I promised to write about Food, I love food so writing about it should really be a pleasure. There is, however, a little problem – it usually disappears before I manage to take photos.
So food from our New Years Eve feats
was photographed before anyone was allowed to touch it.
The whole thing was entirely vegan and very tasty. Like those cauliflower buffalo wings. Dead easy to make. You need a cauliflower head, a bit of flour and water mix (to the consistency of a pancake batter) seasoned with salt and sweet paprika. Dip the florets in the batter and either deep fry or bake in the oven sprayed with a bit of oil. Then brush it with the mixture of sriracha sauce and maple syrup and return to the oven for 15 – 20 minuteson high heat (200C). They will get sticky and crispy in places. Gorgeous.
Loaded sweet potato skins,
roast some sweet potatoes, then cut them in half and scoop the flesh out. Save the skins! Mash the flesh with some seasoning, spring onions and vegan cheese. Fill the skins and sprinkle with some more cheese. Bake for 15-20 minutes on high heat (200C).
And the greatest of them all – vegan quiche!
Any green vegetables you fancy. I used kale, broccoli and asparagus. Chop them roughly. In a blender mix 500 ml of plant-based milk, 400g of fresh tofu, 3 tbsp of chickpea flour and seasoning – salt, pepper, paprika, turmeric. Put vegetables into oven proof dish and pour the tofu/milk mixture over them. Bake for 1 hour in 180C. Check if it’s set in the middle- if not bake it for a bit longer.