Baked Aubergine

Serves: 4
Ready in: 45 minutes

I wont lie, I thought this up when I drunkenly invited friends over and forgot about it until they turned up. It's good because it tastes like you put more than 15 minutes worth of effort into the prep. Luckily they don't read vegan food blogs...

Ingredients

• 2 cups dry rice

• 1 aubergine
• 1 yellow pepper
• 1 red onion
• 2 cups cherry tomatoes

• 1/2 cup vegetable stock
• 1 tbsp tamarind paste
• 1 tbsp tomato puree
• 1 tbsp hot sauce
• 1 tsp tamari
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder

• Sesame and spring onion to dress

Method

1. Add vegetable stock, tamarind, tomato puree, hot sauce, tamari, garlic powder, onion power and ginger powder in a sauce pan, mix well and bring to the boil.
2. Chop the aubergine, into 1cm cubes and the pepper and onion into similar sized squares. 
3. Once vegetables are chopped add to a baking dish with the sauce and cherry tomatoes and put into a pre-heated, 200C for thirty minutes, mixing every 10 minutes. If it starts to look dry, add in a little water.
4. As soon as the aubergine goes into the oven, start to cook your rice.
5. Plate up with the sesame and chopped spring onion.

Sticky Sesame Cauliflower Wings

Serves: 2
Ready in: 45 minutes

I based the batter for these wings on the Hot for Food Cauliflower Buffalo Wings batter. I didn't use milk though, because I had none and I didn't care enough to put pants on and walk 30 seconds to the end of the street to buy some. Honestly though, I couldn't tell the difference without it.

Ingredients

• These cauliflower wings (this recipe makes enough sauce for 1 head of cauliflower)
• 1 red onion
• 1 cup vegetable stock
• 1 tbsp hot sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1 tsp soy sauce
• 1 tbsp sesame seeds

Method

• Fry the onion until soft
• Add the stock, hot sauce, maple syrup, sesame oil, garlic powder and soy sauce to the pan and reduce for about 15 minutes. The finished result should be thick and sticky.
• Mix the cauliflower wings in and put back on the baking sheet in the oven for another 20 minutes, turning half way. Remember to tap off any excess liquid.
• You should still have a few table spoons of the sauce left to put the cauliflower wings back in and mix through.
• Plate up, sprinkling the sesame seeds on top.