Vegan Molecular Gastronomy Valentine’s Dinner

Anyone recall the Doctor Dreadful Food Labs from the 80s? Yea, well my parents never allowed me to tinker with food, afraid I may poison them with the kit’s green candied slime. They never allowed the mad scientist in me to come out, until recently when I discovered the Molecular Gastronomy Kit by Cuisine R-EVOLUTION.

Spherification, Gelification, and Emulsification!

There may have been a slight learning curve but instructions were simple to follow; a fun supplement to make my Valentine dinner presentation! 50 recipes are included on DVD, along with specialized tools and 5 food additives (Agar-agar, Calcium Lactate, Sodium Alginate, Soy Lecithin, Xanthan Gum) – all vegan too, even source made from calcium lactate.

Although I focused on creating elements surrounding the desert portion of the meal, I was able to make some savory balsamic caviar as an addition to the saffron pine nut couscous. Items I decided to create during this round of my molecular gastronomy mad scientist experiment:

  1. Strawberry Verrines
  2. Dark Chocolate Spaghetti
  3. Mint Caviar
  4. Balsamic Caviar

With so many recipes, it’s easy to create modifications and venture to create a few of your own once you understand the science behind the additives (as shunned as they are) included in everyday food. I’d like to try fruit-juice caviar, soy foam, and wrapping sheets made from honey. Let the creative side of cooking come out in the kitchen!

NOTE: make sure you have Immersion Hand Mixer. (not included in tool set)

Other items pictured in photos:

  • Hoisin Honey Chick-un
  • Saffron Pine Nut Couscous
  • Egyptian Fava Bean (Foul Mudammes) on large round crispbread
  • Ginger Pomegranate-orange Champagne

And yes, those are edible hearts you see in the photos 🙂

Paul Trusik

35 y/o web guru vegan enthusiast encouraging meat/dairy-free habits. Since college, reaping health benefits of clean eating. Diet is a lifestyle, not a fad.

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