2 vegan recipes for the elderly

2 vegan recipes for the elderly

If you’ve been inspired by our ‘free from’ feature on page 23 of the Summer issue, here are two vegan-friendly recipes developed by Brakes’ Healthcare Development Chef Danny Silcock which can be enjoyed by all residents.

Vegan Butternut Squash, Sweet Potato and Chickpea Tagine

Serves: 10

INGREDIENTS
50ml olive oil
300g large onions
30g Spicentice Ras El Hanout Rub
50g Italian tomato paste
1 butternut squash
350g sweet potatoes
350g carrots
150g Totally Apricot
500g chickpeas in water
25g vegetable bouillon mix
1 litre water, distilled
10g coriander, chopped

METHOD
1. Peel and dice onions, butternut squash, sweet potatoes and carrots into 2cm; drain and chop apricots
2. Make up vegetable bouillon as per pack instructions
3. In an oven proof dish lightly fry onions in the oil until soft
4. Add Ras El Hanout spice and cook for 1-2 minutes
5. Add carrot, sweet potato and butternut squash and coat well
6. Mix in tomato paste and add vegetable stock and chickpeas
7. Cover and place in the oven at 170ºC for 35-40 minutes or until vegetables are soft
8. Mix in apricots and sprinkle over coriander to serve
9. Serve with cous cous and flatbread

Vegan Chocolate Orange and Avocado Mousse

Serves: 10

INGREDIENTS
110g Callebaut Dark Chocolate Callets 70%
1 avocado, stone removed and roughly diced
1 large orange, zest and juice
50g maple syrup
100ml coconut milk

METHOD
1. Melt the chocolate and allow to cool slightly
2. Place all the remaining ingredients in a blender and pulse
3. Add the chocolate and blend until smooth
4. Pour into shot glasses and allow to cool

Chef’s tip: Make sure you use ripe avocados

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