Honey & Basil Strawberries with Lemony Vegan Ricotta & Simple Vegan Mock Ricotta Recipe

                  

Bonjour my loverlies!

So, I was playing around with my vegan mock ricotta cheese recipe I made the other day and felt she needed perking up. 
I also decided to make a bit of extra effort in the food photography department to go along with the snazziness of this dessert.

It is not a mistake that Basil & strawberry are hanging out together. 
Yes, Basil is an herb that goes very well in savoury and in sweet applications. 
I know it sounds mad but trust me it's sooooooo good! 
You might be surprised to see how many culinary shows are doing this mix together. One of my favs is to pair them with avocado as a really palatte pleasing salad. 
That however, is another recipe for another day.

One of the coolest ways I have had this combo is a strawberry basil macaron from this wonderful place I adore. 
It's called Pâtisserie de Nancy on Monkland Avenue in NDG here in Montréal. 
I could not stand macarons until I tried one of theirs.
Oh! So divine!
 I adore the cherry one's best but the mojito, vanilla, along with the strawberry basil & the passion fruit are just as delightful!
If you're ever in town you must stop there, I had a lovely convo with Nancy about her marvellous macarons-say that 3 times fast! 
I explained how surprised I was because every time I had had macarons before they had been so cloyingly sweet that my teeth hurt and I ended up throwing them away. She explained that her husband is the pastry Chef & he hails from France, he makes them the way he learned & perfected the recipe there and now I get to indulge in them here! This is the shop and some pics of her confections that I came across.
                                   
                                   
I am so eager to go there and get some scrumptious treats!
So, I suppose people would like the recipe. 
You will need the Vegan Mock Ricotta recipe on the bottom, after the Honey & Basil recipe post to make this simple & smashing dessert. Scroll down & you will see her.

HONEY & BASIL STRAWBERRIES WITH LEMONY VEGAN RICOTTA:

Ingredients :
1 Cup Vegan Ricotta, chilled
Zest of 1 Lemon
2 Tbsp Organic honey(you may use Maple or Agave syrup to keep it vegan)
1 tsp Vanilla
4 Basil leaves sliced fine into a chiffonade
1 Cup Strawberries chopped small dice

Method:
-Chop strawberries, add Basil, vanilla, & honey. Stir gently & allow to macerate on the counter while prepping the vegan ricotta.
-Zest 1/2 the lemon into the ricotta, stir throughout.
-Serve by portioning out 1/4 cup of vegan ricotta into 4 pretty serving bowls.
-Evenly portion out the strawberry mixture.
-Zest a bit of lemon on top of the portions just before serving.
-Serve immediately.

                               

                               

                                

                                  

When I went raw vegan a ways back, I had tried a recipe from another blog and was happy with the texture but found the flavour was lacking. I am no longer able to be vegan thanks to my health issues but I still like to incorporate healthy foods and I find my numerous allergies, which include dairy, have left a sad cheesy void in my life. 
So, we improvise. No, it's not real ricotta cheese but it's a good compromise & works beautifully in uncooked applications.
It's not a cheap item to make, as Macadamia nuts & pine nuts are at the base of this recipe, however, I made an effort to keep it from being too cost prohibitive by using small amounts with great success. 
Real ricotta cheese was always a splurge item for special occasion recipes anyways, in my home at least. 
It's so easy peasy & looks lovely when served, you will impress any vegetarians & non-vegetarians in your life.

MOCK VEGAN RICOTTA CHEESE:

Cost range: Medium - High
Prep time: 15 mins. (Does not include soaking nuts & chill time)
Difficulty: Super easy
Serves: 2-4 people
Freeze: Not recommended, keeps 3 days in fridge.

Ingredients:

3/4 Cup Raw macadamia nuts
2 Tbsp Raw pine nuts
*In separate bowls for each nut, soak by covering with filtered water for 2-3 hours & then rinse thoroughly before using.

2 Tbsp Lemon juice
2 Tbsp Extra virgin olive oil
1/2 tsp Pink sea salt
1/2 Tbsp nutritional yeast
1/2 Cup Filtered water

*The reason the nuts must be soaked & rinsed is to soften them & remove any enzyme inhibitors that are naturally occurring on the nuts.

Method:

In a blender, add all ingredients and blend until slightly grainy in consistency. Add a Tbsp of water or more as needed but not too much.
Place in bowl, cover & chill for minimum 4-6 hours. Overnight is fine.

This recipe can be used in the sweet application as in the recipe above or you can use it in a savoury application, as the picture below demonstrates.

                          
This last image is sliced Roma tomatoes with fresh basil leaves, mock ricotta nestled between, drizzled with olive oil, sprinkled with Crumesan, salt and pepper to taste. So pretty & yummy!

Remember to share with someone you love & leave your comments or questions below, I love to hear from you.

Take care, be well, love freely...

Chef Kiki

The Best Leek and Potato Potage (Soup-vegan too!)

Bonjour!
Yes, it really is the best leek and potato potage because I played with this recipe until I got something with a wonderful punch of extra flavour to kick up it's comforting familiarity.
I have made a vegan option of this soul soothing wonder as well. I am including the regular choices to make this for the purists out there. (You can be so dull sometimes, live a little try something new, it will keep your soul young.)
We scarfed this bad boy down and made sure to stop by Louise Sans Gluten before hand to have a slammin' crusty bread to go with. I needed that crusty bread slathered with butter, honest. It was so good, I regret nothing. Pass another butter slathered slice, please.
I know there are not many pics to go with this, that's because most of them were deleted for some weird reason and, for realsies, this thick potage is not hard at all.
Julia Childs has this in her Mastering the Art of French Cooking, from what I hear.
I have not looked for it as this is one of the first soups you are taught in the soup module at culinary school.
I am serious when I say that it is easy.
Mine has a different flavour profile,(Sounds so ridiculously snobby when you say it that way but it's true.) because I add scallion aka green spring onions, aka green shallots. This brings this known, soup stand-by to whole other level. Don't be intimidated I know you can do it, I believe in your kitchen courageousness!

THE BEST LEEK AND POTATO POTAGE
Ingredients:

5-6 Medium large yellow fleshed potatoes, cut in medium dice.
1 Whole leek, cut and rinsed well to remove any grit. This recipe uses the green and white part of the leek, once cleaned.
1 Bunch of scallion, bruised with the heel of your knife by banging it lightly, then chopped. Only the greens. (Omit if you want the old school method, but you'll be sorry ;P)
1 Clove garlic
2 Herb stock cubes and 4-5 Cups of water or 4-5 Cups fresh chicken stock if you prefer the old school method. (I use 4 Cups of liquid because I am crazy for a super thick, stick to my rib cage potage.)
2 Tbsp Olive oil
1 Tbsp Vegan margarine or butter if you want old school.
1 tsp White pepper
1 tsp Sea salt
1/2 tsp Fresh thyme
1 Bay leaf
1/2-1 Cup Coconut milk or 35 % whole cream if you want the genuine French recette.

Method:

-In a medium size pot, heat oil and butter on medium high heat.
-Add onions and cook until translucent, add scallion and cook 1 minute.
-Add leeks and stir, then add garlic clove, cook 1 minute.
-Add potatoes, stir and cook 2 minutes. 
-Add stock then herbs and seasonings.
-Bring to a boil and then reduce to a medium low heat. Stir every now and then, place a lid halfway over pot, allow some steam out. Cook for 30-45 minutes, until potatoes easily mush when squished with a fork.
-Remove from heat and allow to cool.
-Pass the soup through a blender until all is well incorporated but should not be gummy. Then place back into pot. 
-Add cream of choice and reheat gently on medium low heat.
-Serve with crusty bread, French musing in the air, and Julie and Julia playing on the TV.
Serves 4-6 people easily and freezes well, up to 1 month. Will keep refrigerated for 1 week.
I hope you try this potato and leek, French friend of mine,and don't forget to share.
Oh, and as Julia would say, Bonne Appetit!

Elderflower Gingered Peach and Jalapeño Salsa

Helloodles lovelies!
I know the recipe title is a mouthful to say but it's a delight to eat.
You need to add this to your roster of summer recipes. I was at Ikea the other day, discovering bedding and cool things for my Poppa Bear and I to have in our home together. Man,is it ever easy to go crazy in there, I never knew how much I missed decorating my home until Ikea brought it all back.
By the cashes, I remembered that they sell elderflower syrup and I rushed to grab one in their food section, before we left. I was so happy when I found a bottle and it was just under $5,which is much better than the $12-$18 bottles I had seen. It was also not too big which is perfect for me because I will not be needing that much. There were recipes on Pinterest for elderflower and I had almost forgotten about this lovely ingredient, I usually imbibe it in my elderflower presse drink during the holidays. It's been my go-to alcohol replacement for years, for me and the kids table. I get eczema badly when I drink alcohol so it's off my list.
Well, now I am using elderflower syrup on a new recipe journey, trying new things keeps your soul young after all. If you have never heard or had this, I truly feel you are missing out.
I adore it, it's a flower that has a delicate, soft and inviting flavour. It's a bit acidic but in a mild limey tang kind of way. It does not overpower, it's actually mellow so don't pair it with anything too strong. It works well with lime & some ginger. I hope you enjoy the recipe and please don't be intimidated, I put many pictures that breakdown how to cut and use everything. It's actually not a difficult one just requires patience, extra cutting time, and of course, love. Never cook or bake without love. 

ELDERFLOWER GINGERED PEACH AND JALAPEÑO SALSA 

Ingredients:

4 ripe peaches (not over ripe) 
1/2 jalapeño 
1 English cucumber
1 stalk whites of scallion
Small piece of red pepper (1/4 cup chopped)
1 tsp ginger (fresh) 
1/4 cup elderflower syrup
3 tbsp light, fruity extra virgin olive oil
1 lime zest & 1/2 of it's juice
1/2 tsp real vanilla extract 
Pinch of pink sea salt
Pinch of fresh long black pepper ground
2 scrapes fresh nutmeg

Method:

-Prepare your peaches by scoring an X in the base, then dipping in a pot of boiling water for 30 seconds. Plunge the drained peaches, quickly into an ice bath. See below for picture details. Slice and chop the peaches as shown. Place in a non-reactive bowl.

-Peel your knob of fresh ginger and grate it finely using a microplane zester, keep aside or do the grating at the last minute after zesting the lime.

-Grab your cucumber. Peel, remove seeds, cut in four, then dice the cucumber. Pics show all, down below. Add to bowl with peaches.

-Take small piece of red pepper, slice and chop into small pieces then add to bowl.

-Take scallion (green spring onion) and slice thinly on a diagonal to get a nice look to your slices. put in bowl with peaches.

-WEAR GLOVES!!!!!!! Do not touch your eyes or any delicate mucous membranes when handling hot peppers. Prepare the jalapeno, slice in half, remove guts and slice, then chop very small. See pics down below.

-Roll your lime, zest the green skin, about 3/4 of it over peaches, add ginger and elderflower, vanilla, and then olive oil.

-Add nutmeg.

-Add salt and pepper, to taste.

-Gently, with a spatula, mix all ingredients. Chill in fridge (covered) for 20 minutes before serving.

Makes 4 servings
Lasts 1-2 days in fridge, not suitable for freezing.


Peaches! Millions of peaches, peaches for me, millions of peaches, peaches for free! Anybody else remember that song?  Focus Kiki, focus.
So, here you see the simple method of scoring an X on the bum of the peach-not too deeply, then dunking peaches in boiling water for 30 seconds. You quickly move them to an ice bath, (cold water with ice cubes, this stops the cooking process and makes peach skin peeling possible). This method can be used for tomatoes, nectarines, etc.

See how easily the skin comes off?Slice and chop just like in the pictures. Be gentle, these are delicate fruits.
Now peel the ginger, you keep it aside until you zest the lime skin in, then you add the ginger you grated with the same zester, (keep the ginger to a fine grate, no chunks).


Mr. English cucumber, like all cumbers, has a flaw. The seeds are very hard to digest. It's all that cellulose that keeps it coming back to talk to you all day and night after you have eaten it. My mother, clever lady that she is, showed me this neat trick. You cut it in half, gently scrape out the seeds with a small spoon-chuck those out, and voila! You are back to eating cucumbers again without the torture. I slice those halves in four and chop small for this recipe. See pic below.

After cucumbers comes the very small piece of red pepper. Honestly, this is for a pop of colour, just keep the dice small.



You only want the white tips of the scallion for this, keep the green's for another recipe like this delicious one I thoughtfully put a link to for you (I know, I am such a giver):

http://bienconfitglutenfree.blogspot.ca/2016/07/the-best-shrimp-dip-recipe.html


My impersonation of the Blue Man Group follows in this next pic. Heheh, actually, I have serious reactions to acidic and spicy foods-my eczema flares badly, even with regular gloves. These heavy duty blue bad boys are my solution when handling any kind of peppers.

Carefully remove the ribs and seeds, you want a mild heat that is present but almost imperceptible.

Chop finely by slicing into small, thin slivers. That is what will give you a tiny dice.

 Roll all limes (or lemons) before using. This loosens and releases the juice. 
When zesting limes (or lemons) NEVER zest past the skin where you have colour. The white stuff is called pithe, it is bitter and not appetizing. The colour part of the skin, green for the lime, is where the bright burst of flavour oils are hiding. That is what we want in a recipe.

Ginger can be strong and quickly overpowers a dish, especially since we are using Elderflower, we want to be more conservative when using it. I adore fresh ginger, so I rarely recommend using the powdered and ground stuff, unless required for baking. Trust me, the fresh ginger goes all the way to flavour town!



Elderflower, this is such a fun and exciting ingredient in my pantry. I am doing a happy dance and song as I open this for the first time. Christening it with this peach flavour combo is going to be amaze bombs! It's very clear, smells so inviting, and if you like, feel free to use it for beverages and ice pops. Ooh, new recipe idea! Yipee! Hooray for elderflowers! Thank you Abba for blessing us with so many wonderful things to create meals with.

I used this new organic EVOO, I wanted to try out a new olive oil, this one we got at Costco. Normally, I would recommend a much more expensive brand I get from this sweet little shop at Atwater Market, however, I have not been there yet this summer and I am on a tight budget. This one is mild, not sharp, and worked well with this recipe. If you use a heavier, less fruity, darker evoo, you will loose the delicate taste of elderflower and may as well just pour it down the drain. You WANT to taste the elderflower, lingering in the background, so trust me, use a very light evoo.
EVOO= extra virgin olive oil.

This was the end product, I had some haddock, asparagus, and jalapeno cheddar, scallion, potato cakes to go with. Scrumdidilyumptious and devoured!
Be brave, fearless, and filled with joy, I want you to get out there and try this recipe, do it with gusto, then tell me all about it. Comments or questions down below and do not forget to subscribe. 

Lime & Ginger Basil Minted Pineapple Salsa

Sunday was my cheat day and I decided that seasoned potato galettes would be my splurge accompaniment to my fish, which I jazzed up with a particularly delicious salsa. I had mint, basil, and ginger, so I decided to play with a topping that would be light and refreshing. I used pineapple and came out with a mouth popping salsa that didn't need to rely on heat for flavour, which is perfect because as much as I adore spicy food, my eczema does not appreciate it at all. This is a great alternative if you are on an autoimmune protocol diet as well, Ginger and mint are great for digestion and the lime pairs nicely with all the other ingredients. 

LIME & GINGER BASIL MINTED PINEAPPLE SALSA:

Ingredients:
1 1/2 Cups Chopped Sweet Pineapple 
1/2 English Cucumber, peeled & shaved 
8 Basil leaves
8 Mint leaves
1/4 Cup pineapple juice
1/2 Lime zested 
1/2 Lime juiced
1 tsp Ginger freshly grated
2 Stalks green onion, sliced
3 Tbsp Extra virgin olive oil 

Method:
-Combine all in a non reactive bowl 
-Chill for an hour 
-Serve with chips, on fish or chicken. 

The Best Shrimp Dip Recipe

       

My Mom's Modified Shrimp Dip-awesome with a cape!

This simple recipe is always a fav. at get together's and has become one my mother gets asked to make repeatedly. It does not last, so if you want extra be prepared to double & triple this recipe because you will end up with an empty bowl. You may also add a bit of hot sauce if you like it more spicy.

Alas, my eczema has decided that spiciness shall be no more in my diet, so yam it up for me!This recipe uses Pacific white shrimp, which, from what I have researched is a sustainable seafood, for now. If you should find out differently then please let me know, I like the corrections-just be kind about it. 

The Best Shrimp Dip Recipe

Ingredients:

-300g (About 31-40 individual shrimps)Extra large Pacific white shrimp, deveined, cooked, and peeled.
-1 Red pepper medium small dice
-1 Green or yellow pepper medium small dice
-1 Small bunch of scallion (4-6 stalks)
sliced thin with the white parts and green.
-1 Bunch curly parsley chopped to equal 1/2 of a cup.
-1 Tbsp Lemon zest freshly zested
-1 tsp Black pepper freshly ground
-1-2 tsp Sea salt
-1-2 1/2 Tbsp Curry powder (this depends on your curry strength preference, I like it a lot)
-2-3 Tbps Home made mayo (Can use Hellman's)
-1/4 Cup Plain yogurt

Method:
- When all veg and shrimp ingredients are measured and prepped, toss them all together in the bowl and mix well.

-Add spices and stir through, it will look kind of like shrimp tabbouleh.

-Add mayo and yogurt and stir through. Let sit in fridge covered for 2-3 hours and serve on crackers. I used sesame rice crackers.

I have included pics below because it is easier to visually see the way to cut, chop, zest, etc. The pictures are in order and show how to get the sizes of what you want for this recipe, without fuss.
The peppers are to be cut in strips as shown to achieve the proper dice.
There is also a Chef trick used for parsley, once it has been thoroughly cleaned in cold running water, (make sure no dirt or sand remain or else it will leave grit in your food) Chefs dry it a bit and bunch the parsley all together in a wad, then leave a bit exposed as they chop it; being careful of fingers and hands. Then they put it on the cutting board and chop back and forth until it's finely chopped. Do not hold your finger on top of the blade as you see in the pic when chopping, ever! I was taking pics one handed and had no choice but to hold it that way. 
When zesting, I use a microplane zester but a box zester will do. Just be sure to zest only the yellow skin not the white part known as the pith, it's bitter and not appealing. Only the yellow lemon skin part.
I also happened to of bought shrimps that had the tails on and I know for some people this can be intimidating. Once you have defrosted them, just peel the end of the tail slowly, beginning where there's a natural indentation in the tail shell. When sufficiently peeled you then pinch the tail off by holding the shrimp with one hand as you peel, or by laying it flat on a cutting board and holding with one hand as you pinch and pull away from the shrimp.

You will notice this recipe uses home made mayo, I no longer purchase it because it doesn't taste good to me and I don't like food with ingredients I can't pronounce or with artificial muck. This recipe will follow in another post, I forgot to measure and take pics while I made it for this recipe so when I am out of mayo I will make more and post.
In the mayo pics I switch to a plastic spoon for measuring, the reason for this is because  non-reactive spoons like plastic or wood will not impart flavour to the mayo and do not cause it to spoil as quickly. 
The pictures below are in order, I hope you enjoy this recipe and as always it's gluten free! 

Take care, be well, & love freely...