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Paris Christofides

Paris Christofides

Paris Christofides is a World traveler, a connoisseur of lifestyle and a perceiver of situations. He has the charisma of seeing through things but seeing things coming in the future as trends although often creating trends! He is an extremely creative person capable of putting things together in a unique manner and has a way to present simple things in a stunning way. He is highly communicative and a people’s person thus a good trainer. He is flexible and adaptable coming from being a gypsy and an aristocrat the same time. His trade is being a consultant on food/drink and music, design and atmosphere, organization and management, personality coaching and…concepts, concepts, concepts!

Website URL: http://www.parischristofides.com Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

2020’s Vegan Food Trends

in Eats
on: 05 April 2020

Speakeasyhacker believes that after the Covid-19 crisis there will be many changes in our contacts, thinking etc. enough for sociologists to have a full meal on these, yet alone the financial tsunami that will penetrate all aspects of our lives. However, the prediction here is that there will be an explosion of Veganism with a large increase of the world population dedicating their nutrition on the wellbeing spectrum and mostly on plant based diets. Therefore menus will become more diverse and there will be more exploitation of what the world produces naturally. It will become a huge creativity bundle for all the chefs and all creating in the kitchen kingdom!

 

Here are some prediction on new trends emerging.

(Source Peta/org)

 

ICE CREAM INNOVATIONS

 

Plant based milks and various other editions will prove to be creamier that dairy milks as a base for yoghurt and definitely ice creams.  

 

ECO-FRIENDLY PACKAGING

 

Some giant companies already set the standard for eco-friendly packaging, and we predict that other vegan food companies will follow. Going vegan is already the best thing that you can do for the environment as an individual, so it’s even better that companies are considering the kind of impact that their packaging has as well. Yogurt companies offer dairy-free i.e. coconut yogurt in reusable glass jars, or in compostable packaging made with plant-based inks and adhesives, while others will continue to sell yogurt in terra-cotta clay pots, so you can reuse or repurpose them to hold plants or organize your office supplies etc.

 

 

THE VEGAN FAST-FOOD WAVE

 

Vegan options will have a huge impact on the fast food industry. Many beyond Meat/chicken options, ice cream flavors and other vegan sensations.

 

PLANT-BASED JERKY

 

Vegan jerky is already all the rage, and more companies are coming out with new products all the time. How about kelp jerky? Shiitake mushroom?

 

UNUSUAL SEED AND NUT BUTTERS

 

Peanut and almond butters are already vegan pantry staples, but watermelon, hemp, and pumpkin seed butters are starting to gain traction, too. Seeds are allergy-friendly and full of essential nutrients such as zinc, magnesium, and omega-3 fatty acids.

 

BANANA BLOSSOM

 

A common ingredient in Southeast Asian cuisine, the flaky texture of the banana blossom makes it perfect for vegan fish recipes. Banana blossom fish and chips can already be found at a number of vegan establishments, but the versatile flower is sure to make its way into other dishes, such as curries and salads.

 

JACK FRUIT

 

The use of this versatile fruit to become burger or Bolognese meat, substitute pulled pork etc. will increase as it is quite a good alternative in texture too.

 

JAPANESE SOUFFLÉ PANCAKES

 

Fluffy Japanese pancakes appear into the vegan world with several rotating vegan flavors which have included Oreo Lovers, Blueberry Cheesecake, and Pineapple Coconut Brule. It will add more diversity in the vegan dessert menus.

 

CONVENIENCE MEALS

 

Companies are meeting the demand for more on-the-go options for those of us with busy lifestyles. Whether you need a quick lunch option or you just don’t feel like cooking dinner, there will be more options for quick plant based meal options.

 

SHRUBS (DRINKING VINEGARS)

 

Shrubs, also known as drinking vinegars, are refreshing syrups made from fresh fruit, sugar, and vinegar. The sweet and tangy concoctions are great for gut health and delicious when mixed with sparkling water or added to a cocktail. It’s super-easy to make your own, but you will also find store-bought versions.

 

RUBY LATTES

 

Ruby lattes get their tint from powdered or juiced beets, which are packed with essential vitamins and minerals such as folate, potassium, iron, and vitamin C. Beets are even thought to help lower blood pressure and increase exercise endurance. Their natural sweetness pairs well with warmed oat milk for an earthy, warming drink.

 

ACAI AND MORE COMBINATIONS

 

Acai remains a smoothie or a thicker substance to feature fruits and nuts etc. in all its versatile nature but more combinations with other fruits and vegetables, nuts and cereals, syrups and juices will become the vegan’s cocktail revolution!

 

 

An alternative to risotto and I recon lighter as we use orzo and less effort to make it tasty!

 

Ingredients

2 cups whole wheat orzo

1 lemon

½ cup white wine

½ ltr vegetable stock

2 cloves garlic, finely chopped

2 tbsp. of finely chopped onion

2 tbsp. of finely chopped leek a thumb of ginger, grated

1 tbsp. of grated fresh ginger

1 bunch of spinach roughly cut

Salt and pepper, 2 bay leaves

3 tbsp. olive oil

Grated parmesan (optional)

Roasted pine nuts, finely chopped basil or coriander leaves (optional)

 

Method

In a pan heat the olive oil and fry till soft for 2-3 minutes, the onion, garlic, ginger and bay leaves. Add the chopped spinach and stir to become soft. Then add the orzo give it a stir and then the wine, vegetable stock and lemon, salt and pepper, and cook stirring on low heat. It will be good to make sure there is enough liquid or add some water to bring the orzo to a cooked consistency but maintaining the liquidity of the dish as if you are cooking a risotto. When cooked and with enough thick sauce, cover it for a moment and set aside to absorb. I would serve it while creamy having in mind that in 4-5 minutes it would absorb all the liquids. In that case stir in more water and bring it back to its creamier consistency.

 

Serve in bowls and grate on top parmesan cheese, sprinkle pine nuts and freshly cut basil or coriander leaves or both! Enjoy!

 

Note: Pic taken at home with mobile phone during restrictions ‘ home isolation’!

 

Socca Bread deals

in Eats
on: 31 March 2020

This is a large chickpea pancake from Provence area in France also called farinata. Traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. It can take variations i.e to add chopped rosemary in the butter mix or curry or turmeric, garlic or pesto too. But do not restrict yourselves. Have it in squares with a dip of your choice, go South American, Asia, and Middle East, even go European and add horseradish cream and chopped smoked salmon with some leaves. Make it as a pizza bread base and top it up with cooked ratatouille, or tossed vegetables, tomato base stir fry and again top it up with fresh salad leaves for a bigger meal deal.

 

In France, my travel times I had this everywhere with olives on the side when ordering aperitifs the right time! Perfect with dry vermouth and a glass of proper chardonnay! 

 

Have fun, easy to make and do create your deals!

 

PREP TIME: 5 to 10 min

COOKING TIME: 6 to 8 min

 

INGREDIENTS

1 cup chickpea flour (4 1/2 ounces)

1 cup water

1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling

1/2 teaspoon kosher salt

1 teaspoon za'atar or cumin or else

 

METHOD

Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.

 

Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.

 

Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.

 

Broil the socca for 5 to 8 minutes. Broil until the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until ready.

 

Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za'atar if using.

 

NOTE Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

Photo taken at home with my mobile during lockdown!

 

Ingredients

Whole meal penne pasta

2 tbsp. finely chopped red onion, 2gl. garlic, chunk of ginger

3 Bay leaves, 3 cinnamon sticks

Finely chopped courgettes, aubergines, celery

Green peas

Small broccoli florets

Pinch of red chilly

2 tbsp. garam masala

1 tbsp. turmeric powder

1 tbsp. coriander powder

2 tbsp. tomato paste

½ pint vegetable stock

Salt & pepper

¼ fresh lime

(Coconut cream optional) 

 

Cream sauce

3 tbsp.  Chick pea flour

3 tbsp. sunflower oil

1 ltr unsweetened Almond milk

2 Star anise

½ tbsp. cinnamon powder

Salt & pepper

 

Method

In a large sauce pan heat the oil and toss the onions, garlic and ginger, bay leaves and cinnamon stocks until soft. Add all the vegetables except the broccoli and stir until golden brown. Then add the broccoli florets for a minute and add all the dry spices. Stir for a minute or two and add the tomato paste and the vegetable stock. It should be saucy but not juicy. Cook for a few minutes until all is cooked, add salt and pepper to taste. Squeeze the lime and optionally you may add a couple of spoons of coconut cream. Leave to rest on the side until you cook the pasta in hot water. Drain the pasta and mix with the vegetable mixture.

 

Cream sauce- In another pan heat the oil, add the flour and stir constantly as if you make a roux as a base for a cheese sauce. Be careful not to overheat but you need to cook the flour. Then add your almond milk a little at time not to curl but mix well with the flour mixture. Keep stirring and adding a little of milk at the time until it becomes a thick cream. Add the star anise, salt and pepper, and a little at a time the vegetable stock but mix some with the cinnamon powder and add at the end. Keep on low fire stirring until the cream thickens.

 

Let it rest for a minute and then pour over the pasta evenly. Sprinkle with some fresh crushed peppercorns and cinnamon dust.

 

Bake in the oven for 45 minutes in 220 c.

 

Note : Mobile photo at home during ‘stay safe at home’

 

Plant based recipe, simple and delicious on its own or with an herbal green salad!

 

Ingredients

2 cups whole wheat orzo

2 cups sliced mushrooms

2 table spoons chopped onion

2 gloves crushed garlic

2 bay leaves

1 tin coconut milk (2 cups or 400 ml)

2 tbsp. pumpkin kernels

2 tbsp. designated coconut

½ tbsp. turmeric

Vegetable stock (4 cups or 800 ml)

Soya bean oil 3 tbsp., salt/pepper, nutmeg

 

Method

In a cooking pot, add the soya bean oil and when hot toss the chopped onion, garlic and bay leaves until soft and slightly golden. Add the orzo and stir in the turmeric, pumpkin kernels and designated coconut, followed by the coconut milk and the vegetable stock. Stir continually to avoid sticking at the bottom of the pot.

 

Add salt and pepper and keep stirring until the orzo is cooked. It should be by now creamy and runny, if not add a little more stock or water. Let it rest for 5 minutes covered and off the heat to further absorb the liquids and complete its cooking. Serve in bowls and add some nutmeg, pumpkin kernels and designated coconut on the top.

 

Tip- squeeze a few drops of fresh lime to add that extra kick, and if you like it spicy add some chili powder together with the turmeric!

 

 

NOTE: PICTURE FROM MOBILE PHONE AT MY KITCHEN!

 

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