Currently Browsing: Sides and Snacks 26 articles
Roasted Cauliflower with Tahini and Date Syrup
Recipe courtesy of Miri Lewis, whose blog The Great Cookery Adventure features a wide selection of vegetarian and vegan dishes. Roasted Cauliflower with Tahini and Date Syrup Serves: 4 Cauliflowers are for me probably the big fluffy duvet of the vegetable world. This recipe is really delicious, and I have been eating a lot of […]
Green Banana (Plantain) Fritters
Recipe courtesy of The Gate Restaurant, one of London’s most successful vegetarian restaurants since 1989. Green Banana (Plantain) Fritters Author: The Gate Restaurant Serves: 4 This is a dish inspired by a trip to India – a Gate classic and customer favourite. Ingredients FOR THE FRITTERS: 3-4 small plantains 300 g sweet potato (preferably orange-fleshed) […]
Mayan style toasted pumpkin seed dip
Recipe kindly provided by Miri Lewis whose blog The Great Cookery Adventure features a wide selection of vegetarian and vegan dishes. Mayan style toasted pumpkin seed dip Recipe Type: Side Cuisine: Vegetarian/vegan Author: Miri Lewis Prep time: 10 mins Cook time: 5 mins Total time: 15 […]
Celeriac Sofrito
Sofrito has its origins in Sephardic Jewish cooking. It involves slow cooking in a pot on the stovetop with only oil and very little liquid. The result is a very tender texture and rich, comforting flavour. Turmeric, garlic and lemon are traditional flavours for this.
Red Bean Pkhali
This Red Bean Pkhali from Russia is a delicious combination of ground walnuts, garlic and herbs and can be used as a dip, a spread or any kind of vegetable purée.
Hummus
A delicious and nutritious dip made from chickpeas which can be served as an appetiser, side dish or main course.
Cashew and Coriander Rice
Full of subtle flavours, this is the kind of rice dish you’d expect at a top Indian restaurant.
Fasolia (Sephardic Green Beans)
Fasolia (sometimes spelt Fasoulia) is a traditional Sephardic dish which also has roots in Syrian and Lebanese cuisine.
Spiced Chickpea Cakes with Quinoa Salad
Inspired by falafel, these spiced chickpea cakes are simple to make and delicious accompanied by a quinoa salad, rich in both fibre and protein.
Teriyaki Aubergine
This dish is perfect as part of a starter mezze and delicious hot or cold which makes it suitable for Shabbat and Yom Tovs.