Search

PLANT FEED// "Vegan tapas." // by Kelly Mason

Updated: May 26, 2019





So earlier this year one of my best friends got married in my home district and the night before her wedding she left her three girls with her Husband to be and spent her last night as a free woman with me.


I wanted to make the evening something special and one thing that makes me and the bride so close is, of course many things but, one thing that has been a long runner in our relationship is the love of sharing good food.


We have, throughout our friendship and still, had evenings where we have cooked for one another, enjoyed a take away and dessert for afters taking shit till late. We have spend wonderful evenings enjoying fine dining in Manchester, usually around the time before my next departure, where we find ourselves equally indulging in every bite, every minute, every word, every moment. We enjoy this process together fully!! A friendship built on many things and this being one.




So of course, the 'night before' dinner had to be something a little sweet & special.



With this in mind I created the Vegan Tapas board. We sat in the garden on a wooden swing chair, shared a joint in the English summer watching the sun set behind the backdrop of the Cheshire countryside and we dined and we enjoyed.


A simple selection of dishes, sides & addings for a perfect last evening with one of my closest.


Try and enjoy for yourself one or many of the dishes...






VEGAN TAPAS






ROSEMARY COCONUT GRILLED SWEET POTATO W SEA SALT



INGREDIENTS


• 2 Cups Sweet potato (diced)

• 1 Tbsp Fresh rosemary (chopped)

• 1 Tsp Coconut oil (melted)

• Generous pinch Sea salt




METHOD


1. Keeping the skins on the sweet potatoes and chop into bite sized cubes. Place into boiling water and gently cook to slightly soften


2. Once gently cooked place the cubed potatoes into a mixing bowl and stir in coconut oil, salt and fresh rosemary


3. Pour the covered potatoes into a shallow tin (ensure that the tin isn't over crowded) and place under a high setting grill


3. Continue checking every 3 - 5 minutes while tossing the potatoes so they evenly cook. Grill until browned


4. Remove potatoes from the grill and allow to cool.










CHARRED BROCCOLI W PORCINI MUSHROOMS & BLACK PEPPER TRUFFLE OIL


INGREDIENTS


• 2 Cups broccoli

• 1/2 Cup Dried Porcini mushrooms

• 1 Tsp Coconut oil

• Pinch Sea salt

• Generous Pinch Black pepper (crushed)

• Drizzle black truffle oil




METHOD


1. Char the broccoli by placing and heating the coconut oil in a frying pan and adding the vegetables when the oil is generously heated, add salt and pepper


2. Soak the dried mushrooms for around ten minutes before use and drain (saving a little of the mushroom water). Add the drained mushrooms to the broccoli and continue to fry


3. Drizzle just a little of the remaining mushroom water into the pan and remove from heat


4. Place in serving dish and drizzle with a small amount of truffle oil.









GRILLED HERB CAULIFLOWER FLORETS W MAPLE LEMON DRIZZLE


INGREDIENTS


• 2 Cups Cauliflower florets (bite sized)

• 1 Tbsp Olive oil

• 1/4 Tsp Cumin powder

• 1 Tbsp Maple syrup

• Juice of 1/2 Lemon

• Pinch salt




METHOD


1. Place cauliflower into a large mixing bowl adding in the olive oil, cumin, maple syrup, lemon & salt. Mix well


2. Transfer the seasoned cauliflower florets into a shallow pan or heat proof dish and turn on the grill to high


3. Grill the cauliflower for around 20-30 minutes checking every five minutes and flipping the vegetables so they are evenly browned












ALMOND YOGURT W MAPLE, CINNAMON, FRESH FRUIT & CACAO NIBS


INGREDIENTS



• 1 Cup blanched almonds (soaked for 6 hours and skinned)

• 1/2 Tsp non-dairy starter culture

• 1 Tsp Maple syrup

• 1/2 Cup fresh mango

• 1/4 Cup fresh strawberries

• Pinch cinnamon

• 2 Tsp cacao nibs