STUFFED SWEET POTATOES

SERVES 4 SWEET POTATOS

FOR THE CASHEW AIOLI

1 1/2 cups (200g / 7oz) cashews

3 garlic cloves

2 tsp. apple cider vinegar

1 tsp. salt

1/2 tsp. prepared mustard

3/4 cup (200ml) water

FOR THE POTATOES

4 sweet potatoes

1 tsp. coarse sea salt

4 tbsp. olive oil

EXTRAS

1 handful alfalfa sprouts

1/2 bunch cilantro

NUTRITIONAL VALUES

Calories: 465kcal
Fat: 38g (6.7g S.Fat)
Carbs: 27.8g
Protein: 9.5g
Sugar: 3.1g
Sodium: 1087mg

METHOD

Soak the cashews in plenty of water overnight. Drain and thoroughly rinse them under running water.

With a fork, prick the sweet potatoes all over. Wrap them in parchment paper and season with salt and oil. Bake the sweet potatoes in their parcels for 30 to 45 minutes over indirect heat with the lid closed.

In a blender, combine all the ingredients for the cashew aioli with 3/4 cup (200 ml) water and purée.

Cut the sweet potatoes in half, fill with aioli and sprouts, and garnish with cilantro sprigs.

STUFFED CABBAGE

SERVES 4 TO 8 SIDE PORTIONS

1 medium cabbage

1 small onion

3 button mushrooms

1/3 cup (60 g) brown lentils

2/3 cup (150 ml) vegetable broth

2 tbsp. white wine vinegar

2 tbsp. herb and garlic butter

NUTRITIONAL VALUES

Calories: 21kcal
Fat: 0.2g (0.1g S.Fat)
Carbs: 3.4g
Protein: 1.4g
Sugar: 1.2g
Sodium: 88mg

METHOD

Make a circular incision around the cabbage stem and hollow it out, leaving a 2 cm thickness (the inside will be great for coleslaw).

Chop the onion and mushrooms finely, mix with the lentils, and stuff the cabbage with the mixture. Pour in the broth and vinegar, then add the butter on top.

Cook the cabbage for 2 hours on low, indirect heat with the lid closed. Briquettes that burn slowly are especially well suited for this.

Before serving, remove any blackened outer leaves.

RECIPE NOTES

The cabbage serves well as a serving dish from which guests can help themselves. Cut it so that each person can take some cabbage along with the filling.

SMOKED ONIONS

SERVES 4 ONIONS

4 large Spanish onions

2 tbsp. chopped fresh parsley

1/4 cup (60 ml) olive oil

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 169kcal
Fat: 12.8g (1.8g S.Fat)
Carbs: 14.1g
Protein: 1.7g
Sugar: 6.4g
Sodium: 298mg

METHOD

Remove the onion tips and make sixteen vertical cuts around the outside of the onion, from top to bottom, like the longitudinal lines on a globe.

Drain the onions and fan out the segments after soaking them in ice water for 10 minutes.

Spread the parsley, oil, and salt mixture over the onions.

Place the onions on two grilling planks and grill over direct heat until they start to smoke. Then, cook them for 50 to 60 minutes over indirect heat with a lid.

RECIPE NOTES

Before using the grilling planks, soak them in plenty of water for at least an hour.

GRILLED AVOCADOS WITH BEANS IN BOURBON BBQ SAUCE

SERVES 4 AVOCADO HALVES

FOR THE BEANS

1 shallot

1 1/2 tsp. canola oil

3/4 cup (150g / 5oz) cooked butter beans

3/4 cup (150g / 5oz) cooked kidney beans

1/4 cup (60 ml) basic barbecue sauce

2 tbsp. bourbon

1 pinch smoked paprika 1/2 tsp. salt

FOR THE AVOCADOS

2 avocados

1 tbsp. olive oil

EXTRAS

1/2 bunch cilantro

1/4 cucumber

1 lime, cut into wedges

NUTRITIONAL VALUES

Calories: 450kcal
Fat: 25.6g (4.9g S.Fat)
Carbs: 44.4g
Protein: 12g
Sugar: 6.3g
Sodium: 480mg

METHOD

Finely dice the shallot for the beans. In a hot saucepan, sweat the shallot for 4 minutes over medium heat, or until it turns translucent.

Cook for 10 minutes, stirring occasionally, with the remaining ingredients for the beans.

Remove the pits from the avocados and cut them in half. Brush the avocado halves with olive oil on both cut sides and grill for 4 minutes over direct heat. Cook for another 5 minutes over indirect heat after turning them over and filling them with the bean mixture.

Cut the cilantro into small pieces and dice the cucumber. Serve the avocado halves topped with cilantro and cucumber wedges.

RECIPE NOTES

The avocados should be served hot, but they can be reheated as well.

BRAISED RADISHES IN BLACK PEPPER BUTTER

SERVES 4 SIDE PORTIONS

18 oz. (500 g) radishes

1 tsp. sea salt

3 tbsp. vegan butter

2 tbsp. coarsely ground black pepper

2 tsp. grated lemon zest

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 6.8g (1.5g S.Fat)
Carbs: 4.5g
Protein: 0.1g
Sugar: 2.5g
Sodium: 493mg

METHOD

Cut the radishes in half, season with salt, and set aside for 10 minutes. Then, thoroughly rinse with water.

Preheat a cast-iron frying pan over medium-high heat. Melt the butter in the pan, add the radishes and pepper, and braise for 12 to 15 minutes, turning occasionally, over indirect heat.

Just before they finish cooking, add the lemon zest.

RECIPE NOTES

If you don't have a cast-iron frying pan, braise the radishes in a papillote. Wrap the same ingredients in four parchment-paper parcels and cook for 15 to 20 minutes over indirect heat.

GRILLED ASPARAGUS WITH BLACK PEPPER DRESSING

SERVES 4 SIDE PORTIONS

2 oz. (57g) green asparagus

FOR THE DRESSING

3 sprigs mint

1/2 cup (60 ml) olive oil Juice of 1 lemon

2 tbsp. coarsely ground black pepper

NUTRITIONAL VALUES

Calories: 237kcal
Fat: 25.4g (3.7g S.Fat)
Carbs: 5.3g
Protein: 1.2g
Sugar: 0.8g
Sodium: 5mg

METHOD

Remove the woody ends of the asparagus spears and clean them.

To make the dressing, chop the mint leaves and combine them with the remaining ingredients.

Marinate the asparagus in the dressing for at least 1 hour in the refrigerator.

Grill the asparagus for 4 to 6 minutes over direct heat, turning occasionally.

RECIPE NOTES

The grilled asparagus is also delicious when seasoned with Sichuan peppercorns and drizzled with toasted sesame oil.

CRISPY POTATO SKINS WITH GUACAMOLE FILLING

SERVES 12 POTATO HALVES

FOR THE POTATOES

6 medium potatoes

3 tbsp. olive oil

1 tsp. salt

FOR THE GUACAMOLE FILLING

1 red chile pepper, stemmed (seeded for less heat)

1 avocado

1 tbsp. plus 1 tsp. lime juice

1/2 tsp. salt

EXTRAS

3 tbsp. chopped cilantro

2 limes, cut into wedges

NUTRITIONAL VALUES

Calories: 146kcal
Fat: 6.9g (1.2g S.Fat)
Carbs: 20.7g
Protein: 2.3g
Sugar: 2.1g
Sodium: 299mg

METHOD

Boil the potatoes in their skins and set aside to cool. Cut them in half and scoop out the flesh, leaving 5 mm on the skin. Set the potato flesh aside.

Finely chop the Chile for the guacamole filling. Cut the avocado in half, remove the pit, and peel it. With a fork, mash the potato flesh and avocado, then combine with the remaining ingredients.

Brush the potato skins with oil and grill them on their cut sides for 3 to 4 minutes over high heat. Turn them over, season with salt, fill with guacamole, and cook for 3 minutes more with the lid closed.

Serve with lime wedges and cilantro on top.

GRILLED STUFFED GRAPE LEAVES

SERVES 30 GRAPE LEAVES

1 cup (150g / 5oz) quinoa

1 onion

2 garlic cloves

1 tomato

1/4 bunch parsley

2 tbsp. raisins

4 tbsp. olive oil

2 tsp. ras el hanout spice mixture

2 tsp. salt

30 grape leaves (in brine)

1 lemon, sliced

NUTRITIONAL VALUES

Calories: 47kcal
Fat: 2.2g S(0.3g S.Fat)
Carbs: 5.8g
Protein: 0.9g
Sugar: 0.6g
Sodium: 276mg

METHOD

Prepare the quinoa according to the package directions.

Chop the onion, garlic, tomato, and parsley finely, and the raisins coarsely.

In a hot frying pan, sweat the onion for 5 minutes over medium heat with 2 tablespoons of oil.

Cook for another 5 minutes after adding the garlic, tomato, and raisins.

Remove the pan from the heat and season with the spices. Add the parsley and mix well.

Fill each grape leaf with 1 to 2 tablespoons filling. Fold the short sides over the filling first, then tightly roll up the leaves.

Brush the grape leaves with the remaining 2 tablespoons oil and cook for 3 to 5 minutes on each side over direct heat. With the lemon slices on the side, serve.

STUFFED BABY BELLA MUSHROOMS

SERVES 8 MUSHROOMS

8 mushrooms

FOR THE FILLING

1/2 large head cauliflower (14 oz./400 g)

3/4 cup (200 ml) non-dairy milk

3 garlic cloves

3 tbsp. nutritional yeast

2 tsp. salt

1 handful baby spinach

8 large baby Bella mushrooms

3 tsp. olive oil

3 balls vegan mozzarella, shredded

NUTRITIONAL VALUES

Calories: 108kcal
Fat: 4.1g (0.3g S.Fat)
Carbs: 14.8g
Protein: 6.4g
Sugar: 4.5g
Sodium: 700mg

METHOD

Cut the cauliflower into florets for the filling and cook for 10 minutes in plenty of water over medium heat.

Transfer the cauliflower to a blender and blend until smooth. Purée the milk, garlic, nutritional yeast, and salt. In a saucepan, combine the purée and spinach and bring to a boil. Cook for 5 minutes.

Remove the stems from the mushrooms and finely chop them before adding them to the filling. Brush the mushrooms with oil, then stuff them with the vegan mozzarella.

Cook the mushrooms for 20 to 25 minutes over indirect heat with the lid closed.

HASSELBACK POTATOES

SERVES 4 SIDE PORTIONS

FOR THE POTATOES

4 large potatoes

4 tbsp. flavoured butter, chopped

FOR THE TOMATO CONFIT

7 oz. (200g) small, fragrant tomatoes

4 garlic cloves

2 tbsp. olive oil

1/2 tsp. coarse sea salt

FOR THE HERBED SOUR CREAM

1/2 garlic clove

2/3 cup (150g / 5oz) vegan sour cream

2 tbsp. chopped fresh chives

2 tbsp. chopped fresh parsley

1/2 tsp. apple cider vinegar

1/2 tsp. salt

1/4 tsp. black pepper

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 26.6g (15.2g S.Fat) Carbs: 64.7g
Protein: 8.2g
Sugar: 8.7g
Sodium: 679mg

METHOD

Make thin slices across the width and length of each potato. Make sure not to cut all the way through the potatoes.

Tip: Place the potato between two chopsticks, one along each side lengthwise, to hold it steady while you slice and prevent it from being sliced all the way through.

Wrap the potatoes in parchment paper and secure with toothpicks.

Cook the potatoes for 45 to 50 minutes over indirect heat.

Combine the ingredients for the tomato confit in a small cast-iron frying pan and cook over indirect heat for 30 minutes at the same time as the potatoes.

To make the herbed sour cream, mince the garlic and combine it with the remaining ingredients.

With the herbed sour cream, serve the potatoes and tomatoes.

RECIPE NOTES

You can make the sour cream ahead of time. It can be stored in the refrigerator for 2 to 3 days.