Gourmet Vegetable Biryani
Posted on March 13, 2013 by The Gourmet Vegan - No Comments
In India the Biryani is cooked for special occasions. One mouthful of this sumptuous dish with its complex flavours and spicy notes will have you heading back for more and more. This is a must try and one that everyone will love.
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.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Garlic Hasselback Potatoes
Posted on March 2, 2013 by The Gourmet Vegan - No Comments
These roast potatoes with a twist are amazing. Great idea for a dinner party when you want something on the plate that will get your guests talking. The surprise hit of garlic as you bite into these potatoes is wonderful. These are great served with my recipe for Caramelised Red Onion and Roasted Vegetable Tarte Tatin.
