I watched the Simon Amstell: Carnage mockumentry about veganism last week and I’m now filled with a terrible guilt about the dairy industry! I have actively tried to incorporate meat-free dishes into our weekly menu for about a year now; both for the health and environmental benefits. I decided to try out some dairy alternatives this week with almond and soya milk. My experiments have so far found that almond milk is a bit odd in coffee, but soya milk works in both tea and coffee!
I thought I would try one of my regular recipes with a swap of almond milk
Roasted vegetable and goats cheese torte
- 115g buckwheat flour
- 350ml almond milk
- 1 egg
- 1 egg yolk
- 2 peppers
- 2 courgettes
- 1 red onion
- 5 cherry tomatoes
- 4 tbsp mixed olives
- Goats cheese log
- 1tsp each of oregano and basil
- Chop up the vegetables into chunks and mix with 1tbsp of olive oil. Roast for around 20 minutes at 200c.
- Make up the batter by adding the egg and milk to the flour. Whisk until fully incorporated.
- Prepare the crepes in a frying pan on a high heat. Spray the pan with spray oil or coat the pan with a small amount of butter. Stack the crepes on a plate ready for assembly.
- Remove the roasted vegetables from the oven and allow to cool slightly before adding the olives.
- Crumble up the goats cheese and mix in the herbs.
- Spray a 20cm loose bottom cake tin. Place a crepe in the bottom and place a layer of vegetables on top.
- Cover with a crepe and a layer of goats cheese.
- Alternate layers of vegetables and goats cheese. Top with a final crepe and cover with a greased foil circle.
- Bake at 190c for 30 minutes.
- Remove from the oven and slice into wedges.
My kids love this meal and it’s also baby-led weaning friendly! The swap from dairy to almond milk was great and the crepes turned out great.