Archives des Vegan - Payzan https://www.payzan.fr/category/vegan/ De la terre à l'assiette Sun, 12 Dec 2021 14:54:56 +0000 fr-FR hourly 1 https://wordpress.org/?v=6.9.1 https://www.payzan.fr/wp-content/uploads/2021/10/VersoPlan-de-travail-1-150x150.png Archives des Vegan - Payzan https://www.payzan.fr/category/vegan/ 32 32 211566283 Green Super Smoothie https://www.payzan.fr/green-super-smoothie/ https://www.payzan.fr/green-super-smoothie/#respond Sun, 12 Dec 2021 14:54:56 +0000 https://ferme.vamtam.com/?p=9113 This “meal in a glass” takes advantage of the amazing greens available at this time of year. The addition of our ORGANIC LIVING GREEN FORMULA, a plant-based daily supplement containing 36 nutrient-rich ingredients from a carefully selected blend of whole foods, adds an extra boost.

Recipe created exclusively for Daylesford by our resident nutritionist, using our range of SUPPLEMENTS.

L’article Green Super Smoothie est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 45 MINS

Ingredients

Serves: 2
FOR THE Smoothie:
  • cup of kale
  • cup of fresh seasonal greens (try organic spinach leaves, nettle tips, or Ferme's market garden mixed salad leaves)
  • 1/2 cup Watercress
  • 1/2 cup parsley
  • 1/2 peeled lemon
  • 2 apples to taste
  • 1/2 to 1 teaspoon of organic living green formula
  • 2 bananas (fresh or frozen)
  • 1 avocado (fresh or frozen)
  • 1 teaspoon maple syrup
  • 1 cup ice

Method

Pop all of the ingredients into a high-speed blender and blend on high for at least 2 minutes – this is important because an under-blended smoothie is often unsatisfying. Taste and feel free to sweeten further by adding a little more maple syrup, banana or apples.

Beginning with the beetroot, pile a little of each shredded vegetable onto the bottom half of the wrapper, just below centre. Scatter over a little of the chopped chilli, ginger, mint and cashews followed by a small handful of the rice noodles and lastly a few coriander leaves. Loosely shape into an even cylinder with your fingers.

Lift the bottom edge of the wrapper over the top of the filling, and tuck in tightly to hold the filling in place. Now place two or three flower petals along the length of the half-wrapped roll and continue rolling, tucking in the ends tightly as you go.

Repeat with the remaining wrappers to form all 12 rolls.

Serve straight away, sliced in half so the vibrant colours are visible, along with the kimchi mayonnaise.

If making in advance, store the rolls in a sealed container covered with a damp jay cloth to prevent the rolls from drying out. We always make these on the day they’re going to be eaten – they last for 6-8hours before losing their freshness.

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L’article Green Super Smoothie est apparu en premier sur Payzan.

]]> https://www.payzan.fr/green-super-smoothie/feed/ 0 9113 Dark and White Chocolate Brownies https://www.payzan.fr/dark-and-white-chocolate-brownies/ https://www.payzan.fr/dark-and-white-chocolate-brownies/#respond Sun, 12 Dec 2021 14:51:27 +0000 https://ferme.vamtam.com/?p=9102 These brownies have become something of a Daylesford icon and they’re a staple at the bakery and in our farmshops. A crisp, sugary topping gives way to the soft, smooth dark chocolate filling which is contrasted with a lovely crunch from the shards of white chocolate that run through the middle. Decadent and rich, these are very hard to resist.

L’article Dark and White Chocolate Brownies est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 50 MINS

Ingredients

Serves: 4
FOR THE brownies:
  • 4 eggs
  • 150g caster sugar
  • 150g demerara sugar
  • 350g unsalted butter
  • 350g good dark chocolate (at least 70% cocoa solids)
  • 180g plain flour
  • 1 tsp baking powder
  • 1 teaspoon vanilla extract
  • 380g white chocolate buttons

Method

Preheat the oven to 160ºC/gas 3 and line a 30cm square cake tin (or equivalent) with baking paper.

In a bowl, whisk together the eggs and both sugars until thick.

Put the butter and dark chocolate into a heatproof bowl over a pan of simmering water (make sure the base doesn’t touch the water) and let the chocolate melt.

Let the chocolate cool a little, then add the beaten egg and sugar, and mix well. Gently fold in the flour, baking powder and vanilla extract and, when thoroughly combined, add the chocolate buttons and mix in gently.

Spoon into the prepared tin and bake in the oven for 20 minutes, making sure you don’t overbake the brownies. They need to stay quite soft and moist in the middle, so they should be springy to the touch and, if you insert a skewer into the centre, it should come out sticky, not clean, as you would expect with a cake.

Take out of the oven and allow to cool in the tin before turning out on to a board or clean work surface and cutting into squares.

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L’article Dark and White Chocolate Brownies est apparu en premier sur Payzan.

]]> https://www.payzan.fr/dark-and-white-chocolate-brownies/feed/ 0 9102 Pumpkin cream soup with pink peppercorn https://www.payzan.fr/pumpkin-cream-soup-with-pink-peppercorn/ Sun, 17 Oct 2021 16:13:55 +0000 https://ferme.vamtam.com/?p=1688 If you like to add a sweet touch to your winter dishes, this is the perfect recipe for you!
New and exciting flavors add a special something to our heart-warming classic pumpkin soup. The ingredients are simple: blended pumpkin, water, leek, pink pepper, salt, olive oil and herbs. The game changer? Panettone! Yes, the traditional Italian Christmas cake, toasted and served in place of classic croutons. Unforgettable.

L’article Pumpkin cream soup with pink peppercorn est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 35 MINS

Ingredients

Serves: 4
Pumpkin Soup Recipe:
  • 1 panettone
  • 2 lb pumpkin
  • 4 ½ cups water
  • 1 leek
  • 1 tsp pink pepper
  • 1 tsp salt, extra virgin olive oil, to taste tarragon, marjoram

Method

Slice the leek and place in a pot with the pumpkin and water. Over a low heat, bring to a boil then cook for 10-15 minutes.

Strain the broth and set aside. Purée the pumpkin and leeks with 2 Tbsp. olive oil, salt and pink pepper to taste. Blend at a high speed for 2 minutes until it’s smooth, adding enough cooking water to make it into a very smooth and soft cream, and pour into a saucepan. Cook over a medium heat until hot.

In the meantime, cut the panettone into slices or triangle shapes. Toast and serve alongside the soup.

Ladle the soup into bowls and garnish with tarragon and marjoram. To make it even sweeter, add cinnamon to the purée.

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L’article Pumpkin cream soup with pink peppercorn est apparu en premier sur Payzan.

]]> 1688 Vegan Potato Salad https://www.payzan.fr/vegan-potato-salad/ Sun, 03 Oct 2021 23:02:21 +0000 https://ferme.vamtam.com/?p=408 Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing. Whether served warm or allowed to cool, this is a lighter and more nutritious take on traditional potato salads and allows you to use any combination of your favourite herbs and leaves. If you aren’t able to lay your hands on pea shoots, then a handful of rocket or watercress will work perfectly.

L’article Vegan Potato Salad est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 60 MINS

Ingredients

Serves: 6
FOR THE DRESSING:
  • 70g mixed fresh green herbs (we use parsley, mint, coriander and chives)
  • 1 ½ tbsp white spring miso
  • 1 lemon, juice only
  • 125ML olive oil
  • 1 tbsp white wine vinegar
  • 1 small clove garlic
  • ½ tsp Dijon mustard
  • 2 tsp capers
  • Freshly ground black pepper
FOR THE SALAD:
  • 500g baby new potatoes
  • 1 lemon, zest only
  • 1 tbsp capers
  • 2 tbsp chives, roughly chopped
  • A handful of pea shoots

Method

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

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L’article Vegan Potato Salad est apparu en premier sur Payzan.

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