Vegetable carpaccio with spinach mousse

For the spinach mousse

• 1 x 10 oz. (300 g) pkg. silken tofu*
• 2 cups (500 ml) cooked chickpeas, drained OR 1 x 540 ml can cooked chickpeas, drained and rinsed
• 1 x 142 g pkg. baby spinach
• 2 green onions
• 2 tbsp. (30 ml) lemon juice
• Salt and cayenne pepper to taste

*Silken tofu is the one that easily breaks apart when handled.

For the dressing

• 1/4 cup (60 ml) olive oil
• 1 jalapeño pepper, seeded and thinly sliced
• Zest and juice of 1 lime, divided
• 1 green onion, thinly sliced
• Coarse sea salt to taste

For the vegetable carpaccio

• 1/2 English cucumber
• 1/2 red bell pepper, seeded
• 1/2 yellow bell pepper, seeded
• 1/2 yellow zucchini
• 3 radishes
• 1/2 red onion
• 1 plum tomato
• 12 snow peas, blanched
• 1 avocado, peeled and pitted
• 2 tbsp. (30 ml) store-bought roasted chickpeas
• Vegetable sprouts to taste (mustard, radish, alfalfa, etc.)

Make the spinach mousse:

• In a food processor, combine tofu, chickpeas, spinach, green onions and lemon juice. Season to taste and puree until smooth.

Make the dressing:

• In a small saucepan over medium-high heat, heat olive oil. Add jalapeño pepper, lime zest and green onion. Turn off heat and infuse vegetables in the warm oil for 2 min. Salt to taste and add lime juice. Remove from heat and set aside.

Make the carpaccio:

• Using a mandolin, thinly slice cucumber, bell peppers, summer zucchini, radishes and onion. Thinly slice tomato and avocado.
• On a large serving dish, arrange the sliced vegetables and snow peas in alternating colours. Arrange avocado slices on top of the vegetables, and pour dressing over top.
• Spoon spinach mousse over vegetables. Top with roasted chickpeas and sprouts.

Photos : Tango [Vitalité Québec] MAY 2016

Recipe: Josée Fiset