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!