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This is one of my favourite recipes for couscous, the aromatic spices combine really well with contrasting textures of the couscous and the chickpeas.
This recipe can be easily adapted to suit what’s available. Try swapping the courgette for broccoli or cauliflower (or even a combination of the two). If there’s no cottage cheese available I frequently use a mixture of crumbled plain tofu and crème fraiche.
Quinoa originates from the Inca people of South America, where it has been an important foodstuff for over 6,000 years. Today it is recognized in the western world for its high protein content and balanced set of amino acids. It is also gluten free and a good source of fibre, phosphorous, magnesium and iron. Simple to prepare, it is often used as a base for salads, but is also an ideal alternative to rice or couscous.
Barley is considered to be an excellent ingredient for providing soluble fibre, which helps to reduce cholesterol in the blood. It is also rich in niacin and iron.
Millet has a similar protein content to wheat, and is rich in B vitamins, calcium, iron, potassium and zinc. Millet is very versatile and is an ideal alternative to buckwheat, rice or quinoa. It is also gluten free.
Try our delicious vegetarian recipe for Nut and Lentil Roast in Filo pastry. Perfect for a vegetarian Sunday lunch. Submitted by Suma member, Julie Knott.
Full of flavour yet simple to make, this recipe makes the most of autumnal squash and store cupboard staples to create a hearty supper.
This Cannellini Bean and Red Kidney Bean Salad makes a great, healthy, protein packed vegetarian and vegan dish. Great for a quick lunch or as a side dish.
An easy, fat free recipe for a fair trade tea loaf, made with fairtrade organic molasses.
A popular Quinoa Suma canteen recipe, using Suma organic Quinoa, Olive oil, White Balsamic Vinegar, and Walnuts.
This is a delicious way to maximise the flavours of fresh, tasty ingredients. The recipe also works well with spaghetti or penne pasta and is great for a quick weeknight supper.
This delicious recipe is taken from a collection produced by the Whale Tail Cafe, in Lancaster. The Whale Tail Cafe specialise in vegetarian and vegan cuisine, and have been great customers to Suma for over 20 years!
In preparation for the late summer fruit harvest here is a unique way of using Suma Blackcurrant and Apple Concentrate as a sugar substitute for Jam making.
This great muffin recipe uses Suma Blackcurrant and Apple concentrate, not only a tasty drink, but also a great cooking ingredient and effective way of reducing the sugar content in recipes.
Back by popular demand, an indulgent vegan chocolate cake, which asks, why wait for a special occasion?
A simple, but tasty peanut butter recipe using healthy ingredients – great as a starter, and suitable for vegans too.
A delicious recipe for making Peanut Butter Cookies.
Another wholesome bean recipe from Rowena, Suma’s canteen co-ordinator. This great risotto recipe is also suitable for vegans.
A delicious recipe for homemade tomato sauce, a prefect accompaniment to a pasta dish and summertime salad.
How to cook Sweetcorn Fritters, a much loved favourite in the Suma Canteen
Quick and easy refried beans using red kidney beans.
Its a nut roast revival – try this Italian themed nut roast and then get inventive with flavours.
Try these tasty bean patties. Turn that can of red kidney beans, lurking in the back of your cupboard into a wholesome accompaniment to spring vegetables or salad.
A delicious chocolate / coffee tart recipe invented by Emma Weston, one of Suma’s trial members. Emma put this together to help celebrate fair trade fortnight, using the finest fair trade ingredients.
An ideal winter soup with aromas of warming spices that will conjure up a Moroccan evening in the medina in Marrakesh.
A delicious warming recipe to help fuel you through the wintertime. Carrots and Sweet potato are great sources of both vitamins A and C, which help to strengthen the immune system and keep us healthy.
A recipe for a delicious light pudding, using fresh summer fruits and our own White Balsamic Condiment