Get a load of this set up for the last EOS Cook-Along! A potluck was organised so all members could share their recipes and cooking skills. It was wild!
Recipes are included to those who shared them.
INGREDIENTS:
Recipes are included to those who shared them.
The Menu: Mains
Vegan Lasagne
Original recipe from The Guardian: veganise the recipe by subsituting riccota to Oatly Creme Fraiche and Pecorino to vegan cheese. The person who made the lasagne also added mushrooms and zucchini into the veggie mixture.
Pinto Bean Hummus
Pinto Bean Hummus
INGREDIENTS:
- 500 gm cooked pinto beans
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tsp Zataar mixture
- Juice of 1 lemon
- 1 tsp cumin powder
- 1 tbsp pomegranate syrup
- Salt to taste
- + extra olive oil, paprika powder for decoration
Kimchi Fried Rice
(Vegan) Russian Pickled Cabbage
(Vegan) Rice Paper Rolls
Rice paper, cucumber, carrot, capsicum, coriander, soy sauce
(Vegan) "Summer Roles"
Rice paper, capsicum, carrot, cucumber and lettuce combined
Served with sauce made from soy sauce + vinegar
(Vegan) Guacamole
Avocado, garlic, salt, pepper, lemon juice, tomato, red onion combined
Chilli pineapple
Pineapple flavoured with salt, crushed worms and chilli (obviously AHAHAA)
Chilli mushrooms: filling for Mexican tacos
Dessert:
Vegan banana muffins
My contribution: Swedish Chokladbollar
See my recipe here!
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