Food & Drink

Bunny Deli: Vegan Cooking Course

March 23, 2018

Bunny Deli is a completely vegan deli/ restaurant located in Chueca, the heart of Madrid. Although not fully vegan myself, I love and am intrigued by vegan food. So, after becoming what I would like to think of as a ‘regular’, I was so excited to finally be able to attend one of their cooking courses.

 

 

We were treated to learn how to make (and then eat… the best part) a beautiful three course meal.

 

Our first course:

WHITE BEAN & HERB DIP

 

 

Ingredients:

  • 400g white beans
  • Handful of soaked cashews (optional)
  • Handful of fresh parsley, basil, scallions (or any fresh herbs that are available)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried basil
  • ⅓ teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • Pinch of salt
  • Lemon juice (from half a lemon)
  • ½ cup of water

 

Method: 

  • Place everything in a high speed blender and blend until completely smooth.
  • Serve as a topping for crackers or as a dip with breadsticks or veggies.

♦ This also makes an amazing pasta sauce if you add a little more water ♦

 

The main:

RAW COURGETTE LASAGNA

 

 

 

♠ For marinated mushrooms:

Ingredients:

  • 6-8 brown mushrooms
  • Lemon juice (from whole lemon)
  • 1 ½ tablespoons Olive oil
  • ½ dried parsley
  • ½ dried rosemary
  • ½ thyme
  • Pinch of salt

Method:

  1. Cut mushrooms in thin slices.
  2. Combine all ingredients and leave for about 15 min to marinate.

 

 

♠ For the cashew cream sauce:

Ingredients:

  • 3-4 handfuls of soaked cashews
  • ½ seeded bell pepper
  • 4 Sun dried tomatoes
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried basil
  • ⅓ teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • Pinch of salt
  • Lemon juice (from half a lemon)
  • ½ cup of water

Method:

  1. Place in a high speed blender and blend until completely smooth.

♦ This sauce also makes a great dip. For a thicker consistency simply add less water. It comes down to a bit of trial and error. ♦

 

♠ For ”meat” (OPTIONAL):

Ingredients:

  • 1 cup almonds
  • 1 cup walnuts
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried parsley
  • Pinch of salt

Method:

  1. Place everything in a food processor and blend until small ‘crumbles’ are formed.

 

♠ Rest of the ingredients:

  • 4-5 medium size courgettes
  • 3 medium size tomatoes
  • ½ tablespoon Olive oil
  • 1 tablespoon nutritional yeast

 

 

Method:

  1. With the help of a hand slicer make thin vertical slices of courgette. Or thinly cut the courgette lengthways with a knife.
  2. Slice the tomato into thin slices.
  3. On a baking tray or big plate start placing the courgette slices overlapping the edges.
  4. Once the first layer is made, carefully spread some of the cream sauce out evenly.
  5. Place the slices of tomato on top of the layer of creams sauce and then generously sprinkle the ”meat”.
  6. Line out the second layer of courgette slices and spread the cream sauce on the top.
  7. Evenly spread the marinated mushrooms on top of the second layer as well as the ”meat”.
  8. Place the third and final layer of courgette.
  9. Drizzle olive oil over the top layer of courgette and evenly sprinkle nutritional yeast to finish.
  10. Dehydrate for 3-4 hours in 45C if possible to form a ‘crust’.

 

 

 

The showstopper (aka dessert):

CHOCOLATE MOUSSE CAKE

 

 

Ingredients:

For crust:

  • ⅓ cup cacao nibs (optional)
  • ½ cup quinoa puffs (optional)
  • ½ cup almond flour (or almonds)
  • ⅓ cup shredded coconut
  • 7 soft pitted dates
  • 1 tablespoon soft coconut oil
  • ⅓ cup warm water
  • 1 teaspoon cacao powder
  • Orange peel (optional)

 

For the filling:

  • 3 handfuls of soaked cashews
  • 200g Silken tofu
  • 2 tablespoons cacao powder
  • 2 tablespoons peanut butter or other nut butter (optional)
  • ⅓ cup agave (or maple syrup, rice syrup, honey)
  • 2 tablespoons coconut oil
  • ½ cup plant milk

Optional

  • 1 teaspoon agar-agar (a vegan gelatine)
  • ⅓ cup of water

 

 

 

Method:

  1. In a food processor combine all the dry ingredients for the crust. Blend until the almonds have developed a flour-like consistency.
  2. Add the dates and coconut oil with water and process until an even, crumbly consistency is formed.
  3. Place the cake crust in a cake mold. Pressing it down with your fingers until it is even and compact.
  4. In a high speed blender place the soaked cashews and add the rest of the ingredients for the filling. Blend until completely smooth.
  5. In a small pot melt the agar agar with water. Once completely dissolved, add to the cake mixture by blending it on a slow setting.
  6. Place the filling onto the crust and spread it evenly.
  7. Place the cake in the freezer for 3o-60 mins or fridge for about 1-2  hours.

 

 

♦ You can substitute avocados for the tofu to create a completely different dessert. Still creamy and delicious, just a different flavour. Why not try lemon zest or even peppermint oil instead of orange peel? So many options. ♦

 

 

The final step: ENJOY

 

Vegan, or not, these are such delicious dishes perfect for a dinner party. So simple, all able to be prepared in advance, and sure to impress. They are also highly versatile and can be constantly adapted and altered. Who said vegan food was bland or boring?

 

Thank you again to Bunny Deli. It was such a great evening: delicious food, great company and so much learnt.

 

 

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