Private Chef Michèle La Porta’s Vegan Recipes

By Chef Michèle La Porta

A NOTE FROM US AT GAYOT.com about Chef Michèle La Porta

Michèle La Porta owned the first healthy tearoom in Paris in 1985. For a decade and a half, Michèle appeared on French national television hosting a culinary show. She has since transformed her culinary career from being a restaurateur to being a private chef in Los Angeles, California, where she moved in 2008.

Her Parisian claim to fame is her “Starlette Cake,” a cake with no sugar, no butter and no flour. We have had it — it is GOOD and très addictive, especially when you know that the calorie count is très low.

For years we have been trying to get the recipe of “Starlette Cake” without success. However, lucky for us (and you), she is sharing the secrets to some of her other vegan delights.

Keep coming back as we will continually add vegan and delicious recipes over the course of time — each recipe is illustrated by a photo.

> You may also consult Michèle’s Healthy Recipes.

1. Creamy Vegetable Tartare with Quinoa

Serves 4

Vegan recipe creamy vegetable tartare with quinoa

INGREDIENTS:
– 1 cup of cooked green lentils
– 1/2 cup of cooked coral lentils
– 1 cup of peas
– 1/3 cup of organic quinoa
– 1 lime
– 3 small pickles (cornichons)
– 1 tablespoon of olive oil
– 7 oz of soy cream
– 1 tablespoon of yellow Dijon mustard with spices
– 4 sprigs of tarragon
– 1 small green onion
– Lettuce leaves or toast, for serving

RECIPE:
. Cook all the vegetables, as well as the quinoa, in salted water
. Let it cool down, then put them in a big bowl and mix the green lentils together with the coral lentils, peas, minced green onion and the quinoa
. In a separate bowl, mix the soy cream with the mustard, lime juice, minced tarragon and the pickles (cut into really tiny pieces)
. Pour this creamy sauce on top of the vegetables and stir them so that they are well soaked
. Place the contents nicely on large lettuce leaves or on toast

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Excerpt from “Méthode Booster” by Michèle la Porta, recipe translated by Mélissa Papel.

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