Vegan Farandole for the New Year!


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p1010612

Last Sunday, not the New Year I must admit, I had to cook dinner for my other half, and I just happened to be litterally submerged with vegetables.
Why not create something vegeterian, or even better, something vegan, at least to justify my omnivorous preferences? I thought.
Well, I came with a simple idea that can expanded at infinitum. It has the merit of making use of very healthy ingredients and help the system take a much needed rest! LOL

farandole-oil-22 farandole-oil-3 farandole-oil-1

I utilized three different oils from three different countries to add a little inernationalization: Olive oil from Italy, Walnut oil from France and Argan oil from Morocco!

In the centre of the plate I arranged a “circle” of boiled potatoes mixed in “brandade style” with plenty of olive oil, avocado, black olives, lemon juice, a minimum of salt, chopped fresh garlic, pepper, nutmeg, thyme and yuzu chili pepper. Indian friends would probably add plenty more spices.
I surrounded it with a thin crown of boiled diced brocoli stems and shiso/perilla shoots/mini leaves.

farandole-2

I then added plenty of dressing around the lot. The dressing was made with walnut oil, taragon white wine vinegar, soft Dijon mustard (with seeds), lemon juice, a little salt, pepper and a large amount of very finely chopped fresh parsley and basil. It was very consistent and easy to spread without “leaking” everywhere.
Around the whole, I arranged boiled green brocoli, white cauliflower and yellow cauliflower (beautiful and very tasty) all grown in Shizuoka Prefecture.
I decorated the potato core with plum tomato wedges, and sprinkled both the cauliflower(s) and tomatoes with a little dash of argan oil (take it easy with this particular oil as it is particularly fragrant!).

I hope this will give ideas to my vegan and vegetarian friends for the New Year repast! By the way, “Farandole is a dance!

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