I do love the variety of vegetables available to all of us and the flexibility and symphony of combinations that you can very easily put together with little effort or cost. I have been hosting with WeFiFo for over a year and I have lost count of the dinner parties that I have held where the star dish of the night is a vegan dish.
Avocado and tahini dip – We are going to start the night off with this Middle Eastern take on guacamole, it is extra delicious and has now become a firm favourite (even people who don't like avocado love this one).
Roasted pear, spinach and sweet potato salad with pumpkin seeds - you are going to want to marry me after you have eaten this!
Vegetable Pahi- technically this is a dry Sri Lankan curry but my version is a bit more like a pickle. I serve it cold with lots of fresh bread to dunk into. We are lucky enough to have a vegan organic shop in Darwen called Freedom Organics so I rushed down this morning and purchased some fresh baked loaves, one a sourdough and the other a sunflower and molasses loaf.
Now for the hot stuff - not Alan the FOOD!!
Roasted cauliflower with a cinnamon, sun dried tomato and rose harissa marinade - I have made this a few times and now and the dish always comes back empty.
Aubergine chermoula - Originally chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. This dish is tangy, sweet, fresh and chutney like- impossible to resist and highly moreish. Aubergine, onion, garlic, cumin, paprika, cinnamon, raisins, pepper, vinegar, tomatoes and agave syrup are some of the unlikely ingredients that somehow blend together to produce this delight.
Mixed beans with many spices - this is a wonderful aromatic dish that uses practically every spice I have in the cupboard, the only thing you can do after eating this is have a little lie down!
Roast butternut squash with sweet corn salsa – on average a corn on the cob has 800 kernels, all lined up in 16 neat rows. You get a lovely crunch from the corn in contrast to the sweet softness of butternut squash. A dressing of chilli, lime, parsley and mint, make every mouth full of this dish a unique taste sensation.
Tomatoes fried with cumin, chilies and cloves - Don't panic this dish nearly always sets of the fire alarm and has me coughing and spluttering in the kitchen - is it worth it? Oh yes, you will be fighting over the pan juices.
Served with rice.
Ages ago I made some vegan ice cream for a friend and kept some in the freezer for tonight, the labels have dropped off and I cant remember what flavour they are - your guess is as good as mine!
Chocolate and avocado cake - apparently this is going to be the next big thing. Remember where you ate it first and don't forget to save me a slice!!
Pears poached in cardamom and rosewater - ok I am cheating here! These are for another event on Saturday night in Scotland but I made a few extra .... (there are a few poached in mulled wine too)