Aloe Vera Salad Vegan Recipe by Chef Jose Lara Fuentes

Vegan recipe created by the excellent Chef Jose Lara Fuentes, head chef of BBC Wales (UK), for the Great Hospitality Show gastronomic festival in the English city of Birmingham.

The Chef competed in the "vegan recipe" category presenting an aloe vera, agave, mango, and pineapple salad.

The recipe was made with "Las Coronas" aloe vera cubes, receiving a "merit award" as a finalist.

José tells us how it has been a wonderful experience to introduce in the preparation and presentation of his recipe a product of such quality and multiple uses in the kitchen as Las Coronas aloe vera.

The quick vegan salad recipe from the Chef is this:

Ingredients:

• ·75g Aloe Vera "Las Coronas" (canned cubes)
• ·50g vegan yogurt "free" of natural yogurt
• ·25g agave syrup ·1 lime and 1 lemon
• ·25g fresh mango and 25g pineapple
• ·5g pistachios
• ·1 celery stalk and 1 cucumber
• ·2g mixed sesame seeds (white and black)
• ·Mix of edible flowers
• ·1 Ruby Star grapefruit
• ·15g black olives ·Pickled onion
• ·A pinch of Maldon salt
• ·A pinch of pink peppercorns
• ·50ml vinegar
• ·2 teaspoons sugar
• ·Cloves
• ·2 teaspoons salt
• ·Olive oil

Recipe:

1_To give more firmness and texture to the Aloe Vera cubes, soak them in lime and lemon juice, since the recipe must be served within 30 minutes; leave them submerged for at least 20 minutes so the citric acid from the lemon and lime can act.

2_Once the diced Aloe Vera is marinating, toast the white sesame seeds in a non-stick pan for no more than 1 minute, just enough for the essential oils to release.

3_Then, using a flat grater, grate the pistachios and set aside.

4_Next, slice the cucumber and celery with a peeler, and keep them in ice water to maintain their natural crunch.

5_Peel the grapefruit and cut it into small wedges.

6_To make the pickled onion brine, you will need 2 French onions or shallots, 50ml vinegar (type optional), 1 tablespoon sugar, 2 teaspoons salt, and 2 cumin seeds. Optionally, you can add bay leaves or other aromatic herbs. Peel the onions and boil them in water for about 5 minutes. In another pot, bring the vinegar to a boil with the sugar, salt, and cloves, then add the French onions. Once it starts boiling again, remove from heat and place in a jar, covering almost completely.

7_Pitted black olives will be added with all the ingredients at serving time to give a more Mediterranean flavor to the recipe.

8_In two containers, place the yogurt and agave syrup. Just before plating, cut the pineapple and mango and set aside.

9_Season with salt, pink peppercorns, and a few drops of extra virgin olive oil. Then sprinkle Maldon salt and decorate with the mix of micro herbs and flowers.

Let’s get to work and take care of yourself from the inside out!!! ♥