This is a truly satisfying salad with a mouth-watering combination of sweet, earthy and zingy flavours; total comfort food!
Ingredients:
1 medium sized butternut squash
2 cloves of garlic, grated or finely diced
3 flat mushrooms, sliced
Juice of 2 limes
2 tbsp balsamic vinegar
1 tsp agave surup
6 or 7 vine tomatoes, quartered 1 red onion, finely sliced
1-2 red chillis, deseeded and finely sliced
Olive Oil
Sea salt
Freshly ground black pepper
Golden scorched aubergines, crispy rosemary potatoes, peppery watercress and a mustardy yoghurt dressing… a truly vegelicious winter salad.
Recipe to feed 2 generously or 4 as a side dish:
1 bunch of watercress, about 50g
1 aubergine,
1 large or 2 small potatoes, diced into 1 cm cubes
2 red onions, cut into wedges
2 sprigs of rosemary, stalks removed and roughly chopped
Sea salt
Freshly ground black pepper
Olive oil
A delicious seasonal addition to any roast!
Ingredients:
1 red cabbage, core removed and finely sliced
3 red onions, finely sliced
2 apples, cored and finely sliced into matchsticks
1 cinnamon stick
150 ml Balsamic vinegar
2 tbsp honae or maple syrup
Olive oil
Sea salt
Freshly ground black pepper
Method:
Bubble and squeak is one of life’s great pleasures, it’s totally delicious, feeds a crowd and obviously brilliant for using up any leftovers!
The ingredients for the bubble is all down to you and what you have left over from your Christmas feast - we would suggest a combination of any of the following leftovers:
A delicious festive family favourite!
Recipe to 4 - 6 as a side dish:
4 parsnips
2 handfuls of freshly grated vegan cheese (there are lots of great ones out there now... others need a little improvement... so try a few, experiment and choose your favourite!)
A big knob of vegan butter, about 25g
Olive oil
Sea salt
Freshly ground black pepper
Method:
Love them or hate them the humble Brussel is a seasonal must-have.
Kelly’s famous garlicky roast sprouts are such a treat - we’d challenge any sprout-phobe to not like them!
To make 4 portions:
500g sprouts
2 cloves of garlic, peeled and finely mashed
2 sprigs of rosemary
75g vegan spread or olive oil
Sea salt
Freshly ground black pepper
Method:
A delicious side dish for any night of the week.
Ingredients:
1 Butternut Squash
3 sprigs of rosemary, stalks removed, finely chopped
1 bulb of garlic, broken into cloves, skin on
Olive oil
Sea salt
Freshly ground black pepper
Method:
1. Preheat the oven to 180c/ 350f/ gas mark 4
This delicious jumble is fab served with a pile of roasted root veggies!
Recipe To Serve 4 -6:
1 white or red onion, finely diced
2 cloves of garlic, finely minced
4 carrots, peeled and finely diced
1 leek, finely diced
3 tins of lentils, drained and rinsed
1 good quality vegetable stock cube
A couple of sprigs of rosemary, thyme or sage
10-12 brussels sprouts, finely sliced
Sea salt
Freshly ground black pepper
Olive oil
This is a delicious salad to serve on it’s own or as part of a lovely picky feast!
Ingredients to serve 4:
1 butternut squash, cut into bite sized chunks
8 stalks of kale
1 red onion, finely sliced
1 avocado, diced
2 tbsp toasted sesame seeds
Red wine vinegar
Sea salt
Freshly ground black pepper
Olive oil
Method:
This tray of roasted veggies is vegeliciously simple, it’s just a case of a little chopping, a little jumbling and let a hot oven do the hard work. A perfect side dish!
Ingredients to serve 4:
1 bunch of carrots
1 red onion
1/2 a large butternut squash
Olive oil
Sea salt
Freshly ground black pepper
Method:
1. Preheat the oven to 180c/ 350f/ gas mark 4 and ready yourself with a large roasting tray.
