Wednesday, 28 December 2016

Quick, easy vegan dishes and snacks

Last week I posted the recipes for my homemade tomato conserve. This week I am giving you idea for quick and easy vegan dishes & snacks. Most of the dishes here are made with the smooth version of the tomato conserve

Use it as a spread on a piece of toast for breakfast or snack.

The vegetable platter:
Serve the conserve as one of the dips for a vegetable platter. Here the patter includes cucumbers, carrots, red and yellow peppers, potato chips and Shop bought humous.

The tomato can be used as a base for canapés.

The Tofu canapé:
Here, the first set of canapés is made out of thin French toast, smooth spreadable tomato conserve, rocket salad, fried courgette and browned tofu. For the courgette and the Tofu, cut them in the size you will use in your canapés, then, dust with salt and pepper. Heat. 2 table spoons of rapeseed oil then brown each side of the tofu and courgette. This will only take about 1 min and half per side. Leave both to cool down before the montage, or the rocket will become limb.

The caviar of lentils canapé:
The canapé above is made of French toast, tomato conserve spread, rocket salad, grilled tomato caviar of green lentils.
Cut a fresh tomato in the size you will use on your canapés, again, dust with salt and pepper, drizzle with rapeseed oil and place under the grill for about 5 mins each side. Do keep an eye on it or it will burn. For the lentils (precooked), measure the quantity you will use for the canapés, add a dollop of the smooth conserve with melted dairy free butter and black pepper. mix. Now you are ready for the montage: toast, spread, rocket leaf, grilled tomato, lentils caviar.

Roasted vegetable & tofu served warmed on a bed of rocket salad.
As you can see, I have used the left over from the vegetable platter, added some onion rings with tofu chunks and placed in the oven for 45 minutes at 180C. Serve warm and top with partially crushed cashew roasted nuts

Roasted vegetable & tofu - Serving suggestion

Aubergine layer & Lentils caviar
Cut your aubergine in 2 cm thickness, do the same for courgette, tomato and tofu. Pre fry the aubergine and courgette in olive oil for 1 min on each side before mounting and ready for the oven. In the following order: aubergine, tomato conserve, courgette, tomato conserve, fresh tomato and then, tofu. Dust with salt and pepper, drizzle with olive oil and place in the oven for 30 mins at 180C. Layers to be served hot with a caviar of green lentils. The caviar is made out of precooked lentils, a small amount of the mouth conserve and dairy free butter.
Et voila!

Hope you will try one or two of these dishes.
C ya!

Sunday, 28 February 2016

Apricot crumble with desiccated coconut

Serves 5 people


·         2 tins drained halved apricots
·         8 teaspoons white sugar
·         100g desiccated coconut (optional)
·         225g ready crumble mix
·         Salt
·         Dairy free butter
·         Alpro cream


Preheat the oven at 190°C

Browned coconut
As the oven heats up, lay the coconut on a baking tray and roast until golden. This should take 5 to 8 minutes at 190°C. Don’t forget to stir with a spatula every minutes on 1 and half minute or so to even out the golden colour. Once the coconut is roasted, remove the tray from the oven and allow to cool down before transferring into a bowl. Set aside.

Drain the apricots halves set aside.

Rub a generous amount of butter in all the ramekins including base and sides. Set aside.

Coconut & sugar mix
In a small bowl, mix 8 teaspoons of sugar with 3 teaspoons of the golden coconut and two small pinches of salt. Mix well then spoon in each ramekin 2 generous teaspoons (heaps) of the mix. Once that is done, layer tightly in the ramekins 5 to 7 halved apricots. Sprinkle a pinch of roasted coconut on top of the apricot before covering everything with the crumble mix.

Place the individual crumble ramekins in the middle of the oven for 40 minutes at 190°C. Keep an eye on it as you won’t want the top o burn. Ideally, around 30 minutes into the baking, the sugar should start to brown and bubble up then make its way to the top of the crumble. The other 10 minutes will allow the sugar at the bottom of the pot to caramelize. Using clear glass ramekin will help you to see thru the changes in the pudding.

Baked and ready to serve

Serve hot ideally with Alpro Cream… Enjoy!