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

if i add jam will it be peanut butter jelly time? 

Wow love this recipe! Check it out @mrsgarg

hot gooey peanut butter and caramel go really well together!

Nutty about peanut butter? Here’s a sweet treat for the kid in you!

![Peanut butter pudding](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Peanut_butter_pudding_ke7wk8/1535603984.jpg/w=700)

#### This is one of those desserts that ticks all the boxes for a luscious treat - peanut butter, caramel and chocolate. You can make the puddings in advance and freeze them until needed. The sorbet is also delicious on its own and makes a little more than you need for 4 people. (Photograph by Nassima Rothaker)

### **Peanut Butter Pudding**
###### Topped with peanut caramel and dark chocolate sorbet

##### Serves: **4**
##### Active Time: **1hr**

**Ingredients**
_For the dark chocolate sorbet:_
* 125g caster sugar
* 100g ice
* 90g cocoa powder
* 90g dark chocolate

_For the peanut butter pudding:_
* 80g aquafaba
* 80g caster sugar
* 65g ground almonds
* 65g plain flour
* 20g peanut butter
* 20g olive oil
* 20g non-dairy butter, melted 
* 20g non-dairy milk 
* 1/2 tsp baking powder 
* Pinch salt

_For the peanut butter caramel:_
* 60ml non-dairy milk
* 60g caster sugar
* 30g non-dairy butter
* 1 tbsp peanut butter 
* 1/4 tsp table salt

**Directions**
1.  Preheat the oven to 180°C. Grease 4 ramekins.
2.  For the sorbet, place the sugar and cocoa powder in a pan with 200ml water. Whisk well then place over a moderate heat and bring to the boil. Continue whisking and cooking the mixture until it thickens, approximately 5 minutes. 
3.  Place dark chocolate in a mixing bowl and pour the thickened cocoa mix through a fine sieve onto the chocolate. Allow to sit for 5 minutes then whisk together. Add the ice and whisk until the ice has melted and the mixture has cooled. Churn according to the ice cream maker manufacturer’s instructions.
4.  For the puddings, whisk the aquafaba in a stand mixer until stiff peaks form. Gradually add the caster sugar and whisk until glossy and all sugar grains have dissolved. 
5.  In a separate bowl, mix the ground almonds, flour, baking powder and salt together.
6.  In a third bowl, mix the peanut butter, olive oil, melted butter and plant milk together. Mix the peanut butter mixture with the dry ingredients, then gently fold in the meringue. Divide the cake mix between the ramekins and bake for 10 minutes. 
7.  When ready to serve, make the caramel. Place the sugar into a small heavy-based saucepan or frying pan. Place over medium heat and leave the sugar to melt, swirling the pan occasionally to get even caramelisation. Once the sugar has dissolved and reached a deep golden colour, add the non-dairy butter and whisk to combine well. 
8.  In another saucepan, bring the milk to the boil, then add to the caramel and whisk well. Lastly, whisk in the peanut butter and salt.
9.  Drizzle the warm caramel sauce over the peanut puddings and serve with a big scoop of dark chocolate sorbet.

Tredwells, London: Vegan Peanut Butter Pudding Recipe

i had no idea what a cornichon was until this recipe 😅

This recipe from Chef Chantelle Nicholson will change your perception of cauliflower!

![Roasted cauliflower](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Roasted_cauliflower_whgtdr/1537942120.jpg/w=700)
###### Photograph by Nassima Rothaker

#### Cauliflower takes on a nutty taste when you cook it for longer than 20 minutes. If you cook it for less, it does run the risk of being a little soapy in flavour. This recipe uses the whole cauliflower, including the leaves, meaning there is very little waste. The leaves also are delicious when deep fried.

### **Roasted Cauliflower, Caramelised Purée, Pickled Stems, Deep Fried Leaves, Capers & Lemon**

##### Serves: **4**
##### Active time: **2 hrs**

### **Making the Mustard Pickle**
**Ingredients:**
* 200ml white wine vinegar 
* 80g caster sugar
* 2 tablespoon yellow mustard seeds 
* 2 cloves
* 1 bay leaf

**Directions:**
1. Place everything in a medium sized saucepan and add 200ml water. Place the saucepan on a high heat and bring to the boil for 2 minutes. Remove from the heat and allow to cool.

### **Making the Baked Lemon Jam**
**Ingredients:**
* 2 lemons
* 4 tablespoon caster sugar 
* 2 tablespoon olive oil 
* Pinch of sea salt

**Directions:**
1. Preheat oven to 200℃.
2. Place the fruit on a foil lined baking sheet or roasting dish. Bake for 40 minutes until golden and soft. Blend with the sugar, olive oil, salt and 25ml water. Add more water if necessary to
form a thick ‘jam’.

### **Making the Cauliflower**
**Ingredients:**
* 2 cauliflower, or 1 large cauliflower 
* 1/4 recipe Mustard Pickle
* 6 tablespoons vegetable oil 
* 50ml non-dairy milk
* Table salt and freshly milled black pepper, to taste
* 2 tablespoons capers
* 8 cornichons, finely chopped
* 1 tablespoon chopped flat leaf parsley 
* 1 tablespoon olive oil
* 2 teaspoons Baked Lemon Jam 

**Directions:**
1. Remove the leaves from the cauliflower and cut the stems from the centre. Cut the stems in half if they are really large. Gently heat the mustard pickle then pour over the stems and set aside.
2. Cut each cauliflower into 4 slices. Set the 2 large centre slices aside from each. Chop the remaining slices into small pieces.
3. Heat 2 tablespoons of oil in a medium sized saucepan over a moderately high heat. When hot, add the chopped cauliflower, season well and cover with a lid. Cook for 5 minutes, stir, then cook for another 5 minutes with the lid on. Remove the lid and cook for a further 10-15 minutes until the cauliflower is a deep golden colour. Add the milk then blend until smooth to form a purée.
4. If using one large cauliflower, slice the two large centres slices in half, so you have 4 slices in total. Heat a tablespoon each of oil in 2 large frying pans over a high heat. When hot, add 2 slices per pan and fry until a dark gold colour is reached. Flip the slices over and repeat on the other sides. When both sides are coloured, cover each pan with foil, or a lid, and turn down the heat to medium. Cook for another 10 minutes until soft.
5. Mix the capers, cornichons, parsley and olive oil together. Season with black pepper.
6. With the remaining vegetable oil, heat in a frying pan over a moderate heat. When hot, fry the cauliflower leaves until they turn a dark brown then remove with a slotted spoon, onto
kitchen towel, season and set aside.

### **To assemble**
Heat the purée and divide between 4 plates. Place a slice of cauliflower on top then add the caper dressing. Dollop the lemon jam around the plate, then finish with the pickled stems and crispy leaves.




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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