A quick dinner to make for a group of people and it’s vegetarian too! We learnt the benefits of adding…
Browsing: VEGAN RECIPES
An adaption of the Greek tzatziki which is usually made with cucumber and yogurt. When you make it with beetroot it turns a stunning carmine colour so it makes anything you eat it with look good. We sometimes skip the mint and use a teaspoon of toasted cumin seeds instead, and sprinkle some extra cumin seeds on top. You could do the same with toasted coriander seeds or use fresh coriander instead of mint.
You won’t miss meat when you eat these tomato and bean salsa wraps. Feel free to use mixed beans, or butter beans or kidney beans. Heat the finished salsa with a tablespoon of olive oil in a saucepan to make a warm salsa wrap.
A crunchy red cabbage and spring onion salad flavoured with a dressing made from orange juice and zest and lemon juice instead of mayonnaise so it’s perfect for vegans.
A summer potato salad that makes the best of new potatoes. Eat them in their skins – not only do they taste better (chef Heston Blumenthal infuses the milk for his mashed potato with potato skins to add an earthy flavour) but they are full of nutrients that are too good to waste. This recipe is also vegetarian and vegan-friendly.
Baby carrots look so beautiful when they are baked. You only need a few for each plate to make any dish look classy. And they are sweeter than larger, older carrots. Use Winter or Summer savory for this dish. If you can’t find it use rosemary or thyme instead.