the tomato juice soaked sourdough sounds so interesting! i've never thought about doing that 🤔

I just made smashed chickpea and cabbage sourdough sandwiches the other day and sort of soaked the bread in the cabbage juice and it was amazing! Will definitely try this! @mrsgarg check it out

Chef Chantelle Nicholson is back with a snazzy English remake of this Spanish classic

![tomato](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/Heirloom_tomatoes_pan_con_tomate_ei0ril/1534989564.jpg/w=700)
###### (Photography by Nassima Rothaker)

#### This version of pan con tomate is more of an English take on the much loved Spanish classic as it is more of a tomato and garlic infused French toast. Whilst this makes a good starter, or lunchtime dish, it also makes a great brunch. 

### **Pan Con Tomate**

##### Serves: **4**
##### Active time: **15 min**

**Ingredients:**
* 250ml tomato juice
* 50ml aquafaba
* Dash of tabasco
* 1 garlic clove, peeled and microplaned
* Sea salt 
* Freshly milled black pepper
* 4 slices sourdough
* 1 tbsp non-dairy butter
* 50ml extra virgin olive oil
* 1 garlic clove, peeled
* 1 tsp rice wine vinegar 
* 400g Heirloom tomatoes, sliced 
* Micro basil cress, to garnish 

**Directions**

1. Whisk together the tomato juice, aquafaba, tabasco, garlic, salt and pepper and place in a shallow dish large enough to fit the sourdough slices, side by side.
2. Place the sourdough into the liquid and leave for 10 minutes.
3. Gently turn over and leave for another 10 minutes, until all the liquid has been absorbed. 
4. Heat your non-dairy butter in a large frying pan over a moderately high heat. When hot, add the slices of soaked sourdough. Colour well on each side. 
5. Place the oil, garlic and rice wine vinegar in a bowl. Season with salt and mix well. 
6. Serve the toast with the tomatoes on top, seasoned well with salt and pepper, and garnished with the micro basil.

![tomato](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Heirloom_tomatoes_pan_con_tomate_ei0ril/1534989564.jpg/w=700)
###### (Photography by Nassima Rothaker)

#### This version of pan con tomate is more of an English take on the much loved Spanish classic as it is more of a tomato and garlic infused French toast. Whilst this makes a good starter, or lunchtime dish, it also makes a great brunch. 

### **Pan Con Tomate**

##### Serves: **4**
##### Active time: **15 min**

**Ingredients:**
* 250ml tomato juice
* 50ml aquafaba
* Dash of tabasco
* 1 garlic clove, peeled and microplaned
* Sea salt 
* Freshly milled black pepper
* 4 slices sourdough
* 1 tbsp non-dairy butter
* 50ml extra virgin olive oil
* 1 garlic clove, peeled
* 1 tsp rice wine vinegar 
* 400g Heirloom tomatoes, sliced 
* Micro basil cress, to garnish 

**Directions**

1. Whisk together the tomato juice, aquafaba, tabasco, garlic, salt and pepper and place in a shallow dish large enough to fit the sourdough slices, side by side.
2. Place the sourdough into the liquid and leave for 10 minutes.
3. Gently turn over and leave for another 10 minutes, until all the liquid has been absorbed. 
4. Heat your non-dairy butter in a large frying pan over a moderately high heat. When hot, add the slices of soaked sourdough. Colour well on each side. 
5. Place the oil, garlic and rice wine vinegar in a bowl. Season with salt and mix well. 
6. Serve the toast with the tomatoes on top, seasoned well with salt and pepper, and garnished with the micro basil.

Tredwells, London: Pan Con Tomate Recipe

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what a coincidence i just made jam thumbprint cookies on monday to hand out as christmas gifts!

Spread a little holiday cheer with just your thumb when you make these holiday jam cookies.

![Holiday Jam Cookies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_0488_awxxog/1545799694.jpg/w=700)

#### It’s the holidays and everybody loves cookies. My father used to buy these all the time, but they were more of a shortbread cookie with jam inside. I wanted to create something similar and came up with these. They are more of a dense, hard cookie, made intentionally so by leaving out the butter and oil for lower fat content. If you want them softer, you can adjust the recipe accordingly and play around with adding some coconut oil or vegan butter to make them a bit softer. You’re likely going to have to adjust the flour ratio after that. Or you can just follow my simple recipe below and make your life much easier. So set aside an hour in your day to make these cookies and enjoy your holiday season!

### **Holiday Jam Cookies**
##### Makes: **14 small cookies**
##### Active time: **45 min**

#### *Ingredients**
- 1 cup whole wheat flour
- 1/2 cup oat flour
- 1/2 cup coconut sugar
- 1/4 cup raw unsalted cashews
- 1/2 cup plant milk
- Your favorite jelly/jam
- 1 tbsp ground flaxseeds
- 2 tbsp shredded coconut
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp pink salt

#### *Method*
1. Preheat oven 350°F/177°C. Grind your cashews, coconut, and oats into a flour. (I use a Nutribullet).

2. Add all your dry ingredients together and mix in a large bowl.

3. Add your plant milk and mix together until reaching a dough-like consistency. It should not be too watery, but if by any chance it's too wet, add 1/4 cup more flour.

4. Scoop 1 tbsp sized portions and roll them into a ball in your hands. 

5. Place them on parchment paper on a baking tray until all 14 cookie balls are made. Spread them out accordingly.

6. Put some dough on your hands and smash the balls down with your hands gently. Make an indentation in the middle of the cookie so you can place your jam inside.

7. Add however much jam you want inside each cookie. Just eyeball it here - I trust your skills!

8. Bake for 30 minutes and let cool before serving.

Vegan Holiday Jam Cookies Recipe

this seems to be as healthy as deep fried food can be!

this is a great excuse to eat more chips and dip :)

Impress your loved ones at the next dinner party with these crispy crowd-pleasers from Chef Chantelle Nicholson!

![Crispy sage leaves](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Crispy_sage_leaves_smoked_paprika_rouille_wbvbmm/1536900156.jpg/w=700)
###### Photograph by Nassima Rothaker

#### Crispy sage leaves are one of the simplest, yet delicious, snacks. They are also great as a garnish in salads, pastas, pizzas and soups. Select sage leaves that are large and upright. To store bunches in the fridge, dampen some kitchen towel and wrap it around the bottom of the stalks, then cover the entire bunch with clingfilm. This will prolong the life of any herbs and protect them from bruising. Rouille is traditionally a thick, garlicky mayonnaise. Here, I use sweet potato as the main thickener. 

### **Crispy Sage Leaves & Sweet Potato Skins with Smoked Paprika Rouille**

##### Serves: **8**
##### Active time: **2 hrs**

### **Making the Roast Garlic Purée** 
**Ingredients:**
* 6 heads garlic 
* 50ml olive oil 
* Sea salt 

**Directions:**
1. Preheat oven to 180℃. 
2. Slice the tops of the garlic heads until the cloves are just exposed. Place on a sheet of foil, on a baking sheet or roasting tray. Drizzle with 2 tablespoons of the oil and sprinkle with the salt.  Gather the foil over the garlic then place the tray in the oven for 45 minutes. After 30 minutes of cooking, open the foil.  
3. Remove from the oven and allow to cool so you can hold the garlic heads. Remove the outer layer of the head of garlic then squeeze out the roasted garlic into a blender jug. Add the remaining oil, with 2 tablespoons of warm water, and blend until smooth. Season to taste then refrigerate for up to 1 month. 

### **Making the Tempura Batter** 
**Ingredients:**
* 80g plain flour 
* 80g cornflour 
* Pinch of table salt 
* 200ml soda water 

**Directions:**
1. Whisk the flours and salt together. Add the soda water and whisk until smooth.

### **Making the Rouille**
**Ingredients:**
* 2 small sweet potatoes 
* 2 tablespoon Roast Garlic Purée (from earlier step)
* 40g aquafaba 
* Zest of 1/4 lemon 
* 1/4 red chilli, finely diced 
* 1 1/2 teaspoons sweet smoked paprika 
* Freshly milled black pepper 
* 150ml olive oil 
* Sea salt 

**Directions:**
1. For the rouille, preheat the oven to 180℃. 
2. Prick the sweet potato with a fork then place in the oven. Bake for 15-20 minutes until completely soft. Remove from the oven, slice in half and allow to sit for 20 minutes, for the steam to escape. 
Scoop out the flesh of the sweet potato. Cut the skin into pieces the same size as the sage leaves and set aside for making the tempura. 
3. Place the sweet potato flesh in a blender, or a beaker for a stick blender, and add the garlic purée, aquafaba, lemon juice and zest, red chilli, sweet smoked paprika and a good twist of black pepper. Blend together until smooth then slowly drizzle the oil, blending well after each addition, until all the oil has been used. Season with salt then set aside. 

### **Making the Sage Leaves**  
**Ingredients:**
* Sweet potato skin (from earlier step)
* 20 - 24 large sage leaves 
* Tempura batter (from earlier step)
* Vegetable oil for frying

**Directions:**
1. Heat the vegetable oil in your deep fryer, or in a medium saucepan so it reaches 3cm in depth, to 170℃. Dip each sage leaf in the tempura batter and carefully drop in the hot oil. Fry until crispy, approximately 1-2 minutes, then remove with a slotted spoon and place on kitchen towel, season with table salt. Repeat with all the sage leaves, and the sweet potato skin.

### **To serve:**
Serve the sage leaves and sweet potato skin whilst hot, with the rouille. 


Crispy Sage Leaves Recipe from Tredwells, London

The unicorn trend has been going strong for a while now, but this is the first time I've seen it applied to tzatziki! 🦄

Thanks for the discount code! Check out this recipe @mrsgarg

![Unicorn Chickpea Pitas](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/articles/unicorn-chickpeas-pitas/Pitas/1544060110.jpg/w=700)

#### You don't have to color your tzatziki, but it makes a gorgeous spread for your chickpeas! Just blend your tzatziki and warm up your chickpeas with all the flavors, and assemble for a satisfying Mediterranean lunch.

### **Unicorn Chickpea Pitas**
##### Serves: **3-4**
##### Active time: **45 mins**

**Ingredients**

_**For the chickpeas:**_

* 2 cans chickpeas
* Juice of 1 lemon
* 2 tbsp liquid aminos (soy/tamari)
* 1 tbsp garlic
* 2 tbsp pure maple syrup
* 1 tsp paprika
* 1 tsp onion powder
* 2 tsp cumin
* Salt & pepper to taste

* 
_**For the Unicorn Tzatziki:**_
* 1 cup cashews soaked
* Juice of 1 lemon
* 2 tbsp tahini
* 1 tbsp garlic
* 7-10 tbsp water
* 1/4 diced cucumber
* 1 tbsp dill
* 1 tsp onion powder
* 1 tbsp parsley
* Salt/pepper to taste
* 1/2 melted frozen packet of pitaya
* 1 tsp butterfly pea powder

##### * Use this promo code 'rusticvegan15' for a discount when you order superfood powders from [rawnice](https://www.rawnice.com).

**Directions**
1. Make tzatziki by adding everything except the cucumber to a high speed blender. Fold the cucumber in afterwards and refrigerate.
2. Add chickpeas to medium heat pan and let cook a few minutes.
3. Add lemon, soy sauce and look cook till it starts to dry up a little.
4. Now add maple syrup first, then add all your spices and mix, cook till it really dries up and looks roasted.
5. Serve with your pitas or whichever way you like and enjoy.

Tredwells, London: Pan Con Tomate Recipe

(Photography by Nassima Rothaker)

This version of pan con tomate is more of an English take on the much loved Spanish classic as it is more of a tomato and garlic infused French toast. Whilst this makes a good starter, or lunchtime dish, it also makes a great brunch.

Pan Con Tomate

Serves: 4

Active time: 15 min

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