Wondering what to do with yet more squash and sprouts? Try this simple but tasty recipe. The quantities are really up to you and how many mouths you need to feed. It reheats quite well the next day in a microwave, in separate bowl portions. Ingredients: Method:
Ingredients:1 medium squash200g curly kale, washed, de-stemmed and cut into very thin pieces2 tsp lemon juice1/4 tsp cumin1/4 tsp harissa powderolive oila handful of roasted marcona almonds or chopped cashew nuts For the lemon tahini sauce:95g tahini2 tbsp lemon juice1 tbsp olive oil1/4 tsp garlic powder or granules1/2 tsp salt60ml hot water Method:1. Preheat the…
Ingredients:1 medium Uchiki Kuri squash20g butter400 ml water50 ml rapeseed oil2 sage leaves Method:1. Peel and cut the squash into quarters and remove the seeds.2. Put one of the quarters and the seeds to one side.3. Cut the squash into small chunks.4. Melt the butter in a saucepan and cook the squash until soft.5. Season…
This makes the most of the sweetness of roasted squash, on a base of slow-cooked onions. Feta makes a sharp and tangy contrast to both but, for a vegan version, walnut pieces would work well instead. The quantities of the ingredients are flexible. Amounts suitable for 2 people. (Recipe submitted by Lucy Drake.) Ingredients: Method:
Ingredients:75g crystallised ginger75g toasted walnuts, pecans or almonds60ml almond or other non-dairy milk28g ground flax seeds60ml olive, grapeseed or other high-heat cooking oil150g cane sugar175ml pumpkin puree2 teaspoons vanilla extract225g whole wheat or plain flourhalf teaspoon baking powderquarter teaspoon ground gingerquarter teaspoon cinnamonquarter teaspoon salt Method:1 Set oven to 180°C. Grease a 20cm x 20cm…
Ingredients:2 tbsp cumin seeds2 tbsp olive oil3 tbsp honeyVegetables for roasting, e.g. carrots, beetroot, sweet potato, courgette, mushrooms, peppers250g grains, e.g. bulgur wheat, cous cous, quinoa or Merchant Gourmet Persian Grains100g Feta cheese60g pumpkin seedsSmall handful of coriander Method:1. Preheat the oven to 220°C / 200°C (fan) / gas 7.2. Cut your vegetables into 1cm…
Ingredients:pumpkin or squash 2 tbsp miso paste2 tbsp harissa paste4 tbsp maple syrup1 tsp chilli flakes or 1 finely chopped fresh chilli1 tbsp butter2 tbsp olive oil(vegan) pestopastaseasoning to taste Method:1. Cut your pumpkin or squash into bite-sized cubes. (You can peel it first if you prefer.)2. Mix the miso paste, harissa paste, maple syrup,…
This is a simple, fragrant and hearty dish. Ingredients Olive oilSmoked paprikaMiixed herbs2 carrots2 peppers2 onions1 squashHandful of mushrooms1 courgette3 fat garlic clovesSmoked paprikaSeasoningChilli flakesFresh basilLarge tub of tomato passata or a tin of tomatoesTomato pureeDash of balsamicParmesan or vegan alternative Method Roughly chop your vegetables into chunks and toss in the olive oil, herbs,…
Seasonal mixed, roasted root vegetables, stick the oven temperature at around 200 c, and use a nice big oven tray or dish. A good idea to cut all the root veggies into similar sizes, can includd celeriac, parsnip, potatoes, sweet potatoes, squash, red onions, carrots and (red onions cut slightly bigger), garlic cloves in their…
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 dark chocolate chips Chocolate Ganache 150g dark chocolate chips 80ml non dairy milk …