This is a real autumn comfort bowl which I have made using apples and leeks from the allotment. Don’t be put off by the ‘toffee apple’ - it just adds a hint of sweetness and a nice flavour. The recipe below is for far more toffee sauce than you need but the rest can be used as a sauce for nice cream. Please see ‘ Summer ices 3 - banoffee ‘nice' cream’ sundaes '- It can also be used in granola. Please see ‘ Christmas gingerbread granola ’ or even a filling or topping for cakes. Vegan toffee apple ‘meatballs’ with leek and apple mash Serves 2 For the ‘meatballs’ 120g dried soy mince ½ apple, peeled cored and finely diced 75g oats 1 tsp sage 1 tbsp toffee sauce (see below) 1 tbsp tamari Olive oil spray The vegan toffee apple 'meatballs' For the mash 2 medium or large potatoes, cubed ½ apple, peeled, cored and finely diced 1 small leek, trimmed and sliced (white part only) For the toffee sauce 100g Medjool dates, pitted 1 tbs...
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