All delicious recipes by Paulius Gasparavicius and Josefine Andrén at Funky Fresh Foods.
THE MENU
FIRST SERVING
Seaweed and salicornia salat
SECOND SERVING
Beetroot soup with cashew soft cheese
THIRD SERVING
Portobello mushroom
FOURTH SERVING
Maneesh and Baba Ganoush
DESSERT
Lemon pie
RECIPES
All photos by Eivind von Døhlen
Seaweed and Salicornia salat
200g Salicornia
100g seaweed
Soak seaweed in cold water for 10 min and blanchée for 5 min. Cool down in ice-water. Drain and cut in long stripes.
Blanchée salicornia for 1 min, cool down in ice-water. Remove all discoloured and woody parts.
Mix them in bowl and add chopped spring onion, sesame seed and oil.
Purée :
2 bell pepper
2 chillies
spring onion
1 clove of garlic
50 ml soy or tamari sauce
half teaspoon agar agar
lemon juice
Clean and blend avocado, with dash of lemon juice, salt and pepper. Split in half 2 avocado
add coriander.
Boil soy or tamari with agar agar for 1 min, reduce to low heat, add coriander and simmer for 2 min. Add sesame seeds and oil
Grill bell pepper on open heat until its black, place it in a plastic bag, leave it for some minutes. Clean and cut. Fry for 5 min with salt, pepper and olive oil.
Remove seeds from chili.
Add all ingredients to blender and mix until smooth.
Beetroot soup with cashew soft cheese
5 big beetroots
3 bay leaves
1 celery stalk
1/2 onion
3 cloves garlic
1 celery root
1 leek
1 big potato
100g cashew nut (raw)
50 ml apple vinegar
10 g caraway seeds
4 g whole pepper
Boil 4 beetroots with skin, add 3 bay leaves. Boil until it is soft.
Boil celery stalk, onion, garlic, leek, fennel in separate pot.
Peel boiled beetroots add with other boiled vegetables and blend adding water.
Toast caraway and pepper pan for 1 min on high heat. Crush it and add to vegetables.
Bring soup to boil and add juice off one raw beetroot.
Peel and cut in circles potato and celery root. Boil them for 10 min. Fry in pan with dash of olive oil. Remove skin off one of the boiled beetroot and cut same size circle. Add to soup before serving.
Cheese: Soak cashews for 24h in water. Rinse and drain, then blend with water and apple vinegar. Place in cheesecloth and hang it in container for 24h.
Portobello mushroom
4 Portobello mushrooms
1 rosemary
1 thyme
20 g rice vinegar
salt and pepper
150 g cashew nut
50 ml walnut milk
olive oil
lemon juice
5 g nutritional yeast
1 stk parsley
8 garlic cloves
20 g pastry coal
1/2 tablespoon agar agar
2 shallots
5 champignon
150g black quinoa
50 g parsley
100 g enoki mushroom
Fry mushroom in pan for 10 min with olive oil. Add chopped garlic, rosemary and thyme. Fry until garlic gets golden color. Place it on metal tray and cook it in oven for another 10 min.
on 140^C. Add salt and pepper.
Cashew filling: Boil cashew in walnut milk and water for 10 min. Blend it together with olive oil salt pepper nutritional yeast ,parsley , lemon juice.
Garlic chips: Cook thin slices of garlic in oven for 10 min. on 140^C.
Clean enoki mushroom, add vinegar leave it for 30 min.
Bring black quinoa to boil, then simmer for 10 - 15 min.
Agar agar plates: Cook mushrooms with shallots until golden. Add water and agar. Boil for 1 min then simmer for another 2 min. Melt in pastry coal. Cool down, form circles on tray with cling film, freeze. Place plates on top a mushroom and burn with fire-torch until melts.
On top of PortoBello put cashew cream, add black quinoa, place frozen agar plate, burn it. Stick in mustard sprouts and marinated enoki mushroom
Maneesh and Baba Ganoush
Maneesh:
500 g flour
360 ml water
10 g yeast
10 g salt
20 ml olive oil
for topping:
120g sesame seeds
10 g dried thyme
5g dried marjoram
a little olive oil
Mix all dry ingredients in a bowl, add agave and little bit water. Mix for a minute or two and bring dough to an oiled table. Work dough for 10 min, place it in a bowl and let it rise for 1h . Shape dough into small balls. Add some flour on your working table and stretch dough as a pica pad. Poke in the middle of dough to prevent airing. Place it in a tray with baking paper. Rest for 30 min. Mix thyme, marjoram, olive oil and sesame seeds in a bowl, add to top of dough balls. Cook for 15 min in 230C.
Baba Ganuosh:
3 aubergines
3 garlic cloves, crushed with a teaspoon of salt
1 lemon, juice only
30g tahini
50g olive oil
black pepper, to taste
10g chopped flat leaved parsley
Stab 2 aubergines with fork all around and bake it for 40 min, until black and soft. scoop out the aubergine meat. Blend with olive oil, salt, pepper, garlic, parsley, tahini and lemon juice. Slice one aubergine in thin slices and bake in oven until crispy. Roll Baba Ganoush in the aubergine slices.
Lemon Pie
Base:
150 ml almonds
100ml dates
10 g coconut oil
5 g shredded coconut
dash of salt
In food processor: almonds (pulse 3 to 4 times) then add dates, coconut oil and salt. Run for 1-2 min or until you get shiny dough. Spread dough in tray 10 -12 cm wide, sprinkle with shredded coconut.
Filling :
1/5 ripe avocado
2 lime (juice)
1 ripe banana
30g coconut oil
Blend all in food processor until very smooth . Pour it over the crust and freeze it for 3h. Before serving - defrost for 15min.
A BIG THANKS TO
- YME and Nicolai Schaaning Larsen for inviting us into their thrilling universe.
- Funky Fresh Food and Josefine Andrén, Paulius Gasparavicius and Raphael for the brilliant and delicious vegan menu
- Marianne Haugli and Aslak Hartberg for the beautiful performance.
- Eivind von Døhlen for documenting the evening