Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

The Virtual Vegan potluck & my recipe in it: Vegan beetroot, pear, gherkin sour veganaise salad with home-made veganaise!

on 01/11/2012

Just look at it, don’t you want to dig in?

Yumm & all vegan & seasonal too!!

I invented this recipe to join the Virtual Vegan Potluck! Annie@ An Unrefined Vegan invited us all, to join in a Virtual Vegan Potluck! It is like a fabulous vegan dinner with all foods, in all categories vegan, like from appetizers to desserts! If you wanted to take part, you could choose whichย part or in which group you wanted to make a vegan food dish. I chose: salads, because recently, I had made a lot of vegan desserts & wanted to challenge myself too. So, I invented this tasty vegan salad aka vegan beetroot, pear, gherkin sour veganaise ย salad with home-made veganaise too! This is a salad that is seasonal, tasty & very refreshing : sweet, sour & peppery with the garden cress too!Not to mention: healthy! Enjoy it all! ๐Ÿ˜‰

Placing the ring & filling it up, pushing with the back of the spoon!

Home-made veganaise!

Home-made veganaise looks just like normal egg mayonnaise!

Home-made veganaise!

Recipe: For about 275 ml veganaise = 1 cup + 1/2 cup!

Ingredients:

250 ml sunflower oil / do not use another oil because of the flavour!

100 ml normal soy milk, not so sweet!

1 teaspoon of Maldon sea salt flakes, crushed

1 teaspoon of a good mustard/ I use Dijon

1 tablespoon of apple cider vinegar

1 tablespoon of maple syrup

Method:

1. Pour oil into your Vitamix. Add soy milk, salt, mustard, apple cider vinegar & maple syrup.

2. Blend on high power until completely smooth or to your liking. Taste! It has to taste fabulously! If not, add some seasoning extra or a bit more mustard.

If you not have a Vitamix, pour the oil first & then the rest of the ingredients into a smaller pot & use your immersion blender to purรฉe everything well together! Taste! Adjust seasoning, if you need to or add a bit of mustard, according to your liking.

3. Use your veganaise instantly or put it in a jam pot with fitting lid & place into the fridge, for later use! I did that. If your veganaise was in the fridge for a while, stir it with a smaller spoon to combine the ingredients well together so you won’t get any separation! Enjoy it, my lovely ones! ๐Ÿ˜‰

Vegan beetroot, pear & gherkin sour veganaise salad, served on a bed of garden cress

Recipe: For 3 large portions, I made this salad as lunch! It is that filling with the French baguette pieces with vegan butter, on the side

Ingredients:

2 beetroot, 1 large & 1 medium, cooked, well-drained & peeled, cut into bite-sized smaller chunks/You can cook them a few hours before dinner!!!!ย  TIP: I always ware gloves when peeling cooked beetroot to prevent staining on my hands!!!

2 sweeter ripe pears, well-washed, pad dry on kitchen paper & cored, cut into bite-sized smaller chunks

5 medium gherkins in a sweet & sour dressing, rinsed & drained well, cut into bite-sized smaller chunks

1 shalot, peeled & finely cut up

1 handful of fresh dill, finely chopped, large stalks removed

80 ml home-made veganaise ( see recipe above )

2 ย tablespoons apple cider vinegar

1 teaspoon of yellow mustard seeds

1 teaspoon of sunflower oil

black pepper, finely milled

2 ย + 1/2 teaspoons of Maldon sea salt flakes, crushed

3/4 teaspoon of Herbamare salt

garden cress for the bottom of each plate, dressed into a circle, with the tops, to the outer edge: see picture below!

To serve: crunchy French baguette pieces smeared with some vegan butterย 

Method:

1. Take a large bowl & ad apple cider vinegar, mustard seeds & sunflower oil. Mix up very well with a whisk & add the home-made ย veganaise. Whisk again. Taste! It has to taste sweet & sour like a sour cream, if not, add some more apple cider vinegar.

2. Now, add beetroot chunks, pear chunks, gherkin chunks, finely minced shalot & the finely chopped fresh dill. Mix well with a large spoon & season with black pepper, finely milled, I added 20 grins of black pepper & 2 teaspoons + 1/2 teaspoon of crushed Maldon sea salt flakes. Mix well with a spoon & taste! Add the Herbamare salt & taste again! It has to taste fantastic. Yum! You must taste the beetroot, the sweeter pear, the sour gherkins, the dill & the shalot bits too.

3. Now, plate up. Take 3 or 2 ย large white plates & ย divide the garden cress, in a circle, in the middle of each plate, with the tops, placed onto the outer circle! See picture below! Place a cook ring, diameter: 9 cm onto the bottom of each plate, on top of each garden cress circle. My circle ring was 3.5 cm upwords! Fill the mix with it, just to the top with the help of a large spoon & carefully remove the ring, so that you end up with a lovely little tower, on each plate. That’s it: it is that easy to make! ๐Ÿ™‚ย To serve: crunchy French baguette pieces smeared with some vegan butter.

Very festive, seasonal & all vegan too!

It was such fun creating my salad & participating in this genius vegan dinner! Check out the other ones:

Click onto the next graphics, from the Virtual Vegan Potluck! Yeah! To visit the blog that follows mine in the Potluck, click onto the Go Forward logo below!

Go forward in the potluck,
Go to the next recipe!

To visit the blog that was before me, in the Virtual Vegan Potluck, click onto the following Go Back logo below:

Thanks for coming & checking us out!!

 

Stay tuned,ย Subscribe by email throughย the link belowย to getย my new cool newsletters aka posts!ย Join 1,850 email Subscribers! It is free!ย 

http://eepurl.com/bSJtUr

Follow me on Facebook too! ๐Ÿ™‚

Sophies Foodie Files

You might like other beet recipes:

** The Virtual Vegan Potluck, edition, (May 11th 2013 ) & my recipe in it: Vegan forced rhubarb, pear & chocolate chip crumbles!

1. Spiced & fragrant oven roasted beetroot wedges

2. Beetroot wedges in an orange marmalade & balsamic sauce

3. My beetroot soup

4. Beetroot risotto with fresh sheep’s ricotta & Parmesan!

5. Ras El Hanout roasted carrots, beet wedges & onions

6. Beetroot appetizers served in a witlof leaf, filed under Christmas menu!


78 responses to “The Virtual Vegan potluck & my recipe in it: Vegan beetroot, pear, gherkin sour veganaise salad with home-made veganaise!

  1. Sarah says:

    Love the veganiase! I will have to try it ๐Ÿ™‚

  2. Allison says:

    Whoa, you made your own veganaise?! I’m impressed! : )

  3. Somer says:

    Sophie! I adore this salad and the homemade veganaise! I’ll bet it tastes absolutely fantastic! So glad you are part of the VVP! xx

    • Sophie33 says:

      Thanks, it was & I want to join again in the near future! It challenges me extremely to get inventive & I need that too! ๐Ÿ™‚ xxx

      • Somer says:

        Good, we’d love to have you for the next round and will be sure that you’re one of the firsts to hear about it when it opens up!

  4. Oh I need to try your mayonnaise! Sophie it looks wonderful, which is what I’d expect from you! Gourmet and delightful! ๐Ÿ™‚

  5. im always looking for ways to get more beetroot in my life! ๐Ÿ˜€

  6. Saskia (1=2) says:

    Hope you’re enjoying your holiday Sophie. Look forward to hearing all about it. LOVE this recipe. Looks so tasty and colourful. Love how you plated it with a ring too – so impressively tall! Must try that one day.

  7. trueindigo says:

    We love beets so this salad is a must for us but the veganaise recipe is worth it’s weight in gold!

  8. Hotly Spiced says:

    What a gorgeous looking salad and I’m so impressed you were able to make a vegan mayonnaise. I would have thought you’d have to put an egg in there somewhere. I love the colour of your salad and I’m sure the flavours were amazing xx

  9. veghotpot says:

    I’ll have to try the veganaise that sounds nice ๐Ÿ™‚ loving the combo of pear, gherkin and beetroot, perfection!!

  10. Been looking for a veganaise recipe, great! I assume I can use almond or coconut milk in place of soy?

  11. Teresa says:

    I love the idea for your homemade veganaise. I wonder how it would taste using coconut milk instead of soy??

  12. Ina Gawne says:

    Sophie – I love your salad…anything with beets is always a favorite with me! Yummm

  13. You outdid yourself, girl!! What a beautiful salad. Thank you, dear Sophie!

    • Sophie33 says:

      You are so welcome, Annie! Enjoy this sour veganaise beetroot salad & the home-made veganaise too! ๐Ÿ™‚ xxx

  14. jef boven says:

    Hello Sophie;
    Well done love. It looks delicious! I will try to taste it, also the veganaise.
    Mamalou.

  15. Hooray for you and the home made vegan mayo! And great job with the salad!

  16. Food Stories says:

    Just making my way through the VVP & wanted to say hey ๐Ÿ™‚

  17. Koko says:

    Sophie, this salad is stunning! Look at the colour! Ooh, I want to taste it! I also want to make your veganaise- I wonder if it would work with almond milk! I think it’s worth a try!! What a great dish you contributed to this awesome vegan feast!

  18. Tandy says:

    Welcome home Sophie. Your vegannaise looks very interesting!

  19. Mmmm I love your vegan project my friend it looks delicious ๐Ÿ˜€

    Cheers
    Choc Chip Uru

  20. A Tablespoon of Liz says:

    This look so delicious and colorful! I’ve always wanted to make my own vegan mayo (There’s no store near me that sells it, so when I don’t get around to Whole Foods to stock up I’m out for a while!) I’ll have to try it!

  21. Vanessa says:

    Homemade vegannaise is definitely a new thing for me to try! I never like buying super-processed store-bought items so this is right up my alley!

  22. Brittany says:

    That veganaise looks amazing!! I need to make my own! Also, the beetroot is just gorgeous!

  23. Beautiful salad Sophie! Great way to use beetroot!

  24. I love that combination of flavours, and anything with beetroot gets my vote! Thanks for a great recipe ๐Ÿ˜€ Bless xx

  25. Laura says:

    Looks fantastic! A really creative way to use pears and beetroot. And the homemade veganaise is a great idea!

  26. Karen says:

    What a pretty salad and love your combination of beet and pear. Hope you enjoyed your trip to Berlin.

    • Sophie33 says:

      Thanks, Karen! Are you back from travelling in Germany? I did throughly enjoy it & will post about it all soon! ๐Ÿ™‚ xxx

  27. I don’t ever eat mayonnaise but I may have to try this to trick my non-vegan friends!
    Thank you for the great recipe.

  28. Richgail Enriquez says:

    Homemade vegenaise??? The brilliance of vegan cooking never ceases to amaze me! I’m glad I discovered this blog ๐Ÿ™‚ Kudos to you!

  29. Barb says:

    FINALLY making my way through all the posts- and I think I’ll eat ANYTHING with gerkins in it ๐Ÿ™‚

  30. kahht says:

    I’ve been trying to make my own mayonnaise with very little success so far. I can’t wait to try this.

  31. Amber says:

    Wow, Sophie, that salad looks absolutely amazing! I’m bookmarking this recipe for later. B’s not a fan of beets, so I’ll likely make this for myself the next time he’s away for a meal. ๐Ÿ™‚

    • Sophie33 says:

      You must try it, dear Amber! You must make the veganaise & the sour cream veganaise dressing for this tasty beet salad! ๐Ÿ™‚

  32. Finally making my way through the VVP! Love that all of your ingredients are homemade!

  33. Ohhh the beetroot saw a lot of love during this VVP! hehe, I love it! This salad sounds sooo gorgeously tangy and is so creative. Nice work, Sophie! ๐Ÿ™‚

  34. You need to update the link on your go forward and go back buttons, so that it goes to the actual post url not the blog url, because the chain is broken at this site and people can’t follow the potluck anymore.

  35. Kiran says:

    Homemade veganaise??!?!? I am so impressed, my friend ๐Ÿ™‚

  36. Oh my gosh this works and is delicious! I’m having trouble containing my excitement. I may have also consumed entirely too much veganaise in one sitting…
    I first tried it with almond milk, but that didn’t work. It was still a good dressing though, so it didn’t go to waste! Then I looked up how the process of making mayonnaise works with eggs. It turns out that eggs contain lecithin, which is able to bind to both the water and the oil and creates the stable emulsion. Soy of course also contains lecithin, and so it works by the same mechanism, as far as I can tell. Cool!
    I used extra virgin olive oil and it was great. Thank you so much for posting this recipe. I’ve tried all of the brands of non-egg mayonnaise I could find, and I didn’t like any of them. As a mayonnaise lover, who recently became a vegan, you have made me so very happy!

    • Sophie33 says:

      Oooh,…I am so happy that you love it too! ๐Ÿ™‚ My husband & I do so too! ๐Ÿ™‚ Wearen’t vegans at all but do eat, cook & bake vegan 5x/week ๐Ÿ™‚ MMMM! Welcome to my blog too!

  37. Simone says:

    I will have to try this too! Can I just use sea salt as opposed to sea salt flakes? I don’t think I’ll be able to find sea salt flakes anywhere here…

    • Sophie33 says:

      Yes, you can. the sea salt flakes I refer to is Maldon sea salt. these are more flake like then normal sea salt! Enjoy!

  38. I don’t like actual mayo but always thought the vegan version would be hard to make… I was so wrong! I’ll have to try this recipe ๐Ÿ™‚

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