Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.
Ingredients 200 g fresh peas (shelled weight), or use frozen, defrosted 100 g ricotta cheese 100 g green split peas, ground to a fine powder 30 g cornflour 2 spring onions, finely chopped Zest and juice of a lemon 30 g vegetarian Parmesan cheese, finely grated 1 green chilli, deseeded and finely chopped 10 g […]
Leave a Comment on Pea & Ricotta Polpette with Mint & Pistachio PestoIngredients For the Ice Cream 1 400 ml can organic coconut milk 1 160 ml can organic coconut cream (liquid not solid form) 1 cinnamon stick, bashed to a powder in a pestle and mortar (equivalent to 2 generous tsp ground cinnamon 60 ml coconut blossom syrup For the Tatins 2 ripe but firm organic […]
Leave a Comment on Individual Pear Tatins with Cinnamon Ice CreamIngredients 2 x 400 g cans organic butter beans, rinsed and drained 100 g kale, chopped and tough stems removed 40 g vegan or vegetarian Parmesan, finely grated 1 onion, finely chopped 2 cloves garlic, finely chopped leaves from a sprig of fresh rosemary, finely chopped 1/2 tsp sea salt 4 tbsp extra virgin olive […]
Leave a Comment on Kale & Butter Bean FrittersIngredients For the coffee ice cream 15 g good quality instant espresso coffee powder 400 ml organic coconut milk 160 ml organic coconut cream (in liquid form 80 ml maple syrup 10 g ground arrowroot 30 ml Kahlua or similar coffee liqueur (optional) For the biscotti 85 g organic plain flour 85 g ground almonds […]
Leave a Comment on Coffee Ice Cream with Pecan BiscottiIngredients For the pastry 170g organic plain flour 80 g broad bean (fava bean) flour 125g unsalted organic butter, chopped into cubes 2 tbsp cold water 1/2 tsp sea salt 1 organic free range egg For the filling 12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream […]
Leave a Comment on Asparagus Broad Bean & Spring Herb TartIngredients 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, finely sliced 160 g marinated tofu pieces 50 g fresh peas (use defrosted frozen peas if fresh are not […]
Leave a Comment on Vegan Singapore-style Noodles
