Tahini and Mushroom Sauce.Gravy

Tahini/Mushroom Sauce

1 c Mushrooms 2 ts Vegetable oil 2 tb Water 1 tb Tahini 2 ts Soy sauce -------TO ACCOMPANY ROAST------- To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender. Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes. Serve the roast with the sauce poured over it, accompanied by seasonal vegetables. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias

Simon Bryant's Roasted Cauliflower Salad

Degree of difficulty:Low

You need:

1 small cauliflower, cut into florets stem attached
1 tbls roasted coriander seeds
1 tbls roasted cumin seeds
30g washed, drained salted capers
Salt and pepper
1 small red onion sliced
1/3 cup toasted fresh breadcrumbs
Zest and juice 2 lemons
50g roasted walnuts, or pumpkin seeds
Olive oil
50g shaved firm goats cheese (or good quality gruyere)
1-2 cloves garlic
½ bunch flat leaf parsley, chopped
(2 anchovies optional)

Method:

Crush coriander seeds in a mortar and pestle. Combine crushed coriander, cumin seeds, cauliflower, onion, garlic and capers in a bowl and lightly coat with olive oil. Season. Bake at 200C until lightly browned and tender, but still with a bit of bite, about 75 minutes. Cool slightly.

In large bowl add the cauliflower and toss with toasted bread crumbs, lemon zest and juice, cheese, walnuts, salt and black pepper and oil. Add the parsley and toss altogether. Check the seasoning then pile onto a serving plate or in a bowl.