Tandoori Seitan Dhansak
Posted on April 12, 2013 by The Gourmet Vegan - No Comments
This dahl based curry is an absolute winner. The blend of spices when combined with the flavours of my Tandoori Seitan give this curry an absolutely delicious taste. Amazing textures. This is a recipe you will be cooking again and again.
Roasted Vegetable, Hummus and Sun Dried Tomato Farinata
Posted on April 9, 2013 by The Gourmet Vegan - No Comments
Serves 4
I first came across this dish when I was in Italy last year but had never found the right flavour combinations until now! The hummus and sun dried tomato make the most delicious base to the Mediterranean flavours of the roasted vegetables. This famous Italian dish is also known as Socca in the South of France and can be enjoyed at anytime of the day.
Roasted Mediterranean Vegetables in a Balsamic Glaze
Posted on March 10, 2013 by The Gourmet Vegan - No Comments
Roasted Mediterranean Vegetables in a Balsamic Glaze
This is a wonderful side dish that can accompany many main meals. Sweet and sour, full of flavour and utterly delicious, you will keep piling the plate high. Also works well as a cold dish when served with crusty bread to mop up the juices.
 45 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
3 medium bell peppers ~ any colour, thickly sliced
1 large red onion, cut into quarters
12 cherry tomatoes
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
3 teaspoons agave nectar
2 teaspoons soy sauce
1 teaspoon dried or fresh rosemary
Pinch black pepper
Handful chopped fresh basil
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F )
Place all of the ingredients in a large bowl and mix well so that all the vegetables are coated.
Pour into an oven-proof dish and bake for 45 minutes.
Remove from the oven and stir in the basil just before serving.
RECIPE NOTES
RECIPE TIPS
Use your own choice of vegetables to add different colour, flavour and texture.
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