Looking for an Easy Vegan Recipe? Gili Lankanfushi Shares Recipes ‘Powered by Plants’

Saturday 25th of July 2020

Looking for an Easy Vegan Recipe? Gili Lankanfushi Shares Recipes ‘Powered by Plants’

If you’re in the mood to prepare something healthy for yourself and your family without having to go outdoors, the Gili Culinary Series presents you the perfect meals to whip up, inspired by guests and the increase in demand for plant-based meals. This ‘Powered by Plants’ experience presents a three to the five-course menu for lunch and up to 10-course menus for dinner, based on the chef’s inspiration of the day.

"From the culinary point of view the organic garden is not part of the kitchen but the heart of the kitchen that gives fresh herbs and vegetables to create simple and local dishes. Guests come here not just for the white sand and not just the beautiful beach and blue waters. The guests are here for the experiences - The Gili Way." - Harinath Govindaraj, Executive Chef.

Aloe Vera Coconut Ceviche

Ingredients

• 600g aloe vera (peeled and finely chopped)

• 15g red chilli ( deseeded and finely chopped)

• 125g carrots (fine cubes)

• 60g ginger (finely chopped)

• 75g lemongrass (finely chopped)

• 20g coriander leaves (finely chopped)

• 20g mint (finely chopped)

• 800ml coconut milk

• 30g lime juice

• 12g lime zest

• Pinch of salt

Method

• Combine all ingredients in a mixing bowl and mix well. add and adjust seasoning for taste and serve chilled.

Raw Vegan Cake

Ingredients 

Marzipan (3 layers)

• 250g almond powder

• 100ml coconut milk

• 100g grated coconut

Filling (2 layers)

• 1 sweet mango finely chopped

• 1 Avacado finely mashed

• 75g grated coconut

Raw Ganache

• 25g cocoa powder

• 50ml coconut milk

• 1 tbs honey

Garnish

• 25g grated coconut

• Strawberry

• Mango

• Herbs

Method

• Prepare marzipan by mixing ingredients into soft dough texture, divide into 3 parts and roll out each to 2mm thickness

• Place it as a base in cake cutter

• Pour in fillings layer by layer (mango, avocado, coconut)

• Place another layer of marzipan and fillings

• End with 3rd layer of marzipan and remove the cutter

• Make the raw ganache by mixing cocoa powder, coconut and honey

• Glaze the cake by raw ganache

• Garnish and keep in the fridge before serving 

Check out more recipes here.