Roasting aubergines 🍆🍆🍆🍆 for 50 mins, then putting them in a food processer with 3tbsp tahini, 260g sundried tomatoes,3 tbsp apple cider vinegar, 2 tbsp tomato puree, 2tbsp olive oil, juice of 1 lime, 2 tbsp ground cumin
Hello everyone, it's been a while! Busy couple of days in London catching up with friends and celebrating Mr Vegtastic's birthday.
Had this delicious vegetarian meze spread at the atmospheric Turkish
@evincaferestaurant in Dalston the other day. My favourite dish must have been their aubergine dip - must learn to make it!
What's your favourite meze dish?
Only two more days to go until our next adventure... This time we're off to Hong Kong for 5 weeks. Excited!!
Happy 4th Jan vibes to you all
Merry Christmas everyone!! 💖
This is my Christmas brunch 😊 .
I'm so happy, I've managed to go through two Christmas dinners back-to-back and no purging episode to report! 🙌
I just enjoyed myself and my food, did my best to listen to my body when it was telling me it had been well-fed and more food would make me feel stuffed, and ate accordingly. I didn't want to be focusing on my stomach while opening the presents with my family.
That means I went all out on the turkey and the stuffing last night but had much less than usual for Xmas dessert, and I'm totally cool with that, because: 1/ it's okay, I can have leftover chocolate log for my afternoon snack today (pfew) :D, and 2/ my body was just telling me I needed the protein and I went for it. :)
It worked out great. I don't feel deprived or anything this morning, just happy that I stayed connected with my body throughou the dinner even though it was a little more mental effort. It was totally worth it, cos now I'm feeling satisfied and calm. Zero lingering thoughts from last night and that's kind of amazing.
So now, brunch is leftover sweet potato mash, raw veg with artichoke and aubergine dips, quinoa with seeds, and so many shrimps! 😀 all of that accompanied by my new origami manual! 👌
Hope everyone is having a lovely Christmas Day!!! 😄
🌻Aubergine/Eggplant & Sundried Tomato Pate🌻
INGREDIENTS •2 Aubergines/eggplant •Jar sundried tomatoes •Olive oil •Small bunch of basil •3-4 garlic cloves •Liquid seasoning/Maggi seasoning •Dairy free parmesan/other cheese (optional) •Pinch of chilli (optional) •Salt & Pepper
HOW TO ●Preheat oven to Gas mark 5/190°c ●Chop aubergine/eggplant into small chunks, smash the garlic clove with a knife & take off skin. Put aubergine & garlic on a baking tray, drizzle with olive oil, salt & pepper & dash of liquid seasoning. Roast for 40 minutes, until soft. ●Once cooked, remove from baking tray & transfer into a pot on the hob. ●Add sundried tomato, basil, a dash of water, pinch of chilli & a drizzle more Olive oil. Mix and cook for a few minutes.● Add handful of grated cheese and stir in until melted in.● Blend with a hand blender/soup blender or transfer into a regular blender. Blend until desired consistency, then mix, taste and adjust seasoning. ●Transfer to a serving dish and either serve warm or allow to cool. Serve with bread. Enjoy!