This was a meal inspired by all the various veg we had in the fridge that wanted using. The black kale bruschetta (which has a little mascarpone and hard cheese grated into it) idea was in the Riverford leaflet and was excellent - will definitely try that again. You could easily make that a vegan dish by using a plant cream with the kale. The bean salad is from a Bean cookbook I have, though I left the aubergine out as we ate aubergine recently, and added mushrooms instead.
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