Reposted again: The recipes that Niki used for her vegan menu on Come Dine With Me:
» Baked Avocado On A Bed Of Aparagus With Vegan Bacon In A Cream Sauce
- 2½ ripe avocados
- 1 carton of soya cream
- 1 pack of redwood’s vegan bacon
- a medium sized bunch of asparagus
Set oven to its lowest setting.
Cut each avocado in half lengthways and remove the stone, place on a baking tray and gently warm the avocado in a low oven. While they are warming cut the vegan bacon into strips and gently fry it in a couple of tablespoons of vegetable oil.
Once the bacon is slightly crispy remove from pan and drain on kitchen paper.
Gently warm the soya cream in a pan and add the vegan bacon and mix well. Set to one side and lightly steam the asparagus until it’s cooked. It’s good to leave it fairly crunchy.
Once the asparagus is cooked, gently re-heat the soya cream and bacon mixture, take the avocados from the oven and place on a starter plate.
Fan the asparagus out over to one side of the plate and pour the soya cream mixture into each avocado.
» Mashed Aubergine And Spinach Curry Served With Lemon Quinoa And Chapatti Bread
For the curry
- 4 large aubergines
- 1 large onion
- 1 large bag of spinach
- 3 tins of chopped plum tomatoes
- 1 bunch of coriander
- vegetable oil
- 4 cloves of garlic
- 2 tsp of ginger powder
- 2 tsp of cumin powder
- 2 tsp of garam masala powder
- 1 tsp of tumeric powder
- 1 tsp of chilli power
- 1 tsp of mustard seeds
Preheat oven to 200°c (390°F)
Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 mins. Check them after about 10 mins and turn them over until they’re slightly charred on the outside.
Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.
If possible leave the curry for a couple of hours to stand and reheat just before serving.
For the Quinoa
- 1 pack of quinoa (a handful of quinoa per person plus one for good luck!)
- 1 fresh lemon
Put the quinoa in a pan and add just enough boiling water to cover the grains.
Boil until translucent and simmer gently with the pan covered for about 5 mins.
Remove from the heat and leave the pan covered.
Add the juice of a freshly squeezed lemon and keep covered until serving time.
Once ready to serve scoop out with a drainer spoon to remove any excess water and serve immediately.
For the Chapatis
Remove chapati’s from the packet and gently heat each side over a gas flame. Keep turning them over until they slightly bubble, serve immediately.
» Vegan Chocolate Mousse
- 2 packs of silken tofu
- 2 bars of vegan plain chocolate
- Tia Maria (couple of lidfuls)
Empty the tofu into a large bowl, blend down with a hand blender and set to one side.
Gently melt the chocolate over the hob and then mix the melted chocolate into the tofu and carry on blending. Add your Tia Maria and blend in once more.
Once fully blended put in a bowl and leave to stand in the fridge for about an hour.
These recipes © copyright Niki O’Leary/Channel 4.
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