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Head for a healthy, vegan, culinary spring with lots of colour.

Think Pink
Head for a healthy, vegan, culinary spring with lots of colour.

Beetroot and ginger cream soup

[gluten free, no milk, suitable for vegans] betteraba

Starter for 6 People

500 g fresh beetroot
200 g potatoes
1 red onion diced finely
2 cloves garlic
1 green chili pepper
50 g fresh ginger, diced finely
500 ml organic coconut milk, organic 
soya cream or almond milk.
500 ml water
Grated peel and juice of two organic 
4 tbsp. sunflower oil
½ – 1 tsp. fine salt, 1 large pinch ground cloves and caraway, 1 bay leaf, freshly
ground black pepper.

Peel and chop the beetroot and potatoes. Careful: beetroot stains badly!
In a pan, gently fry half the diced ginger, the onion, garlic, chili and spices in oil, and then add 500 ml water.
Add the beetroot, potatoes, ¾ of the grated lemon peel and lemon juice, cover with the lid and simmer for about 45 minutes until cooked.
Add 500 ml plant-based milk and blend until very smooth with a hand blender.
Then add the remaining diced ginger.

Serve immediately with grated lemon peel.
Gnocchi de batata-doce com pesto de espinafre cru e parmesão vegan

Sweet potato gnocchi with raw spinach pesto and vegan parmesan

[gluten free, no sugar, no milk, suitable for vegans]

Gnocchi de batata-doce

Main course for 4-6 People

600 g sweet potato
200 g potato
130 g fine maize meal (or wheat meal)
40 g potato starch
250 g Portuguese spinach
1 finely chopped clove of garlic
50 g toasted almond flakes
200 g cashew nuts
50 g yeast flakes (nutritional yeast)
250 ml cold-pressed olive oil
1 organic lemon
1 tbsp. organic miso
Fine salt, turmeric, ground caraway, ½ freshly 
grated nutmeg, smoked paprika, pink peppercorns, chili powder, garlic powder, kala namak.

Vegan parmesan:
Grind the cashew nuts with 30 g yeast flakes, 1 tsp. salt, ½ tsp. garlic powder, 1 pinch kala namak into a medium-fine powder in a blender.

Raw spinach pesto:
Purée the following ingredients with a hand blender to make a medium-fine sauce:
200 g coarsely chopped spinach, 250 ml olive oil, 50 g toasted almond flakes, 1 clove of garlic,1 tbsp. miso, 1 squeeze of lemon juice, ½ tsp. salt, 1 large pinch smoked paprika, 1 pinch chili powder, 1 pinch kala namak, 20 g yeast flakes.

Boil the sweet potatoes and potatoes in their skins for about 25 mins with salt, until cooked.
Peel while hot, and press through a potato ricer.
Bring some salted water to the boil in a large pan.
Combine the mashed sweet potato with the meal, potato starch, 1 tsp. salt, ½ tsp. turmeric, ¼ tsp. caraway, nutmeg, and mix well.
Put plenty of flour on the worktop and your hands, divide the mixture into three parts and carefully shape each one into a roll (approx. 2 cm in diameter, 45 cm long).
Cut the rolls into slices 1.5 cm thick with a sharp kitchen knife.
Gradually place the gnocchi in the gently simmering water using a slotted spoon.
After about 2 min., the gnocchi will float to the surface of the water and must be removed straight away.

Spinach pesto, raw spinach cut into thin strips, pink peppercorns, almond flakes and parmesan.

Creme de laranja com caramelo

Orange caramel cream

[gluten free, no milk, suitable for vegans]


Dessert for 6 People

200 ml organic soya or oat milk
300 ml organic coconut milk
150 g organic silken tofu
1/2 tsp. finely grated peel of an organic orange
1 small Ceylon cinnamon stick
1 tsp. agar-agar (2 g)
3 tbsp. raw cane sugar
1 large pinch ground organic vanilla
Fine salt, turmeric, kala namak.

100 g raw cane sugar
50 ml hot water
1 tbsp. freshly squeezed orange juice
Fine salt

Mix 50 ml hot water with the orange juice.
In a small pan, caramelise 100 g sugar and 1 large pinch salt until dark brown, while stirring constantly.
Now add the liquid gradually and dissolve everything well until you have a thick syrup.
Pour the caramel into each of 6 pudding moulds and swirl it around.

Put the plant-based milk with the cinnamon stick and orange peel in a small pan, cover, and allow the mixture to simmer gently over a low heat for 10 min.
Pour the liquid through a sieve and leave to cool to room temperature.
Mix with the agar-agar and leave it all to swell for 10 min.
Add vanilla, ½ tsp. turmeric and 1 large pinch of kala namak.
Bring everything to the boil while stirring with a whisk and stir over a low heat for a further 5 minutes.
Put the milk in a blender with the silken tofu and mix everything until you have a fine cream.
Pour into the pudding moulds and leave them to stand in a refrigerator for at least two hours.
To turn out the cream, first dip the base of the moulds in very hot water for 15 seconds.

Grated orange peel.


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