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Vegan Farandole

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Next Sunday, I will have to cook dinner for a vegan friend, and I just happen to be litterally submerged with vegetables.
I will simply reproduce a recipe and dish I created at the beginning of the year again!
This simple idea 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

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.

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 their next repast! By the way, “Farandole is a dance!

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow

Please check the new postings at:
sake, shochu and sushi, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

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