A Gathering of Veggie Deliciousness!
golden beetroot, saffron and fennel soup Prep time: Cook time: Total time: Serves: I love the fact that a beetroot flavoured soup can come out a pale golden colour. The addition of fennel seeds helps boost the aniseed influence of the fennel against the strong, earthy sweetness of the beetroot. Saffron adds both taste and…
Baked Potato With Chive oil Serves: 4 The recipe is very straightforward, but the cooking times require a little patience, which is well rewarded at the end: the use of baked potatoes really adds a unique dimension to this dish. Serve hot, with some good quality bread. Perfect comfort food for enjoying around the fire on…
pear and star anise sorbet with pear wafers Serves: 8 Pear and star anise is a marriage of flavours made in heaven. In this recipe they create a beautifully balanced, light, refreshing sorbet. Ingredients 1 kg ripe conference pears 6 star anise juice of one lemon 240 ml maple syrup for the pear wafers 1…
herb and Parmesan stuffed tomatoes Serves: 4 You will need to use firm tomatoes for this dish, which is surprisingly light and tasty. These stuffed tomatoes can be served as a light lunch along with a salad. Ingredients 8 medium-large tomatoes 100 g breadcrumbs 40 g grated vegetarian Parmesan 2 spring onions, finely chopped 2…
roast beetroot, halloumi and freekeh salad Serves: 4 This recipe, with its nod towards Middle Eastern flavours and ingredients marks the cusp between late summer and early autumn, with sweet, earthy roasted organic beetroot at its heart set against a sharp, zesty dressing and a range of complementary flavours and textures. Ingredients 2 large beetroot…
vegan cobnut and chocolate pavé Serves: 6-8 A rich and indulgent dessert which also happens to be vegan, gluten free and free from refined sugar. Ingredients 200 g freshly shelled cobnut kernels 50 g organic dates, pitted 5 g organic unsweetened cocoa powder 30 g extra virgin coconut oil, melted pinch sea salt 300 g…
aubergine with pomegranate molasses Serves: 4 Aubergine with pomegranate molasses – a delicious vegan tapas dish that is perfect to serve on the side of any grilled dish. Ingredients 2 aubergines 1 tsp sea salt 100 g cornflour 2 tbsp pomegranate molasses extra virgin olive oil, for frying Instructions View the full recipe at The…
vegan blueberry fool Serves: 2 Three ingredient blueberry fool. Quick, healthy and delicious. Ingredients 250 g fresh organic blueberries 350 g dairy-free coconut yoghurt 30 ml organic maple syrup Instructions View the full recipe at The Circus Gardener’s Kitchen →
stir fried green beans with crispy shallots Serves: 2-4 Delicious as a side dish or served as a quick, healthy lunch accompanied by some steamed jasmine rice. Ingredients 400 g green beans 5 cm piece fresh ginger, finely chopped 2 cloves garlic, finely chopped 1 red chilli, finely chopped 50 ml soy sauce 1 tsp…
vegan Singapore-style noodles Serves: 4 This is a great tasting vegan comfort-food dish, with an Indian/Malaysian fusion of flavours. Ingredients 200 g rice vermicelli noodles 4 tbp soy sauce 1 tbsp maple syrup 3 tbsp toasted sesame oil 1 tbsp curry paste 1 onion, finely sliced 1 red pepper, finely sliced 100 g shiitake mushrooms,…
carrot, courgette and halloumi burgers with chive aoili Carrot, courgette and halloumi burgers with chive aioli. Easy to make and utterly delicious! Ingredients 1-2 courgettes, approx 280 g 1-2 large carrots, approx 200 g, grated 225 g halloumi, grated 2 tsp ground cumin 1 tsp sumac 1 tbsp fresh mint leaves, finely chopped 1…
cauliflower, pea and paneer curry Serves: 4 A lovely home-made curry with perfectly matched flavours. Ingredients 1 small cauliflower, broken into approximately 3 cm florets 400 g paneer, cut into 1 cm cubes 250 g peas (fresh or frozen) 1 onion, peeled and chopped 5 cm piece on ginger, peeled and chopped 2 cloves garlic,…