A heart of colcannon, feeling the love.

A mixed plate if ever there was one, but I always listen to my cravings, and dish up accordingly.
A heart of colcannon
Fennel with lemon and Parmesan
Baked tofu in tomato sauce
Pea, garlic and mint purée.

For the fennel:

  • Slice in half
  • Place in oven dish
  • Drizzle with salt, pep, olive oil, lemon and grated Violife Prosociano
  • Into the oven at 180c for 25 min
  • Finish off with another grating of cheese.

For the pea purée:

  • Into a blender place
  • Cooked peas
  • Handful of mint leaves
  • A glug of tinned coconut milk
  • Garlic powder, salt and pep to flavour
  • Blitz to desired consistency

For the tofu:

  • Sliced tofu marinated in tomato sauce
  • I used up the leftover tom sauce from my pizza the other day
  • Into the oven with the fennel for approx 35-40 min.

For the potatoes:

  • Peel, chop, boil and drain pots
  • Mash and add:
  • Salt/pepper
  • 1/2 tin of coconut milk
  • Scoop of dairy free butter
  • Chopped and cooked scallions or leeks and kale or cabbage.
  • I opted for scallions and kale today.

Yum yum a million times yum.
Potatoes are my box of chocolates I can never get enough of them.

Love,
Louise