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3 vegetarian and seasonal recipe ideas for responsible end-of-year meals

Oh, it's almost the end of the year. Do you want to spend winter meals that remain delicious and gourmet and you lack ideas? That's good, in the team, there is no shortage of proposals. The main thing is to favor organic and seasonal products : pumpkin, squash, mushrooms, spices, seasonal fruits ... We share our ideas with you with an aperitif and three vegetarian recipes that will delight everyone around your table, the little gourmets and great gourmets. It's your turn !

Where to buy products for a responsible menu

Eating good and organic is within everyone's reach and it's good for the planet. In this period of the end of the year, it is fashionable to maintain good habits and to buy responsibly. With the team, as you know, we advocate sustainable agriculture and a responsible way of consuming . What exactly does this amount to? Responsible consumption is above all the choice offered to us, consumers, to give weight and meaning to our purchases to help society evolve. For this, we favor products whose manufacture is respectful of the environment and workers and which are from fair trade . And what better way to do that than to go shopping in organic grocery stores , on site or online?

Organic grocery stores have a long history behind them. Originally, the first ethical shops appeared in the United States in the 19th century, where some stores encouraged consumers to oppose slavery and buy products made by free men. Over time, many causes have been added to the principle of ethical trade and today, grocery stores that sell organic products are positioned as an alternative to intensive agriculture and overconsumption that harm our planet. When you buy organic and ethical, you preserve the environment and ensure fair compensation for producers and workers.

If you want to know more about the beautiful history of organic grocery stores, see you here!

Online organic grocery stores 

You don't have enough time every day to do your responsible shopping or are the organic stores closest to you still too far to get there? For every problem, there is a solution. It is from this principle that online organic grocery stores have developed to meet consumer demand.

Among them are Aurore Market and Kazidomi . Aurore Market is a French start-up that focuses on the accessibility and democratization of organic through its online store. You can find our organic wines there, in particular the Corbières , the Côtes-de-Bergerac and the red Côtes-du-Rhône . Kazidomi also relies on the same principle with a watchword: make healthy living as simple as possible. For this, many organic products are available. In addition to our Oé wines, these e-commerces are perfect for buying dry products such as cereals and legumes .

Organic grocery stores near you

For those who can and want to, buying organic products on site is always an ideal option for responsible shopping. We want our organic wines to be available as close to you as possible, which is why we work with organic grocery stores throughout France that are sensitive to our approach.

Our grocery stores

In Lyon, you can find your organic and fresh products at the Patate grocery store , run by Rachel and Pierre, in Old Lyon. They will be happy to welcome you and offer you the best seasonal products for your end-of-year meals. If you are from Bordeaux, you can ring the doorbell of the Tista grocery store and for our Parisian friends the Boc's grocery store will offer everything you need to delight your guests.

If you want to know where our closest partner grocery store is, it's here!

Now that you know where to buy your products, it's time to get cooking. Neither one nor two, here are our delicious recipes for a meal as good as organic.

Verrine of squash and its garlic whipped cream (4 people)

To make this recipe, you will need:

  • 1 pumpkin of 1.5 kg
  • 1 onion
  • 1 clove of garlic
  • 30 cl of soy cream
  • Olive oil
  • grated nutmeg
  • Salt pepper
  • 15 g porcini powder

We begin by peeling the pumpkin, removing its seeds and cutting it into large cubes. Then, we peel and slice the onion before browning it in a casserole dish with a drizzle of olive oil and the crushed clove of garlic. Add the diced pumpkin with a little salt, pepper and grated nutmeg. Cover and simmer on low for 30 minutes.

During this time, whip the liquid cream with a whisk or a food processor and add the ceps powder when it begins to set. Cover and keep cool so that it soaks up the aroma of the ceps .

Once the pumpkin is cooked, reduce it to a soup in a blender and distribute the mixture in the verrines and reserve everything in the fridge until serving. For the service, we take the verrines out of the refrigerator and add the whipped cream, using a siphon and enjoy immediately.

And with that, what do we drink? We follow the advice of Valérie, our oenologist and we start light. The main thing is to taste the wines from least to most powerful, so that the flavors of the first wine do not take over the rest of the dishes and drinks. We do not start the meal with a powerful red wine and we rather reserve it for the dish or the cheeses. For the aperitif, a glass of Crémant d'Alsace will do just fine.

Velouté of mushrooms with ginger (4 people)

Cream Of Mushroom

To make this delicious recipe, you will need:

  • 500 g button mushrooms
  • 2 shallots
  • ½ liter vegetable stock
  • 20 to 25 cl of oat cream
  • 1 piece of fresh ginger
  • salt pepper
  • Olive oil
  • Nuts oil

Start by slicing the shallots and mushrooms and brown them in a pan with a tablespoon of olive oil. Leave to cook over low heat for 10 minutes. Once cooked, put everything in a blender with the peeled and cut ginger, the cream of oats, salt and pepper. Mix everything and add the amount of vegetable broth according to the texture you want for our velouté, fluid or thick.

Heat everything in a saucepan over low heat and when ready to serve, pour a drop of hazelnut oil on each plate.

To accompany our soup, we offer you a glass of white Côtes-du-Rhone . With its balance and freshness on the palate, it pairs perfectly with the flavor of mushrooms.

Pumpkin and smoked tofu risotto (4 people)

Pumpkin Risotto

For this gourmet risotto recipe, you need:

  • 300g pumpkin
  • 250g round rice
  • 200g smoked tofu
  • 3 tablespoons of olive oil
  • 80 ml vegetable cream of your choice
  • 1 liter of water
  • Salt and pepper

We start by washing the pumpkin , cutting it into small pieces and removing the seeds. Bring a liter of salted water to a boil and add the pumpkin and cook for 10 minutes before removing the pieces.

In a skillet, pour two tablespoons of olive oil and brown the rice for two minutes, pour a ladle of the pumpkin broth and mix over low heat until it is absorbed, we continue until the rice has absorbed all the broth.

Cut the smoked tofu into small cubes and brown it in a large sauté pan with a little olive oil. We add the diced pumpkin and the rice at the end of cooking, we finish everything by adding the vegetable cream with a little salt and pepper.

To sublimate all this, we combine our risotto with a glass of Bugey.

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Vegan chocolate mousse (4 people)

To delight your guests at the end of the meal, you need:

  • 360g silken tofu
  • 260g dark pastry chocolate
  • 2 tablespoons agave syrup or acacia honey
  • flower of salt

vegan chocolate mousse

Remove the silken tofu from the refrigerator 30 minutes before preparation so that it is at the right temperature. Melt 220 g of crushed chocolate in a bain-marie and leave to cool. Store the rest of the chocolate in the refrigerator. Next, mix the chocolate with the silken tofu and honey or agave syrup and add a pinch of fleur de sel.

Once homogeneous, pour the mousse into verrines and refrigerate until ready to serve. Grate the rest of the chocolate to decorate the vegan chocolate mousse or add cocoa powder. And to accompany it all, we choose a red that has body to associate it with the pronounced taste of chocolate like a glass of Châteauneuf-du-Pape.

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Here you have everything you need to prepare a responsible and vegetarian menu. To your stoves.

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