Here’s a quick and easy method for a biryani, using plenty of seasonal winter veg, perfect for a midweek meal. As ever, you can vary the vegetables depending on what you have!
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cashew nuts
Roasted Winter veg with wild garlic and rocket pesto
Here’s another recipe using wild garlic, in abundance at this time of year in woodlands and by rivers. You can even dig some up and plant it in a window box for a future supply. It may wilt at first but will spring back with a vengeance. If you can’t get hold of any wild garlic, just use rocket or another green. This recipe also makes use of seasonal veg – feel free to substitute whatever else you might have – beetroot, celeriac, squash and so on. Serve the veg with brown rice or quinoa and spoon over some of the pesto for a delicious hearty dinner! Serves 3 to 4 people.
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Aubergine Roll Ups
Our aubergine roll ups are quick and simple cooking with maximum flavour – perfect for a small party or delicious as a starter, this uses simple fresh and some seasonal ingredients. Totally gluten free and vegan we assure you these will go down a treat with anyone. Our recipe for vegan ‘Not Cheese’ is very simple and can be played around with and used in other recipes too. It’s a ricotta type consistency so quite rich and creamy – delish!…
Cashew Cream & Strawberries
So it’s Summer! We need to have strawberries and cream – but how on earth can you do this when you’re vegan or not eating dairy? Misery? NO! Soaked cashew nuts make a phenomenally smooth, moreish substitute for cow cream and are a lovely match for fresh strawberries!…
Toasted nuts and seeds
Toasted seeds and nuts are great as a crunchy, healthy addition to salads and soups. They take no time to make and keep well so make a jar at a time. We really enjoy them sprinkled in our salads in Summer – they bring the whole thing to life and give a wee boost of protein!…