Vegan Dinner Menu
Provencal Tart – Courgette and Tomato Tart with Pesto and Sweet Potato Puree
(√Gluten)
Cauliflower and Potato Dahl with Crispy Garlic Pilau and Onion Bahjis
(√Gluten)
Oven Roast Pineapple with Grilled Banana and Piña Colada Sauce
(√Gluten)
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.
