Hope you guys have had a nice weekend? Ours was a bit boring, to be honest. We are sort of mid-move as the estate agent has let us down – what a surprise! – so we haven’t been able to fully move into our new place just yet. They told us that we will have a new oven and extractor fan installed by the time we move in on Friday, which for obvious reasons was a very important thing for us.
When we saw that no work has even commenced on it, we realised that it was just a ploy to get us to sign the contract without them having to add a clause about the offer being subject to these two things being done. We were not impressed! We also still don’t have any of our stuff as the shipment from Greece is still in a warehouse somewhere and we haven’t been able to get an ETA on it for the past few days. So we decided to stay at Duncan’s cousin’s house a few more days or else I would not be able to bring you any new recipes – there is not much you can do with a mug and a microwave – I guess there is, but that’s not my style of cooking. We have therefore spent the weekend shopping for house necessities, which was kind of lucky as we managed to get a few Black Friday deals in the process. Neither of us enjoy shopping very much, but it had to be done and shopping for house stuff is by far the most enjoyable, especially that we seem to have a fairly similar taste in furnishings. Shame we cannot scrap the current decor and do it all up to our taste as this is a project we are very much looking forward to taking on. Still, we got a few bits and pieces that will definitely make the place feel more homely and more ‘us’. Today’s recipe has been designed in collaboration with my best friend of late – Biscuits (Duncan’s cousin’s bunny rabbit whom you might have seen in our Instagram stories). She is super keen on kale, carrots and coriander so she has been making lots of approving murmurs as I was running the recipe idea past her… I am sad to leave tonight as I think she has enjoyed having two resident vegans in the house and a constant supply of their crunchy off-cuts. This bunny-approved, warm roasted vegetable salad with a delicious and completely oil-free coriander cream is exactly what the doctor has ordered in this cold weather. And if you are not in the mood for it now, it will make a great vegan side to your Xmas table so make sure you keep it safe.
6 tbsp (husked) sunflower seeds, soaked overnight 1½ tbsp freshly squeezed lemon or lime juice 2 small garlic cloves ½ tsp salt, more to taste black pepper, to taste a pinch of cumin, to taste a pinch of chilli flakes, to taste ½-1 tsp maple syrup approx. 50 g / 2 oz coriander / cilantro leaves
