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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.
Main Dishes, Recipes, Vegan »
- 2 small butternut squash
- 1 onion, finely chopped
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1 clove garlic, finely chopped
- 50 g pecans
- 30 g kale (I used home grown cavalo nero), ribs removed and leaves finely chopped
- 20 g dried apricots, finely chopped
- 10 ml soy sauce
- 5 g dried porcini, crushed to a fine powder using a pestle and mortar
- 1 tsp dried sage
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 10 g gram (chickpea) flour
- 10 ml extra virgin olive oil
for the cranberry sauce
- 250 g fresh cranberries
- juice of a lemon
- 150 g maple syrup
- 1 tsp juniper berries, crushed
- For the cranberry sauce, tip the cranberries into a saucepan and add the orange juice, maple syrup and crushed juniper berries. Place over a medium heat and stir until it reaches simmering point. Reduce the heat to a gentle simmer and cook for a further ten minutes, stirring occasionally. Remove from the heat and set to one side.
- Pre-heat the oven to 170°C (325°F, gas mark 3). Place the pecans on a flat baking tray and toast in the oven for 5 minutes, by which time they will have browned slightly and will be giving off a delicious aroma. Set aside to cool.
- Cut each butternut squash in half across the middle at the fattest point. Cut a 2- 3cm cm thick slice out from either side of the initial cut. Use a pastry cutter to remove the centre of each slice, leaving a fleshy ring. Put these butternut squash rings into a baking tray and drizzle with olive oil. The remaining pieces of the butternut squash can be peeled and chopped and added to the baking tray, to be turned into soup. Place the baking tray in the preheated oven for 15 minutes, or until the butternut squash is just tender but holding its shape. Remove from the oven and set aside to cool while you make the filling.
- Pour 10 ml olive oil into a large pan and place over a medium heat. Once the oil is hot, add the onion, celery and carrot and cook, stirring for 5-6 minutes until the vegetables have become soft. Add the garlic, kale, dried sage and sea salt and continue to cook and stir for a further 3-4 minutes until the kale has wilted. Remove from the heat and tip into a mixing bowl. Finely chop the roast pecans and add them to the mixing bowl, along with the smoked paprika, powdered porcini, chopped apricots and gram flour. Mix thoroughly.
- Lightly oil a flat baking tray and place the four squash rings on it. Generously fill the centre of each ring with the pecan and sage mixture.
- Place the stuffed butternut rings in the preheated oven for 20 minutes or until the top is golden brown and crispy. Serve accompanied by the cranberry and juniper sauce.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen
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