Hello, my name is Gary Makinson. I’m the owner of allgonevegan.com. I have been a vegan for 5 years now.  At the moment I’m saving up to get a degree in Computer Sciences. Everyday I update the app with new recipes, some of them  are my own creation and some are recipes from other sources like  cookbooks and family.  If you want to contact me or if you want your recipe on my site you can give me a shout in the comments below.

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Yes! That is me in the blonde ; I had swag “and my sister Sarah with the yellow bucket

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Easter is coming around the corner! why not have some roasted potatoes with sage and thin strips of orange?

This is by far one of the most scrumptious easy to make roasted potato recipe for vegans.  The one thing I love about Easter is how it brings the entire family on another note I just wanted to mention will have many more Vegan Easter Recipes  posted very soon.

Ingredients for Easter Potatoes With Sage & Orange Recipe “

• 2 kg King Edward potatoes, peeled and cut to the size of golf balls
• 8-9 cloves garlic, skins left on and squashed
• 2 oranges, peel of, cut into long thin strips
• 1 large bunch fresh sage, leaves picked
• 6 tablespoons olive oil

Preparation Instructions for Easter Potatoes With Sage & Orange Recipe

1. Preheat the oven to 220ºC/425ºF/gas 7. In a large pan, parboil the potatoes in boiling, salted water for 10 minutes, then drain in a colander, shaking it to chuff up the edges of the spuds.
2. Heat a large roasting tray on the hob over a low heat. (You may need 2 trays.) Add the goose fat or oil and the garlic, orange peel and sage, then fry for 30 seconds. Add the spuds and toss them until well coated.
3. Place the tray in the oven and cook for 45 minutes or until golden and crisp.

Recipe Sourced From “Jaime Oliver Cook Book Copyright 2009″

“This is a fantastic dish from southern Italy!”

Eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that it’s made with produce from their island. All the different methods of making it are more or less the same – the things that make it stand out and be special are the quality of the aubergines, tomatoes and vinegar. Always try to get hold of nice firm aubergines with very few seeds – have a look down in your local market to see if you can find different colours. You could even ask your veg boy to cut one open so you can check it out. Don’t be tempted to cut the aubergine chunks too small or they will take on so much oil that they will become heavy. If this happens you don’t get to admire the lovely creamy flavour and texture. I’ve eaten caponata that’s been swimming in olive oil, but I much prefer mine to be less oily.

Ingredients For Caponata Recipe

• olive oil
• 2 large aubergines, cut into large chunks
• 1 heaped teaspoon dried oregano
• sea salt
• freshly ground black pepper
• 1 small red onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely sliced
• 1 small bunch fresh flat-leaf parsley, leaves picked and stalks finely chopped
• 2 tablespoons salted capers, rinsed, soaked and drained
• 1 handful green olives, stones removed
• 2-3 tablespoons best-quality herb vinegar
• 5 large ripe tomatoes, roughly chopped
• 2 tablespoons slivered almonds, lightly toasted, optional

Preparation Instructions for Caponata Recipe

Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)

When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry.

Throw in the drained capers and the olives and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.

Taste before serving and season if you need to with salt, pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.

Where was this recipe sourced from? “Jamie’s Italy Copyright © Reed Business Information”