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Vegan stuffed butternut squash
December 4, 2019 – 10:16 am | No Comment
Vegan stuffed butternut squash

4 Servings
Ingredients

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 …

Aubergine Fritters
November 13, 2019 – 2:33 pm | Comments Off on Aubergine Fritters
Aubergine Fritters

Aubergine Fritters, Pomegranate Salad & Labneh

Ingredients

2 aubergines
1 tsp sea salt
75 g panko breadcrumbs
1 tsp ground cumin
1 tsp sumac
zest of a lemon
40 g cornflour
50 ml cashew or other plant-based milk
2 tbsp extra virgin olive oil

For the …

Poached Pears, Pecan Granola & Miso Ice-Cream
November 12, 2019 – 1:48 pm | Comments Off on Poached Pears, Pecan Granola & Miso Ice-Cream
Poached Pears, Pecan Granola & Miso Ice-Cream

Ingredients

4 conference pears
<1 litre organic red grape juice/li>
125 ml coconut blossom syrup
1 star anise
1 stick cinnamon
1 vanilla pod

for the granola

150 g rolled oats75 g pecans, roughly chopped
40 g sunflower seeds
40 g pumpkin seeds
50 g dried …

Vegan Christmas Cake Recipe
October 9, 2019 – 11:40 am | 64 Comments

This vegan Christmas fruit cake recipe has been in Suma member Wendy Abbotts family for as long as she can remember. It doesn’t use eggs, and we’ve substituted the milk for soya milk. It’s really easy to make and uses lots of dried fruit and spices to create a rich delicious flavour.

Festive Chocolate Bark
September 20, 2019 – 10:00 am | Comments Off on Festive Chocolate Bark
Festive Chocolate Bark

Chocolate bark recipe with cranberries, goji berries and pistachio

Ingredients

2oz/56g Suma raw pistachios (NU251), coarsely chopped
2oz/56g Suma organic dried cranberries (DR219)
2oz/56g Suma goji berries (DR055)
16oz/450g good quality dark chocolate, finely chopped KB412)

Method:

Line a 28cm x 45cm …

Tropical Vegan Christmas Cake
September 19, 2019 – 10:21 am | 6 Comments

A vegan Christmas cakes with a twist using dried pineapple, apricot and crystallised ginger. It’s a big hit with people who often don’t like a more traditional cake because of it’s tangy, zingy flavour.