To get the ball rolling here are a few recent recipes;
These are the poorest quality photos I have taken so I thought I'd get them out of the way first. Plus I find it difficult to take photos of the food I've prepared when my family are eager to take their plates to the table..
1. Harissa grilled chicken, vegetable skewers and miniature 'pizzas'.
The 'pizzas' are made from slices of sweet potato baked in the oven at 180 degrees for around 20 minutes. Five minutes before you're ready to take the sweet potato out of the oven add sliced aubergine. Once both are done spread a layer of red pesto and crushed garlic on the sweet potato and place aubergine over the top. Then spread over red pepper hummus and added sliced beetroot. Next onto the stack was a dollop of spinach and mozzarella. Put back into the oven for 2-3 minutes until the cheese melts.
2. Pineapple and red pepper salsa grilled haddock, watermelon salad, courgette fritters and thyme & dill roasted pears.
2 grated courgettes (soak the moisture with a tea towel)
1 cup of oatmeal or quinoa
1 tablespoon of hummus
1 glove of crushed garlic
Squeeze of lime
1 teaspoon of cayenne pepper
1 teaspoon of smoked paprika
Mix all ingredients in a bowl and form small cake shapes. I decided to throw them straight into the oven for a more healthier alternative. But you can also whisk up 1 egg and coat your fritters with the mixture, heat up a frying pan with oil (many vegans use coconut oil) and fry for 2-3 minutes on both sides till slightly browned and crisp.
Thyme and dill roasted pears:
- 2 halved pears (remove seeds with a teaspoon)
- Fresh thyme
- Fresh dill
- Mozzarella (blue stilton would also work very well)
- Cayenne pepper
- Balsamic vinegar
Lay out on a baking tray and throw on balsamic vinegar, sprinkle of cayenne pepper and a few almonds. Place thyme and dill on top. Roast in the over for 10-15 minutes. Add mozzarella and place back in the oven for a further 2-3 minutes.