Since arriving in Covent Garden and Tower Bridge this year, vegan fast casual restaurant by CHLOE. has become one of my regular haunts for a plant-based treat.
Everyone has their personal favourite dishes, but mine are the London special of Fish ‘n’ chips with crispy tofu, Mac ‘n’ cheese and Air-baked sweet potato fries dunked in the insanely-moreish beetroot ketchup and chipotle mayo.
To make festive home entertaining easier and tastier, by CHLOE. has shared two delicious recipes for its dairy-free No Egg-Nog and meat-free Royal Roast that you can order in its restaurants. Whether you’re vegan, veggie or just looking for something a little different, give these dishes a try at home…
No Egg-Nog Recipe
960ml almond milk
0.5 grams ground turmeric
0.5 grams teaspoon salt
4.7 grams pumpkin pie spice
To serve one glass
Fill with ice
Fill with eggnog
Add 28.5 ml Rum
Stir well
Sprinkle cinnamon on top
Serve with cocktail straw
Royal Roast Recipe
Ingredients
50g Chia Seeds
200ml Water
1kg Sea Salt
25g Plain Flour
400g Whole Celeriac
100g Cooked Beetroot
Method
1. Mix half of the chia seeds with water until they puff up, drain and place to one side. In a separate bowl mix salt, flour and remaining chia seeds to create crust.
2. Line baking tray with parchment paper to prevent the celeriac from sticking and burning. Place some salt mixture on the parchment, place celeriac on salt base and then cover celeriac with remaining mixture. Cook on 160 C for 90 minutes.
3. Once cooked peel off skin from the celeriac and slice into 1/2cm discs.
4. Grate cooked beetroot and rub in on the discs to add pink colour.
5. Roll the disk edges in puffed chia seeds so that they stick. Add vegetables of choice. Serve.
Have you tried by CHLOE. in London or the US? Will you be cooking any vegan dishes this Christmas?
For more information and menus, visit: www.eatbychloe.com
Photos courtesy of by CHLOE.
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