Currently Browsing: Soups and Salads
A wonderfully easy soup to make that transforms basic store cupboard ingredients in to a sumptuous, velvety soup – perfect for autumn/winter.
A wonderful winter warmer, this soup is packed full of flavour and goodness. Recipe by 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 […]
Pomegranate molasses, made by reducing and concentrating the juice of pomegranates, adds a delicious, slightly tart flavour to savoury stews and salad dressings. It’s available in most Middle Eastern stores, but comes in various densities, so the exact amount needed will depend on the thickness of your molasses. This salad will keep for up to 3 days in […]
Similar to the well-known Greek fassolada, this soup was adopted by Jews all over Greece, who often served it for the Sabbath lunch, since it could be cooked very slowly overnight. This recipe comes from Thessaloniki, where they like to spike the soup with chilli. It is usually made with large white beans called gigantes. If they are […]
Don’t miss the other Tu b’shvat recipes on our website, each using of the seven species. Find out more about the festival of Tu b’shvat, the near year for the trees by clicking here. A refreshing and delicious way to incorporate pomegranate, one of the seven species in your tu b’shvat meal / seder. Recipe by […]
Don’t miss the other Tu b’shvat recipes on our website, each using of the seven species. Find out more about the festival of Tu b’shvat, the near year for the trees by clicking here. Made with bulgur, fresh herbs, chopped vegetables and buttery chickpeas, this Middle Eastern-style salad is like a bulked-up tabbouleh. I like to […]
This broth, from the wonderful Isa Chandra Moskowitz whose website Post Punk Kitchen is full of mouth-watering vegan recipes, forms the base of her exquisite Grilled Ramen recipe. Dashi, if you’re not familiar, is the deeply umami Japanese broth used to make ramen. Traditionally, it’s made with some fishy ingredients. Literally. Here, we’re simply making a veggie broth, with […]
Recipe by Kenden Alfond, creator of Jewish Food Hero. If you like this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals
This up-to-the-minute salad is full of fantastic flavours and good-for-you ingredients, helping to take you towards your 10-a-day total for fruit and veg. It’s great for vegans and vegetarians too. Brought to you by Pura Coconut Oil.
Recipe courtesy of Yotam Ottlolenghi, taken from Plenty (Ebury Press, £26), an exclusive collection of vegetarian recipes.