vegan, vegetarian and allergy food from Family Life F&B conference

Family Life F&B congress Alcuda Pins - Mallorca

Just back from our Family life F&B congress at Alcudia Pins on Mallorca, 2 back to back conferences with hands on training and practical sessions for 50 + executive chefs and F&B managers.

We had a lot of focus on improving knowledge regarding vegan, vegetarian and allergy options at our Family Life resorts. The following were some of the dishes we prepared during the conferences. 

"Don't make vegan and vegetarian food for vegans and vegetarians make it for everybody" 

American Brownie

Gluten free brownie swap the nuts for sunflower seeds and make it nut free

300gm butter

300gm dark chocolate

250g Sugar


15gm vanilla sugar


2 eggs


3 egg yolks


6g baking powder


20g cacao powder


90 g gluten free flour mix (see basic recipe)


50g grated coconut

200 g pecan nuts coarsely chopped

Glaze

100g cream

100g butter

150g dark chocolateWhisk butter and sugar until white
Add the eggs & egg yolks into the butter mixture.
Add the dry ingredients, pecan nuts, coconut and at the end the melted chocolate
Pour the mixture in a breaded baking tray and bake in 175 C for 30 minuets.

Glaze

Bring the cream to a boil
Add the chopped chocolate and the butter and stir until smooth
Spread the glaze over the cold brownie.

Gluten free flour mix

40% Corn flour, not corn starch

20% Buckwheat flour

10% quinoa flour

20% potato flour

10% oatmeal flour

Avocado and chocolate truffles

Make a large batch and keep them in the freezer

2 peeled avocado

260g dark chocolate pellets, choose milk free for vegan truffles

1 vanilla bean

1 pinch of salt

35g coconut flakes

cacao powder and desiccated coconut for rolling

Method:

mix the avocado to a smooth paste in a mixer,

scrape out the vanilla bean add to the chocolate and melt in a micro or bain marie

mix together all ingredients & allow to stand over night.

portion and roll in coconut or cacao powder

Baked celery root

baked Celery is very versatile as a starter, main course, or on the buffet 

1 large root celery, ca.1 kg

fresh herbs and seasoning

aluminium foil

olive oil

Method

clean and wash the celery root pack it in herbs, a little seasoning and olive oil, wrap in the aluminium foil and bake at 170 degrees until cooked. Ca. 40 minutes. Test with a thermometer 60 degrees.

Chill the baked celery, trim and clean, slice as desire.

Beetroot patties with apple and zucchini dip

Serve the Beetroot patties as the main ingredient in a vegan main course or on the buffet for all

250g    cooked, peeled and grated beetroot

100g    grated raw carrots

200g    cooked potatoes, grated

50g      chopped onions, sautéed

10g      flat leaf parsley, sliced

30g      sun flowed seeds

10g      psyllium seed husks, ground

salt and pepper

oil for frying

Method/Comments:

mix all the ingredients together, let stand for an hour before forming the patties, pan fry.

apple and zucchini dip

100g    soy yoghurt

70g      salted and drained coarse grated granny smith apple

70g      salted and drained coarse grated zucchini

3g        fresh mint, chopped

1g        fresh red chili, finely sliced

salt, pepper and lemon juice for flavouring

mix all ingredients

Buckwheat Bread

2 loaves

Gluten free buckwheat bread, buckwheat contains no gluten

500ml apple juice

50ml olive oil

1 teaspoon salt

50 g yeast


300g buckwheat flour

250g buckwheat crushed

400g grated raw potatoes

Buckwheat Flakes to line the baking tin with

Pumpkin seeds for garnish

Preheat the oven to 200-225 degrees Celsius.

Grease the bread tins with vegetable oil and sprinkle the bottom and sides of the baking tins with buckwheat flakes.

Heat the water to lukewarm.
Crumble the yeast into the water and stir until dissolved. Stir in remaining ingredients. Work the dough until thoroughly mixed, divide in two and and place into the baking tins, Sprinkle pumpkin seeds on top.

Prove for 30 minutes.

Bake in a moderate oven for about 35 minutes.

Chia pudding

200gm liquid, “water, almond milk, soya milk ect”

100gm chia seeds

sweetener after own taste,” honey, agave, sugar, stevia etc.

Method

Soak the seeds over night in the chosen liquid, the mixture will naturally thicken itself, this recipe is of a relative thick consistency, the pre soaked chia seeds need to be thinned out to the desired consistency, sweeten to taste.

Portion into cups, glasses, shots ect.

This base recipe can be flavoured with fruit, berries, chocolate, herbs, it is also suitable as a base for smoothies & shakes.

Garnish the portioned chia pudding as desired.

Comments:

A simple and easy gluten & lactose free dessert, it can be tailor made to suit all allergy needs and decorated every which way you can.

Chicken Pie with Feta Cheese and Spinach

Gluten free pie, change the ingredients to suit your needs

Gluten free pie dough

180g gluten fine flour mixture

1 pinch of salt

75 g butter or margarine

100gm quark

30ml soda water

1⁄2 grilled chicken, cut into 1cm pieces

1⁄2 zucchini, cut into chunks

1⁄2 red onion, shredded

150 g feta cheese, diced

30g spinach, frozen & chopped

3 eggs

350ml cream

350ml milk

2 pinches of salt

1 pinch ground black pepper

30gm pumpkin seeds

Butter for frying

Method:

Preheat oven to 200°

Make the dough mix all ingredients except the quark into porous dough, add the quark and soda water a little at a time working together to make a smooth dough, form into a flat disk wrap in plastic film and rest in the refrigerator for two hours.

Roll out the dough between kitchen paper or plastic film line a pie form and Pre bake for 10-12 min. Fry the zucchini, onion and spinach in butter season with salt and pepper.
Spread the chicken pieces, zucchini, spinach and red onion over crust.
Sprinkle with feta cheese.
Whisk together eggs, cream, milk, salt and pepper. Pour the egg mixture in the pie.
Sprinkle with pumpkin seeds.
Bake the pie in the oven for 35-40 minutes, let rest 5-10 minutes before serving.

Gluten and egg free custard

gluten and egg free custard

Ingredients:

1l oat milk

200g sugar

80 g corn flour

100g butter

1 vanilla pod

Method

Mix all ingredients and boil to smooth fine texture. Strain through a chinois and set in fridge.

This custard is suitable for hot and cold serving and pastry and cake fillings, extra thickening makes it a crème pâtissière alternative.

  

Melon and avocado salad

makes a great starter

30g-iceberg salad cut in chiffonade

200 g melon diced, ½ cm

5 avocados,

10g parsley

50g granny smith apples cut in julienne

10 walnuts halves

50ml olive oil

100ml fresh orange juice

20g sweet mustard

Black pepper

Method/Comments:

Mix the olive oil, orange juice and mustard to a dressing. Season to taste.

Cut the avocado’s in half, scoop out the flesh, keep the avocado shells whole. Dice the fruit in ½ cm pieces, toss the melon, avocado and iceberg salad in the dressing.

Arrange the avocados shells on a serving tray or plate, portion out the salad and sprinkle with the apple julienne, garnish with the walnuts, chopped parsley and some coarsely ground black pepper

Egg, milk and gluten free Pancakes

320gm of rice flour

230ml of oat milk

200ml oat cream

400ml apple juice

10gm psyllium husks, ground

12gm vanilla sugar

5gm salt

20gm flaxseed

100ml water

Method/Comments:

Mix the psyllium husks with the apple juice, let stand for 10 minutes until slimy.

Boil the flax seeds in the water, cool.

Whisk flour, sugar and salt together with the oat milk and cream, fold in the flax seed mixture and the psyllium mixture, let stand for 15 minutes, fry as normal pancakes.

If the mixture is too thick use soda water or apple juice to thin it out.

Spinach frittata

Cut the frittata to suit as a vegetarian starter, main course garnish or skewered cocktail snacks

1,5kg   thawed frozen spinach, press out excess water

2,5kg   steamed and peeled baked potatoes

500g    onion, chopped

200ml  olive oil

50g      butter

8st       “1.5 kg” fresh red paprika, baked and peeled

100g    roasted pine nuts

100g    sun dried tomato pesto

750g    grated cheese

750g    ricotta

6st       eggs

salt and pepper

Grease a gastronome tray with olive oil line with silicon paper and oil in the paper as well

Sauté the onion and spinach in ½ of the olive oil and butter.

Cut the steamed and peeled potatoes in thin slices

Mix together the ricotta and eggs

Bake and peel the paprika, remove the seeds and lay out flat.

Start by laying a layer of sliced potatoes as flat as possible in the prepared gastronome tray, alternate layers with the grated cheese, spinach and ricotta mixture, sprinkle over some pine nuts and dot around some sun dried tomato pesto. Start on again with the potatoes. Season with every potato layer.

Make the frittata two layers finishing with the potatoes on top. Cover the top potato layer with the the baked red paprika.

Cover with aluminium foil and bake at 160 degrees for 40 minutes.

Remove from the oven and chill under press over night.