Moroccan Grazing Platter

Beetroot dip: (blitz) 

• Coconut yogurt

• Steamed beetroot

• Salt

• Lemon juice

• garlic powder

Lightly picked red onion (leave to rest for at least 20 minutes) 

• Finely sliced red onion

• splash of apple cider vinegar

• Pinch of salt

• 2 pinches sugar

Marinated Eggplant: (halve, score, spread marinade, roast for 45 minutes at 180) 

• 1 eggplant

• 1/2 a tbsp Miso

• 1/4 cup Olive oil

• 1/4 cup Balsamic vinegar

• 1/4 cup soy sauce

• 1 tbsp Maple syrup

• 1/2 a tsp smoked paprika

• 2 tbsp tahini

Dressing (blend well) 

• Coconut yogurt

• Tahini

• Salt

• Lemon juice

• Water

• Garlic powder

Roasted Chickpeas (fry until golden, rest on paper towel) 

• 1 can of chickpeas drained

• 1 tsp curry powder

• Good pinch of salt

• 1/4 cup veg oil.

Pealaffels: (method on web site) 

* 1 cup of peas (frozen is fine) ⁣

* 1 cups chickpeas ⁣

* 1 small shallot or onion⁣

* 1 tsp garlic powder⁣

* 1 tsp salt⁣

* 1 tsp cumin⁣

* 1 tsp coriander⁣

* 1 tablespoon flour⁣

* 1 tablespoon olive oil⁣

* 1 heaped tsp of @vitusonelife Vegan Multi ⁣powder

Extras

• Coconut Yogurt with smoked paprika

• Cucumber spirals with nigella seeds

• Chilli

• Olives

• Dehydrated zucchini slices

• Pickled radishes

• Lemon

• Cherry tomatoes