Yesterday two friends came to see our place and have dinner with us. I decided to keep it quite light, as we’ve had quite a few dinners lately and I am a bit worried about sugar overload, especially when it comes to desserts. You will have to excuse my crappy (crappier than usual) picture quality, because I only remembered to take pics 10 minutes before our guests arrived. Still, they will give you a general idea.
We started with a soup.
- 2 cups onions, sliced
- 2 cups oyster mushrooms or other mushrooms of your choice, chopped up
- 1 cup frozen peas
- 1 cup string beans, thinly sliced
- 1/2 cup shredded carrots
- 3 tablespoons olive oil
- some fresh lemon grass or 1/2 teaspoon pickled lemongrass paste (it’s in the Asian foods aisle)
- the juice of one lemon
- 1 tablespoon vegetable stock powder
- salt and pepper to taste
- Heat the olive oil in the soup pot.
- Add the onions and stir over medium heat, until they become transparent and maybe a little brown.
- Add the frozen peas and stir until they are thawed.
- Add about 2 liters and a coup hot water (I used the boiler to heat it up)
- Allow the water to start boiling again and add in the mushrooms, green beans, vegetable stock, lemon juice and lemon grass.
- Cook over low heat for 30 minutes.
- Add salt and pepper to taste and enjoy.
Our main dish was vegan sushi. I stuffed them with:
- bell peppers
- button mushrooms
- green beans
For dessert I made us a thing that has no name yet, but we can call it Layered Coconut-Cherry-Berry Goodness.
- 2 grams agar agar. You can find it in your local health food store or Asian market and it is the vegetarian/vegan alternative of gelatin. It usually comes in packs of 6 grams, with 2 grams in each package.
- 1 can coconut milk (the one I got contained 400 grams)
- 1 full cup strawberries
- 1/4 cup almond milk or other non-dairy milk of your choice
- 1 can sour cherries or strawberries or whatever berries you prefer. Those or the canned fruit that people will use to top cheese cakes or tarts with.
- 1/3 cup sesame seeds
- 2 tablespoons plus 1 tablespoon raw sugar
- 8 strawberries cut in slices
- about 1/4 cup dark chocolate, melted in the microwave or in a double boiler.
- Take your 4 serving bowls and put about 3 tablespoons of the canned fruit at the bottom.
- Blend the dairy-free milk alternative with the strawberries.
- In a pot put the coconut milk, strawberry shake, 2 tablespoons of sugar and agar. Bring to a boil and simmer for 4 minutes.
- Divide the pink coconut deliciousness in the serving bowls, on top of the canned fruit.
- In a non-stick pan put the 1 tablespoon of sugar, 1 tablespoon water and the sesame seeds. Toast them for about 5 minutes, or until they become golden.
- Let the sesame seeds cool and the agar jello set a little bit.
- Sprinkle the sesame seeds on top of the agar.
- Top each bowl with sliced strawberries.
- Sprinkle more sesame seeds on top.
- Pour some melted chocolate, for added deliciousness.