Dear friends and followers
Seeing as we’re sharing our expertise free of charge this extends to what we eat.
After all you are what you eat so if you eat rubbish…
We’re going to put out a regular series of our favourite vegan recipes for you to try.
This is our first video recipe!
I have “veganized” an Italian CLASSIC dish: “Melanzane Alla Parmigiana” (Aubergines Parmesan Bake).
We create a cashew-based parmesan, and a delicious vegan mozzarella, and we use a commonly available vegan cheese substitute: Violife “Greek Style Block” is only £2.70 in all major UK supermarkets.
Here’s the ingredients list and summary instructions:
50g olive oil for roasting
4 medium aubergines sliced and roasted
1 punnet large mushrooms sliced and roasted
25 g olive oil for frying
2 small onions finely chopped
½ bulb fresh garlic peeled and finely chopped
Glass good red wine
Fry off the onion garlic and red wine then add
Sea salt and freshly ground black pepper to taste
1 Tsp Bouillon or veg stock cube
2 cans chopped Italian tomatoes.
Reduce the sauce until it’s thick, then add:
Bunch fresh chopped basil to infuse when the sauce off heat.
Layer it all up and top off with the rest of the Violife Greek Block.
Add a topping of Vegan mozzarella made with:
50g cashews
25g olive oil
50g tapioca flour
1 Tsp bouillon
1 Tsp garlic salt
1 Tsp Agar Agar to make it set
200ml boiling water & blend until smooth. Refrigerate to set.
Sprinkle topping of Cashew parmigiano made with:
50g cashews
½ Tsp salt
1 Tsp garlic salt
½ tsp Nutritional Yeast blended roughly.
Grate final layer of topping with fresh breadcrumbs
Finish with generous grating of fresh ground black pepper
Bake at 190C-200C for 20-25min until golden brown and crusty on top.
Serve with fresh leaf / tomato salad and crusty homemade sourdough.
Buon appetito cari amici!
xRory
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