Stuffed Pattypan with Water Chestnuts and Goji Berries I love because there is some subtlety in the flavours with both the chestnuts and courgettes. Both of which I didn’t want to overpower. And, yet the resulting juices from the baking has a delicate sweetness to them. I made these Stuffed Pattypan with Water Chestnuts and Goji Berries recently to celebrate seeing a friend I hadn’t seen for a while.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's to Veganism" and "Renaissance: My Beloveds".
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