Today we spent the day in the kitchen

Happy weekend everyone!

The weekend can only mean one thing! Time to get my apron on and get in the kitchen! This weekend looks like it’s going to be a busy one with many parties, BBQ’s and house-warming to go to so I thought I would make something for each event!

So lets start with the BBQ. What do vegans take to a BBQ? Well i decided to make some tofu, pepper and chestnut mushroom skewers. I marinated and baked the tofu before putting it on the skewer, to make sure it stayed firm and didn’t crumble (you can find my tofu tricks in the blog with the tofu satay).

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BBQ skewers ready

 

Next I thought I would create a nice little sweet dish to take to the party. I wanted to make something that was refined sugar free so I tried out Livia’s kitchen recipe and made a few tweaks: Livias Kitchen Raw Ginger Balls

These were so simple to make and didn’t require any baking at all. I left them in the fridge to set before I coated them in (sugar free) chocolate:

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Ginger almond oat balls (before the chocolate dip!)

 

With those two dishes done I started on a potato salad. This was mainly because I had seen at a BBQ previously and really wanted to make a version I could eat too. This was super simple to do… I boiled the salad potatoes I had gotten from the market last week until they were cooked then I let them cool down. Once cooled, I added 3 tbsp vegan mayonnaise, 2 tbsp olive oil and 1 tbsp white rice vinegar. Finally I topped it off with finely cut parsley leaves (Mmmmm).

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Vegan potato salad

 

Oh and if that wasn’t enough I also decided to make oat, peanut butter and raisin cookies (another livia’s kitchen recipe I tweaked as I had no cashew butter): Oat and Raisin cookies

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Todays final products

 

What a great day! I absolutely loved trying out these new recipes and also creating dishes that I can take with me to all of these events! So happy!

 

Love A x

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