The salty tang of the fetta in these cakes goes well with the sweetness of the potato, the cumin and curry powders giving an interesting flavour. Combined with fresh beetroot and carrot, it packs a great veggie punch. This is...
1 cup vegetable broth1 tablespoon unsalted butter½ cup diced onion (from one medium onion)3 cups cauliflower ricesalt and pepper, to taste2 small golden or Chiogga beets, cooked and cut into wedges¼ cup grated Parmesan cheese3 tablespoons chopped toasted walnuts1 tablespoon...
1 large beetroot, peeled200g cauliflower florets40g walnutsOlive oil1 red onion, thinly sliced2 large garlic cloves, sliced4 leaves cavolo nero (or 2 handfuls kale), de-stemmed and roughly chopped1 tbsp nutritional yeast1 tsp vegan butter or butter1 tbsp pomegranateSalt and black pepper2...
1 onion, finely chopped1 celery stick, finely chopped2 tbsp olive oil600g root vegetables, such as carrots, parsnips, swede, turnips, celeriac and potatoes, sliced or diced150g beetroot (100g peeled and diced, 50g grated)3 garlic cloves, finely chopped1 tsp dried thyme or...
Pita bread:250 g gluten-free flour mix (the mix I use contains buckwheat, rice flour, cornflour, potato starch, and psyllium)230 g water5 g dry yeast4 g salt20 g olive oil1 tbsp dry oregano or basil (optional) Beetroot hummus:3 small beetroots400 g...
For the salad: 6 small beetroots, scrubbed and quartered 1/2 head of cauliflower, cut into small florets 100g walnuts 3 tbs olive oil 2 tbs balsamic vinegar 1 tbs honey salt and pepper 100g baby spinach leaves 100g feta For...
