Ash’s comment when he was eating this dinner pretty much sums it up: “this is a vegan meal you can feed to a man!” – or something to that effect. I read between the lines “a meat-eating man”.
I like the way on Choosing Raw (see Blogroll), Gena will sometimes describe a recipe as suitable for omnivores. Given that we vegans often enjoy some unconventional meals, it’s good to recognise that there are those who might not enjoy a kale salad and chia pudding for dinner. I find most vegan food is universally appealing, because it’s generally delicious, but it’s helpful to identify some dishes as specifically suitable to serve to a meat-eater, or someone with a less adventurous palate. This is one of those. Not to scare away any vegans though – it’s good either way.
Roast vegetable tarts (makes 4 tarts)
I made a batch of this mayonaisse – adding two cloves of garlic in the first step and not bothering with the chives – more like an aoli. I never liked mayo but the recipe was just so simple and innovative I had to try it. Not regretting that decision at all. And it transformed these tarts from alright to delish!
The mayo comes together in a couple of minutes, and I really don’t think you need a blender – a bowl and whisk, or even just a fork would do the job (less washing up too). You would have to mince the garlic before adding it though. You could make the mayo and pop it in the fridge while you make the tarts. Easy peasy.
- 1/4 butternut pumpkin, diced into 1″ pieces
- 1 large zucchini, diced into 1″ pieces
- 1 red onion, diced into 1″ pieces
- 1/2 head garlic, cloves peeled and halved
- 2 sheets shortcrust pastry, defrosted
- 4 tbsp garlic mayonaisse
- salt and pepper
- Preheat oven to 200C, line two baking trays with baking paper.
- Spread out veggies in a single layer, spray with oil (or toss in olive oil) and bake for 15-20 minutes or until pumpkin is tender.
- Cut two circles from each sheet of pastry (I used a bowl to get the size and shape right).
- Divide the veggies between pastry circles and fold the edges up, pinching them along the edges to encase veggies.
- Bake for another 15 minutes or until pastry is golden brown.
- Top with aoli, thyme and season with salt and pepper. Serve with salad.