The canteen of the present moment by Victoria Werlé: Vegan Babka

- through Sophie Solere

Published on

A follower of instinctive and spontaneous cuisine (in Japanese "Ima" means "present moment"), Victoria Werlé has joined forces with English restaurateur Joe Elliott to launch a whole new form of vegetarian "canteen" which favors raw food and for zero waste, the young chef hardly ever peels the vegetables she cooks. Or an eco-responsible vision of fooding.

For this new recipe from Victoria, head for Mediterranean sweets.

Vegan Babka

Preparation time: 20 minutes
Cooking time: 15 minutes
Rest: 1 hour

For 6 people

100g coconut oil
30 ml vegetable oat milk
100 g 72% vegan dark chocolate, chopped
100 g brown sugar
50 g almond powder
50 g cocoa powder

Melt the coconut oil then add the milk, the chopped chocolate, the sugar and the almond and cocoa powders.
Use the other half of the dough. Roll it out to 1,5 cm thick and lay out the filling.
Roll up then cut the sausage in 2. Twist the two sausages obtained on themselves then twist them together. Place the braid obtained in a greased 25 cm cake mold and let rise for 1 hour.
Preheat the oven to 160°C for 25 minutes.
Once the brioche is cooked, let it cool on a wire rack.

photo of author

Sophie Solere

Sophie Solère is an economic and social journalist who has been interested for years in the environment and interdependence. She works for Buddhist News, a media platform dedicated to Buddhist spirituality and wisdom. By practicing yoga and meditative dance, Sophie discovered the power of spiritual journeys, which offer so many paths to (re)find yourself. She is dedicated to sharing inspiring stories and valuable advice on spiritual practice and the environment with Buddhist News readers.

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