This summer heatwave has us craving lighter recipes to cook, and cutting out meat is one thing to try. Peruke & Periwig on Dawson St have recently added these scrumptious new vegan options to their menu - and they've shared the recipe so you can make them at home.
Chef Cian Hayden at Peruke (who happens to be vegan) created the new recipes as a sustainable way to use leftover produce from cocktails and other items to reduce food waste in the kitchen, using fruit from cocktail cordials to make the apple crumble. Summer just got even tastier!
Rhubarb & Apple Crumble (Serves 8)
100g Brown Sugar
100g Plain Flour
100g Coconut Oil
Place everything into a large mixing bowl and rub all the ingredients between your hands until a sandy breadcrumb consistency has formed. Reserve in the fridge until later.
Apple & Rhubarb Compote:
800g Fresh Chopped Rhubarb
400g Castor Sugar
1 Vanilla Pod
Start by stewing 400g of rhubarb with 400g of castor sugar, 1 vanilla pod and the zest of 2 lemons over a low heat until the rhubarb has broken down fully. Then add the diced apple and the remaining fresh rhubarb and cook for a further 4 mins.
This will ensure you have some nice texture in the final dish. Place the rhubarb and apple compote into a baking dish and liberally top with the crumble mix. Bake in a preheated oven at 160c for 20 minutes or until golden brown with jam like volcanic juices bubble form the edges.
Allow to cool slightly and serve with some vanilla or raspberry ripple ice cream.
Vegan Pina Colada Panna Cotta (Serves 6)
500ml Full Fat Coconut Milk
75g Castor Sugar
1tsp Agar Powder
1tsp Vanilla Extract
Pineapple Compote: 1/2 Pineapple
75g Castor Sugar
Kafire Lime Leaf
20ml Dark Rum
Garnish with 1 Lime
Start by making the pineapple compote. Peel and remove the core from the pineapple. Dice into 1cm cubes and place in a saucepan with the lime leaf (use the zest and juice from a fresh lime if the leaves are unavailable), sugar and rum. Simmer until it reaches a jam like consistency. Allow to cool.
Add the remaining ingredients into a clean saucepan and blitz with a hand blender until the agar has dissolved. Place the saucepan on a medium heat. While whisking constantly, bring the mixture to a boil.
Take off the heat and blitz with the hand blender once more to insure no lumps have formed. Pour the panna cotta mixture into moulds or glasses and allow to set in the fridge. Overnight is best.
When serving, add a spoon of your pineapple compote on top of the panna cotta and grate over the zest of a fresh lime. A little spring of coriander works a treat too but is completely optional.
Vegan Mixed Bean Chilli (Serves 6)
400g Tinned Chickpeas
400g Tinned Kidney Beans
400g Tinned Haricot Beans
800g Chopped Tomatoes
3 Dried Chipotle Peppers
2 Tsp Smoked Paprika
1 Tsp Cinnamon
2 Tsp Cumin
2 White Onion
3 Cloves of Garlic
3tsp Rapeseed Oil
Hydrate the peppers by placing them in a bowl and covering with boiling water. When the water is cool the peppers will be ready to use. Finely dice or grate the carrots, celery, garlic and onion. Place in a large pot with some good quality Irish rapeseed oil. Cook the veggies over a medium heat until they are soft.
Add in the smoked paprika, cinnamon and cumin and continue to cook for a further 5 mins. At this point chop the hydrated chipotle’s and add to the pot along with 300ml of water and the chopped tomatoes. Once everything begins to simmer add the rest of the ingredients and give it a good stir making sure that all the beans are fully coated in the spicy tomato sauce.
Cook on a low heat for 45 minutes. Once the sauce looks thick and rich turn off the heat, cover with a lid and allow to stand for a further 30 minutes ( or overnight if you have patience!).
Serve with some steamed rice, warm tortillas, crushed avocado and wedges of lime.