Ingredients 3 tbsp olive oil 500g Brussels sprouts halved 50g pistachios, roughly chopped 100g pomegranate seeds pomegranate molasses, to drizzle (optional) Instructions Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly … Read more
Ingredients 1 c. shredded sweetened coconut 1 c. salted gluten-free pretzels, crushed into small pieces 1/2 c. rice flour 1/2 c. coconut oil, melted 3 tbsp. brown sugar 2 tbsp. unsweetened cocoa 1 c. coconut milk 6 oz. vegan dark chocolate, finely chopped Pomegranate seeds, for garnish (optional Instructions Preheat oven to 375°F. Grease 9″ tart pan with removable bottom. In a large … Read more
Ingredients ½ tbsp olive oil 2 red onions, sliced 2 tsp balsamic vinegar 1 tsp dark brown sugar 1 tsp fresh thyme leaves 600g cauliflower, broken into florets 40g unsalted butter 1 tbsp flour, plus extra for dusting 300ml milk 100g strong Cheddar, grated 375g (about 3) leeks, trimmed and sliced 2 x 375g packs … Read more
Ingredients 2 tsp each coriander and cumin seeds 1 tsp paprika, plus extra for dusting ½ tsp ground cinnamon 150ml/¼ pint olive oil 900g squash, peeled and cut into small chunks (about 2cm) 12 shallots, quartered 4cm/1½ in piece root ginger, finely chopped 140g whole blanched almonds 140g shelled pistachios 75g pack dried cranberries 6 … Read more
Ingredients olive oil 1 tbsp garlic 2 cloves, finely chopped kale 250g, tough stalks removed cooked beetroot 250g pack, thinly sliced roasted red peppers from a jar 3, drained and halved PASTRY plain flour 500g, plus extra for dusting olive oil 210ml aquafaba 7 tbsp, see notes below STUFFING olive oil 2 tbsp onion 1, finely chopped swede 150g, coarsely grated garlic 2 cloves, finely chopped thyme a … Read more