This weekend we had our friends M and A come down to stay. Whenever they come and stay we have a huge munch out and then wash it down with copious amounts of alcohol followed by a hangover curing breakfast!

This time it was different, M and A have gone vegan for lent. I have never concoiously cooked vegan before so naturally this was a challenge I was excited to accept!

So I began compiling the mother of all vegan feasts! Now some of this menu is a mix up between the two (gluten free and vegan) simply because I couldn't find any pittas that where both so we had gluten free pitta for the gf's and glutenous yet vegan safe pitta for the vegans! (If you do this meal please, please, please be aware of cross contamination!)

To start we had a home made hummus with cucumber, crisps and carrots to dip:



To make the hummus you will need:

- 1 400g tin of chickpeas

- lemon juice

- 1 garlic clove (crushed)

- 2 teaspoons of tahini

- paprika

- 1 teaspoon of salt

Method:

1. Drain the chickpeas and reserve the liquid and pop into a blender

2. Add to the chickpeas the garlic, tahini, salt, a nice splash of the lemon juice and  seven tablespoons of the reserved liquid from the tin of chickpeas.

3. Blend until smooth and pop into a serving dish.

4. Sprinkle with paprika and chill in the fridge for a couple of hours. Serve when ready!

For our main dish we made falafels and a mint yoghurt dip with pittas and salad to stuff! I mentioned above about the pitta situation I don't know if anyone knows of any vegan and gf pittas?



To make the falafel you will need:

- a 400g tin of chick peas

- a 400g tin of mixed beans

- salt and pepps

- 1 tablespoon gluten free flour I used gram flour to keep in theme!

- a tablespoon of harissa

- a tablespoon of all spice

- olive oil (to cook)

Method:

1. Drain the chick peas and the mixed beans and pop into a food processor

2. Add the salt, pepper, flour, harrissa, and allspice and blitz until a stiff paste has formed if it's a little wet, add a bit more flour.

3. Wet your hands and grab between a handful and a large pinch of the mixture and roll into a ball, then coat with in a little flour (I find this adds texture to the outside of the falafel when it is cooking).

4. Repeat this process until all the mixture is used up, heat a little olive oil in a frying pan and once it is hot, add a few of the falafels and fry, turning until they are golden and crispy.

5. Drain the falafels on a little kitchen paper and serve!



Here is an action shot, mid-meal!

I made gluten free vegan pancakes for our hangover cure breakfast... Watch this space for the recipe!