EASY VEGAN
I have friends coming over for afternoon tea this weekend, at least one of whom is a vegan. Instead of getting in a flap about what I can and can’t serve, I’m taking a very sensible, two-pronged approach. First, I will make a beeline for Absolutely Gluten Free in Watton Street, Werribee, which – apart from gluten-free goodies – also offers a great range of vegan cakes and slices, including vegan cheesecake and caramel slice. Secondly, I’ll throw together some deceptively easy finger food, including these almond-stuffed dates. Simple as they are, they look quite impressive when arranged nicely on a serving platter.
ALMOND-STUFFED DATES
Ingredients:
24 fresh dates
24 blanched almonds
Preheat oven to 180 degrees Celsius. Scatter almonds over a baking tray and bake for six to eight minutes until toasted.
Set aside to cool.
Using a small, sharp knife, cut a slit in each date. Remove stones.
Insert an almond into each date and arrange these on a serving plate.
More easy vegan recipes like this can be found at www.taste.com.au
