It’s been a long while since I’ve written anything on my blog. In the time that I left you till now, my partner and I opened Taiwan’s first contemporary raw vegan restaurant and have been consumed with growing it.
It has been LOADS of fun and LOADS of stress but mostly, loads of FUN 😀
Just wanted to let you know that I haven’t been active for so long because the team at Delicious Taipei is busy planning the opening of its private dining event, workshop and retail space for next month so we have been uber-busy! But this means that we will finally have a PHYSICAL place for our community to:
meet and enjoy some delicious conceptual raw cuisine at our exclusive private dining events
purchase your everyday, raw food products in our retail section (keep an eye out for our raw coconut yoghurt and raw chocolate granola!)
learn how to create your own raw food creations inside our beautiful workshop kitchen (you’ll meet some guest chefs, too!)
taste some fine wines and learn about pairings with raw canapes at tastings twice a week (because wine)
You are going to LOVE the location and the “oasis” feeling inside our beautiful event space!
This recipe is not the traditional one but it’s packed with the sultry flavours of puttanesca.
No pics today. Let’s get down to business.
1 tsp cumin seed
1 tsp fennel seed
3 bay leaves
4 cloves of garlic
1/4 cup white wine
4 medium-sized bright red, super ripe regular tomatoes, roughly chopped
good quality anchovy (glass jar not tinned)
salt (not too much as the anchovy is quite salty)
500g shell pasta
Oil your pan generously. Once warm, throw your spices and bay in. Slowly stir until aromas are released. Throw the shallots and garlic in. Stir until translucent. Add salt. Throw the tomatoes in. Add wine. Let it cook. To thicken, leave the lid slightly open so water can escape.
Meanwhile, cook your pasta. Once the pasta is done, remove it from the pan and rinse it under cold water then put it in a colander and use your hands to turn it over until all the water has drained out.
The sauce should be done. Take it off, add 2 teaspoons of salsa macha and let it cool.
In a separate, small pan, add at least 8 fillets of your good quality anchovy as well as some of its own oil. Make sure the heat is at the lowest setting. As soon as it starts to sputter, turn the heat off. There will be enough heat in the pan to “melt” the anchovy. You don’t want to cook it, you just want to soften it and incorporate it into the oil.
Traditional puttanesca recipes ask you to melt the anchovy first and add all the sauce ingredients to it. The problem with this is that the gorgeous anchovy fragrance disappears into the sauce.
Once you are ready to plate, mix the sauce and however much pasta you want and top with generous scoops of the anchovy mixture.
Enzyme-rich pineapple with the burning warmth of ginger make this drink the perfect aid to combating sluggishness and fatigue from the humid, rainy weather. Bee pollen is rich in all your B Vitamins and can help to alleviate Springtime allergies. Chia has some amazing benefits too:
high in fibre
high in minerals (manganese and phosphorous)
has tryptophan which helps you get fuller faster thus cutting down how much you consume
I’m sure there are lots more but let’s get on with the recipe.
1 pineapple, peeled and chopped
2 tbls chia soaked in 3 cups of water (20 min – overnight)
10 cm – 15 cm length of fresh ginger
How do I love thee? Let me count the ways…
Toss the whole pineapple into the blender and puree until smooth. Add chopped ginger and blend on high until incorporated. Pour the chia seeds and water into the blender and using a chopstick or the handle of a long spoon, mix it until evenly incorporated.
Pour into tall glasses and garnish with 1/2 tbls bee pollen in each glass. Before sipping, use a spoon and mix in as much of the bee pollen as you can.
PS: That is local, unprocessed, organic pollen…sticky, sweet and gorgeous
Wash and peel beets. Mandoline slice 3mm each. Sprinkle both sides of each slice liberally with salt. Set aside.
Simple Chipotle Cheese
1 cup soaked cashew
1/2 tsp salt
1 – 2 tsp brewer’s yeast
1 – 1.5 tsp powdered chipotle
1/2 cup filter water
Blend everything together on high speed until smooth. Check the flavour. You may want to add more salt or seasoning.
Broccoli Goji Salad
2 cups of broccoli florets (each big floret chopped in 4 pieces)
4 tbls walnuts
1/4 preserved lemon
2 – 3 tbls goji
1 clove garlic, sliced paper thin
Place the broccoli and goji in a bowl. Pour hot water over and let it sit as you finely slice the garlic and julienne the preserved lemon. Drain the broccoli and add the garlic, nuts, goji and lemon to it. Toss in dressing.
1/4 cup red wine vinegar
1/2 cup carmellia oil (whatever oil you really fancy)
2 tbls olive oil
Whisk together and mix into salad. Don’t pour the whole thing in at once. It may be too overwhelming.
Marinating the beets in salt softens them and releases the water. Pat each beet down with a kitchen towel to remove the water. Place three pieces of dry beet carpaccio, slightly overlapping on a plate. Scoop on some chipotle cheese. Dress with salad in one of the ways pictured in either of the pics above.
This dish has sour, spicy, sweet, earthy tones. Absolutely delicious.