Salads

Sprouted Chickpea Salad

We’ve had this for lunch several times recently, it’s packed with flavour and colourful. The nutty tahini flavour complements the chickpeas to make a hearty, satisfying salad. Tahini is one of the best sources of calcium, as well as being  high in iron, potassium, and magnesium. Chickpeas give a great package deal of protein and fibre. Continue reading

Broccoli, Cauliflower & Tofu Salad

This crisp and satisfying salad has been a hit at our food trailer today – sold out in one hour. The combination of crunchy (briefly blanched) broccoli and cauliflower, with tasty roast tofu cubes and crunchy toasted nuts dressed with a creamy cashew, lemon and ginger dressing is very delicious. It also fills you up, and the protein in the nuts and tofu keeps you going…OLYMPUS DIGITAL CAMERA Continue reading

Rice & Kidney Bean Salad

 

Gluten-free & vegan

We got this salad recipe from our friends in Germany. It’s a tasty, filling but light salad that everyone here appreciated. The mixture of colours is very appealing. Great salad to try this summer! Continue reading

Walnut Parmesan

The Parmesan-like sprinkles in the Nutballs photo is a delicious walnut Parmesan replacement made from just 4 ingredients – walnuts, nutritional yeast, salt, olive oil. I can eat it by the handful it is so satisfying and tasty. Great on pasta or salad or anywhere you would use Parmesan. Continue reading

Cashew Topping

This cashew sauce is like a cheese replacement, amazingly versatile and so yummy. It’s what we use to top our vegan pizzas, it’s the base of our much loved creamy mushroom sauce, and it can be added to soups to thicken and enrich, like our vegetable soup which is really creamy thanks to the addition of cashew topping. You can also add roast garlic to make garlic aioli. You can also use it like a white sauce with broccoli and cauliflower, or as a base for our delicious corn sauce recipe. Continue reading

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