How did you like the recipe of the Keemala? Have you already tried it ? Today we continue our series with part 3 of the vegan inspirations from the hotel kitchen: we introduce a recipe of the Gili Lankanfushi on the Maldives. As a pioneer of luxurious ecotourism vegan kitchen is a “must” for a long time, there is even a raw and vegan eight courses menu. And the word “Menu” does not really reflect the experience, because “Chef’s Table Gili Organic Garden Dinner Experience” is accompanied by chef Hari Govindaraj and takes place in the organic garden of the resort.
The garden is the heart of Gili Lankanfushi: situated in the middle of the island it supplies the kitchen daily with fresh, and with a lot of love biologically cultivated herbs, fruit and vegetables. (btw. All guests are much welcomed to relax in a green environment) The eight-courses menu starts with a tour through the organic garden where the ingredients for dinner are harvested. Afterwards you may lean back and just enjoy the delightful vegan delicacies!
A Different Beginning
Aloe Vera Coconut Ceviche with lemon grass, coconut and mint
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Welcome to The Garden
Flowers and citrus fruits salad with orange, grapefruit, pomelo and rucola pesto
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Taste of Greens
Garden Green Gaspachio with garden greens, avocado and cucumber
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From the Root
Pan Seared Scallop with cauliflower couscous, pumpkin puree and curry foam
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Grain on the Spoon
Barley & Shitake mushroom risotto with grilled asparagus and vegan ricotta cheese
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Vegetable in Vegetable
Spinach Ravioli with celeriac, tomato and vegan parmesan cheese
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Before the Main
Carrot and Orange Gratina
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Testing the Palate
BBQ Strip Loin Steak with hummus, roasted garlic, chimichurri and crispy rosemary
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Raw Sweet Ending
Chef Dessert Plate with mousse, cheese cake, fruit tart and ginger ice cream
Well, we can’t help it, if your mouth is not watering by now… An easy recipe to try at home is the vegan gazpacho with avocado and cucumber, aka “3G”: Garden Green Gazpacho!
Garden Green Gazpacho
Ingredients
- 1 avocado
- 3 cucumbers
- 75g garden greens
- 25g garden herbs (Basil, mint, fennel leaves)
- juice of 3 limes
- 10 basil flowers
- 10 ml Extra virgin olive oil
- salt
Directions
- Step 1 Cut the avocado and cucumber, mix together with garden greens and herbs, and marinate with extra virgin olive oil and salt.
- Step 2 Keep for 4 hours in the refrigerator. Then blend all together with little bit of ice, finishing with lime juice.
- Step 3 Served chilled with the basil flowers on top and enjoy!
