Vegan Dinner Menu
Provencal Tart – Courgette and Tomato Tart with Pesto and Sweet Potato Puree
Cauliflower and Potato Dahl with Crispy Garlic Pilau and Onion Bahjis
Oven Roast Pineapple with Grilled Banana and Piña Colada Sauce
Made the pastry case and filled with sautéed Sweet Peppers and Sweet Potato Puree. Topped with char-grilled Courgettes and Tomatoes. Baked in the oven until cooked. Served with Curly Endive, Peppers and Olives with a Tomato and Caper Dressing.
Made a Potato Dahl and added blanched Cauliflower. Served with crispy Garlic Pilau, Cucumber, Onion and Mint Salad, Onion Bahjis. The curry was finished with sliced Onion and Coconut.
Pan-fried the Pineapple until coloured added Dark Brown Sugar to create a Caramel and finished in the oven. Remove the Pineapple, added Malibu, Dark Rum and Coconut Milk and reduced. Served the Pineapple with grilled Banana and Crumble.