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Ingredients 200 g yellow split peas 60 g wild garlic leaves, washed and roughly chopped 1 onion, finely chopped 4 cm piece fresh ginger, finely chopped 1 tin organic chopped tomatoes 1 tsp turmeric 1 green chilli, seeds in (de-seed for a milder heat), finely chopped 1/2 tsp sea salt 2 tbsp fresh coriander 2 […]
Ingredients 200 g fresh peas (shelled weight), or use frozen, defrosted 100 g ricotta cheese 100 g green split peas, ground to a fine powder 30 g cornflour 2 spring onions, finely chopped Zest and juice of a lemon 30 g vegetarian Parmesan cheese, finely grated 1 green chilli, deseeded and finely chopped 10 g […]
Ingredients For the Ice Cream 1 400 ml can organic coconut milk 1 160 ml can organic coconut cream (liquid not solid form) 1 cinnamon stick, bashed to a powder in a pestle and mortar (equivalent to 2 generous tsp ground cinnamon 60 ml coconut blossom syrup For the Tatins 2 ripe but firm organic […]
Ingredients 2 x 400 g cans organic butter beans, rinsed and drained 100 g kale, chopped and tough stems removed 40 g vegan or vegetarian Parmesan, finely grated 1 onion, finely chopped 2 cloves garlic, finely chopped leaves from a sprig of fresh rosemary, finely chopped 1/2 tsp sea salt 4 tbsp extra virgin olive […]
Ingredients For the coffee ice cream 15 g good quality instant espresso coffee powder 400 ml organic coconut milk 160 ml organic coconut cream (in liquid form 80 ml maple syrup 10 g ground arrowroot 30 ml Kahlua or similar coffee liqueur (optional) For the biscotti 85 g organic plain flour 85 g ground almonds […]
Ingredients For the pastry 170g organic plain flour 80 g broad bean (fava bean) flour 125g unsalted organic butter, chopped into cubes 2 tbsp cold water 1/2 tsp sea salt 1 organic free range egg For the filling 12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream […]
Ingredients 200 g rice vermicelli noodles 4 tbp soy sauce 1 tbsp maple syrup 3 tbsp toasted sesame oil 1 tbsp curry paste 1 onion, finely sliced 1 red pepper, finely sliced 100 g shiitake mushrooms, finely sliced 160 g marinated tofu pieces 50 g fresh peas (use defrosted frozen peas if fresh are not […]
Ingredients 2 large beetroot 250 g block halloumi cheese 250 g freekeh 40 g pine nuts, lightly toasted 25 g dried barberries 1 small red onion, finely sliced 4 tbs extra virgin olive oil 1 tbsp fresh parsley, finely chopped 1 tbsp fresh mint, finely chopped 2 tbsp extra virgin olive oil For the dressing […]
Ingredients 2 small squash 4-5 sprigs fresh thyme 160 g organic red quinoa 2 400 g cans organic black chickpeas 350 g cavalo nero or other kale, thick ribs removed and shredded 16 cherry tomatoes, halved 1 red onion, finely sliced 1/2 tsp sea salt 1/2 tsp ground cinnamon 4 tbsp extra virgin olive oil […]
Ingredients 180 g vegan chocolate (70% cocoa solids), broken into pieces 50 g organic cocoa powder 150 ml brown rice syrup 40 ml extra virgin olive oil 1/2 tsp smoked sea salt 1 tsp organic vanilla essence To serve pinch smoked sea salt Method: Place the cocoa powder in a saucepan and add the brown […]
Ingredients 2 onions, finely chopped 3 carrots, peeled and diced 4 sticks celery, diced 2 cloves garlic, finely chopped 1 x 400 g can organic black eye beans 1 x 400 g can organic butter (lima) beans 1 x 400 g can organic red kidney beans 1 litre vegetable stock 1 tsp sea salt 2 […]
Ingredients For the tart base 100 g organic dates 75 g organic peanut butter 200 g organic ground almonds 75 g extra virgin coconut oil, melted For the tart filling 300 g organic peanut butter 200 ml organic coconut cream 75 ml coconut blossom syrup 90 g dark chocolate For the ice cream 2-3 ripe […]
Ingredients 250 g Jasmine rice 10 g dried shiitake mushrooms, broken into small pieces 150 g soy sauce 1 onion, finely sliced 225 g smoked tofu, cut into 1cm cubes 1 large organic carrot, about 100 g, peeled and finely diced 80 g fresh peas (use thawed frozen peas if fresh are not available) 4 […]
Ingredients 1 organic cauliflower, broken into roughly 3 cm florets 1 225 g block organic halloumi cheese, cut into roughly 1 cm cubes (omit for vegan version) 2 onions, finely sliced seeds from 1 pomegranate 2 tbsp pine nuts, lightly toasted 1 tbsp cumin seeds 1 tsp ground turmeric 1 tsp ground cumin 2 tsp […]
Here is a recipe for the best Christmas cake to have passed your lips. It uses delicious vine fruit and of course the required lashings of booze!
Who doesn’t like breakfast that’s ready to eat when you get out of bed? Simply prepare this delicious breakfast the night before, and enjoy straight from the fridge when you wake up. This easy to create mixture of soft oats and any of your favourite fruits, makes for a healthy start to your day. Ingredients […]
1 loaf Ingredients Dough: 150 g rye flour 100 g strong wholemeal flour 250 g strong white flour 360 ml lukewarm water 1 tsp dried yeast 9 g salt 40 g linseed 40 g pumpkin seeds 40 g sunflower seeds Method: In a large bowl add the water, and sprinkle the yeast on top, leave […]
Two great pancake recipes provided for us by Fiona Bird, Masterchef finalist and writer of children’s cookbook ‘Kids Kitchen’. These recipes are suitable for children.
Spring is in the air… and is that a whiff of wild garlic too? One of the season’s first foragable plants to appear, wild garlic is easy to identify thanks to its strong garlicky, spring onion smell. This deliciious tart is a great way to make the most of the flavours of this lovely plant.
Using this vegan recipe you can make delicious hot cross buns. Seasonal treats for you to enjoy that are made without using sugar.
This recipe is from the fifth in a series of recipe collections based around the themes of vegetarianism, healthy eating, and ethical living.
From the new Suma cook book. Boil the pasta, adding the soya beans and green beans 3 minutes before end of cooking.
This is the best Christmas Nut Roast ever. No need to look for another recipe, the mix of 6 different nuts and cranberries make it decadent, tasty and very special. Warning! You may enjoy this so much you will want to make it again once the Christmas decorations have come down!
Pan de higo is a traditional Spanish cake invented to preserve figs over winter. Using no flour, it’s naturally gluten-free. The fig balls store well and make excellent Christmas gifts for friends and family.
We spoke to the fantastic team at Doisy & Dam who have supplied us this decadent chocolate mousse recipe. Perfect either hot or cold, and definitely to be enjoyed with friends! Doisy & Dam have a delicious range of superfood chocolate bars with organically sourced ingredients. Each bar has no more than 8 ingredients and has […]
When it comes to pearl barley recipes, pudding may not be the first thing that springs to mind. But simmered with coconut milk, rosewater and berries, this humble grain is transformed into a comforting yet exotic pudding, with a zingy fruit flavour and a creamy texture.
Here’s a simple recipe for a delicious cake using a star ingredient –Suma Spicy Apple Granola from our new range of granola and muesli.
Recipe by Christine Bailey for BonPom
A deliciously sweet treat, rich and indulgent. You can cut into
slices and freeze to make an iced bar.
Mix the chopped vegetables together with the melted coconut oil in an ovenproof dish. Season with salt and black pepper and sprinkle over the herbs. Roast in the oven for 18-20 minutes.
Ingredients: For the cake 180g unsalted softened butter 180g golden caster sugar 180g self raising flour 50g ground almonds 1⁄2 tsp baking powder 3 large eggs 3 tbsp milk 3 tbsp Drink Me Spiced Chai Latte Powder 2 tbsp toasted chopped hazelnuts For the icing 80g unsalted softened butter 250g icing sugar 1 tbsp Drink […]
Oatly offer a range of products that provide a delicious alternative to dairy. Here we feature a couple of recipes from Oatly to share with you; creamy mushroom risotto and a tasty mocha drink. Oatly’s goal is to always deliver products that have maximum nutritional value and minimal environmental impact. Everything they make is based […]
Ingredients: 2 tablespoons Ground Flaxseed MD008 80g Sunflower Spread MA053 120g Dark Chocolate ZX498 ½ teaspoon Coffee granules 125g Self Raising Flour FG070 70g Ground Almonds NU387 50g cocoa powder LJ189 ½ teaspoon Baking Powder 250g Caster Sugar LJ190 1 ½ teaspoon Vanilla Extract LJ334 70g Glace Cherries DR868 Serves 12 Method: Pre-heat the oven […]
Our final recipe of celebrating National Cake Week is this light, fluffy Chocolate Chip Lemon Cake – perfect with a good brew and relaxing after a hard week’s work! Ingredients 2 cups of plain flour + a bit extra to dust the baking tin 1 teaspoon of bicarbonate of soda 1/2 teaspoon of baking powder […]
Something different! Raw, vegan, blackberry cheesecake slices Ingredients 11/2 cups of walnuts 1 cup of pitted dates 1/4 tsp of sea salt, divided in half 1 cup of blackberries 1 cup of cashews soaked in water for at least two hours and drained 1/2 cup of melted coconut oil 1/3 cup of maple syrup Instructions […]
Ingredients 2 cups (250g) plain flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup (200g) golden granulated sugar 1 cup (220g) Demerara sugar 1 1/4 cups (300ml) vegetable oil 4 large eggs 2 cups peeled and grated carrots 1 cup […]
A budding chef, Lily, aged 10 sent us this recipe for the cutest fairy cakes we’ve ever seen – watch out professional bakers! Ingredients 220g Margarine, 220g Caster sugar, 300g Self raising flour, 200g Soft tofu, 3tsp baking powder, 2tsp Vanilla essence. Instructions Heat the oven at 180C. Put 20 cupcake cases in a muffin […]
Another keen baking member, Andy Reynolds sent us this in – a cupcake with a zesty difference! Ingredients 200g caster sugar 100g softened butter 2 eggs, plus 2 egg whites zest 2 lemons, plus 2-3 tbsp lemon juice 100g self-raising flour 4 tbsp lemon curd Instructions Heat oven to 180C/gas mark 4. Beat 100g of […]
This lovely recipe was donated kindly by our of our customers – Aardvark Wholefoods. Carmarthen. Ingredients 2 ripe bananas, mashed 125g raw cane sugar 3 tbsp demarera sugar 125g plain flour 1 tsp baking powder pinch salt 2 eggs 1 cup rice milk 1 tsp vanilla extract For the topping – banana chips, 1 cup […]
This recipe was kindly donated by Sheree Hatton – one of our lovely members! Ingredients 250g Butter, At room temperature 250g Caster Sugar 250g Gluten-Free Self-Rasing Flour 4 Eggs 1 tbsp Vanilla Extract 3 tbsp Cocoa Powder For the Icing: 200g Icing sugar, cocoa powder as required & 200g Butter, At room temperature Instructions Preheat the oven […]
To celebrate the ever-popular ‘cupcake’, to encourage baking at home, with family, sharing skills or to support your local bakery, we’ve been asking our readers to offer a delightful recipe for you to try at home. Makes 12 large Prep time: 10 mins Baking time: 25 mins Ingredients For the cakes: 150g self-raising flour 100g brown sugar […]
A vegan vegetable and tofu layered picnic pie recipe, inspired by Ruby Tandoh’s recipe from the Great British Bake off 2013
When Suma’s new coconut oil arrived I was keen to find some exciting ways to use it. I’ve been experimenting with vegan baking for just over a year now and have to say I am really enjoying coming up with new and creative ways to make sweet treats. Not all trials work first time, but […]
To make the satay sauce
Try our raw vegan pecan pie recipe, a delicious vegan variant on the traditional offering using a mix of ground nuts, coconut oil, dates and agave syrup. So simple it can be made in under 10 minutes.
The parents of Suma member Paul recently went on a family visit to Ireland. His mum’s cousin Jim was pleased to hear Paul is working at a cooperative, and doubly so when he found out it was Suma. For some time now Jim’s wife Liliana, who is Italian, has been making a pasta sauce with […]
A Vegan Basil and Asparagus Tart recipe taken from the acclaimed cookbook ‘The Mystic Cookfire’ written by Veronika Robinson. It’s a perfect evening meal using asparagus which is in season in late spring / early summer months.
Sheena’s organic crunchy peanut butter brownie.
A Vegan wild garlic and spinach filo pie makes for an interesting meal using wild garlic. An abundant foraged food growing in woodland, often near Bluebells throughout April, May and June.
A ridiculously creamy and delicious mushroom risotto
This risotto is as pleasing to the eye as is it to the palate. It includes an abundance of nutritious vegetables, health boosting coconut oil along with satisfying risotto rice. It makes a tasty supper and any leftovers can be served cold as a quick lunch. The dish is gluten and lactose free; vegan and vegetarian.