Carrot top pesto
Thrifty as I am - throwing away half of the carrot bunch (if not more as in the summer there is often more of the carrot top, than there is of a carrot) is simply not an option. I played with different variation of this recipe but I am now happy with this version. I think adding leek is what makes it.
Vegan haggis with oats
Haggis is Scottish national dish and as far from vegan food as you can get, but having recently been to Edinburgh I had to create my own, veggie friendly version. Hope you enjoy!
Vegan haggis with millet
I created two haggis recipes thinking I'd be able to choose my favourite. No such luck, love them both so decided to share both of them.
Serve with a big salad or mushroom gravy would be great as well.
Savoy cabbage and broccoli slaw with tahini dressing
So here we are having raw (yes!) savoy cabbage and broccoli, sweetened with raisins and dressed in a creamy tahini dressing. Hello deliciousness!
Roasted sweet potatoes
Sweet potato (a tropical plant!) was probably found before the Irish potato (It’s history dates back to 750 B.C. in Peruvian records). The Incans called it "batata" and that is apparently the origin of our word "potato". It is native to Central America, where it is one of the oldest – known cultivated vegetables.
Crispy roasted parsnips fries
You need these in your life. I primise you. Crispy, soft, cheese, salty... all the good things at the same time! Eat as their are, with a big salad or serve as a side dish for dinner.
Superfood Salad With Roasted Garlic Dressing
This is one superfood-packed salad. Quinoa is full of protein, beetroot has been viewed as an aphrodisiac since Roman times, and walnuts do wonders for your brain thanks to their omega-3 acids. The roasted garlic dressing is a rich and creamy way to bring it all together, and perfect for the season.
Protein-Packed Summer Salad Bowl (It's Vegan!)
This is dinner in a bowl, full of protein and vitamin goodness. If you use canned beans, it takes 10 minutes to make it. Keeps nicely in the fridge and makes good packed lunch. It is perfect for a quick, summer dinner and you can serve it with fresh bread or as a side salad.
Sweet potato soup with coconut milk
It has just enough spice to balance the sweetness of the potatoes, coriander adds freshness and roasted potatoes chunks add more texture. Serve as it is or with some fresh bread. Depending on how hungry you and the guests are this would serve 4 to 6 people.