Cooking for the Girls

26 Jan

Saturday night was a catch-up with the girls. It was at my house and I offered to cook. Both of the girls that were attending were omni, and to make life even more interesting one of them has a legume allergy so no tofu, soy beans, lentils or pulses, peas, beans or sweetcorn! And of course I’m wheat-free and vegan, so that really cut down the options!

In the end I made a vegetable tomato curry with baked potato and salad. Baked potatoes are best if brushed with olive oil, rolled in sea salt, and then baked for a minimum of 2 hours. Ideally you would dollop a lump of soy cream cheese on the top, but  not on this occassion.

For dessert I made vegan ganache fondue. It’s super easy and super yummy. All you need is a can of coconut milk and 2 x 100g bars of dark chocolate (I used Divine). Pop the coconut milk in a pan and heat until bubbles appear at the edges. Meanwhile, break the chocolate into small pieces and melt them in a microwave in a microwavable bowl. Pour the melted chocolate into the coconut milk and stir until smooth. I served it cold (it’s still pretty liquid at room temp, but if you put it in the fridge it goes hard) with popcorn and sliced fruit, but you could serve it hot if you wanted to.

The verdict was a thumbs up (thank goodness) and the epi-pen was not required. 🙂

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