Food futures recipes based on on Tasting Tomorrow Scenarios, designed during the Tasting Tomorrow Prototyping week, included in Tasting Tomorrow Menu.

Wake for the Rain

• 1/2l mezcal,
• Bunch of wild fennel leaves
• Handful of pomegranate seeds

Rub fennel leaves between palms to release the aroma. Fill a bottle with the leaves and pour mezcal over them until they are completely covered. Leave to steep for at least 3 days in a warm place. Serve in a ritual chalice with a few pomegranate seeds.

• 30ml Aloe Vera juice
• 200ml Coconut water

Mix well, serve cold.

• 125g goat yoghurt
• 1 small cucumber
• 1 handful of coriander leaves (cilantro)
• Sumac powder to taste
• Salt and pepper to taste
• Dried or baked olives
• Rosemary cracker

Grate cucumber, chop coriander. Mix with yoghurt, sumac, salt and pepper. Store in airtight container in the fridge for a few hours. Serve with dried olives and rosemary crackers.

• Freeze-dried broccoli, from (From Core Green)
• Amaranth seeds
• Salt and pepper to taste

Place broccoli florets on a “soil” of popped amaranth seeds. The popped amaranth is made by dry roasting the seeds (1 Tsp at a time) in a non-stick pan with a lid. Roast for a minute or two until most seeds pop (similar to pop-corn). Add salt and pepper to taste.

• Nopal leaf
• Lime juice

Wash the nopal leaf and remove the spikes (wear gloves if needed). Cut the “rind” of the leaf and peel the skin. Chop in thin slices or small cubes. Dip in lime juice just before serving.

EcoIKEAworld Canteen

• 4 different types of bottled water (from around the world)

Remove labels from bottles and mark them with arbitrary symbols (we used a triangle, square, circle and cross). Have a blind tasting and collect statistical information about people’s preferences.

• Chia crisp
• Chia pulp (“faux snail eggs”)
• Stracchino cheese (or other gooey, not too strongly flavoured cheese)
• Microgreens (mix, any will do)

Place 1/2 tsp of the chia pulp on a bite-sized chia crisp, top with a 1/4 tsp of cheese and a sprinkling of microgreens.

• 100 ml Chia seeds
• 100 ml water
• 20 ml milk (optional)
• Salt to taste

Mix all ingredients and let the mixture sit for at least 1/2 hour, until chia seeds swell to a caviar consistency.

Preheat the oven to 150-180C. Spread chia pulp as thin as possible on a baking sheet. Use a spatula to spread the pulp, cover with another sheet of baking paper, then use a rolling pin to spread thinly. Remove the top sheet of paper. Bake in the oven for ~30-40 minutes until crisp. Take out of the oven and remove the baking paper. Even if some parts aren’t crispy, the texture will be interesting. When cooled to room temperature break in uneven chunks.

• Nori chips
• Green eggs
• Chives

Cut eggs in half, sprinkle with chives. Serve with nori chips. The diners can wrap the nori around the egg and place both in the mouth.

• Nori sheet(s)
• Olive oil as needed
• Salt to taste

Preheat the oven to 150-180C. Brush nori sheet(s) lightly with olive oil. Sprinkle with salt. Cut into short strips. Arrange nori smooth-side down on a baking sheet. Bake in the oven until the nori is dry and crispy, between 5-10 minutes.

• 20 quail eggs
• Sencha green tea (enough to cover the eggs)
• Green mix powder (barley grass, wheat grass, parsley, kale, spirulina, chlorella)
• Salt to taste
• Vinegar to taste

Boil the eggs for a few minutes. Combine green tea, green mix, salt and vinegar in a jar. When the eggs are ready, break their shells with a spoon, but leave the shells on the eggs. Place the eggs in the green liquid and steep them overnight. You can either serve them in the shell (it is edible), or remove the shell to reveal a green marbled texture.

• 1 bunch of fresh wheat grass or 1 tsp of powder
• 1 bunch of fresh Barley grass or 1 tsp of powder
• 1 bunch of fresh Alfa alfa or 1 tsp of powder
• 1 tsp Spirulina powder
• 1 tsp Chlorella powder
• 1 tsp Moringa leaf powder
• Water as needed

Blend all ingredients, add water to make a thin green liquid. Alternatively buy a “green mix” superfood powder in a health-food shop and add water.

• 1/2 bottle of red wine
• Sugar to taste
• ~1/2 cup cold water
• ~100g Agar agar

Reduce the wine with sugar on medium heat until it becomes a viscous syrup (it will take about an hour). In another pan mix water and agar agar (or gelatine). Slowly heat up the mixture and add the wine reduction while stirring. Continue stirring and cook for about 10 minutes on low heat. Let cool for a few minutes, then pour warm jelly into candy form (or make jelly-drops by spooning the mixture onto baking paper). Chill or freeze overnight.

• Broad spectrum antidepressant: Zotter Dark chocolate, milk chocolate, currants, red wine
• “Botox” Coconut serum: Zotter Coconut chocolate, coconut milk, rum.

Squirt chocoshots directly in the mouth.

Pirate Potluck

• 1 handful of hazelnuts
• 1 handful of pine nuts
• 1 handful of almonds
• 250g (feral) cow butter
• Salt to taste

Roast and smoke the nuts in the Big Green Egg. Alternatively, buy smoked almonds, roasted hazelnuts and pine nuts. Grind the nuts by hand (put them in a ziplock bag, cover with an old Tshirt (or any other textile available) and pound them with knife handles/hammers/chopping boards or any other heavy, blunt object. Add nuts and salt to the butter (which should be at room temperature). Mix well. Store in an airtight container until serving. Serve with a good, seedy sourdough, (wild) rye bread or other heirloom grain crackers.

• 200g firm tofu
• 200g silken tofu
• 3 tsp dried apricots (Core Green)
• 3 tsp chopped kalamata olives
• 1 tsp of grated ginger
• 1 tsp garlic (Vegbox)
• 3 tsp onions (Vegbox)
• 1/2 tsp Harissa (more or less to taste)
• Salt to taste
• Coconut oil for frying

Mash silken tofu with harissa, olives, ginger, dried apricots, (wild) garlic and onion. Cut firm tofu in rough cubes and fry in coconut oil until brown and crispy on the edges. Add the silken tofu mash and stir-fry for a few minutes. Cool down, store in airtight container and keep in the fridge overnight. Serve with rice, grains or rough crackers.

• 1/2 cup rice
• 4 cups water
• Salt to taste
• Dulse powder to taste
• Shiso powder to taste
• Tamari to taste
• Sesame oil to taste

Bring rice to boil on medium heat. Then lower the heat and simmer for about 1h30mins, until all water is absorbed and rice grains fall apart to a porridge-like consistency. Add more water if needed. Let the congee cool down to warm/luke warm, then add other ingredients (dulse powder, shiso powder, tamari and sesame oil). The congee should have a strong umami flavour and be light brown in colour. Serve immediately with rice crackers and vegetable skins. Note: this dish does not store well. It becomes liquid and bitter after a night in the fridge.

• Vegetable peels (organic cucumber, beetroot, potato, carrot…)
• Coconut oil (enough to deep-fry the peels)
• Salt, pepper / chili to taste

Pat dry the vegetable peel using kitchen towels. Preheat the (deep) frying pan with coconut oil. Deep-fry peel from one vegetable at a time, for 10-20 seconds, so it becomes crispy but doesn't burn. Place on paper towels to drain. Add salt, pepper and chili to taste. Serve warm or cold.

• Sun-dried Bogoya bananas (Core Green)
• Sun-dried wild Hunza apricots (Core Green)
• Slabs of Maltese rocks

Place dried fruit on the rocks and enjoy a tough yet sweet, black snack…

• 500g Tunisian Deglet Nour Dates, pitted (Core Green)
• Ethiopian Yirgacheffe Coffee (Core Green), enough to submerge the dates, add more coffee as they expand
• Leila (Maltese Carob digestif) to taste
• Cardamom seeds (not powder) to taste

Make strong espresso-style coffee. Mix coffee with cardamom and Leila. Pour over the dates in coffee until they are completely submerged. Steep for 1-3 days. Add more coffee to keep the dates submerged at all times. Serve on their own, or fill with white tahini.

Urban Picnic

1 Ftira (Maltese bread)

• 2 Cups pumpkin seeds
• 2 tsp pumpkin oil (or any other local oil)
• 1/4 tsp salt

Toast the seeds in hot oven or dry pan (~10 mins). Cool the seeds for about 15 minutes. Grind the seeds in a food processor for a few minutes until they start to 'butterise'. Add oil a little bit at a time and continue mixing until the mixture is smooth (like tahini). At the end briefly mix in the salt (use the 'pulse' setting if available).

• 2 large carrots
• 1 handful hazelnuts
• 1 handful rosemary
• 1 handful of tarragon
• 1 pinch botanico mix
• 1 splash coconut oil
• 1 splash olive oil
• salt to taste

Dry roast hazelnuts. Add coconut oil and spices. Sautee briefly to release the aroma. Add chopped carrots and cover with water. Simmer until carrots are soft and water has evaporated. Leave to cool for 10-15 minutes. Add salt and olive oil. Puree in a blender. Serve warm or cold.

• 1 large beetroot (or two small ones)
• ~250cl red wine (we used Ulysses Shiraz from Marsovin)
• 1 kohlrabi (gidra)
• 1 tsp butter
• pinch of salt
• pinch of maha black aleppo pepper
• 1dl black tea (1 PG tips teabag)
• 1 tsp (cashew) nut butter

Cut beetroot in small chunks. Pour wine and add water to cover the beetroot. Boil until the beetroot is soft and until the liquid has reduced to a thick syrup. Chop kolhrabi in quite small. In a second pan melt the butter on low heat and add kohlrabi. Fry on medium heat until soft. Add beetroot, tea and spices. Cook until the liquid reduces to viscous syrup. Cool for a few minutes, add nut butter. Puree in a blender. Serve warm or cold.

• 1 bunch of green asparagus
• 1/2 lemon
• 0.5dl tamari
• Few drops of sesame oil

Mix tamari, lemon and sesame oil in a jar. Cut and peel tough ends of asparagus. Place in a large pan and add water (cover only the bottom half of the asparagus). Boil for a few minutes with a lid until the asparagus begins to soften but is still bright green. Take the lid off, add 1/2 of the tamari mix. On high heat let all the liquid reduce until it evaporates (a couple of minutes). Place the asparagus on a barbecue or a grill pan for a minute or two. Serve hot or cold, whole or cut in small cylinders. Pour the second 1/2 of the tamari mix in a dipping bowl, to accompany the asparagus.

• Strawberry coulis and pulp
• Freeze-dried strawberries (From Core Green)
• Oat and purple corn blinis
• Parmiggiano Reggiano
• Fresh Basil leaves
• Maltese Honey
• Black pepper

On each blini layer small amounts of: strawberry pulp, cheese, honey (tiny drop), coulis, basil leaf, freeze-dried strawberry and pepper.

• 1 cup oat flour
• 3/4 cup purple corn flour
• 1/2 tsp sugar
• 1 tsp baking powder
• pinch of salt
• 1 cup milk
• 1 Tsp coconut oil (+ some more for cooking)
• 2 eggs

Mix all dry ingredients in one pot, all wet ingredients in another. Add dry ingredients to the wet using a whisk or electric mixer.

Pre-heat a pancake (or a “poffertjes” pan if available) pan. Add a small amount of coconut oil (or spray another type of oil) and spread it well across the pan. Using a tablespoon scoop the blini mix into the pan. Depending on the size of the pan make more than one blini at a time. Cook on one side for about a minute, then turn on the other side. Repeat until all of the batter is used up.

• 1 cup fresh strawberries
• 1 Tsp lemon juice
• Coconut sugar to taste

Combine all ingredients and bring to boil over medium heat. Puree in a blender (or use a fork). Strain over a fine sieve. Keep the pulp separate from the strained coulis. Store in a sealed container in the fridge. Serve cold.

• 115 g good quality dark chocolate, chopped (we used Zotter 100% Peru black chocolate from Core Green)
• 2 large eggs, separated
• 100 ml (confectioners’) sugar
• 40 ml strong espresso coffee
• 1 tablespoon ginger
• ~40 ml Gozo extra virgin olive oil
• Handful of dried mangos (Core Green)

Melt the chocolate in a small bowl au bain-marie. Let cool to lukewarm. Sift the sugar. Beat the egg yolks and sugar with an electric mixer on medium speed until smooth. Beat in the coffee and ginger to combine. Stir in the melted chocolate. Add the olive oil and mix well. Thoroughly wash the beaters so that they are free of grease. In another medium bowl, beat the egg whites until almost stiff. Gently fold one third of the egg whites into the chocolate mixture and whisk until patches of white disappear. Repeat, whisking the remaining egg whites into the chocolate mixture, one third at a time, until patches of white disappear. Do not overmix. Transfer the mousse into a bowl, cover and refrigerate until ready to eat. Serve cold with dried mango.

• 1 part cider vinegar (We used Bragg's Apple-Cinnamon drink from Core green)
• 3 parts sparkling water (we used San Pelegrino)

Mix in bottle or in glass and serve directly.