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Author Archives: Rebecca Atkinson
Fragrant Beetroot Salad, by Mary
This is very simple to make, if made the day before the flavour is more enhanced, as the marination process really brings out a delicious flavour. Ingredients 4 large steamed or boiled beetroots 1 large lemon 1 bunch of coriander … Continue reading
Jerusalem Artichoke and Horseradish Soup, by Mary
I was a bit over faced years back regarding Jerusalem Artichokes; I mainly used to scrub and then roast them in the oven with salt, pepper and olive oil. Having got bored with this, I moved onto making this soup. … Continue reading
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Tagged Jerusalem-artichoke
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Roasted honey and parmesan parsnips, by Mary
Ingredients 500g parsnips 2 tbsp runny honey (maple syrup for vegan alternative) 2 tbsp olive oil 50g either Parmesan or nutritional yeast flakes Salt and Pepper Method Preheat oven to 180 degrees Centrigrade. Peel or lightly scrape parsnips and cut … Continue reading
Leek, Apple & Carrot Salad, by Mary
Ingredients 1 whole leek 1 eating apple, grated 2 medium carrots, grated Juice of half a lemon 2 tsp Olive oil A little mayonnaise, or vegan alternative Method When preparing the leeks, cut the whole leek in half long ways, … Continue reading
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Tagged apple, carrot, leek
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Creamy curried parsnip and coconut soup, by Mary
This is really fragrant and can be tweaked a bit with more or less of the spices. It will provide four small mugs or two large bowls; or double it up, and freeze for another day! Ingredients Spoon of good … Continue reading
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Tagged parsnip
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Celeriac Chips, by Mary
Ingredients One whole celeriac Olive or rapeseed oil 5 cloves of garlic 1 dessert spoon fresh thyme, chopped Salt and pepper (Change it up with vegan powder such as Nutritional Yeast, or Parmesan, instead of the garlic) Peel the celeriac … Continue reading
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Tagged Celeriac, winter-vegetables
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Glazed Carrot and Thyme puff pastry flan, by Mary
Ingredients: Puff pastry sheets (1 or 2 depending on how many you are feeding!) (gluten free available) 3 carrots per sheet 1 tsp fresh thyme Half a pot of ricotta cheese Handful of roasted hazelnuts, roughly chopped 75ml cream 2 … Continue reading
Roasted Swede Wedges with Rosemary and Parmesan, by Mary
Ingredients: Swede, one large for a couple of people, or double up for family Olive oil 40 g Parmesan (or vegan alternative) per large swede Salt & Pepper Rosemary, fresh or dried (as much as you like) Butter or vegan … Continue reading
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Tagged swede
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Vegan Pumpkin and chocolate cake by Cristina
Ingredients 2 cups of flour 1.5 cups sugar 1.5 tsp baking powder 1 tsp baking soda 1/2 tsp cinammon 100ml non dairy milk 80ml cooking oil 1 tbs apple cider vinager 1 cup mashed pumpkin or pumpkin puree 1/3 cup … Continue reading
