Currently Browsing: Sides and Snacks 29 articles
Gorgeously Green Citrus & Avocado Smoothie Author: Alpro Prep time: 5 mins Total time: 5 mins Serves: 2 Ingredients 1 ripe avocado 150g Alpro Simply Plain soya alternative to yoghurt 1 kiwi 100ml Alpro Almond Original drink Instructions Add the avocado, kiwi, soya yoghurt and almond ‘milk’ in to a blender and blend until smooth. […]
Red Pepper Caponana with Green Olives Author: Recipe from The Vegetarian Year: 365 Healthy, Seasonal Recipes by Jane Hughes [Modern Books, £20] Serves: 4 Caponata originated as a Sicilian salad made from cooked aubergine and capers, but the term has come to be used for all sorts of warm or chilled salads made with soft-cooked […]
Recipe courtesy of Alpro. Spicy Sweet Potato Chips with Satay Dip Author: Alpro Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 Ingredients 2 sweet potatoes, chopped in to chunky chip slices 1/2 tsp fennel seeds 1/2 tsp cinnamon 1/2 tsp smoke paprika 1/2 tsp dried rosemary 1 tbsp rapeseed oil […]
Recipe courtesy of Miri Lewis, whose blog The Great Cookery Adventure features a wide selection of vegetarian and vegan dishes. Roasted Cauliflower with Tahini and Date Syrup Serves: 4 Cauliflowers are for me probably the big fluffy duvet of the vegetable world. This recipe is really delicious, and I have been eating a lot of […]
Recipe courtesy of The Gate Restaurant, one of London’s most successful vegetarian restaurants since 1989. Green Banana (Plantain) Fritters Author: The Gate Restaurant Serves: 4 This is a dish inspired by a trip to India – a Gate classic and customer favourite. Ingredients FOR THE FRITTERS: 3-4 small plantains 300 g sweet potato (preferably orange-fleshed) […]
Recipe kindly provided by Miri Lewis whose blog The Great Cookery Adventure features a wide selection of vegetarian and vegan dishes. Mayan style toasted pumpkin seed dip Recipe Type: Side Cuisine: Vegetarian/vegan Author: Miri Lewis Prep time: 10 mins Cook time: 5 mins Total time: 15 […]
Sofrito has its origins in Sephardic Jewish cooking. It involves slow cooking in a pot on the stovetop with only oil and very little liquid. The result is a very tender texture and rich, comforting flavour. Turmeric, garlic and lemon are traditional flavours for this.
This Red Bean Pkhali from Russia is a delicious combination of ground walnuts, garlic and herbs and can be used as a dip, a spread or any kind of vegetable purée.
A delicious and nutritious dip made from chickpeas which can be served as an appetiser, side dish or main course.
Full of subtle flavours, this is the kind of rice dish you’d expect at a top Indian restaurant.