From breakfast – cinnamon rolls or fluffy pancakes and miso caramel (even heavy sleepers will be eager to get up) – to dessert – creamy rice pudding and coffee praline sauce or rustic apricot tart with almond cream with lemon and rosemary (there won’t be any left over for a snack) –, Vegan World by Alice Pagès (Editions Solar, 2022) is a mine of 85 plant-based recipes inspired by the author’s travels around the world. A cuisine that feels good and can also be enjoyed on a picnic or at the office thanks to this selection of three delicacies to take away.
Melting grilled cheese with roasted pear, arugula pesto and pickles
For 2 sandwiches
Preparation: 20 minutes
Cooking: 15 minutes
Rest: 24 hours
Ingredients :
For the pickles
- 1 red onion
- 50g pink radishes
- 50ml cider vinegar
- 20g coconut or cane sugar
- 10g of salt
- 1 bay leaf
- 1 tbsp. tablespoon black peppercorns
For the cheese sauce
- 15g cornstarch
- 180ml coconut milk
- 10g nutritional yeast
- 1 tbsp. caper brine
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 pinch of salt
For the pesto
- 1 clove of garlic
- 25 g walnuts
- 30 g arugula
- 15g fresh basil
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 tbsp. balsamic vinegar
- salt pepper
For the sandwich
- 1 pear
- 4 slices of bread (loaf or campaign)
- margarine
- 1 handful of walnuts
Peel the onion and cut it into thin slices. Wash the radishes and cut them into thin slices. Combine the rest of the ingredients in a saucepan with 100ml of water and bring to the boil. Cook for 5 minutes over medium heat, stirring to dissolve the sugar.
Place the onion and radish slices in an airtight jar, pour the rest into the jar and let cool to room temperature. Close the jar and refrigerate for 24 hours before use.
Dissolve the starch with the coconut milk in a small saucepan. Add the yeast, brine, garlic and onion powder as well as the salt then mix. Bring to the boil then simmer for 2 minutes over medium heat, whisking constantly. When the sauce has thickened, remove the pan from the heat and let cool.
Cut the pear into slices. Heat a little oil in a frying pan to cook the pear slices for 2 minutes on each side until tender and lightly browned. Peel and chop the garlic then pulse mix all the pesto ingredients to obtain a homogeneous and grainy paste.
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