Personally, I don’t remember the last full day I went without cheese, but I do admire vegans. I wish I had that kind of self-discipline. I’m fine with the ethics, but I lack the follow through to avoid cheddar.
That said, a time comes when you have to recognise: there are things I can change, there are things I can’t change, and life is somewhere in the middle.
Enough of that. Here’s a recipe.
1 red pepper
1 head garlic
1tbsp olive oil
Salt and pepper
1 can chickpeas
12 sundried tomatoes (soaked for 10 minutes in just-boiled water)
2tbsp more olive oil
Half teaspoon of salt
- Preheat the oven to 190℃.
- Chop the carrot, aubergine and pepper into 1 inch chunks, and lay out on a flat baking tray lined in baking parchment. Season with salt and pepper.
- Put the head of garlic on its side and slice a small amount off the top so that just the tips of the cloves are exposed (Keep the end where all the cloves attach intact). Place in a large square of tin foil, large enough to wrap the head up. Drizzle with a small amount of olive oil, season with salt and pepper, and wrap in the tin foil package.
- Bake the vegetables and the garlic for about thirty minutes, until soft. Allow to cool.
- Add the vegetables and garlic to a food processor with the rest of the ingredients and blend until smooth. You might need to do two patches, depending on the size of your food processor.
- Store in an airtight container in the fridge for up to five days.
- Serve with crusty bread or crackers.