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Vegetable carpaccio with spinach mousse

Difficulty: Medium

6

Servings

25

Preparation (min)

25

Total (min)

Ingredients

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.)

Preparation

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

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