3 Delicious Vegan Recipes Courtesy Of London’s Most Exciting Plant-Based Restaurant


Fried Aubergine, Zhoug & Date Syrup

Serves 4

Ingredients

  • 2 aubergines
  • 1 tbsp Maldon salt
  • 3 cloves of garlic
  • 3 green chillis
  • 1 bunch of coriander
  • 300ml rapeseed oil
  • 25ml lemon juice
  • 1 tbsp Hawaij spice
  • ½ tsp table salt
  • 50ml date syrup

Method

Cut the aubergines into 2cm discs and toss in a bowl with the Maldon salt. Leave for 45 minutes, until the liquid has been drawn out.

In the meantime, make your zhoug by pulsing the garlic and chilli together in a blender. Roughly chop the coriander and add to the mixture. Pour the rapeseed oil into the blender in two stages, pulsing throughout – until the sauce is combined but not fully emulsified. Season with the lemon, Hawaij spice, and salt.

Rinse the aubergines and squeeze out any remaining moisture. Heat 3 inches of vegetable oil in a pan and deep fry in batches until golden. Transfer to a serving plate, and drizzle with the zhoug and date syrup.

Pumpkin Tirshy

Serves 4

Ingredients

  • 1 Delica pumpkin
  • 2 tbsp olive oil
  • 1 tbsp coriander seeds, coarsely ground
  • 1 tbsp cumin seeds, coarsely ground
  • 1 tbsp cured lemon paste
  • 2 tbsp rose harissa
  • 200ml water
  • 100g coriander, finely chopped
  • Salt and pepper

Method

Pre-heat the oven to 180 degrees Celsius. Cut the pumpkin into 8 wedges, remove the seeds and toss with the olive oil and a little salt and pepper. Spread on a lined baking tray, and roast for 30 minutes or until golden. (A knife should pass easily through the flesh.) Allow to cool a little before peeling off the skin and discarding, then transfer the flesh to a blender. Add the remaining ingredients (except the coriander) to the blender along with a teaspoon of salt. Blend until combined. Stir through the coriander. Note, this mezze is lovely topped with finely chopped olives.

Falafel with Tahini

Makes approximately 12 falafel

Ingredients

  • 125g dry chickpeas, soaked overnight
  • 125g peeled onion, roughly chopped
  • 1 clove of garlic
  • 10g red chilli, roughly chopped
  • 30g parsley, stalks removed and roughly chopped
  • 75g coriander, roughly chopped
  • 11g falafel spice mix (available from Farmdrop)
  • 1 tsp table salt
  • 8g baking powder

Method

Place all of the ingredients in a blender. Blend until you have a relatively fine mix – it should have the texture of couscous. Add a little water to bind if necessary. Form the mix into 35g balls. Heat 3 inches of vegetable oil in a saucepan to 180 degrees Celsius. If you don’t have a thermometer, you can tell when the oil is hot enough by dropping in a little pinch of the mix – if it sizzles, you are ready to fry. Deep fry the balls in small batches until golden brown, around 2 to 3 minutes. Serve while hot.

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