A week before Christmas, my husband came up with the idea to spend the first days of 2018 in the Netherlands. He had already found a suitable airbnb apartment in between the Hague and Scheveningen. Of course we booked!
Day 1 of our trip was mainly spent indoors, even in a basement. But what a basement! A colleague of mine had excitingly recommended a visit with the children to the interactive Wonderkamers (marvel rooms) of the Hague’s city museum. We now share her enthusiasm!
Day 2 had to be counterbalanced with some fresh air, so we headed to the beach of Scheveningen, despite the blustery weather, gushing wind and all the whirling sand.
Our hair all sandy and our cheeks rosy read, we threafter set course to the (very enjoyably calm) city centre and the only purely vegan restaurant there, FOAM. Whereas the rest of the family opted for the soup of the day, I picked an avocado grilled sandwich with vadouvan, not knowing what it was.
It was a delight! Not only plenty and beautifully served, but also with a subtle and rich taste. My husband was secretly a tad envious. And vadouvan was googled. A curry blend with a French twist, apparently.
Then when I spotted a tin box of vadouvan spice mix during my quick shopping trip to supermarket Albert Heijn the next morning, I was tempted to believe coincidences do not exist and instantly knew that box was going to be mine.
Once back home, I took an avocado destined for urgent consumption, whipped up a batch of my go-to vegan mayo, with the only exception that I now also added some vadouvan, and came to the conclusion that this vadouvan mayo mimicked the ‘real thing’ I had had on my grilled sandwich just two days before.
I decided to bake my favourite buns, a veganised version of chia rolls which my sister gave me last year. And so this chia bun with avocado and vadouvan mayo came into being. Just awesome!
I tried the vadouvan mayo on grilled bread as well. Equally awesome.
Soft chia buns with avocado and vadouvan mayo
Soft chia buns
- 20 g chia seeds
- 40 ml water (which can be partly subbed by aquafaba)
- 200 ml lukewarm plant-based milk
- 75 ml plant-based cream
- 1 package dry yeast (12 g)
- 200 g wholegrain spelt flour
- 350 g white spelt flour
- 1,5 tsp salt
- 75 g melted margarine, coconut oil, or olive oil
- Mix chia seeds and water (and/or aquafaba), give the mixture a storir and let sit for 5 minutes
- In a separate bowl, mix yeast, cream and milk. Let sit for 5 minutes until foamy.
- Add the chia seeds and the margarine or oil to the milk and cream mixture.
- Add the flour and salt and knead until you end up with a very smooth, soft and non-sticky dough.
- Roll 70-80g of dough into balls, and let rise for half an hour in the oven on 30 degrees in the oven.
- Remove from the oven, increase the temperature to 230 degrees, then bake for 6 minutes until slightly golden.
- 100 ml canola or sunflower oil
- 50 ml soy milk (do not sub for other plant-based milk or it won’t thicken)
- 3/4 tsp salt
- 3/4 tsp vadouvan
- 1/2 tsp agave syrup (unless you’re using sweetened soy milk)
- 1/2 TB apple cider vinegar
- 1/2 tsp Dijon mustard
Add all ingredients to a blender and process until thickened.
Top a bun with vadouvan mayo, avocado slices, aragula, alfalfa sprouts, tomato, salt and black pepper.