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Levant-spiced barbecued cauliflower
This dish has lots of components and so takes a little time to prepare, it is full of flavour, spiked with a typical Middle Eastern blend of spices. Recipe from ‘Mildred’s Vegan Cookbook’ by Dan Acevedo and Sarah Wasserman, published by Mitchell, photography by Matt Russell.
Rainbow Pie
A beautiful showpiece dish from Jersey Royal Potatoes. Top tip: Vary the layering in this pie with different vegetables according to what is seasonal. Try: 500 g steamed and chopped spinach, squeezed of excess liquid and seasoned with a little nutmeg. Or 500 g cooked and roughly crushed peas.
Vegan cholent – serves 25 people
Designed by Dan Jacobs for our Shabbat Lunch – 23rd Feb 2019 There are many ways to prepare a cholent, this is a very simple method with minimal prep, and lots of flavour!
Maqlouba
Maqlouba (meaning ‘upside down’) is an Arabic dish, popular in Mizrachi Jewish homes, especially those from Iraq. Traditionally the recipe includes chicken, but here is a vegan version! It’s called ‘upside down’ because it’s layered and cooked in a pot, which is then turned upside down for serving. This recipe is slightly adapted from Yasmin Kahn’s […]
Inside out tofu burger
To celebrate National Burger Day (Thursday 23rd August), Mindful Chef, the UK’s number one healthy recipe box delivery service, has teamed up with like-minded Hally’s, a Californian-inspired restaurant located in Parsons Green, to create the ultimate plant-based burger. The Asian style “Inside out tofu burger” has a unique mindful twist. Featuring a gluten-free protein-rich tofu bun […]
Piemontese peppers with pesto
A beautiful recipe from Sacla. Established in 1939, Sacla’ is still a family owned and run business based in Piedmont, north-west Italy. Sacla’ are the original Pesto Pioneers, with a huge number of Italian recipes all made in Italy by Italians, for Italians. As well as an award winning range of Pesto and pasta sauces, Sacla’ also produce […]
Tofu katsu burger
This is everything I love inside a burger – the crispy tofu is incredible! Huge crunches when you eat this. You don’t have to deep-fry the tofu; baking works just as well. Keep it gluten free by swapping the breadcrumbs, flour and bun for gluten free alternatives. Recipe excerpted with kind permission from the newly released Vegan 100 […]
Cauliflower steaks, harissa hummus & walnuts
Baby cauliflower ‘steaks’ chargrilled and sprinkled with Egyptian dukkah, a crunchy blend of nuts and spices and layered over herby buckwheat and harissa infused homemade hummus. We’ve sprinkled over walnuts for a boost of vitamin E and selenium for healthy skin. Macros: 663 calories • 94g carbs • 27g fat • 28g protein Allergens: Nuts, […]
Chargrilled miso aubergine
Sweet miso coated aubergine, tofu and spring onion kebabs with a delicious pickled cucumber and hand-harvested seaweed salad, bursting with minerals including potassium, calcium and iron. Macros: 525 calories • 50g carbs • 25g fat • 24g protein Allergens: Sesame, soya, sulphites Recipe from Mindful Chef.
“Fish” & Chips with tartare sauce & mushy peas
When my “veganized” version of this British classic went viral on YouTube, lots of people found my channel from this video! It’s a great treat and will fool any of your non-vegan friends. Making your own creamy mayonnaise is really easy. The taste will leave you wondering why mayonnaise was ever made with eggs! I strongly recommend using a hand […]