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Discover a world of healthy vegetarian and vegan food
Here at Suma Wholefoods we have been sourcing and distributing wholefoods since 1977. We have always been a vegetarian company – it’s one of our core values – and we are passionate about food.
Need inspiration in the kitchen? We are proud to feature the recipes of Steve Dent aka “The Circus Gardener”, a self-taught cook and an organic grower of fruit and vegetables. Steve has been creating delicious recipes for Suma since 2014 and as a vegetarian workers’ co-operative we share his values.
Steve’s writing is both educational and inspiring, providing his readers with the confidence to grow their own and to cook from scratch. From his involvement in community garden projects to food waste projects, Steve gently encourages us all to get more connected to the food we eat.
He’s a sharer of ideas and knowledge, empowering us to learn new skills and new ways to think about self-sufficiency, sustainability, community and the impact of our choices on the environment.
Whether you’re vegan, vegetarian or taking the first step to reduce your meat consumption, Circus Gardener has a wealth of high quality, nutritious vegetarian recipes for you to try, often using fresh, seasonal and locally produced, organic ingredients.
For more “seasonal vegetarian cooking with a side helping of food politics” take a look at Steve’s blog, The Circus Gardener’s Kitchen. It’s full of really interesting articles, beautiful food photography and mouth-watering recipes.
- 200 g organic gluten free flour (I made my own, using a combination of rice flour, cornflour, potato starch and coconut flour)
- 50 g extra virgin coconut oil, melted
- 50 ml coconut blossom syrup
- 140 ml hazelnut milk
- 2 tsp baking powder
- 1/2 tsp organic vanilla extract
- pinch sea salt
- organic rapeseed oil, for frying
for coating the churros
- 40 g coconut sugar, ground finely in a pestle and mortar
- 1 tsp ground cinnamon
for the chocolate sauce
- 125 ml cashew cream
- 125 ml hazelnut milk
- 2 tbsp coconut blossom syrup
- 180 g vegan dark chocolate, broken into pieces
- Place the gluten free flour, sea salt and baking powder in a mixing bowl and stir to combine. Add the hazelnut milk, coconut blossom syrup, vanilla extract and melted coconut oil and mix into a smooth, stiff paste.
- To make the churro coating, mix the ground coconut sugar and cinnamon in a bowl.
- For the chocolate sauce, pour the cashew cream, hazelnut milk and coconut blossom syrup into a saucepan and place over a medium heat. Add the chocolate pieces and reduce the heat to low. Stir the mixture until the chocolate has melted completely and you have a smooth velvety chocolate sauce. Remove the sauce from the heat and set to one side while you cook the churros.
- Fill a piping bag with the churro batter. Pour rapeseeed oil into a large, high sided pan, or wok to a depth of 5 cm. Place the pan over a high heat. Once the oil is hot (test it by carefully dropping a small piece of batter into the oil: if it bubbles immediately and begins to brown within 30 seconds then it is ready), carefully pipe lengths of the batter into the oil, using kitchen scissors to cut the lengths off. You will need to cook the churros, two or three at a time, in batches to avoid overcrowing the pan. Keep a careful eye on them as they cook, which will only take around a minute. As soon as they are golden brown, remove the cooked curros from the pan with a slotted spoon. Drain on kitchen paper before tossing gently in the coconut sugar and cinnamon mixture.
- Serve the churros warm, accompanied by the chocolate sauce.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen
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