vegan starter

This Carrot and Caraway Puree on Rosemary Sea Salt Crackers is one of my favourite vegan canapes. All very easy with a brilliant crunch to the crackers which have the classic rosemary and sea salt combination, topped with carrot which is brightly coloured and flavoured with the much underrated caraway seed.&nbsp;

Vegan Canape of Carrot and Caraway Puree on Rosemary Sea Salt Crackers

flour

tsp coarse sea salt

tsp brown sugar / coconut palm sugar (optional)

rosemary

olive oil

water

salt

shallots, chopped

tsp sea salt

garlic cloves, chopped

tsp caraway seeds

800 g carrots, chopped

vegetable stock

tsp chili flakes (optional)

dill (for garnish)

Pre-heat oven to 220 C.

In a bowl, put the flour, sugar, salt and rosemary. Mix well.

Then add water and oil. Mix well.

Take a piece of baking parchment which is just a bit bigger than the baking tray and lightly dust it with flour.&nbsp;

Turn the dough out onto the baking parchment and roll it until it is 3mm thick. If the dough is sticky, dust with more flour. You can trim the edges if you want - these will cook quicker as they are a bit thinner.&nbsp;

Using a pizza cutter or a blunt knife, cut the dough into small squares (or size of choice). Brush the squares with some water and sprinkle with more sea salt on. Then prick each square a few times with a fork.

Place the dough (still on the parchment) on to a baking tray and put in oven.&nbsp;

Bake for around 15 minutes. The crackers should be golden once ready. They may need another 5 minutes longer.&nbsp;

Rosemary and Sea Salt Crackers

Heat the oil in a pot with a medium heat. Then add the shallot and sea salt. Cook for around 5 minutes or until the shallot is soft.&nbsp;

Stir in the garlic and caraway seeds, cooking for another minute.

Add the carrots, veg stock and chili flakes. Bring to the boil and simmer with a lid on for 15-20 minutes until carrot is soft.&nbsp;

Drain the carrots and reserve the liquid.&nbsp;

Blitz the carrots to a smooth puree. Then add a bit of the reserved liquid 1 tablespoon at a time until you have the desired consistency for the dip. Dip can be kept in the fridge until ready to serve.

Carrot and Caraway Puree

Spoon dip on to crackers, and top with herbs to garnish.&nbsp;

To assemble the canape

These baked keto cauliflower wings are firey, crispy &amp; vegan.

Keto Cauliflower Wings

C Cauliflower Florets

tbsp Olive Oil

C Almond Flour

C Almond Milk

tbsp Peruvian Spice Blend

Sea Salt

C BBQ Sauce (optional

Preheat the oven 420 degrees.  In a small bowl mix the flour, olive oil and peruvian spices.  Once well combined add the milk and whisk until a batter the consistency of tahini forms. 

Toss the cauliflower in the batter.  Shake excess batter off and place the cauliflower on a lined baking sheet.

https://www.eatingworks.com/wp-content/uploads/2021/07/Keto-Cauliflower-Wings-Video.mp4

step by step video tutorial on how to make keto cauliflower hot wings

Keto Cauliflower Wings Video

Spanish chef José Pizarro says: “It is undeniable that gazpacho is one of the star dishes of Andalusia. When I travelled to Malaga, I discovered that they add fruits such as grapes and melon to make it more nutritious and complex in flavour. Strawberry gazpacho sounds like an unusual incarnation of the traditional recipe, but the berries are very popular in Huelva, and the result is just terrific.” Looking for the traditional recipe? Here&#8217;s a gazpacho recipe that&#8217;s ready in 15 minutes.

José Pizarro’s strawberry gazpacho

vine-ripened tomatoes, chopped

ripe strawberries,

red pepper

shallot,

garlic clove, crushed

tbsp sherry vinegar

extra-virgin olive oil, plus extra for drizzling

Olive oil

sourdough,

Basil leaves

In a large bowl combine the tomatoes, strawberries, red pepper, shallot, garlic and sherry vinegar and leave to infuse overnight.

The next day, add the extra-virgin olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.

Pour a little olive oil into a frying pan over a medium heat and fry the sourdough cubes for 4-5 minutes until golden. Drain on kitchen paper and sprinkle with sea salt.

Divide the gazpacho between six soup bowls and garnish with basil leaves and sourdough croutons. Finish with a drizzle of extra-virgin olive oil and some sea salt. Serve with a cold glass of amontillado or palo cortado sherry. Andalusia is published by Hardie Grant (£26) Recipes José Pizarro Photographs Emma Lee Food styling Aya Nishimura Styling Tabitha Hawkins

Top 3 vegan starter recipes from across the web

The most viewed vegan starter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Canape of Carrot and Caraway ...

Keto Cauliflower Wings

José Pizarro’s strawberry gazpacho

Top 3 vegan starter recipes from across the web

The most viewed vegan starter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Canape of Carrot and Caraway ...

Keto Cauliflower Wings

José Pizarro’s strawberry gazpacho

The most viewed vegan starter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine