Category: Entree/Snacks

leftover baguette
2 tbsp butter, melted
4 garlic cloves, roasted or softened somehow (I do mine on the sandwich press)

1. Slice your baguette finely

2. Oil your flat sandwich press and toast the baguette slices with the lid down until toasted. Set aside on paper towel.

3. Combine melted butter with mashed garlic.

4. Butter each slice and serve with your favourite dip.

450g mixed onions, sliced thinly (red and white)
1tbsp butter (I use nuttelex)
4 garlic cloves, skins on
Olive oil
1/4 cup white wine
1/2 tsp veggie stock powder
3/4 cup vegan yoghurt
Squeeze of lemon juice
salt and pepper
Pinch of cayenne pepper

1. Cook onions and garlic in pan with oil and butter over low-medium heat. Stirring regularly, cook until soft and starting to caramelize.

2. Add white wine and stock powder and cook, stirring, until liquid evaporated. Turn heat off and let cool. Get a bowl ready.

3. Remove garlic cloves and squeeze out of skins. Mash and put in bowl.

4. Finely dice cooled onions and add to bowl.

5. Add yoghurt, lemon juice and cayenne. Season with salt and pepper.

6. Serve with crackers

   

   
   

   

1/2 block firm tofu
2 tbsp oil
2 tbsp maple syrup
2 tbsp liquid smoke
1 tbsp soy sauce
1 tsp garlic powder
1 tsp smoked paprika
salt and pepper
lettuce leaves
1/2 tomato, sliced
Your favourite BBQ sauce – I use Stubbs
1 tbsp vegan mayo
1 tsp truffle salsa
Two slices bread of your choosing

To make bacon:

1. Combine oil, maple, liquid smoke, soy sauce, garlic, paprika and salt and pepper in a tupperware container.

2. Thinly slice block of firm tofu and put in tupperware container. Ideally, you want this to marinate in the fridge for around a day but you can gently shake it around a bit and make immediately.

3. In pan, fry slices of tofu in oil until browned. Set aside on paper towel while you prepare the rest. Don’t wash that pan yet.

4. Combine mayo and truffle salsa.

5. Wash and dry lettuce, slice tomato.

6. To serve: Toast slices of bread in remaining oil from frying the tofu bacon. Layer: one slice of toast, BBQ sauce, lettuce, tomato, bacon, truffle mayo, salt and pepper, second slice of toast.

1/4 cup vegetable oil
10 cloves garlic
1/4 cup sesame oil
1 tsp sea salt
300g plain flour
pinch of salt
160ml water
half a bunch of spring onions (approx. 5)
olive oil
30ml soy sauce
30ml chinkiang vinegar
1 tsp mirin
1 birdseye chilli, finely sliced

1. To make black garlic oil: heat vegetable oil and garlic in small pot, stirring, until garlic literally turns black. Turn off heat and add sesame oil and salt. Let cool then blend on high and set aside.

2. Combine flour, water and salt and knead until smooth. You can do this by hand. I used my kitchen aid with the dough hook attachment.

3. Set aside in an oiled, covered bowl while you prepare the rest.

4. Combine soy sauce, chinkiang vinegar, mirin and chilli in a saucer to serve as dipping sauce

5. Divide dough into about eight pieces. Roll each piece out to about half a cm thickness. Roll up as though you’re making sushi then coil into a snail shell shape. Roll out again. Top with finely sliced shallots and roll up again, first like a sushi roll and again, coiled in to a snail shell shape. Set aside while you do the rest.

6. When you’re ready to serve, roll each snail dough out as thin as possible (this will be the thickness of your sliced shallots), heat oil in a pan over high heat and cook each one until golden. Drain on paper towel. Once all are cooked, season with salt, drizzle with garlic oil and serve with dipping sauce.

Notes

• You can find chinkiang vinegar in the supermarket. It’s delicious. Once you have it at home you’ll find lots of uses for it.

• Thanks to Lara for the recipe request!