Vegan

All posts tagged Vegan

Mushroom Tartine, Smoked Cashew Coriander Crema

Posted by Chef Remo Maute on November 13, 2017
Posted in: Photos. Tagged: , , , , , , , , . Leave a comment

It’s autumn and mushrooms are available in numerous varieties. This time I decided to make a plant based version, inspired by Vegan Chef Matthew Kenney. This satisfying dish could be a nice starter or amuse bouche as a smaller bite.

The cracker is made from sesame and flax seeds. Celery stalks and coriander seeds give it a nice flavor. For the crema, cashews are first soaked, then smoked with a smoking gun. Blended with fresh coriander and more spices. It has a nice melted, smoked cheese consistency.

Then a selection of wild mushrooms are quickly sautéed with olive oil and seasoned with ground coriander, fennel and juniper berries. Fresh herbs are used for garnish and color.
IMG_2866

Vegan Tacos, Steak for the Husband

Posted by Chef Remo Maute on October 9, 2017
Posted in: Recipes. Tagged: , , , , , , , , . Leave a comment

I’m not a big fan of the word vegan! In my mind it still represents a bit the image of an hippy, incense burning, showering twice a week person. But before I get in trouble, the reality is quite the opposite.

There is a quite a long list of professional athletes who’s diet is free of animal products. It ranges from martial art fighters, NBA, NFL, MLB players, bodybuilder, ultra marathon runners etc. even Formula 1 superstar Lewis Hamilton!

So it’s possible to train and perform on an elite level, without eating meat, fish, dairy etc. But I can only imagine how much beans, lentils, vegetables and other protein rich foods they have to eat. To make those simple ingredients tasty and appetizing, a lot of work is involved.

I love the challenge of playing with vegan food, or as I prefer to call it: Plant Based Food. For example, texture is a huge part of a dish. Quickly a meal can be soggy or too tough, if there is not the right balance of ingredients and technique.

If you haven’t heard it yet, veggies are good for you! I love them, I eat lots of vegetables, every meal actually. But I also love meat – good meat! So whenever I cook, only top quality, well raised, as local as possible muscle meat is used. If it is not available that day, I enjoy a well prepared plant based meal as well.

Of course everybody is different. It’s always your choice what you like to eat. That’s why I love to have the option. In the following recipe you have a yummy plant based taco, that plays with the textures of roasted cauliflower, protein rich quinoa and deep flavors from spices, limes and jalapeños. But on the side, I serve an amazing rib eye steak with a pumpkin seed butter and lots of chillies, for the meat eater at the table.

Enjoy!

P.S – The drink is a mezcal, agave sirup and pink pepper margarita that my lovely wife made 🙂

IMG_2387

Roasted Cauliflower Tacos, Quinoa, Red Cabbage and Avocado
  • 8 pc Organic corn tortillas
  • 50 grams Quinoa
  • 1 medium Cauliflower head
  • 2 teaspoons Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Chili powder
  • Sea salt
  • 3 tablespoons Olive oil
  • 100 grams Red cabbage, finely sliced
  • 2 Limes
  • 1 tablespoon Agave syrup
  • 1 Avocado
  • Coriander leaves
  • Jalapeño slices
  • Radish slices
1.Cauliflower: Rinse cauliflower head and cut in medium florets, toss with spices, salt and olive oil. Bake in the oven at 180C / 350F for about 30 mins, until tender and nicely browned.
2.Quinoa: Boil quinoa in slightly salted water until tender, about 20 mins. Drain and keep warm
3.Red Cabbage Slaw: Combine sliced cabbage with juice of 1 lime, about 1/2 teaspoon salt and the agave syrup. Let marinate about 20 mins
4.Avocado: Mash avocado with a fork and combine with juice of 1 lime, a little olive oil and pinch of salt
5.Assembly: Heat corn tortillas in oven and arrange on plate. Spoon on some avocado mash, quinoa, cauliflower florets and top with cabbage slaw. Garnish with coriander leaves, slices jalapeño and radishes
Source

Remo Maute
Servings: 4

Love!

Posted by Chef Remo Maute on February 14, 2017
Posted in: Recipes. Tagged: , , , , , , , , , . Leave a comment

It’s Valentines Day!

I don’t care.

I care about February 14th immensely though!

That’s the day I got married to my love Coco in St. Barth three years ago!

piter2014coco_1097

Last year we celebrated this day again in St. Barth. This year we’ll go in March. Can’t wait!

So I’m going to surprise her with a little dinner at home, including a sweet little dessert…

This one is a vegan Raspberry Streusel Tart with a cashew nut based crust, so it’s also gluten free.

First, the tart in a suiting shape for today :)) It’s good for about 5-6 people or 3 days of leftover indulgence! Second is the same recipe for a plated, high end presentation.

img_2544

Raspberry Streusel Tart
  • Crust
  • 3 cups Cashew Flour
  • 4 tablespoons Agave Syrup
  • 1 tablespoon Coconut Oil, melted
  • 1 pinch Sea Salt
  • Filling
  • 3 cups Fresh or Frozen Raspberries
  • ½ cup Agave Syrup
  • 1 teaspoon Agar Agar
  • 1 tablespoon Lemom Juice
  • 1 teaspoon Vanilla Extract
  • Streusel
  • ½ cup Pecan Nuts
  • ¼ cup Hazelnuts
  • ¼ cup Almonds
  • 1 teaspoon Cinnamon
  • ¼ cup Coconut Sugar
  • 1 teaspoon Vanilla Extract
  • 1 pinch Sea Salt
  • Glaze
  • ½ cup Cashews
  • ½ cup Young Coconut Meat
  • ½ cup Agave Syrup
  • ¼ cup Filtered Water
  • 3 tablespoons Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 pinch Sea Salt
1.Crust: Preheat the oven to 180C / 350F.
Mix the ingredients in a bowl and press in desired mold. Bake for about 10 mins until golden, let cool.
2.Filling: Push the raspberries trough a sieve into a sauce pan. Add the agar agar and bring to a boil. Combine with the remaining ingredients and let cool.
3.Streusel: Toss the nuts with the coconut sugar, cinnamon, vanilla extract and salt. Toast in the oven at 180C / 350F for about 8 mins. Let cool and pulse coarsely in a food processor.
4.Glaze: Mix all ingredients in a blender.
5.Assembly: Pour the raspberry filling in the tart shell, sprinkle with the streusel. Drizzle with the glaze and let set in refrigerator for about 2 hours.
Source

Remo Maute
Servings: 6

img_2556

Enjoy and spread the love!

Dairy Free Charter – Nut Truffle Brie, Roasted Beetroot, Celery “Yogurt”

Posted by Chef Remo Maute on July 24, 2014
Posted in: Photos, Recipes. Tagged: , , , , , , , , , , , . 5 Comments

Last week I had a guest trip where dietary and health reason required lots of creativity. I looked at it as a challenge and a platform to practice my new nutrition skills.

Here’s a dish that is a great starter or cheese course. The Macadamia Truffle Brie has a nice texture and because of the nuts, it works great with the beetroot.

Beetroot is a super healthy vegetable. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of different types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.

IMG_2063Macadamia Truffle Brie

Ingredients:

2 cups Macadamia Nuts, soaked in water overnight

1/2 cup Water

1 Probiotic Capsule (used for home made yogurt)

1/4 teaspoon Salt

1 teaspoon Nutritional Yeast

1/2 teaspoon Lemon Juice

1 tablespoon chopped Black Truffle

Directions:

Drain nuts and blend with water and probiotic capsule in a high speed blender until smooth. Strain in cheesecloth and place over a colander. Put something heavy on top, like a cereal bowl with pie weight for example. Let ferment at room temperature for 24 hours. Remove from the cheesecloth and blend with salt, yeast and lemon juice. Fold in the chopped truffle. Place in a ring mold and let set in the fridge. Dehydrate at max. 135 degrees Fahrenheit until a rind forms.

Celery “Yogurt”

Ingredients:

1 1/2 cups Cashew Nuts, soaked for 2 hours in water

1 cup Fresh Coconut Meat

1/2 cup Water

1/3 cup Celery Juice (juiced with a vegetable juicer)

Zest of 1 lemon

1/2 teaspoon Salt

Directions:

Blend all ingredients in a high speed blender until smooth

Assembly:

Trim and slice some roasted beetroot and dress with extra virgin olive oil, sherry vinegar and sea salt. Arrange nicely on a serving plate, sprinkle with chopped chives.

Slice the nut cheese in small portions, pipe the celery yogurt and dress your plate. Garnish with shaved celery stem and young celery leaves.

Raw Vegan Mushroom Pâté, Green Onion Crisp, Pickled Greek Peppers, Apricot Gel

Posted by Chef Remo Maute on June 6, 2014
Posted in: Photos. Tagged: , , , , , , , , , , , , . 1 Comment

IMG_2035Who says raw and vegan food have to be boring and bland? With a little love, patience and technique you can create Michelin Star quality dishes. Only the freshest, organic and locally sourced ingredients are the fundamentals of any good cuisine.

Recipe upon request

Raw and Vegan Chocolate Macaroon

Posted by Chef Remo Maute on May 22, 2014
Posted in: Recipes. Tagged: , , , , , , , , , , , , , , , . Leave a comment

During the last 4 month of being a student at the Institute of Integrative Nutrition, I have learned about countless diets, allergies, diseases and super foods.

Don’t worry, I will never forget how to grill a proper steak and fry some potatoes. The butcher is in me since two generations, back in Switzerland.

As a chef it makes me even more confident to have the knowledge about raw, vegan, paleo or macrobiotic food preparations. More and more clients are very mindful about their health and diet.

You all know about my passion for baking and chocolates. So I took a recipe from Matthew Kenney’s book Raw Desserts and gave it a try!

IMG_1996

The result was amazing! The macaroon had a pleasant texture and a rich, deep chocolate nut flavor. My wife even spread the cocoa filling on toast the next morning and called it “Remotella”!

Enjoy and embrace this not so bad chocolate treat 🙂

Ingredients:

Shells:

1 cup Cashew Flour

1/2 cup Coconut Flour

1/2 cup Raw Cacao Flour

1/2 cup Succanat Powder

3 tbsp Maple Syrup

2-4 tbsp Water

1/2 tsp Vanilla Extract

Pinch of Sea Salt

 

Filling:

1/2 cup Macadamia Nuts

1/4 Raw Cacao Powder

1/2 cup Maple Syrup

1/2 cup Coconut Butter, melted

1 Vanilla Bean, seeds only

Pinch of Sea Salt

 

Directions:

  • Whisk together the cashew flour, coconut flour, cacao flour and succanat powder. Add the syrup, water, vanilla and salt, combine until a slightly wet dough forms. Increase the water if needed. With an ice cream scooper make uniform sized balls. Flatten with your hands and place in a dehydrator. Dehydrate on medium high setting for 6-8 hours, or until the shells are crispy on the outside and chewy on the inside.
  • For the filling blend all ingredients together in a high speed blender until smooth and creamy. Place in a piping bag with a medium plane tuile.
  • Once the shells are ready and have cooled down, pipe the filling on a shell and top with another one. Keep at room temperature up to 3 days.

Lunch Dishes and Creations

Posted by Chef Remo Maute on March 5, 2014
Posted in: Menus. Tagged: , , , , , , , , , , , , , , . Leave a comment

 

 

Appetizers and Salads

Watermelon Gazpacho, Shrimp, Kumquat, Thai Basil

Grilled Fingerling Potatoes, Marinated Cucumber, Shallots and Herbed Crème Fraîche

Baby Arugula, Roasted Peaches, Burrata, Macadamia Nuts and Aged Balsamic

Gem Lettuce Salad, Farm Cherry Tomatoes, Shaved Parmesan, Sherry Vinaigrette

Tomato Cous Cous Salad, Beetroot, Compressed Cucumber, Crumbled Feta, Oregano Dressing

Duck Confit and Green Bean Salad with Endives, Pickled Radish Vinaigrette

Artichokes Barigoule with Baby Vegetable Salad, Serrano Ham, Parsley Vinaigrette

Asian Greens with Shaved Peppers, Basil, Cilantro, Mint and Lemongrass Ginger Dressing

Summer Salad with Asparagus, Avocado, Heirloom Tomato, Orange, Black Sesame Seeds, Honey Miso Dressing

Baby Kale Salad with Quinoa, Tomato, Grapefruit, Jalapeño, Manchego, Pumpkin Lime Vinaigrette

Grilled Fig Salad with Pancetta, Balsamic, Arugula and Toasted Walnuts

Seafood

Hamachi Ceviche, Lime, Ginger, Soy, Warm Tostones

Crudo of Langoustine, White Peach, Passion Fruit and Lime

Lobster Summer Rolls, Chili Aioli, Vinegar Jelly, Dill, Lettuce

Sous Vide Poached Salmon Salad Niçoise, Anchovy – Caper Vinaigrette

Steamed Halibut, Mustard Miso, Bok Choy, Shiitake, Lime and Sprouts

Home Cured Graved Lax, Honey Dill Mustard Sauce, Radish and Baby Herbs

Grilled Spiced Octopus, Chorizo, Almonds, New Potato, Salsa Verde

Steamed Bouchot Mussels, Basil, Kaffir Lime, Lemon Grass and Sweet Chili

Crispy Skin Sea Bream, Confit Oranges, Tomato and Veal Jus

Meat and Poultry

Vitello Tonnato – Chilled Veal Tenderloin, Tuna Mayonnaise, Chives, Capers, Lemon, Pickles

Thai Beef Salad, Cherry Tomatoes, Cucumber, Star Fruit, Shallots, Peanuts, Chili Lime and Ginger Dressing

Kobe Beef Sliders, Boston Lettuce, Marinated Plum Tomatoes, Sweet Potato Fries, Asparagus Slaw

Grilled Lamb Kebabs, Greek Farro Salad, Feta and Mint Pesto

Sea Salt and Pepper Crusted Roasted Chicken Breast, Arugula and Lemon Honey Dressing

Pork Belly and Scallion Dumplings, Soy Broth, Shichimi, Onion Marmelade

Turkey Scallopini, Artichoke Carpaccio, Lemon, Celery and Coriander Seed Vinaigrette

Beef Short Rib Robata, Truffle Miso, Vegetable Tempura

 

Pasta and Sides

Lobster Ravioli with Prosciutto, Mozzarella, Basil, Olives and Tomato Confit

Tortellini with Roasted Pumpkin, Hazelnuts and Sage Brown Butter

Spaghetti Vongole with Chili, Italian Parsley and Crispy Pork Belly

Potato Gnocchi with Pork and Wild Mushroom Ragout, Thyme and Lemon Air

Roasted Sweet Potatoes with Almond Basil Pesto

Herb and Goat Cheese Spaetzle, Baby Zucchini, Preserved Lemon

Split Pea Falafels, Roasted Pepper Salsa and Tzatziki

Grilled Eggplant, Potato Blini, Spiced Heirloom Tomato Chutney

Vegan

Heirloom Tomato Salad, Macadamia Cheese, Basil, Extra Virgin Olive Oil

Ceviche of Avocado, Jalapeño, Cucumber, Tomato, Olives, Cilantro, Cumin Powder

Black Bean and Quinoa Salad with Shaved Vegetables, Chipotle Dressing

Globe Artichokes with Parsley Vinaigrette, Chanterelles, Smoked Cashews

Rice Noodle Pad Thai, Scallions, Pineapple, Peanuts and Bean Sprouts

Brown Rice Sushi with Mango, Cucumber and Avocado

Corn Crusted Eggplant Parmigiana, Cashew Cheese, Basil

Chick Pea Stew with Spinach, Tomato, Plantains, Chile and Coriander

Empanadas with Roasted Vegetables, Corn and Chimichurri

Sweet Potato and Lentils Sheperds Pie

Dark Chocolate Tart with Sea Salt Flakes

Passion Fruit Sorbet, Black Berry Leather, Kaffir Lime and Coconut Cream

Dessert

Fresh Strawberries, Basil Meringue, Wild Strawberry Sorbet, Mascarpone

Passion Fruit Crème Brulée

Sorbet Terrine with French Melon Soup, Cherries, Peach, Rhubarb and Ginger

Mini Apple Tart Tatin, Granny Smith Sorbet

Chocolate Mousse, Mint Ice Cream, Chocolate Chip Crumble and Whipped Yogurt

Pine Nut Honey Tart, Vanilla Mascarpone Cream and Caramel Syrup

Dried Fruit Granola, Buttermilk Sorbet, Banana Beignet with Cinnamon

 

DSC01929IMG_1189DSC01676DSC01978IMG_0755IMG_1555IMG_0754DSC00667IMG_1061DSC01930DSC01941IMG_1545IMG_1160IMG_0173IMG_1709IMG_1202IMG_0898

Vegan Dishes

Posted by Chef Remo Maute on December 16, 2013
Posted in: Menus. Tagged: , . Leave a comment

Vegan and Vegetarian Menu Options

Lunch

Strawberry Gazpacho, Mint,

 Lime and Vegetable Brunoise

Heirloom tomato and Tofu Caprese Salad

Ceviche with Avocado, Jalapeño, Cucumber, Tomato, Olives, Cilantro and Cumin Powder

Black Bean and Quinoa Salad

 with Chipotle Dressing

Globe Artichokes with Parsley Vinaigrette, Chanterelles and Smoked Cashews

Vegan Pizza with Vegetables

Rise Noodle Pad Thai,

Scallions, Pineapple, Peanuts

 and Bean Sprouts

Brown Rice Sushi with Avocado,

Mango, and Cucumber

Stir Fried Green Beans with Tamari Almonds

Corn Crusted Eggplant Parmigiana

Cashew Cheese and Basil

Roasted Sweet Potato Fries

with Oregano and Lemon Oil

Dinner

Thai Carrot Soup

Zucchini Carpaccio with Lemon Vinaigrette, Arugula, Sun Dried Tomatoes

Roasted Pumpkin Ravioli

 with Sage and Hazelnuts

Compressed Watermelon with Miso, Shiitake

 Jalapeño Salsa

Beet Salad with Radishes, Tender Greens

and Carrot Ginger Dressing

Corn Tacos with Pickled Slaw,

 Grilled Spiced Tofu and Coconut Cream

Sweet potato and Lentils Shepherds Pie

Soba Noodles with Soy Broth, Baby Bok Choy, Enoki Mushrooms, Sesame Oil

Chick Pea Stew with Spinach, Tomato, Plantain, Chile and Coriander

Empanadas with Roasted Vegetables, Chimichurri

Dessert

Vegan Dark Chocolate Tart

with Maldon Sea Salt Flakes

Pistachio Olive Oil Cake

Vegan Vanilla Ice Cream

Vegan pound Cake with Crystalized Ginger, Sliced Mango, orange Gel, Tarragon

Passion Fruit Sorbet, Black Berry Leather, Kaffir Lime Coconut Cream

Vegan and Gluten Free Banana Beignets, Cardamom Almond Crème Anglaise

Breakfast

Breakfast Sundae with

 Soy Yogurt, Berries and Granola

Oatmeal Pancakes with Pear Puree,

Almonds and Maple Syrup

Gluten free and Vegan Banana Walnut Muffins

Chocolate Chip, Dried Apricot

and Orange Scones

Banana Porridge with Super Grains and Fruits

Scrambled Tofu with Spinach, Tomato,

Pine Nuts and Whole Wheat Bagel