"In this What I Eat In a Day video, I show you the yummy vegan meals that I had while travelling in Paris!"
Going vegan does not mean giving up all dishes like some folks expects you to do and today, we would be looking at 5 Easy Vegan French Recipes that you might want to give a try.
There is always something amazing about French recipes and beyond the French diet, there is something more to catch a grasp of; the French Vegan.
Let’s make some strawberry sorbet.
This is a frozen fruit type of dessert and any type of fruit can be used. To serve four, all you need are;
1¼ cups of water
1 cup of sugar
2 tablespoon of orange juice and
4 cups rinsed and hulled whole strawberries
Get a small saucepan and combine the sugar with the. Allow to boil over a medium heat while whisking continuously. Ensure you lower the heat and simmer for 3 to 4 minutes before removing from heat to cool.
Put the mixture of strawberries and the orange in a blender and press through a fine sieve.
Mix both the sugar mixture and the fruit puree in a large bowl and cover to freeze until it is set. You should whisk until it is smooth and freeze for an additional hour before whisking again and do it repeatedly twice. Feel free to garnish to taste!
Here is the Poached Pears with Raspberry Coulis; a French sauce made from vegetables or fruits. To serve four, all you need are
2½ cups of white wine
2½ cups of water
1¼ cups sugar
Peel of ½ of orange
Juice of 1 orange
Juice of ½ of a lemon
2 cups raspberries and 4 pears
Get a large saucepan and mix the wine, water, orange peel, orange juice and sugar over medium-high heat. Ensure you leave the stems intact while you carefully peel and core the pears.
Carefully place into the pan while rotating frequently to simmer for 15 to 20 minutes uncovered. Remove it from the liquid and cool in the refrigerator the moment it becomes soft but firm.
Purée the raspberries with the lemon juice in a blender until smooth. You can press through a fine sieve so as to remove the seeds and you can serve with the poached pears.
How about a Meat Free Laniéres de Poulet
which is the vegan version of the popular French dish “strips of chicken”? To serve 2, all you need are;
Mint and thyme
1 packet of braai charcoal
1 tsp. of Robertson’s Spice for Rice
1 cup of mushrooms, chopped
1 chopped onion
1 box of chicken-style strips
Pinch black pepper
2 tbsp. of vegan butter
1 tbsp. of olive oil
Hot peri-peri sauce
Combine your chicken-style strips with the mint and thyme and mix together. Put it on hot coals for 5 minutes while it is wrapped in foil. You need to melt your butter and cook the onions and mushrooms. Add ½ a cup of peri-peri sauce and allow to simmer for 1½ minute.
Put a pinch of pepper, cook the rice and flavor with 1 tsp. of Robertson’s spice for rice and braise the vegetables in a scoop of vegan butter.
Who else is up for a Galette Saucisse for lunch? To serve 3 people this delicious pancakes, all you need are;
1 tsp. of sea salt
5 tbsp. of aquafaba
2 cups of wholegrain spelt flour
2 tbsp. of organic butternut purity puree
2 cups of almond/soy milk
1 tbsp. of canola oil
Combine all the ingredients together and let it rest for about 50 minutes. Keep stirring the mixture before taking another ladle while baking. Cover the base of a well sprayed pan and bake till brown, and turn over.
Use it as a standard pancake or fill it with your favorite filling. You can use the pumpkin because it helps with texture but also neutralizes the taste of the spelt to make it subtler.
Finally, the Oven-Roasted Ratatouille with Couscous. A vegetable stew from Nice but so tasty and filling.
1 medium brinjal/aubergine
1 tbsp. of olive oil
4 chopped cloves garlic
1 chopped large red onion
1 chopped small green pepper
½ cup finely chopped fresh flat leafed parsley
2 chopped medium zucchini
1½ cups of vegetable stock
1 chopped red pepper
1 cup couscous
2 tbsp. of tomato paste
6 small peeled and chopped tomatoes
Get your oven preheated to 180°C. Mix the, tomato, garlic, brinjal, oil, paste, peppers and zucchini, onion inside a large baking dish. Roast it, and cover it for 45 minutes then open it and roast again for another 15 minutes.
You should have brought the stock to boil in a big saucepan already. Stir in the couscous, cover and let it stand for 4 minutes. Mix in the parsley and serve the ratatouille with couscous.