There's more to a vegan diet than salads - including amazing desserts

Recipes by Giovanni Ledon, Chef De Cuisine, Akira Back, W Dubai - The Palm
Filed on November 15, 2019

Truffle Rice Clay Pot

Vegan Rainbow Roll

Kabocha Pound Cake

Truffle Rice Clay Pot
Prep time: 1 hour
Serves: 4

Ingredients
Truffle rice:
420gm mushroom stock
120gm light soy sauce
24ml mirin
12gm sugar
16ml truffle oil
8ml vegetable oil
320ml sushi rice

Braised mushroom:
34gm sliced onion
6gm sliced garlic
38gm sliced eringi mushroom
55gm shimeji mushroom
20gm sliced shitake
10ml mushroom stock
28ml vegan oyster sauce
16gm truffle mushroom paste
Salt to taste
Pepper to taste

Garnish:
200gm mushroom mix
8ml yuzu juice
8gm shaved truffle

Method
Braised mushroom:
Heat a saucepan over medium high heat. Add 20ml vegetable oil and the onions. Cook until they become translucent and add the sliced garlic. Cook for 2 minutes. Add the sliced mushroom and cook until the mushrooms start to brown. Deglaze with the mushroom stock. Add the vegan oyster sauce and truffle paste. Season with salt and pepper and let simmer covered for 15 minutes and set aside.
Rice Pot:
Rinse the rice until the water becomes clear. Try to be gentle here so that the grains of rice do not break. Once the rice is clean, that is when the water runs clear, soak in water for 20 minutes. After 20 minutes, drain the water and separate the rice equally into four small clay pots. (It should be about 105gm of rinsed rice per pot).
Broth for the rice:
Combine the mushroom stock, light soy sauce, mirin, sugar, white truffle oil, vegetable oil and mix until the sugar is dissolved. Add 150gm of the cooking broth into each clay pot and cover with lid.
To cook the rice, place each pot on the stove on high heat for 5 minutes, then turn the heat low for 9 minutes. Remove from flame and rest the rice, covered for 5 minutes.
For garnish, top each pot of rice with 50gm braised mushroom, 2ml yuzu juice, and 2gm shaved white truffle and serve.

Vegan Rainbow Roll
Prep time: 2 hours,
Serves: 4

Ingredients
Sushi rice:
710gm sushi rice
828ml bottled water
120ml rice vinegar
30gm white sugar
1tsp salt
Marinated Tomato:
20gm sugar
10ml mirin
40ml soy sauce
4 Roma tomatoes
Grilled eggplant:
2 medium eggplants
60ml vegetable oil
Salt
Black Pepper
Amazu Carrot:
30ml rice vinegar
30gm sugar
30ml water
2 large carrots
To assemble:
1 piece sushi Nori
80gm sushi rice
2 cucumber sticks
2 slices avocado
30gm amazu carrot
2 pieces marinated tomato
2 pieces grilled eggplant
2 slices ripe mango

Method
Sushi vinegar: Dissolve the sugar and salt in rice vinegar.
Sushi rice: Place the rice in a fine colander and rinse over running water, gently moving it around with your hand. You will know it is thoroughly rinsed when the water runs clear. Strain and set aside. In a rice cooker, add the rice and water and cook on normal setting. Once ready, dump the cooked rice into a large container. Slowly and evenly, pour the sushi vinegar mixture over the rice and mix it in a cutting motion. Be careful not to break the grains of rice. Let the rice cool down to around 27c before you make the sushi rolls.
Marinated tomato: Combine the sugar, soy sauce, and mirin. Mix until the sugar is dissolved. Peel and quarter tomatoes and remove the seeds. Coat with the marinade for 1 hour and then drain the marinade and set the tomatoes aside.
Grilled eggplant: Peel and cut the eggplant in quarters. Trim out the inner part and seeds, leaving only the outer flesh. Brush each piece of eggplant with vegetable oil and season with salt and pepper. Grill or broil each piece until browned on both sides. Once cooked, cut each piece into strips
Amazu carrot: Peel the carrots and julienne.
In a small pot, bring the rice vinegar, sugar and water to a boil. Once it boils, remove the pot from the fire and drop the carrots in. When cooled to room temperature, drain liquid and set aside.
To assemble: Spread the sushi rice over the nori, being careful not to smash the rice. Flip the rice sheet over and start to layer the cucumber, avocado, and amazu carrot. Now roll the rice mat over all the vegetables to seal everything in. Cover the roll with a cling film and lightly press the roll into a round shape using a bamboo sushi mat. Remove the cling film and set aside. Top the sushi roll with the marinated tomato, grilled eggplant and sliced mango. Top with the cling film and press lightly to secure the toppings to rice. Leaving the cling film on, use a sharp knife to cut the roll into 8 equal pieces. Remove the cling film and serve.

Kabocha Pound Cake
Prep time: 1 hour
Serves: 4

Ingredients
Kabocha cake:
246gm all-purpose flour
4.5gm baking soda
1gm salt
2.5gm cinnamon powder
121gm sugar
80gm brown sugar
300gm kabocha puree (Or canned pumpkin puree. The excess puree of one kabocha can be saved for later)
144gm apple sauce
140gm corn oil
40gm dried cranberry
35gm pumpkin seed

Method
Kabocha puree: Peel the kabocha squash and steam at 95C for 30 minutes until soft. Use a food processor to blend until smooth. Once blended strain through a fine mesh sieve.
Cake
Combine flour, baking soda, salt, cinnamon powder, sugar and brown sugar in a stand mixture. Using the paddle attachment, mix at a low setting for 30 seconds. Stop the mixer and add the kabocha puree, apple sauce, dried cranberries and pumpkin seeds. Mix on low speed until all ingredients are combined well. While the mixer is running, slowly add the corn oil until it is all mixed in. Add the batter to an oiled pound-cake pan and bake at 162C for 50 mins. Check the centre with a wooden skewer to see if it is done.
Let the cake cool and unmold once it reaches room temperature.
Miso ice cream: Blend 198gm coconut cream, 55gm maple syrup and 19gm miso paste. Strain through a fine mesh sieve. Add the mixture to an ice cream machine and mix until the mixture becomes ice cream. Store in freezer.
Maple cream: Combine 150gm coconut cream and 33gm maple syrup. Add to a siphon and charge with 2 chargers. Store in the refrigerator.
Cranberry compote: Mix 235gm dried cranberry, 225ml cranberry juice,
68gm sugar, juice and zest from 1 orange, 13gm cornstarch and 15ml water and cook over medium heat constantly stirring until mixture starts to boil. Lower the heat and simmer until cranberries soften. Remove from heat and cool to room temperature.
Plating: Place 1 slice of Kabocha pound cake, and drizzle cranberry compote over it. Top it with maple cream and miso ice cream and serve.


 
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