Add to burnoised vegetables,.             ..................................................................
  7. Add the nuts, chopped apricots, chopped parsley, tomato paste and tamari. Fold using a silicon spatula. Check seasoning. Add salt and pepper if necessary.   ........................................................................
  8. Fold in the cooled lentils, sweet potato and porcini mix using a silicon spatula.   .....................................................................................................
  9. Bind mix together with the flax/linseeds jelly-like liquid (discard the seeds if you want but i prefer to keep them in for extra fibre), with a silicon spatula, folding gently the ingredients together.     ...................................................................................
  10. Finally, incorporate breadcrumbs, toasted pine nuts and melted coconut oil.                        ..................................................................
  11. Pour mix in a parchment/greaseproof paper-lined tin, brushed with melted coconut oil in 3 times. Separate each third with 2 layers of sliced grilled aubergine.  ..................................................................
  12. Bake for 1 hour 180 ̊c (fan). ..................................................................
  13. Allow roast to cool for at least 2 hours before serving. At moment of serving, re-heat gently for 10 mins, on 180˚c for 10 minutes. 



   Tips of the chef: Best to let the nut roast to rest overnight and re-heat gently for 20 minutes for extra flavour.
Make sure to leave the roast rest a little before slicing. 
​
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Step 7.
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Step 8.
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Step 9.
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Make sure to fold the parchment paper over to prevent the nut roast to dry or burn. Ready to bake.

Alternative Serving Suggestion:

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Make ribbons out of 4-5 medium courgettes using a peeler or a mandolin. Grill one side only,
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Scoop 1/3 of the nut roast mix and place delicately in the tin. Layer with aubergine slices and nut mix.
#deliciouslyella #properchef #exquisiteprivatechef #nutroast #vegan #lovefood #sharethelove #nutrientdense #healthyeating #healthyliving #animalwelfare #love #christmas # winter #comfort #food #recipe #lectins
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    It is all about FOOD™

       This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
    For in-depth articles on nutrition,
     visit: www.nutrunity.com. 


    Author

       Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.
     Also a leading lecturer on the UK-first Natural Chef and Vegan Natural Chef courses,

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