Afsis Food Canvas
Catering & Events
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About Afsi's Food Canvas
I’m Afsi, the founder of Afsi’s Food Canvas, where I bring my love for food and art together through curated catering experiences. For me, food is more than just nourishment—it’s a form of expression, a way to tell stories through flavors, textures, and presentation. Whether catering an intimate gathering or a large event, I create menus that are as visually stunning as they are delicious, ensuring every dish is an experience in itself.
Bringing creativity and attention to detail into everything I do, I see Afsi’s Food Canvas as an extension of my passion for both art and hospitality. Fluent in English and Farsi, I love collaborating with people to create memorable dining experiences that engage all the senses.
Let’s create something beautiful—one plate at a time.
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Recipes
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Fusion Barberry Rice with Vegan Meatballs
Ingredients:
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Forbidden Rice (Black Rice): 1 cup
Red Carrots: 2, chopped
Red Onion: 1/4, finely diced
Garlic: 3 cloves, minced
Barberries: 1/4 cup, washed
Tomatoes: 2, chopped
Tomato Paste: 1 tbsp
Lime Juice: 1/2 lime
Thyme, Cumin, Sumac, Salt, Pepper (to taste)
Vegetable Broth: 1/2 cup
Olive Oil and Avocado Oil: For cooking
Mushrooms: 4, chopped
Walnuts: 1/2 cup
Chickpea Flour: 1/4 cup
Nutritional Yeast: 2 tbsp
Turmeric: 1 tsp
Instructions:
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Cook the Forbidden Rice:
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Rinse the rice and cook it in water with a splash of oil for 30 minutes. Bring it to a boil, then lower the heat to medium, cover, and simmer until cooked. Add cumin if desired for extra flavor.
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Make the Tomato Sauce:
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Sauté the finely diced onion in avocado oil over medium heat. Add minced garlic and cook for 3-4 minutes.
Stir in turmeric, cumin, sumac, salt, and pepper, and cook for another 5 minutes.
Add chopped tomatoes and cook for 5 minutes until softened. Stir in tomato paste and blend the mixture until smooth. Set aside.
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Cook the Carrots:
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Sauté chopped carrots in olive oil until slightly crisp on the outside. Add vegetable broth, thyme, lime juice, salt, and pepper. Simmer until tender but still firm.
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Make the Vegan Meatballs:
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In a food processor, combine walnuts, mushrooms, nutritional yeast, chickpea flour, salt, pepper, and cumin. Blend until the mixture holds together.
Form into small balls and fry in a pan with oil until they are dark brown and crispy on the outside.
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Prepare the Barberries
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Wash the barberries thoroughly. Heat oil in a pan and fry the barberries for just a few seconds until they puff up slightly. Be careful not to burn them.
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Assemble and Serve
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Plate the cooked forbidden rice, top with the tomato sauce, sautéd carrots, vegan meatballs, and fried barberries. Garnish with additional thyme or sumac if desired.
Bon appétit!
Gochujang Mushroom with Tofu-Cashew Cream
Servings: 4 | Prep Time: 15 min | Cook Time: 10 min | Total Time: ~25 min
A protein-rich, plant-based dish with bold gochujang flavor, creamy lime-spiked base, and fresh cucumber salsa.
Ingredients:
🔸 Tofu-Cashew Cream Base
• 1 cup raw cashews (soaked in hot water for 20 min, then drained)
• 200g (about ½ block) firm tofu
• 2 tbsp olive oil
• Juice of 2 limes (or 1 large lemon)
• Salt and pepper, to taste
🔸 Gochujang Mushrooms
• 4 cups brown mushrooms (cremini), sliced
• 2 tbsp gochujang
• 1 garlic clove, grated
• 1 tsp fresh ginger, grated
• 3 tbsp water
• 2 tbsp avocado or olive oil
🔸 Cucumber Salsa
• 1 large cucumber, finely diced
• ½ bunch cilantro, chopped
• Juice of 1 lemon
• Salt, to taste
🔸 Optional Pickled Shallots
• 2 shallots, thinly sliced
• ¼ cup white vinegar
• 1 tsp maple syrup or honey
• Pinch of salt
⸻
🥣 Instructions
1. Optional Pickled Shallots:
Combine shallots, vinegar, sweetener, and salt in a small bowl. Set aside to quick-pickle while you prep.
2. Make the Cream Base:
In a blender, combine soaked cashews, firm tofu, olive oil, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
3. Prepare the Mushrooms:
In a small bowl, mix gochujang with grated garlic, ginger, and water.
Heat avocado oil in a pan over medium-high heat. Add mushrooms and sauté for 5–6 minutes until soft and slightly browned.
Stir in the gochujang mixture and cook for another 2–3 minutes.
4. Make the Cucumber Salsa:
Mix cucumber, cilantro, lemon juice, and salt in a bowl. Chill until ready to serve.
5. Assemble:
Spoon a generous layer of tofu-cashew cream onto each plate.
Top with cucumber salsa.
Add sautéed gochang mushrooms.
Garnish with pickled shallots if using.