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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.
Smoked Tofu Kebabs with Satay Sauce
We’re getting hungry just thinking about Steve Dent’s (The Circus Gardener blog) latest delicious recipe, made especially for us out of our ingredients. Steve takes inspiration all the way from Indonesia and brings them home to our kitchens for this one. He uses delicious smoked tofu with organic courgette, red pepper and red onion, brushed with chilli oil. Yum! See link in bio for full recipe.
Steve tells us a bit about his recipe:
“Satay originated in Indonesia, but is now widely enjoyed across South East Asia. In this recipe I have used a beech-smoked smoked tofu, which has a great depth of flavour and a firmer consistency than normal tofu, perfect for kebabs. Accompanied by a rich satay sauce, this meal is not only healthy and tasty, but also relatively quick and easy to put together.”
for the kebabs
- 2 x 225 g blocks smoked tofu, cut into 1-2 cm cubes
- 2 courgettes, cut into 2cm chunks
- 2 red peppers, quartered lengthways and cut into 2 cm slices
- 2 red onions, cut into 2cm chunks
- chilli infused oil, for brushing
- 125 g smooth peanut butter
- 20 ml soy sauce
- 10 ml maple syrup
- pinch dried chilli flakes
- 125 ml organic coconut milk
- 200 g jasmine rice
- lime wedges
for the satay sauce
- For the satay sauce, put the peanut butter, soy sauce, maple syrup and chilli flakes in a pan over a low to medium heat. Gradually add the coconut milk, stirring to combine. Cook for a further five minutes, stirring continuously, by which time you should have a smooth sauce. Set to one side.
- For the kebabs, pre heat the oven to 200. On each kebab stick carefully thread a piece of courgette, followed by a piece of red pepper, a cube of tofu and a piece of red onion and finishing off with another cube of smoked tofu. Repeat this sequence. Place the kebabs on a lightly oiled baking tray and brush with the chilli infused oil
- next, start cooking the rice. Pour 350 ml water into a pan that has a lid and bring to the boil. Add the rice, stir and lower the temperature to a simmer. Put the lid on the pan and leave to simmer for 20 minutes or until just tender. As soon as you put the lid on the rice pan, put the kebabs in the preheated oven.
- The rice and kebabs will each take around 20 minutes. Carefully turn the kebabs once or twice to ensure even browning. Once the rice is cooked, drain it and spoon into four dariole moulds (omit this step if you don’t have dariole moulds, they just make the rice look attractive on the plate).
- Remove the kebabs from the oven. To serve, tip the dariole moulds upside down on each plate and remove them to leave a shaped mound of rice. Place some of the satay sauce in individual servings on each plate before finally adding two of the kebabs.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen
Broad Bean Hummus with Za’atar and Sesame Crackers
Try out Steve Dent’s (The Circus Gardener) delicious broad bean variation on what we know as classic chickpea hummus.
Steve tells us a bit about his recipe:
“Hummus is Arabic …
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
Carrot and apricot falafel with whipped feta and dukkah
Middle Eastern spices combined with carrot and apricot work in beautiful harmony in this delicious falafel recipe from the Circus Gardener.
1 can organic chickpeas, rinsed and drained
Vegan Katsu Curry with Panko Tofu
Try out Steve Dent’s (The Circus Gardener) own vegan interpretation of katsu curry, one of Japan’s favourite western-style foods. This curry is delicious, easy to make, and full of flavour.
Maple roasted parsnips with cannellini bean puree and crispy lentils
This recipe from Steve Dent is vegan, gluten free and absolutely delicious.
There are a number of different stages to this recipe, but several of them can …
Try this easy to make vegan pakora and spicy chickpea recipe made especially for us by organic gardener and chef Steve Dent.