Hey Lovelies, you may have seen it on my Social Media already, last week we finally had our “Culinary Fiesta” Lunch event for press and bloggers which I hosted with my lovely friend Maria from Tauta-Home.

The idea for such an event was born on a recent trip to Mexico, where we spent time together and celebrated the wedding of our friends. So afterwards Maria suggested we should do a press event together. My food with her beautiful ceramic pieces from Columbia.

Our lovely venue was the Goldkind Loft in the middle of Zurich, an amazing space with an incredible view over the rooftops of Zurich. Thank you Annakarina for that wonderful location.

Goldkind Loft

Maria did an amazing job decorating the loft with her beautiful pieces of tableware. We had some lovely guests and the lunch was filled with interesting conversations and of course with lots of food! And we were lucky enough to have our talented friend Amanda Nikolic from https://www.amandanikolic.com to capture the whole event – the pictures here are all from her.

We wanted the food to fit the theme of Marias collection, so I came up with a columbian/south American inspired menu, everything of course plant based, so here is what we had:

Starters:

*Red bean dip with coriander

*Classical hummus

*Hummus with roasted pepper

*Baked sweet potatoes  topped with the above dips

A culinary fiesta

Main: 

Build your own wrap with:

*Quinoa, roasted chickpeas, baby leaf salads, sprouts, crispy tofu

*Cashew-Avocado-Coriander-Cream

*Chipotle-Aquafaba-Mayonaise

And the dessert:

Chocolate Brownies with an orange chocolate mousse

And since the dessert was my favorite and I had the feeling a lot of the guests felt so too, this would be the first recipe I want to share with you here:

Chocolate brownies with a orange-chocolate-mousse

Chocolate brownies with a orange-chocolate-mousse

Ingredients

  • 1 can/glas kidney beans or 250 gr cooked beans
  • 75 gr pecan nuts
  • 100 gr dates
  • 50 gr dark chocolate
  • 2 x chia egg
  • 75 ml maple syrup
  • 20 gr coconut blossom sugar
  • 30 gr cacao
  • pinch of cinnamon
  • pinch of salt
  • pinch of chili
  • 100 gr flour (e.g. spelt)
  • 10 Tbsp plant based milk
  • 2 Tsp baking soda
  • 1 Tsp baking powder

Method

    BROWNIES:
  1. For the chia „egg“: mix 1/2 cup plant based milk or water with 1 1/2 Tbsp Chia seeds and let rest in the fridge overnight or at least 2-4 hours, so that it can soak.
  2. Preheat the oven to 180 degrees.
  3. Roughly chop the dates, pecan nuts and chocolate and set them aside.
  4. Add the drained beans, Chia „Egg“, maple syrup, coconut sugar, cacao, salt, cinnamon and Chili to a bowl and mix well with a food processor or hand mixer.
  5. Add the flour, baking soda and powder and milk and mix until the batter is well combined.
  6. Add dates, nuts and chocolate and spoon under.
  7. Grease a square baking pan (ca. 20x30 cm) and add the batter, spreading it evenly. Cover with foil and bake for 35-40 minutes.
  8. Let cool completely.
  9. FROSTING:
  10. Melt the chocolate over boiling water and let cool down a bit.
  11. For the mousse - beat the aquafaba with a hand mixer or in a food processor for 5-10 minutes (depends on the mixer) until firm and peaks form. Slowly add the powdered sugar spoon by spoon during the beating.
  12. Add cacao, vanilla and orange zest and fold in carefully.
  13. At the end, add the melted chocolate and spoon under.
  14. Let rest in the fridge for 1-2 hours and than spread the mousse on top of the brownies.
  15. Serve with berries and some fruit powder (e.g. from Frooggies)
https://www.frei-style.com/a-culinary-fiesta-with-tauta-home-and-a-new-recipe-for-brownies-with-an-orange-chocolate-mousse/

The brownies are made with kidney beans, dates and lots of chocolate and topped with a mousse made with Aquafaba, chocolate and orange zest – just a heavenly combination. I’m always so amazed how Aquafaba works and I really wanted to show how the topping is made, but we run out of time unfortunately. So I just served the finished dessert with fresh berries and some raspberry powder from Frooggies.

The whole event was such a lovely experience, I learned a lot and I’m really happy that I was able to share my passion with others not only through my pictures but in real life and that people could taste my food.

A big thanks goes out to my amazing Girlboss and Mompreneur Maria from Tauta-Home. She was the one who came up with the idea for the Event in the first place and she also did all the organization that wasn’t food related. I couldn’t have asked for a better partner!

But we also had some other partners, that helped to make the event perfect and that supported us! Most of the fresh food came delivered to my door from Farmy – salads, veggies, tofu, fruits for the dessert – everything super fresh and in organic quality. I really love their idea and how they support the local farmers in Switzerland.

We received some delicious drinks from Hey Life, their Aqua Frescas with Acai and Orange where a perfect match for the event and everyone loved their nut mylks too!

Everyone received a Goodie Bag filled with wonderful gifts, such as a “Black Mask” and a “Black Powder” from Beneva Black, Pinchos from Tauta-Home, a fruit powder from Frooggies, Pumpkin Seeds from Farmy and my recipe for the Brownies.

We had the feeling everyone enjoyed themselves and we are grateful that so many lovely people came to attend our lunch event!

Until the next time!

Love, Verena

 

YOU MIGHT ALSO LIKE

LEAVE A COMMENT