Vegan Magenta Food 🌱

When I saw that lovely Lim organized a one color food challenge on Instagram, I couldn’t resist participating. Lim had one ask for me – to create a purple dish. Obviously, I wanted to comply. My contribution has the color magenta – a shade of purple (I checked!).

Chokeberry jelly: Mix 250 ml chokeberry juice with 4 g agar agar and simmer for 2-3 minutes. Transfer to a baking sheet (you might want to spray it with vegetable oil first) and spread it into a thin layer. Allow to set in the fridge. Cut out into desired shapes.

Red cabbage mousse: Pickle your cabbage by sautéing a finely chopped yellow onion in olive oil. Season with bay leafs and cloves. Add a finely chopped red cabbage. Add a generous splash of red wine and a pinch of sugar. Season with aceto balsamico and fill with veggie broth until the cabbage is halfway covered. Simmer for a couple of hours. Allow to cool and then blend a cup of pickles. Gently fold in a cup of whipped soy cream.

Pickled red onions: Peel red onions and cut them lengthwise. Bring equal parts of water and apple cider vinegar seasoned with salt, pepper and sugar to a quick boil. Add the onions and allow to cool.

Radicchio pearls: Blend two parts radicchio with one part of water. Season with mustard, agave syrup (to cut the bitterness), a splash of apple cider vinegar and a pinch of fleur de sel. Add 8 g agar agar pro 500 ml mixture and simmer for 2-3 minutes. Transfer to a pearl mold and allow to set in the freezer.

Assembly: Decorate a mirror of chokeberry jelly with crushed chokeberry crackers, red cabbage mousse, pickled red onions, radicchio pearls and purple carrot chips.

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