Vegan Recipes: Fresh As

Showing posts with label Fresh As. Show all posts

Friday, September 20, 2019

Fresh As freeze dried herbs and spices for some Thai inspired Vegan curries

These were soooooo delicious!!! I made the side dish just with onion, tomato, green beans, Fresh As Chili Powder (plus a little oil for frying the onion and salt to taste. The 'main' green curry had all the others Fresh As powders (plus some chili): lemon grass, coriander, ginger, sweet basil and kaffir lime. The kaffir lime was my favourite! I also added some Vietnamese mint from the garden. It had tofu, potatoes, carrots, beans, onions and coconut milk, plus organic vegetable stock for seasoning. Served with rice. Amazing!

Thank you Fresh As!

Photos and Recipes by Alessandra Zecchini ©

Wednesday, September 18, 2019

Potato salad with Fresh As Tarragon, capers and Friarielli flowers, plus focaccia and eggplants with Fresh As herbs - plant based paradise!

I have been trying a few freeze dried herbs from Fresh As and this potato salad is definitely a winner.

Boil the potatoes and peel, then cut and mix with vegan mayo and capers. Sprinkle with Fresh As French Tarragon. I also added some edible flowers from my friarielli (cime di rapa) plants.

The friarielli seeds come for Italian Seeds Pronto, such a great winter crop! Eat the leaves, tips and flowers!

I also tried other Fresh As powders: chili, garlic, oregano, basil and rosemary (plus the French Tarragon) on focaccia. I used letter stencils before adding the powders, just to record what went where. FYI, the garlic becomes orange after baking.

Delicious, and also pretty in a bread basket!

And on some fried eggplants (added after frying, with salt).

Photos and Recipes by Alessandra Zecchini ©

Thursday, April 21, 2016

Mandarin and blueberry chocolates

I made these with my daughter, we used Fresh As freeze dried mandarins and blueberries, plus some dark chocolate (the darkest the better for me, and chose a non-dairy one for vegan chocolate). Just need to melt the chocolate and then half dip the mandarin slices. The freeze dried blueberries… sorry but you cannot see them… but we just added a few to the remaining chocolate (after we used all the mandarin slices) and then poured the mixture in chocolate molds. So easy, quick, and petty too!

Sunday, April 19, 2015

Raspberry agar agar vegan jelly

Agar agar must be the easiest pudding ever, and it is vegan and gluten free. Also, if you don't use too much sugar it will be low in calories (and no fat, I guess…).

For 4 serving I use 500ml of water, half tsp of agar agar powder (usually I use 1 tsp, but I wanted a softer and more wobbly jelly) and 1 tbsp of sugar (here too, personal taste!). For the Fresh As fruit powder dosage, it depends on your taste; for most fruit (like pineapple) I use 1 tbsp, or 1 and half tbsp (like passion fruit), but the raspberry powder is so intense that half tbsp with suffice, using the other half just to sprinkle on the jelly when is set. Bring to boil and pour into 4 jelly moulds. Let it cool down, refrigerate, and serve (with more Fresh As powder sprinkled on top).

Friday, December 19, 2014

Raw, vegan and gluten free sweet for Christmas? Homemade marzipan!

Marzipan is the perfect sweet for the Holiday Season, and this is RAW, VEGAN and GLUTEN FREE, so it seems to cover most of the current food trends :-). Click here to see the recipe and step by step images (including how to use apricot kernels). Note that for colouring this time I didn't use berry juice but Fresh As raspberry powder, and also quite a bit of spiraling powder for a darker green hue. The nuts on top are optional, of course.

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