Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.
This cool and refreshing recipe from the Circus Gardener’s Kitchen blog is perfect for a summer’s evening. The mix of tangy citrus and piney, peppery thyme works beautifully together. This recipe would also work with ‘regular’ oranges but we think the blood orange really brings colour to the recipe. Ingredients 750ml freshly squeezed blood orange […]
Leave a Comment on Blood Orange & Thyme Sorbet with Maple SyrupIngredients 2 organic apples Juice of half a lemon 30 g organic coconut sugar 1/2 tsp ground cinnamon 100 g organic plain flour 40 g organic coconut flour 1 tsp baking powder 250 ml cashew milk 40 ml maple syrup 120 ml sparkling cider Groundnut oil, for deep-frying For the ice cream 200 g pine […]
Leave a Comment on Vegan Apple Doughnuts with Toasted Pine Nut Ice CreamIngredients 300 g arborio or similar risotto rice 1 onion, finely chopped 1 clove garlic, finely chopped 2 tbsp extra virgin olive oil 1/2 tbsp fresh thyme or lemon thyme 1/2 tsp sea salt glass white wine 1.2 litres vegetable stock 20 g organic butter 30 g vegetarian Parmesan (I used Mangiagratta) juice of 1 […]
Leave a Comment on Roasted Cauliflower & Thyme Risotto with Lemon PangritataIngredients 1 tsp black mustard seeds 1/2 tsp fenugreek seeds 1 tbsp dried curry leaves 100 g tamarind extract 2 fresh chillies, seeds in, roughly chopped 1 tsp sea salt 200 g fresh organic tomatoes, roughly chopped (if not available use a can of organic chopped tomatoes) 100 g organic red lentils 1.5 litres water […]
Leave a Comment on Tomato, Lentil & Tamarind SoupIngredients 4 pears 1 litre water 1 vanilla pod 1 star anise 100 ml organic maple syrup Juice of 1/2 lemon For the filling 140 g organic almond butter 20 g organic extra virgin coconut oil 20 ml maple syrup 1 tsp organic vanilla essence For the chocolate sauce 100 g dark dairy-free chocolate, broken […]
Leave a Comment on Almond Stuffed Pears with Chocolate SauceIngredients For the pastry 150 g plain organic flour 75 g organic butter, cut into small cubes (use 75 g melted coconut butter for vegan version) 1 free range organic egg pinch sea salt For the filling 60 g pecan kernels, broken into smaller pieces 60 g hazelnut kernels 40 g pistachio kernels 30 g […]
Leave a Comment on Pumpkin Seed Cranberry & Nut Tartlets
