Thanks to v @eatwellrevolution
I’ve taken some inspiration from my good friend @dawnsplantkitchen after looking at her new recipe blog over the weekend.
Do pop over to her page if you haven’t seen it yet. There are some mouthwatering vegan delights to be found there! 😋
My recipe is slightly different though as I’m feeding the whole fam…
1 cup chickpea flour (gram flour)
1 cup of cold water
1/2 tsp turmeric
Pinch of kala namak salt (optional)
2tsp dried parsley
4tbsp avocado oil
Sea salt and black pepper to season
1 cup of cashew cream (1/2 cup raw cashews softened in boiling water then blended with 1/2 cup unsweetened almond milk & 4 tbsp nutritional yeast)
2-3 cups of roasted veg of choice
Pop everything except the veg into your blender and blitz to smooth.
Pour over your roasted veg (I’ve used red peppers, courgette and also some wilted spinach) into a lined round 8” cake tin, and this bit is optional but I do like to sprinkle a good helping of @goodcarmafoods Flavour Fusion in top, before it’s baked at 180c for 25 minutes.
You can check it’s set with a skewer or sharp knife.
Allow to cool for 10 minutes, gently remove from the cake tin then enjoy with a tasty side salad. 💚