Hello guys, I hope you’re all fine and had the most amazing Christmast and New Year celebration!
I’m so sorry I’ve been silent for the last couple of weeks, but I had a lot going on..
First me and my partner got married on the 28th with a very small cerimony in a lovely mansion house and had a little party in our favourite vegan pub in the stunning Canterbury.
Then, unfortunately, two days after our wedding my grandpa passed away.. so me and my small family jumped on the first plane to Italy (they were supposed to be visiting the UK until new year) and had to deal with this heartbreaking and unexpected loss.
I’m still in Italy at the moment, trying to pamper my newly vegan parents with lots of delicious homemade food and today we decided to make a super delicious artichoke parmigiana, well balanced and full of flavours! I must say that I’ve been missing cooking with mum and I’m very happy they are both taking veganism seriously, supporting me both with my activism and my cruelty free and environmental friendly lifestyle. They’re learning a lot, they’re discovering new ingredients and flavours, and I am very, very, very proud of them.
Let’s talk food now, and this is the recipe! 🙂
700 ml Tomato Passata
300 gr Plant Based Milk (Soy)
150 gr Chickpea Flour
50 gr Corn Flour
20 gr Vegetable Oil
100 gr Vegan Mozzarella (your favourite, really)
Black Salt (for an eggy flavour)
Let’s start making the batter. In a bowl combine milk, chickpea flour, corn flour, a pinch of tumeric and black salt. Blend (or hand whisk) until smooth.
Remove the external leaves from the artichokes, cut the top and place in a bowl filled with water and lemon juice.
Top with the remaining artichokes, cover once again with a layer of tomato sauce and sprinkle a generous amount of vegan parmesan.
Best served warm.