FRIDAY 17 JULY // 18:40 BST
SATURDAY 18 JULY // 17:50 BST
SUNDAY 19 JULY // 19:35 BST
www.youtube.com/user/SupersonicFestival
Allow award winning chef Andrew Clarke to fill your bellies over the weekend of Sofasonic with delicious plant based Sofa Snack recipes and cook alongs! He’ll also be in conversation with Mike Patton on Sunday evening talking about their shared love of food and heavy music!
Recipe no1. for Friday night Socca Bread. Roast Tomatoes. Creme Fraiche. Herbs
Ingredients
100g Chickpea/Gram Flour
100g Water
1-2 tbsp Olive Oil
1 pinch Salt
1 tsp Nigella Seeds (Black Onion Seeds)
2 Plum Tomatoes
1 pinch Salt
Twist of Black Pepper
1 tbsp Olive Oil
1 tsp Red Wine Vinegar
1 tub Vegan Creme Fraiche (I used Oatley)
Fresh herbs – Flat Parsley, Coriander, Basil, Chives
Plus, more Extra Virgin Olive Oil!
You will also need….
1 Skillet (or heavy bottom frying pan)
Spatula
Baking tray
Mixing bowl
Recipe no2. for Saturday “Mexican Pumpkin Seed Pesto, Cream Cheese, Olive Oil Toasts”
Ingredients
80 g pumpkin seed
100ml olive oil
2-3 clove Garlic
1 Tomato
1/2 Chipotle Chilli – or red chilli
1/2 bunch coriander
1 juice Lime
1/2 tsp Salt
Cream Cheese (vegan)
Ciabatta bread
Extra Virgin Olive oil
You’ll need
Nutribullet or Food processor
Baking tray
Small bowl
Baking tray
Small bowl
Recipe no3. for Sunday “Grilled Japanese Mushrooms. Miso Cashew Cream. Sesame”
Ingredients
500g Oyster and King Oyster Mushrooms
500g Oyster and King Oyster Mushrooms
100g bbq sauce – your favourite
3 tbsp Light soy
2 sesame oil
1/2 juice Lemon
100g cashews – soaked overnight
100ml water
1 tbsp Miso
Sesame seeds
You’ll need
Skillet or heavy bottom fry pan
Nutribullet or Food processor
Small bowl
