Wednesday 21 March 2018

Wednesday's from Spade to Plate: Visit to the allotment and a 3 course meal

Today we set out in the sunshine to sow some onions, beetroot and lettuces in the allotment.

We harvested the first of the Spinach beet for use in our Socca Pizza. (if you use vegan cheese this could be gluten free and vegan main dish)

For topping we used  2 red onions, garlic cloves, spinach, gorgonzola and parmesan cheese.

baked the base in a large frying pan,  when this was done, we topped it with the above vegetables and cheese, put it under the grill for a few minutes and had it with our Carrot and coriander soup

For dessert we made a vegan chocolate mouse we only used 3 ingredients, a can of chickpea water (whipped with a little cream of tartar) and melted dark chocolate.  

Would have been nice topped with grated orange.

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