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Sides & Savoury Snacks

Recipe Sides & Savoury Snacks

Crispy Cauliflower Leaves

crispy cauliflower leaves reduce food waste

Ingredients

Leftover cauliflower leaves from 1 - 2 heads cauliflower

1/2 tsp sea salt

1 tbsp homemade harissa paste (recipe here)

Method

Preheat the oven to 180ºC

Thoroughly wash the cauliflower leaves and strip the stalks (you can leave these on however they're a little crunchy)

Massage the harissa and salt into the leaves then place on a lined baking tray, bake for 15-18 minutes until crispy

Enjoy!

 

crispy cauliflower leaves reduce food waste
crispy cauliflower leaves reduce food waste
Recipe Sides & Savoury Snacks

Miso Marinated Aubergine

miso glazed aubergine with spring onion

Ingredients:

2 large aubergines

___

For the marinade

1 tsp brown miso paste

2 tsp Tamari

1/2 tsp grated fresh ginger

1/4 tsp garlic powder

3 tsp date nectar / honey
1 large aubergine

____

To garnish

1 tbsp Sesame seeds

2 spring onions

Method:

Slice the aubergine, mix the marinade ingredients together then coat the slices and leave for at least 10 minutes

Place a griddle pan on a high heat

Add the marinated aubergine to the piping hot pan and allow to sizzle for around 6 minutes until the deep grill lines slightly charr the aubergine

Plate up, drizzle in any leftover dressing and top with sesame seeds and spring onion.

*These aubergine steaks can also be served with rice or in bao buns to make a main dish

Miso marinated aubergine
Miso marinated aubergine
Recipe Sides & Savoury Snacks

Vegan Pancetta & Cream Cheese Pinwheels

vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese

Ingredients

1 sheet puff pastry

100g Nush Chive 'cream cheese'

1 tsp dried parsley

1/2 tsp dried garlic

50g vegan pancetta (can be found in Sainsbury's)

pinch cracked black pepper

1/2 tsp marmite + 3 tbsp water to coat the pastry (optional)

 

 

 

 

Method:

Roll out the pastry sheet onto an even surface and spread the bush cream ch•ese evenly across

Sprinkle the garlic powder, dried parsley and vegan pancetta with a pinch of cracked black pepper

Roll lengthways to make a long sausage shape then using a shap knife, half, half again and repeat until you have around 12 pinwheels

Lay out the rolls on the baking tray on the greaseproof paper then coat in the marmite/water mix using a pastry brush (this is optional but helps give a gorgeous golden finish on the pastry)

Pop in a preheated oven at 200ºC for 12-14 minutes or until beautifully golden

 

vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese
Recipe Sides & Savoury Snacks

Leek and Butternut Filo Tart Crowns

leek and squash filo tarts

This year I had the opportunity to work with The British Leek Growers' Association to create 6 more delicious recipes.

Celebrating this gorgeous seasonal veg, the humble leek has such versatility as an ingredient. Here is one of my favourites yet, these filo crown tarts with a creamy filling.


 

leek and butternut filo tarts vegan
leek and squash filo tarts

Ingredients

2 leeks 

1 butternut squash 

4 cloves garlic 

1 roll filo pastry quartered 

Large pinch salt 

1/2 tsp coriander

1 tsp mixed spice 

1 tsp fresh thyme 

Large pinch pepper

1 tsp olive oil 

Method

Preheat the oven to 180ºC

 

Slice the leeks and squash, roughly chop and peel the garlic cloves and drizzle in olive oil and salt, roast for 25 minutes

 

Quarter the sheet of filo pastry and using a non stick muffin tray, add one thin quarter and brush with olive oil then layer with another two sheets. Repeat until you’ve filled 12 of the muffin holes

 

Take the sliced leeks, garlic and squash out of the oven and pulse in a food processor for around 10 seconds until just combined *note, leave 1 or 2 of the leek slices aside to garnish at the end*

 

Add the filling to the pastry and bake at 200°C for 10 minutes 

 

Top with the leftover leek, pomegranate seeds and a few sprigs of fresh thyme

leek and butternut filo tarts vegan
leek and butternut filo tarts vegan
Recipe Sides & Savoury Snacks

Garlic and Rosemary Hasselback Potatoes

rosemary and garlic hasselback potatoes
rosemary and garlic hasselback potatoes
Vegan christmas meal idea

Ingredients

2 large baking potatoes

2 sprigs fresh rosemary

3 cloves garlic thinly sliced

1/2 tsp dried thyme

generous pinch coarse sea salt on each potato

1 tsp rapeseed oil for each potato

 

Preheat the oven to 180ºC

Using a sharp knife, thinly slice down the potatoes until 3/4 of the way down

I find by popping the potatoes in the microwave for 3 minutes keep the inside fluffy

Place the potatoes on a baking tray and coat in the olive oil

Place a small sprig of the rosemary and a thin of garlic into each slice and coat in a generous pinch of salt

Bake in the oven for around 45 minutes, then lightly cover in tin foil and bake for a further 15 minutes

Lunch & Light Bites Recipe Sides & Savoury Snacks

Almond Pesto & Roasted Tomato Tart

vegan pesto tart

Ingredients

For the base:

1 roll of puff pastry (shop bought if fine, gluten free available)

For the pesto:

1/2 cup almonds / blanched or non blanched

1/4 cup extra virgin olive oil

1 cup fresh basil

1 tbsp nutritional yeast

1 small lemon squeezed

1 clove garlic minced

For the topping:

7-8 vine tomatoes

1 red roasted pepper (I use the jarred antipasti ones coated in olive oil)

2-3 fresh basil leaves to garnish

Method

For the base:

Preheat the oven to 200ºC

Using a knife, lightly score around the edge of the sheet to make the crust

Pop in the oven to bake for 12-15 minutes

For the pesto:

Place all of the pesto ingredients into a food processor and blitz until creamy

Once the pastry has baked, add a thick layer of pesto to the top, followed by roughly chopped tomatoes, the roasted pepper (I add a few pine nuts for crunch)

Bake for a further 3-4 minutes, garnish with fresh basil and enjoy

 

*notes, you can add dairy free cheese to the topping if you like, I used KoKo cream cheese spread.

vegan pesto tart
almond pesto tart
Almond pesto tart vegan
Recipe Sides & Savoury Snacks

Pesto & Tomato Tartlets

Vegan Pesto Tarts

Ingredients

1 sheet of shortcrust pastry (GF option if needed)

4-5 piccolo tomatoes

For the Pesto

1/4 cup pine nuts

2 tbsp olive oil

1 cup fresh basil

1 clove garlic

1/2 lemon squeezed

2 tsbp nutritional yeast

pinch salt

Method

Preheat the oven to 200ºC

Lightly grease 6 tartlet cases (no need if they're non-stick)

Fill each of the tartlet tins with the shortcrust pastry and give a few prods to the base with a fork

Bake in the oven for around 12 minutes

Prepare the pesto by blending all of the ingredients together in a food processor (can use a pestle and mortar)

Slice the tomatoes ready to top the tart

Take the tartlets out, add a scoop of pesto to each tart, then top with the a few halves of tomato and pine nuts

Place back in the oven for a further 3-4 minutes

Allow to cool on a cooling rack and enjoy!

Vegan Pesto Tarts
Vegan Pesto Tarts
Lunch & Light Bites Recipe Sides & Savoury Snacks

Baked Falafels

baked vegan falafel

Ingredients

400g tin chickpeas

2 large cloves garlic

1 red onion

3 tbsp gram flour (chickpea flour, substitute for GF plain flour)

2 tbsp olive oil

1 tbsp cumin powder

1 tsp smoked paprika

 

 

Method

Preheat the oven to 180ºC

Finely dice the red onion and gently fry in a dash of water for 6-7 minutes, then add the minced garlic cloves and fry for a further 1 minute, then take off the heat

Drain the chickpeas and add all of the ingredients, including the fried onion and garlic to a food processor and blend

Slightly wet your hands to mould the falafel mix into balls that should fit in the palm of your hand

If the mix is too sticky, just add another tbsp flour at a time until you can mould into the shapes

Add the falafels onto a lined baking tray and using a brush, lightly coat the them in olive oil (this part is optional)

Bake for 20 minutes, check on them and if they're starting to slightly catch on top, lightly place baking foil over the top and bake for a further 5 minutes (this will stop the outside fro burning)

 

Serving suggestions

Lightly toast mini pitta breads, add a few tbsp vegan tzatziki and garnish with coriander or parsley

 

 

 

baked vegan falafel
baked vegan falafel
Lunch & Light Bites Recipe Sides & Savoury Snacks

Leek & Sweet Potato Cakes

sweet potato and leek patties

Ingredients

2 leeks 

2 sweet potatoes 

3 cloves garlic 

1 red onion 

½ tsp sage 

2 tbsp olive oil 

¼ tsp salt 

½ cup gram flour (chickpea flour)

¼ cup cooking oil (I used vegetable)

 

Method

Finely dice the red onion and leek then gently fry in a tsp of olive oil

Meanwhile dine the sweet potato into approx 3cm cubes then pop in the microwave for 4-5 minutes to soften 

After the red onion and leek has softened, micne the garlic cloves then add to the pan 

Pop all of the ingredients into a food processor, followed by the sage, gram flour, salt and blitz

Depending on the size of your sweet potatoes, the mix should be firm enough for you to mould into the patty/cakes, if it is completely sticking to your hand, add more flour ¼ cup at a time until you can easily mould the mix

Add the oil to a deep frying pan until piping hot, then add the sweet potato cakes and fry on each side for around 3-4 minutes until golden, then flip and cook for the same amount of time

You can choose to bake the sweet potato patties for 22 minutes at 180ºC turning them after half the time

 

Serving Suggestion Per Person

1 fluffy pitta

2 tbsp sriracha 

¼ cucumber sliced or peeled

¼ avocado 

1 tsp sesame seeds

Spoonful of dairy free yogurt 

sweet potato and leek patties
sweet potato and leek patties
Recipe Sides & Savoury Snacks

Slow Roasted Sweet Potato Wedges – With Homemade Pesto

sweet potato wedges

Ingredients

2 large sweet potatoes (organic preferably then you can leave the skin on)

1tbsp olive oil

1/2 tsp chilli flakes

1 tsp smoked paprika

1/2 tsp sea salt flakes

 

For the Pesto

1/4 cup pine nuts

2 tbsp olive oil

1 cup fresh basil

1 clove garlic

1/2 lemon squeezed

2 tsbp nutritional yeast

pinch salt

 

 

 

Method

Preheat the oven to 160ºC

Slice the two potatoes down the centre (lengthways) and then slice into wedges around 3cm thick

Add them to a deep baking tray then coat in the olive oil, smoked paprika, chilli and salt *the deeper baking tray helps them hold moisture

Bake in the oven for 25 minutes, then take out, stir the potatoes then place back in the oven for a further 25 minutes

*tip, add a dash more olive oil if the edges are starting to burn and lightly cover with a sheet of tin foil*

 

For the Pesto

Simply blitz the ingredients together in a food processor and serve alongside the cooked wedges

Enjoy!

 

 

 

sweet potato wedges