You know what, it's true when they say that you eat with all your senses. And without a sliver of doubt, one can say that monochromatic food looks as good, if not more, than it tastes. A food trend growing parallelly alongside 'unicorn food', monochromatic meals trick you into thinking that you’re only eating one thing. When in actuality, you aren't. As you eat the contents comprising of your colour-coded food, your mind tries to make sense of the flavours compared to the colours that it has previously seen. However, once you place a bite on your tastebuds, there is a literal party-happening-in-your-mouth. The mind soon succumbs to the variety of flavours, and allows you to be awakened by the sensation of taste!
'Monochromatic food photography' is another popular domain within the realm of food photography, emphasising the distinctive hues and colour palette of the meal. Are you inspired enough? Here are some ideas to pick up on, for your next wow-worthy brunch.
PINK
ORANGE
Lemon curd thumbprint cookies ? So easy to make, light and refreshing, these cookies are the perfect healthy treat after all the Christmas chocolate! Vegan, gluten-free, refined sugar free, plant-based ? Happy Sunday! Love, Yuki♡ _ Makes 28 cookies Dry 80g almond flour 50g oat flour, GF certified if needed 1/4 tsp baking soda 1/4 tsp pink salt 1/2 tsp lemon zest _ Wet 100g | 1/2 cup homemade almond butter 100g | 4 tbsp pure maple syrup or honey 1/2 tsp vanilla paste 3 tbsp white sesame seeds, to decorate _ Vegan lemon curd 1,5 tbsp cornstarch 120ml (1/2 cup) non-dairy milk (I used almond) 60ml (1/4 cup) fresh lemon juice (about 2 lemons) 50g (2 tbsp) maple syrup 2 tsp organic lemon zest 1/8 teaspoon turmeric @suncorefoods (optional for color) 4 tbsp maple syrup 1/4 tsp pink salt @suncorefoods _ Instructions In a small bowl, combine the dry ingredients. In another bowl, whisk together all the wet ingredients until well combined.
Combine with the dry ingredients. Shape about half tablespoon of the cookie dough into a ball and roll into sesame seeds. Repeat with all of the dough. Place the balls on a lined baking sheet and slightly press the to flatten. Press a teaspoon in the middle of the cookies to make the dent.
Refrigerate for about 15 minutes.
Pre-heat the oven to 180 ºC (355 ºF). Bake the cookies for about 8-9 minutes. When you pull them out of the oven, immediately press a teaspoon into the cookies. _ Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack. The cookies keep well in an airtight container. I recommend filling them right before serving to avoid them becoming mushy. _ For the vegan lemon curd Add all the ingredients to a small saucepan and whisk well to combine. Heat over medium heat whisking continuously until the curd starts to thicken. Remove from heat and let cool down to room temperature, stirring regularly. Cover with plastic wrap (in contact with the surface) and place in the refrigerator for one hour. Give it a good stir before using. Use a pastry bag to fill the cookies, right before serving.
A post shared by Yukiko Tanzi (@foodie.yuki) on Dec 28, 2019 at 11:30pm PST
YELLOW
Lunching the Indian way: Chana daal (split pea) crepes with choley (chickpea curry)... Made with all yellow ingredients ? For the crepes (makes 8-9 medium sizes): ?2 cups split peas, soaked overnight ?2 cups water ?Golden salt to taste (you can use regular salt as well) ?Small thumbnail-sized ginger ?Dash of oil for cooking (also possible without) ?2 eggs (optional) . . Blitz everything save the oil in a blender or a food processor until smooth with no lumps left. Now add the batter on a frying pan with a bit of oil spread evenly on the pan. For an oil-free version, just omit oil and use a non-stick skillet, just like the one by @powerhungrycamilla ? Cook for 2-3 min on both sides until they look like cooked crepes and then transfer to a plate. Repeat the same for the remaining batter. ?Note: eggs are not necessary but I felt the crepes retained their shape better during cooking when using eggs. You can keep it strictly vegan too. . . For the choley (cooks for 3): ?2.5 cups preboiled chickpeas ?2 cups of my awesome yellow sauce (see yesterday's post) ?2 teaspoons curry powder ?1 teaspoon turmeric powder ?2 slices of ginger, juliened or minced ?1 cup water ?Golden salt to taste ?1 yellow onion, chopped ?1/4th of a super hot yellow chilli, chopped ?Dash of oil ?A squeeze of lemon Start with heating up a bit of oil in a pot on medium. Next, add the ginger and onion, and sautee until softened. Pour in the sauce made from yellow pepper, onions, yellow tomatoes and garlic. Add the curry powder, chilli, lemon juice, salt and turmeric. Cook for 4-5 mins. Next, add the chickpeas and water, cover and cook for 10-15 mins, stirring occasionally. Here, you can even reduce the water for a desired sauce consistency. Check salt and spices, adjust accordingly. Cook for 8-10 more mins. Serve piping hot with roti, parathas, rice or daal crepes. . . E N J O Y?
A post shared by Jahnabi (@pride_n_food) on May 31, 2020 at 7:23am PDT
?Homemade lemon curd?? . . I can't believe I never tried this freakishly easy recipe before ? it only took me about 5 ingredients AND 10 mins tops... I think I've found my fix for this summer... Desserts made from homemade lemon curd??? Here is the recipe I used for my super easy homemade lemon curd: ?3 egg yolks + 1 whole egg ?1 cup of juice from a large sicilian lemon (those are humongous) + Lemon zest from 1 whole lemon ?1 cup sugar (although you can go lower cause this was Suuuu-weeeeeeet) ?4 tablespoon unsalted butter ?Pinch of salt . . So I started with juicing a whole lemon, pulp and all. The trick is to use the freshest lemons and eggs. The pectins, magical pectins, in the lemon do most of the job in thickening the curd once cooked. Whisk all the ingredients MINUS the butter in a pan, without heat. Once you have a smooth consistency, put the pan on low heat. Cook for 5-6 mins, stirring constantly. When the mixture seems to get viscous (it coats the back of your spoon), add the butter and stir until the butter is fully incorporated. Turn off the heat and strain the mixture into a clean, sterile jar. Ooh the golden smooth ooze was so satisfying once done, I didn't need cornflour or anything else to thicken the curd to the perfect custardy consistency I needed. And the taste... Damn! It just rocked my world right off! I was expecting it to be rather eggy because I used 4 eggs, or very tarty like the store bought ones. But it was pleasantly yoghurty and subtle... Yumm!!! So, in all, this has to be hands down the highlight of my week so far ? ?????????????????? . . . #beautifulcuisines #worldcuisine #foodstyling #simplerecipes #foodporn #foodphotography #foodphotographer #food #amazingfood #delicious #joyofhomemade #feedtheimagination #flatlaythebest #raw_kitchen #jj_lookingdown @bbcgoodfood @ndtv_food @foodtalkindia #foodchallenge #tv_neatly #raw_community_member #jj_texture #colourchallenge #colorful_shots #yellow #flatlaythebest #flatlayindia
A post shared by Jahnabi (@pride_n_food) on May 28, 2020 at 11:05am PDT
RED
GREEN
Zesty, creamy and delicious Lime and Coconut Tart (recipe below). So easy because I used @i_like_aeroplane_jelly Lime flavoured jelly and it helped me cut down on elaborate steps and ingredients. Well, who does not like a clever shortcut? As you may already know, Aeroplane Jelly comes in so many varieties, flavours and colours that the possibilities to create are endless. This tart also makes a great dairy free dessert. Lime and Coconut Tart
Makes a round 8 inch tart For the crust
1 and ½ cups rolled oats
½ cup desiccated coconut
2 tbsp sugar or sweetener of your choice
½ cup nut butter of your choice For the filling
1 pack Lime Flavoured Aeroplane Jelly
200 ml +75 ml water
150 ml coconut cream, chilled In a food processor, process all the crust ingredients together to make a grain like sticky mixture. Press into the sides and base of an 8 inch tart pan. Refrigerate until needed. Place the contents of Aeroplane Lime flavoured jelly in a medium bowl. Add 200 ml (1 cup) boiling water, whilst stirring to dissolve. Once dissolved, divide this mixture between two bowls so that the first bowl has three quarters of the mixture and the second bowl has one quarter. In the 1st bowl, add 150 ml of cold coconut cream. Stir to blend. In the 2nd bowl, add 75 ml of cold water. Mix.
Leave aside for 15 mins. Pour the coconut cream mixture over the chilled crust. Refrigerate for 3-4 hours or until almost set. Pour the jelly mixture over the cream filling. Refrigerate for 2 hours or until set. When ready to serve, decorate with fresh lime wheels, shaved coconut and sugar/edible flowers. Enjoy! #AeroplaneJelly #JellyGoodTimes #ad #dessert #jelly #sweet #tart #yummy #foodporn #recipe #instafood #green #lime #coconut #nobaking #dairyfree #foodstyling #foodphotography
A post shared by Sonali Ghosh (@sugaretal) on Feb 28, 2020 at 12:44am PST
WHITE
When I start a task or a challenge, I like to finish strong, and although the actual challenge is still on for about 11 more weeks, today is the last day for my white week. So, to celebrate a successful completion of white week, here is my whitegasm cheese board, packed with carbs, protien, nutrition and vitamins ⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪ . . So what's on the board you ask? Here is the list: ?️Cauliflorets ?️Rice crips ?️White chocolate ?️White pears ?️White chocolate covered rice crips ?️A wedge of brie cheese ?️Tiny wheel of goat cheese ?️Mozarella balls ?️White rose (only for aesthetics) ?️Solanum jasmines (non-edible, please do not consume if ever using!!) . . I left out white bean hummus simply cause I didn't have the time to make it (hey, I have a life outside the kitchen too you know ?) and fresh radish sticks cause we had enough on our plate (quite literally) as it is ?? . . BTW, the breakfast this morning was egg white omelette and butter croissant both of which started out pretty white before cooking/baking, but the end result was not quite so... . . P. S. Didn't know that the rice crisps go so well with the goat cheese... Simply yumsational!!! . . . #beautifulcuisines #worldcuisine #foodstyling #simplerecipes #foodporn #foodphotography #foodphotographer #food #amazingfood #delicious #joyofhomemade #feedtheimagination #flatlaythebest #raw_kitchen #jj_lookingdown @bbcgoodfood @ndtv_food @foodtalkindia #foodchallenge #tv_neatly #raw_community_member #jj_texture #colourchallenge #jj_monotonic #monotonehp
A post shared by Jahnabi (@pride_n_food) on May 24, 2020 at 7:11am PDT
PURPLE
Lazy Sundays call for this raw berry & vanilla bean cheesecake. ? You don’t even need to turn on the oven.? Plus, my brand new @magimix Cook Expert made everything for me??? Check my stories for more info! Love,Yuki ♡ _ Makes: One 18x 8cm cake Ingredients Base 75g oats 35g sunflower seeds 65g pecans pinch pink Himalayan salt 1/2 tsp cinnamon powder 7-8 (80g) dates, pitted 1 Tbsp coconut oil, melted __ Vanilla Bean Layer 200g cashews, soaked and rinsed 140g coconut milk 70g maple syrup or agave pinch salt 2 tsp vanilla bean paste 50g coconut oil, melted over a Bain Marie __ Berry Layer 140g cashews, soaked and rinsed 150g mixed berries (I used frozen blueberries/raspberries/strawberries +cherries) 2 Tbsp coconut milk (or nut milk of choice) 2 Tbsp maple syrup or agave pinch salt 50g coconut oil __ Method 1. Start by soaking the cashew nuts, place them in a bowl, cover with filtered water and set aside for 4 hours or overnight. Drain off the water and rinse the cashews well. 2. To make the base, place the sunflower seeds, oats, almonds, cinnamon and salt into a food processor and blend until coarsely ground. Add the pitted dates and blend until well combined. Finally, add the melted coconut oil while the motor is running. Press the base mixture into the prepared cake pan, then place in the fridge to set. 3. To make the vanilla bean filling, place all the ingredients except coconut oil into a food processor and blend until smooth. Slowly add the melted coconut oil while the motor is running and blend until completely smooth. Pour the filling onto the base and place in the freezer to firm up. 4. Follow the same procedure for the berry filling, then pour the berry filling over the vanilla layer and place back in the freezer to firm up. (At least 1 hour) 5. Transfer the cheesecake to the fridge for a couple of hours before you want to serve it. . . . . . #cake #rawcake #cheesecake #vegan #veganfood #healthyfood #veganfoodshare #veganrecipes #letscookvegan #cleaneating #veganinspo #healthydessert #plantbased #foodstyling #dairyfree #foodphotography #beautifulcuisines #dessert
A post shared by Yukiko Tanzi (@foodie.yuki) on Feb 9, 2019 at 11:29pm PST
