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Recipes

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.

Chick Pea Curry with Green Pea Pilau

October 19, 2018 – 4:56 pm

Chick Pea Curry with Green Pea Pilau

Ingredients

240 g dried organic chickpeas, soaked overnight
1 onion, chopped
1 tsp black mustard seeds
1 tsp cumin seeds
pinch asafoetida
5 cm piece of ginger, chopped
2 red chillies, seeds in, chopped
2 cloves garlic, chopped
1 tsp sea salt
1 tsp ground …

Open Asparagus Ravioli with Pea Puree

October 19, 2018 – 4:41 pm

Open Asparagus Ravioli with Pea Puree

Ingredients
24 asparagus stalks
For the pea purée

2 tbsp extra virgin olive oil
150 g shallots, finely chopped
500 g fresh or frozen peas
150 ml vegetable stock
20 g fresh mint leaves
1/2 tsp sea salt
juice of half a lemon

For the …

Blueberry Tart with Lemon Verbena Ice Cream

October 19, 2018 – 4:38 pm

Blueberry Tart with Lemon Verbena Ice Cream

Ingredients

400 ml organic coconut milk
160 ml organic coconut cream (not the solid form)
100 ml maple syrup
20 g lemon verbena leaves

For the tart

175 g organic ground almonds
50 g organic coconut oil
35 ml organic maple syrup
350 g …

Spiced Red Rice & Lentil Salad

October 19, 2018 – 4:22 pm

Spiced Red Rice & Lentil Salad

Ingredients

80 g lentils (I used dark speckled lentils)
80 g Camargue red rice
1 red onion, finely sliced
1 red pepper, finely sliced
1 courgette, halved lengthways and finely sliced
1 large carrot, grated
60 g organic dried apricots, finely chopped
80 …

Persian Stuffed Squash with Tahini Sauce & Cinnamon Onions

October 19, 2018 – 4:13 pm

Persian Stuffed Squash with Tahini Sauce & Cinnamon Onions

Ingredients
2 small uchiki kuri (Japanese onion squash), or similar small squash
For the filling

1 onion, chopped
100 g Camargue red rice
20 g wild rice
200 g spinach, shredded
rind of a preserved lemon, finely chopped
12 black olives, freshly stoned …

Chocolate & Smoked Salt Tart with Bay Leaf Ice Cream

October 19, 2018 – 4:05 pm

Chocolate & Smoked Salt Tart with Bay Leaf Ice Cream

Ingredients
For the bay leaf ice cream

400 ml organic coconut milk
160 ml organic coconut cream
100 ml organic maple syrup
8 dried bay leaves

For the base

110 g organic dates, pitted
200 g organic almond kernels
10 g organic unsweetened cocoa …