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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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: Vegan Roasted Cauliflower 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

What a way to make grilled vegetables classy and delicious!

Amazing recipe going to try and make it for friends this Sunday!

Great first post! Looking forward to seeing more 👀

I have never had lettuce this way, time to break out the grill pan!

Bring the perfect summer night-out home with inspiring dinner recipes from Chef Chantelle Nicholson

![Baby gem](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/BBq_baby_gem_sweetcorn_pudding_qcs0hq/1534326233.jpg/w=700)
(Photograph by Nassima Rothaker)

#### Barbecued lettuce is a really delicious way to do something different with lettuce, other than using it in salad. If you don’t have BBQ equipment, a chargrill pan will work just as well. Just ensure it is as hot as can be. 

## **BBQ Baby Gem**
##### *with sweet corn pudding, BBQ onions and kimchi dressing*

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

### **Making the sweetcorn pudding**

**Ingredients:**
* 4 cobs sweetcorn
* 1 onion, peeled and halved
* 2 bay leaves
* 1/4 bunch of thyme
* 1/2 bunch of tarragon, leaves picked and chopped, stalks retained 
* 50g non-dairy butter
* 100g coconut milk
* 50g non-dairy melting cheese, grated
* Sea salt
* Freshly milled black pepper

**Directions:**
1.  Preheat oven to 180°C. 
2.  Begin by cutting the kernels off the sweetcorn.
3.  Place the corn husks in a large saucepan and cover with water.
4.  Add the onion, bay leaf, tarragon stalks and thyme to the pan.
5.  Place over a high heat and bring to the boil for 30 minutes.
6.  Strain off the liquid and place into another saucepan.
7.  Bring to the boil and leave to reduce until you have 400ml of liquid remaining. 
8.  Place the butter in a large frying pan and add the corn kernels, seasoning well with salt and pepper.
9.  Cook through then remove half of the kernels. 
10. Add the reduced corn stock and coconut milk to the frying pan and simmer for 5 minutes.
11. Blend until smooth then add to the cooked sweet corn kernels, with the tarragon.
12. Place into an ovenproof casserole and top with the grated cheese and black pepper.
13. Bake for 16 minutes until golden and heated through. 

### **Making the onion wedges**

**Ingredients:**
* 1 tbsp onion seeds
* 25g plain flour
* 2 garlic cloves, peeled and finely micro-planed 
* 2 red onions peeled and cut into 6 wedges each 
* 2 tbsp vegetable oil 
* 1/2 tbsp mustard powder
* 1/2 tbsp smoked paprika

**Directions:**
1.  Mix the onion seeds, flour, mustard powder, garlic and smoked paprika together.
2.  Add a good amount of salt and pepper.
3.  Coat the onion wedges in the mix and drizzle with oil.
4.  Heat the BBQ or griddle pan until hot, then grill the onions on all sides until golden and cooked through, approximately 12-15 minutes.

### **Making the kimchi dressing** 

**Ingredients:**
* 100g kimchi
* 50g coconut milk
* 1/2 tbsp xanthan gum 

**Directions:**
1.  Place all of the ingredients in a blender and blend until a thick sauce consistency has formed. Season to taste. 

### **Making the baby gem**

**Ingredients:**
* 6 baby gem
* 2 tbsp vegetable oil 

**Directions:**
1.  Cut each baby gem in half lengthways.
2.  Drizzle with oil and season well then grill until golden on the outside and almost cooked through, approximately 6-8 minutes. 

#### To serve, place the onions and baby gem on a platter, drizzle with the kimchi dressing and serve alongside the sweet corn pudding.

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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