So you want to host a dinner party, but don’t want to cook the same old recipes you cook for your family every other day. Here are some recipes that will surely add some flair to your vegan menu.
A quick and simple starter to get your taste buds going. This aubergine dip can serve 4 people and is ready in just an hour.
– 1 large aubergine of course
– Half a teaspoon of smoked paprika (or any other chilli powder)
– Half of one fresh green chilli
– Clove of garlic (peeled and crushed)
– Half a lemon
– 1 tablespoon of extra virgin olive oil (or other of your choice)
– A handful of fresh parsley
What to do
– Begin by preheating the oven to around 180-190 degrees Celsius.
– Prepare the aubergine by piercing it with a fork a few times.
– Now roast the aubergine in the oven until it becomes soft and appears black, then leave it out to cool for a while.
– Prep the remaining ingredients. Chop the chilli and take out the seeds, finely chop the parsley and peel/crush the clove of garlic.
– Next, scoop the insides of the aubergine with a spoon and place into your food processor. Add all of the ingredients apart from the paprika. Add some lemon juice and season to taste. Blitz all the ingredients together.
– Now put your dip into a bowl or dish and add a touch of paprika (as much as you want).
The dips can be served with some pitta bread
Recipe adapted from Jamie Oliver
Potatoes with Creamy Spinach
These hasselback potatoes are left to be desired. Accompanied with ramps sauce, this recipe is one you will come back to or sure.
– 6 russet potatoes (more if needed, washed and thinly sliced).
– 3 garlic cloves (peeled and crushed).
– Salt and pepper to taste.
– A knob of butter (Dairy free or organic butter)
– 1 to 3 tablespoons of olive oil.
– A large pack of spinach leaves.
– 4 tablespoons of soft silken tofu.
– A handful of wild garlic leaves (ramps).
What to do
– Begin by preheating the oven with the grill to 200 degrees Celsius.
– Thinly slice the potatoes ¾ the way down so you don’t cut the potato all the way. If you need help with this, place your potato parallel between two wooden spoon handles. This way your knife touches the handles instead of cutting throughout the whole potato.
– Next, heat the olive oil and butter in a saucepan and add the garlic cloves you prepared. Leave them in the pan for a few minutes for the flavour to form.
– Put the potatoes on a baking sheet and with a spoon, pour the fat you got from braising the olive oil, butter and garlic, onto the potatoes. Then add a touch of salt and pepper for seasoning and cook for one hour.
– Next, begin by making the sauce whilst the potatoes are baking. Add your spinach in a large saucepan with no oil and wait until the leaves have soften. Now you can add the rest garlic leaves (ramps), soft silken tofu and mix well until a creamy sauce has been produced. Don’t forget to add some salt and pepper to taste.
– You can either serve the plate with the sauce on one side or you can pour the sauce over the potato.
Recipe adapted from Honest Plates
Butternut Squash Linguine
You can’t go wrong with this delicious butternut squash linguine dish served with red pepper flakes and sage.
– 2 pounds of butternut squash.
– 1 yellow onion (chopped).
– 2 garlic cloves (peeled and crushed).
– 2 tablespoons of olive oil.
– 1 tablespoon of chopped sage.
– 1/8 teaspoon of red pepper flakes (more if you want).
– Salt and pepper to taste.
– 2 cups of vegetable broth.
– 12 ounces’ whole grain linguine (or gluten-free pasta).
What to do
– Medium heat the olive oil on a large pan until it is shimmering. Then add your sage and braise Once the sage has become crispy, put it into a small bowl and add a touch of salt and pepper to taste. Put it aside to cool.
– Next, peel the skin off your squash, take out the seeds and cut into small ½ inch pieces. Once done add it to your pan along with the onions, garlic and red pepper flakes. Cook for 8-10 minutes until the onion has become translucent.
– Now add the broth and bring the mixture to a boil. Then reduce the heat until your squash is soft.
– Boil a large pot of water and cook the linguine pasta until al dente. (Preferences may vary. Cook for longer if you want softer pasta).
– When the squash mixture is done cooking, let it cool down for a while. Move the mixture to a blender and puree until smooth. Season with salt and pepper.
– Next combine the cooked pasta and the smooth mixture along with a quarter cup of cooking liquid. Put the pan over medium heat whilst adding more cooking water if needed. When the sauce coats the pasta, add some more salt and pepper to taste.
Serve warm with fried sage toppings
Recipe adapted from Bon Appetit
Enjoy these exquisite recipes that will make your friends beg to come back.