Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.
“Wild rice” is not actually rice at all, but the seed of a marsh grass native to the northern Great Lakes. Its nutty flavour and chewy texture makes a great addition to rice pilafs or simply cooked along with brown rice.
Leave a Comment on Curried wild rice & butternut squash soupServes 4 Buckwheat is not a grain but actually an edible seed. Nutritionally, it is close to wheat but contains no gluten. It is a good source of protein, complex carbohydrates and fibre, whilst rich in B vitamins, phosphorus, potassium, iron, and calcium. Buckwheat is as versatile as rice, a soft, quick cooking grain with […]
Leave a Comment on Buckwheat and feta saladThis is one of my favourite recipes for couscous, the aromatic spices combine really well with contrasting textures of the couscous and the chickpeas.
2 Comments on Spicy couscous with chickpeasThis recipe can be easily adapted to suit what’s available. Try swapping the courgette for broccoli or cauliflower (or even a combination of the two). If there’s no cottage cheese available I frequently use a mixture of crumbled plain tofu and crème fraiche.
Leave a Comment on Feta and courgette bake with bulgarQuinoa originates from the Inca people of South America, where it has been an important foodstuff for over 6,000 years. Today it is recognized in the western world for its high protein content and balanced set of amino acids. It is also gluten free and a good source of fibre, phosphorous, magnesium and iron. Simple to prepare, it is often used as a base for salads, but is also an ideal alternative to rice or couscous.
Leave a Comment on Quinoa TaboulehBarley is considered to be an excellent ingredient for providing soluble fibre, which helps to reduce cholesterol in the blood. It is also rich in niacin and iron.
1 Comment on Barley grain stuffed peppers