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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.
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 for chickpeas, but fresh broad beans (known as fava beans in the United States and several other countries) work really well as a vibrant substitute in this delicious recipe. Once you’ve blanched and skinned the broad beans the rest is a doddle.
“This would make a great starter or light lunch.”
for the hummus
- 400g freshly podded broad beans (from approx. 2 kilos of broad beans)
- 1 clove garlic, finely chopped
- juice of half a lemon
- 1 tbsp tahini
- ½ tsp ground cumin
- ½ tsp sea salt
- 2 tbsp extra virgin olive oil
- 4 pita breads
- 2 tbsp extra virgin olive oil
- 2 tbsp za’atar
- 2 tbsp sesame seeds
for the Za’atar and sesame crackers
- Preheat the oven to 180°C (350°F, gas mark 4). Bring a large pan of water to the boil. Carefully drop the podded broad beans into the water and bring back to the boil. Cook for 2 minutes then drain and instantly plunge into a bowl of ice cold water to arrest the cooking process. Drain the cooled beans and slip off the skins from the beans.
- Place the peeled broad beans into a blender or food processor with the garlic, tahini, lemon juice, ground cumin, sea salt and olive oil. Process until you have a fairly smooth mixture which still retains some texture.
- Split the pitas lengthways and then slice diagonally across each half. Place the pita pieces on a baking sheet. Brush the side of the pita facing you with half the olive oil and sprinkle with half of the za’atar and half of the sesame seeds. Place in the pre-heated oven and cook for 4-5 minutes until the pita chips are starting to brown and become crispy. Remove from the oven and carefully turn over the pita chips. Brush the other side with the remaining olive oil, za’atar and sesame seeds. Place back in the oven for a further 4-5 minutes or until golden brown and crisp. Remove from the oven and remove the pita crisps from the tray.
- Serve the broad bean hummus accompanied by the pita crisps.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen
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.
Tiramisu the Classic Italian Favourite
Marco, our resident Italian Suma chef brings to you an irresistible tiramisu recipe. The creaminess of the mascarpone cheese, layered with espresso-soaked sponge really makes this dessert perfect for parties. For …