There are some stories that were written in the stars… Like when you fall in love with a country and that then it becomes one of your biggest sources of inspiration. It’s been my case with London and the UK. And it is Marion’s case with India, the founder, and designer of French organic and ethic brand Boulbar.
Christmas is the family celebration par excellence, when everyone meets again in native land, even all of the cousins and far away aunties you haven’t seen in ages and barely know at all! And with all of these people reunited around the same festively sparkling table, it is not always easy to be the only vegetarian and confront yourself to the traditional meal of December 25th…
I will never say it enough, but to me, there are no festivities without chocolate, and there is no magic without sweetness! So with the dessert of the last day of the year, it’s about finishing a chapter and starting a new one carried by a cloud.
My personal cloud is a little pot of vegan cinnamon / coconut / chocolate cream (for which I also have an almond-based alternative should someone dislike the taste of coconut)!
There’s no reason why it should be all about Christmas, so on New Year’s Eve, let’s lay the table and sit down to dinner again. And so as to celebrate the new year, devoted to a fresh start and which already guarantees to be filled with hopes, promises, and a lot of magic, I undertook to make a flamboyant, tasty of course, and 100% vegan creation! On December, 31st of this year, let’s make an almost ‘unicornesque’ Hachis Parmentier!
Ah December, Christmas, New Year, all that, and its chocolatey treats! I don’t think you eat as much chocolate the rest of the year as you do at that time, even if I have to admit being – surely – one of the biggest chocolate eaters “off-season”! But after all chocolate doesn’t fit one season – except maybe for the Christmas-shaped ones – it always cheers you up, and full stop!
Of all the 23 Christmases I got to celebrate to this day, I’ve never loved dessert as much as when it was Mum’s traditional chestnut yule log. Therefore, this year, I have naturally turned to this festive treat, drawing most of the inspiration from her recipe, but turning it vegan and (maybe?) a tiny bit more digestible!