Plant-based restaurant CHLOE. have spun a vegan twist on two Christmas classics just in time for the festive season.
50g Chia Seeds
1kg Sea Salt
25g Plain Flour
400g Whole Celeriac
100g Cooked Beetroot
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.
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 160C for 90 minutes.
Once cooked peel off skin from the celeriac and slice into 1/2cm discs
Grate cooked beetroot and rub in on the discs to add pink colour
Roll the disk edges in puffed chia seeds so that they stick. Add vegetables of choice. Serve.
4 cups almond milk
0.5 grams ground turmeric
0.5 grams teaspoon salt
4.76 grams pumpkin pie spice
To serve one glass
Fill with ice
Fill with eggnog
Add 28.4 ml Rum
Sprinkle cinnamon on top
Serve with cocktail straw
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