Funky wedding gift from V&A – thank you!
If I had a pound for every time I get asked ‘What do you eat as a Vegan?’ Fools. Roast potatoes, roast parsnips, roast carrots, roast onions, peas, Brussels sprouts, broccoli, Vegusto roast with No Moo cheese, Redwood Turkey-style roast, meat-free sausage balls, sage & onion stuffing balls, cranberry jelly and roasted onion gravy. Followed this up with Co-Op’s Xmas Pudding and Alpro Soya custard… So, erm, yea, you don’t have to kill animals to have a gorgeous Xmas meal.
Food should be clearly labelled as Vegan. Potatoes, peas, cauliflower, broccoli, sweetcorn, green beans, runner beans, soya mince, carrots, onion, celery, vegetable stock, vegan Worcester Sauce. Lush.
The general consensus regarding dinner today was some sort of roast potato. So, I picked some Rosemary from the BBQ herb garden and whacked it in with some potatoes, parsnips and garlic. I used Hemp Oil in the roasting dish. I had some GoodLife Glamorgan Sausages kicking around the freezer so they got thrown in the mx. It all came out rather nicely. For pudding, the Missus has cooked up some (Vegan) Peanut Butter cup cakes – they went very well with some Soya Ice Cream. Vegan Roasts rock!
Vegan green pesto mixed into tagliatelle, tossed with salad leaves, pea shoots, spring onion and avocado… then sprinkled with some Cheezly. Bloody gorgeous 🙂
Green (unripe) Bananas, Onions, Curry Paste, Coconut Milk, Coriander and Basmati Rice. Simples.
Christmas leftovers? Whack those Sprouts and Parsnips on a pizza. Pretty lush. I fried up the Sprouts and Parsnips first with some onion in olive oil, then stuck them on the pizza (with tomatoes and pesto), served up with salad and seeds.
Not a bad proof of concept, though the Aubergines were overcooked as they were pretty mushy. Actually, it needed some heat so leaving the chillies out wasn’t a great idea either. Those issues aside, not a total failure…
Fully embracing the vegetablist world – raw Brussels Sprouts tossed in olive oil with cheddar, feta and apple, then seasoned with sea salt and black pepper. Served up with some parsnip crisps. Very nice indeed. Fun to photograph too.