Vegan Dinner Menu for 18/09/2017

Spiced Chickpea Fritters with Tomato & Sesame Salad and Sweet Chilli Dip

(√Vegan, √Vegetarian)

Kale & Courgette Lasagne

(√Gluten, √Vegan, √Vegetarian)

Warm Cranachan Rice Pudding

 (√Vegan, √Vegetarian)

 


Craig’s Notes

I think these are my new favourite food. Chickpea Fritters spiced with Ras-el-Hanout and served with a salad of Tomato, Celery and Sesame with a tangy Chilli Dip.

Lots and lots of work in this. Pan-fried Courgette. Steamed Kale. Vegan Lasagne. Then a filling of Aubergine, Mushroom and Tomatoes with Onions, Garlic, Pepper and Celery. Made a white sauce with Soy Milk and layered it all in a tiny pan and served in straight from the oven in the pan. Served a little boat of Kale Puree alongside.

This is one of my ideas and strangly a good one. Warm creamed Rice Pudding layered with toasted Oats, Whisky and Raspberries. Honey seems to be a tricky issue for Vegans so I ommitted this.

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