4-Course Extra Virgin Olive Oil Meal (w/ Vegan Recipes)

This week, we are yet again compiling our daily recipes posted on our Instagram and Facebook. Be sure to follow us there for all OLYFO updates, and to tag us in your recreations #OLYFO.

Without further adue: Let’s feast!

Recipe #1: Roasted Carrot Soup

We are starting off this meal with a simple yet quick, warming roasted carrot soup.

Did we mention that this side dish is vegan? Steps to make it are below:

Ingredients:

• 12 large carrots
• 1 medium onion
• 4 tbsp extra virgin olive oil
• 2tbsp ginger, grated
• 2 garlic cloves
• 4 cups veggie broth (or water)
• 2 cups water
• 1/2 tsp cumin
• 1/4 tsp ground corriander
• 1 tbsp lemon juice
• Salt & Pepper

Instructions:

1. Chop carrots, onions and garlic.
2. Lay carrots on a roasting tray.
3. Toss in extra virgin olive oil, a pinch of salt and a pinch of rosemary (optional).
4. Roast at 175°C for 25 to 30 minutes until tender.
5. In a medium sized pot, warm extra virgin olive oil. Sauté onion with a pinch of salt.
6. Add garlic, pressed ginger and cook until fragrant.
7. Add seasonings, salt and pepper.
8. Pour water and vegetable broth.
9. Add cooked carrots and bring to a boil, then reduce to a simmer for 15 minutes.
10. Remove the pot from the heat and gently transfer soup to a blender.
11. Blend in batches if needed.
12. Taste for seasoning and add lemon juice. Garnish with pumpkin seeds.

Enjoy with warm bread.

Recipe #2: Muhammara

Muhammara is a dish native to the Middle East, and today’s version is the one beloved in Syria.

It is a deliciously vibrant red side dish made of red bell peppers paste, Tahini (a paste made from lightly toasted white sesame seeds), walnuts and other aromatics.

Steps to make it are below:

Ingredients:

• 4 Red bell peppers
• 1 red chilli paste
• 70g walnuts
• 75g Tahini
• 1/2 small onion
• 100ml Pomegranate Molasses
• Lemon Juice
• 150g Kaak powder (fine breadcrumbs )
• 100ml Extra virgin olive oil
• 1 garlic clove (optional)
• 1 tsp cumin
• 1tsp ground coriander
• Salt

Instructions:

1. Roast red bell pepper over the stove or, coat lightly in extra virgin olive oil and place in a hot oven.
2. In the meantime, grind walnuts and Kaak, seperate, to a fine powder. Set aside.
3. Finely mince onion and garlic (optional).
4. Once red bell pepper is roasted, transfer to a plastic bag and seal tightly to sweat, 5 minutes.
5. Peel and place in a food processor and thoroughly blend.
6. In a small pan, lightly sauté onion with ground cumin, ground coriander, and paprika (optional)
7. Once ready transfer to a mixing bowl.
8. Add red pepper paste, chilli paste, ground walnuts, and Kaak powder to the mixing bowl.
9. Add lemon juice, pomegranate molasses and extra virgin olive oil and mix till combined.
10. Season with salt to taste and adjust content of peppers or Kaak powder to the desirable color and consistency.
11. Plate and garnish with walnut powder, red pepper flakes and ground Sumac (optional). (Sesame seeds are also a great addition)

Finish with a generous drizzle of extra virgin olive oil and enjoy with warm bread.

Recipe #3: Genovese & Sicillian Pesto

While the most known interation of pesto is the one made with basil, pine nuts, cheese and olive oil: you will be happy to know that several versions exist all over Italy.

Today we are sharing with you the pesto recipes hailing from Northern and Southern Italy: Genoa and Sicilly.

To make this vegan, substitue cheese with nutritional yeast.

Pesto Alla Genovese Ingredients:

• 2 cups basil
• 1/4 toasted pine nuts
• 1/2 cup freshly grated parmesan cheese
• 2/3 cup extra virgin olive oil
• 1 garlic clove
• salt & black pepper

Pesto Alla Trapanese Ingredients:

• 1 cup basil
• 1 pint cherry tomatoes
• 1/2 toasted almonds
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup extra virgin olive oil
• 1 garlic clove
• 1 tsp red chilli flakes
• salt & black pepper

Instructions:

1. Blend all the ingredients using an electric blender or a mortar and pestle. Adjust texture and taste to linking.

Enjoy with your favorite pasta.

Recipe #4: Lemon Olive Oil Cake

Ending the meal on a fresh, sunny note with this Lemon Olive Oil Cake, with a surprising, tangy Mascarpone & Lemon Marmalade filling.

Best enjoyed with cup of your beverage of choice, its brightness will have you reaching for your sunglasses !

Ingredients:

Lemon Cake:

• 218g flour
• 1 tsp baking powder
• 1 tsp salt
• 3 large eggs, room temp
• 251g light brown sugar
• 1 lemon
• 177ml extra virgin olive oil
• 177ml milk

Lemon Mascarpone Cream:

• Lemon marmalade
• 250g Mascarpone
• 2tbsp cream
• small pinch of salt

Instructions:

1. Carefully measure all dry ingredients. We recommend using a food scale
2. Preheat oven to 165°C and grease 2 20cm baking tins.
3. In a bowl, whisk flour, baking powder and salt together until well combined. Set aside.
4. Zest lemon with the brown sugar. Rub together to distribute flavor.
5. In a seperate large bowl, beat eggs for 40 seconds until fluffy, then add sugar gradually and beat for 5 minutes. Slowly stream in extra virgin olive oil and emulsify.
6. Alternate between folding in the flour mixture and the milk, starting and finishing with the flour mix.
7. Transfer to baking tins and bake for 25 minutes
8. Test for doneness with a tooth pick, it should come out clean.
9. Remove from the oven and set aside to cool for 15 minutes.
10. Prepare filling: Beat together lemon marmalade, salt, cream Mascarpone. Optionally sweeten with 1 tbsp of icing sugar.

We hope you enjoy this week’s recipes and that they inspire you to get cooking.

If you want to cook along, be sure to follow us on Instagram and Facebook to get the recipes first.