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The vegancookbookBY URBAN FOODSERVICE
IntroductionAt Urban Foodservice we are seriousabout food! Over three years agowe started a quest where we beganto think differently about the waywe approach innovation within ourbusiness. We wanted to providethe right quality and choice for ourcustomers’ menus by understandingthe key trends in the market, creatingcomprehensive ranges plus recipessolutions which meet your desiredmenu and price point requirements.First let’s look at what inspired us to look intoour vegan range. The rise in vegan food anddrink offerings began in city centres with thelikes of London, Manchester and Edinburghleading the way. As the lifestyle choice ofbecoming vegan gains popularity, customersdemand vegan options wherever they chooseto dine.The street food trend has also influencedvegan dining in that it has helped to expandthe opportunity and choice of vegan food.Many vegan street food vendors are offeringinnovative options with one example focusingon Mexican-inspired food with fun veganvariations of popular Mexican dishes includingvegan tacos and nachos. Many other streetfood vendors and restaurants are creatingdelicious vegan variants of foods such asfried chicken and vegan burgers to satisfy the‘mock’ style dining experience. Street food willcontinue as a hot trend as consumers love thenew taste for flavours, textures and infusionthat street food provides.2Vegan has been one of the biggest trendsto explode in 2018 and to ensure we makeit easy for you to serve we have over 1000vegan-friendly products and ingredientswithin our product range. To complementour broad product range we decided, withthe help of our innovative and creativechef development team, to create over30 vegan recipes across a range of mealoptions for you to get inspired by. We’veput them into this vegan cookbook so thatyou can use them on your menus or takethem as inspiration for developing yourown recipe and menu creations suitablefor your customers followinga vegan diet.Within the recipes you’ll find the UrbanFoodservice codes in brackets afterthe ingredients listing. You’ll also findapproximate serving amounts, prep timeand cook time, however these may changewhen you adapt the recipe to suit you.04Vegan essentials42Primavera pesto risotto07Breakfast45Mexican stew09Turmeric and cardamom porridge46Malaysian jackfruit curry10Maple, date and cinnamon porridge48To-fish and chips11Fruity quinoa porridge50Rustica pizza12Granola with three colour guinoa52Louisiana rice burrito14Smoothie bowl54Chorizo and red pepper sausage cassoulet16Shakshuka with sweet potato and tofu57BBQ pulled pork-style burger stack20Huevos rancheros59Miso soup22Avo smash60Laksa soup25Street food61Hoisin soup26MozzaRisella bites with Louisiana sauce63Bakery27Hoisin duck roll64Banana and oat cake29Tofu taco with pico de gallo67Coconut and date balls30Bondas68Raw granola balls32Cheela pancake70Chickpea meringue kisses35Main course72Peanut and chocolate cookies36Giant couscous with pesto and salad74Sweet potato chocolate brownie38Superfood grain salad75Cinnamon rolls40Flatbread SaladGet in touch0370 727 o.uk3
Vegan essentialsJackfruitVegan cheeseDates and dried fruitsChickpeas and beansThis exotic fruit is one of the most talkedabout plant-based ingredients in vegancooking to hit the market in recent months.It’s a great meat substitute and perfect asan alternative to soy-based ingredients aspeople following a vegan diet are oftenlooking to reduce their soy intake. Jackfruittakes on the flavours of the sauces andmarinades you cook it in, making it anextremely versatile ingredient in vegancooking.Plant-based alternatives to cheese aresome of the fantastic new innovations foodmanufacturers have created over recentyears that really provide a great substitutefor people following a plant-based or dairyfree diet. You can either get coconut or ricebased options from Urban Foodservice inslices, blocks or grated variations. They areperfect ingredients for making cheesy dishessuch as mac & cheese, making a vegan pestoand melting onto vegan pizzas.Dates provide a great base for on-the-gooptions like the snacking balls that we’vecreated. They’re also a great ingredientin baking to provide sweetness. Otherdried fruits are the same, they can providesweetness and colour to sweet and savourydishes. For example, we’ve used sultanas inone of our salad dressings.Chickpeas are an obvious choice for vegancooking as they provide a source of proteinand work really well with on trend cuisinessuch as Middle Eastern and North African.Though all types of beans are great foradding in casseroles and salads.Nuts and seedsHerbs and spicesMaple syrupStockNuts and seeds are a great way to top upthat all important protein intake for peoplefollowing a vegan diet and also offer yourvegan recipes a bit of texture and crunchwhen used to top certain dishes and bakes.They are also perfect used in vegan granola.Don’t forget peanut butter is a really ontrend ingredient at the moment and makesfor the perfect protein top up.Herbs and spices are key to all cooking somake sure your store cupboard is stockedwith the key herbs and spices you need inyour kitchen to bring the flavours out inyour food. We’ve got a great selection inour Everyday Favourites range. Key spiceswe love for adding really interesting andstrong flavours to your vegan dishes are chillipowder, paprika, cinnamon and sumac.Maple syrup is a staple ingredient that is anideal alternative to honey in vegan-friendlybaking. It’s also great for adding a sweetelement in dressings on savoury dishescreating that sweet and savoury effectthat customers love. It’s also an idealpancake topping.Did you know some beef and meat stocksare vegan-friendly? So you don’t just haveto be limited to vegetable stocks for all yourvegan cooking.Vegan milk alternativesPulses and grainsGoing vegan or dairy free is made so mucheasier with the availability of nut, soya andoat plant-based drinks these days. All areideal for baking – we’ve used some of thedrinks in our banana loaf and chocolatepeanut butter cookies as well as creatingsauces and batters. You can also use them topané tofu and vegetables.Pulses and grains are a great way to ensureyour vegan customers are leaving yourestablishment with a full belly. We’ve usedsome of the more unusual grains in our veganrecipes to make them a little more exciting.For example we used the three colouredquinoa in our granola and our salads areusing giant couscous and pearl barley.45
Veganbreakfast67
Turmeric andCardamom PorridgeFor this porridge pot we’ve added amodern Indian twist with the inclusionof turmeric and cardamom makingthis porridge particularly warming andvibrant in colour. Turmeric in particularhas become more popular and hasbegun to be added to everything fromcoffees to smoothies and soups.Serves 10Time to prepare10 minutesTime to cook40 minutesIngredients4g Chef William Whole Green Cardamom(70377), 1ltr Alpro Coconut Original (44779),1g Everyday Favourites Ground Turmeric(70299), 1g Everyday Favourites GroundCinnamon (70371), 20g Tate & Lyle CasterSugar (38824), 1 Everyday Favourites VanillaPod (70386), 80g Quaker Oats Gluten FreeOriginal Porridge (74742), 25g Munchy SeedsOmega Mix (87841)MethodCrush the cardamom seeds and add to warmAlpro coconut original with the tumeric,cinnamon and sugar. Scrape the seeds out ofthe vanilla pod and add to the mixture theninfuse for 15 minutes.Pass through a fine sieve into a clean bowl.In a clean pan add the oats and slowly mix inthe infused Alpro coconut.On a low to medium heat cook out for 2530 minutes, slowly cooking the oats untilcreamy. Place into your desired serving bowlor pot and top with the munchy seeds.8The perfect serve29955 Board food & soupcontainer 340ml (12oz) Lidto fit this container code986579
Maple, Date andCinnamon PorridgeServes 10Time to prepare30 minutesTime to cook40 minutesMaple, date and cinnamon is a classiccombination and perfect for addinga sweetness to your porridge pot.Pairing this with the cashew nut buttermakes a fantastic alternative to usingpeanut butter.Fruity QuinoaPorridgeServes 10Time to prepare10 minutesTime to cook40 minutesAdding quinoa in with your porridgeprovides another interesting addition,delivering on flavour and texture, notforgetting it provides an increasedprotein content. We’ve kept thetopping classic with this porridge,pairing it with a fresh fruity compote.IngredientsMethodIngredientsMethod40g KTC Coconut Oil (31845), 250g WholeTo make the cashew butter: Make thecashew butter by first warming the coconutoil. Then add the cashew nuts and the oil toa high speed blender and pulse until smoothand creamy. Place into a container untilneeded.1kg Fruits of the Forest (59905), 40g TateTo make the fruit compote: In a clean panadd the fruits, caster sugar, cinnamon and30ml water. Slowly bring to a simmer andcook out on a low heat until some of theliquid has evaporated.Cashew Nuts (19578), 80g Quaker OatsGluten Free Original Porridge (74742), 1gEveryday Favourites Ground Cinnamon(70371), 100g Everyday Favourites WholeHand Pitted Dates (50750), 50g EverydayFavourites Pure Canadian Maple Syrup(04389), 1ltr Alpro Cashew Original (36846),40g Everyday Favourites Medium DesiccatedCoconut (07803)To make the porridge: In a clean pan addthe oats and mix in the cinnamon, choppeddates, maple syrup then add the Alprocashew original.On a low to medium heat cook out for 2530 minutes, slowly cooking the oats untilcreamy. While the oats are cooking, toast thedesiccated coconut.Place into your desired serving bowl and topwith toasted coconut and a spoon-full of thecashew butter.10& Lyle Caster Sugar (38824), 1g EverydayFavourites Ground Cinnamon (70371), 30mlWater, 20g Everyday Favourites Cornflour(86811), 80g Quaker Oats Gluten FreeOriginal Porridge (74742), 100g EverydayFavourites Cooked Quinoa (29313), 1ltr AlproOat Original (36849)Mix the cornflour with a little water andadd to the pan, cook out for 5-6 minutes.Pour the mix into a clean tub and chill untilneeded.To make the porridge: In a clean pan addthe oats, then add the Alpro oat original.On a low to medium heat cook out for25-30 minutes, slowly cooking the oatsuntil creamy, then add the quinoa and stirthrough. Place into your desired serving bowland top with the fruity compote.11
Vegan Granola withThree Colour QuinoaOften granola has honey in it making itunsuitable for vegans. Our chefs havecreated this vegan granola recipe usingcoconut oil and maple syrup as thesubstitute to make this vegan-friendly.The three coloured quinoa base makesthis granola an interesting recipe that willintrigue not only your vegan customers,but all of your breakfast customers.Serves 10Time to prepare10 minutesTime to cook30 minutesIngredients270g Quaker Oats Gluten Free OriginalPorridge (74742), 300g Three Colour Quinoa(33391), 150g Whole Cashew Nuts (19578),400g Whole Blanched Almonds (19594), 90gTate & Lyle Dark Soft Brown Sugar (96891),4g Maldon Sea Salt (07650), 150g CoconutOil ktc (31845), 60g Everyday Favourites PureCanadian Maple Syrup (04389)MethodPreheat the oven to 170 C. Mix the oats,raw quinoa, cashew nuts, chopped almonds,sugar and salt together.In a clean saucepan heat the coconut oiland maple syrup for two minutes until wellcombined and mix immediately to the oatmix and coat evenly.Pour the mix onto a thin oven tray and bakefor 15 minutes, stir and bake for a further 1015 minutes until the granola is a deep goldencolour and allow to cool. Serve as required.1213
Smoothie BowlVelvety and smooth, this smoothiebowl is packed with fruit, avocado andpeanut butter topped with a signaturevegan granola that makes this a fresh,vibrant and filling breakfast offering.Perfect served in a food-to-go potfor taking away or in a sit-downenvironment as part of your menu.Serves 10Time to prepare20 minutesTime to cook10 minutesIngredients600g Fruits of the Forest (59905), 100g BabySpinach, 300g Avocado IQF Slices (03684),300ml Alpro Cashew Original (36846), 4Bananas, 100g Sunpat Crunchy PeanutButter (58931), 300g Fresh Raspberries, 50gVegan Granola - see recipe on page 14, 10Fresh Mint SprigsMethodPlace the fruits of the forest, spinach, 200gof the avocado slices, Alpro cashew, bananaand peanut butter into a blender and blenduntil smooth and creamy.Pour into a bowl and top with raspberries,vegan granola, mint sprigs and the rest ofthe avocado slices.The perfect serve50750 StonecastCoupe Bowl 12’’1415
Shakshuka withSweet Potato andScrambled TofuServes 1Time to prepare40 minutesTime to cook20 minutesA combination of rich and aromatic spicesbrings to life this Middle Eastern breakfastdish. Shakshuka is usually served witheggs but we’ve used a clever technique ofscrambling tofu with a touch of seasoningand turmeric instead. Finished with wedgesof toasted harissa tortillas makes this a wellrounded dish for breakfast or brunch.MethodChef tipThe sweet potato, basemix and scrambled tofuingredients yeald 10portions to allow you toprepare more than oneserving at one time.IngredientsSweet potato50ml Extra Virgin Olive Oil Tin (13683), 1.5gEveryday Favourites Ground Cinnamon(70371), 6g Maldon Sea Salt (07650), 10gEveryday Favourites Paprika (70375), 1kgSweet potato - peeled and diced into roughcut 2cm chunksBase mix100ml Extra Virgin Olive Oil Tin (13683), 200gRed Onions - cut into wedges, 30g RickmersChopped Garlic in Oil (15438), 10g EverydayFavourites Paprika (70375), 8g EverydayFavourites Cayenne Pepper (70380), 8gEveryday Favourites Ground Cumin (70379),Scrambled tofu40g Tomato Purée (05636), 800g Everyday800g Blue Dragon Tofu Box (06529), 1gFavourites Chopped Tomatoes (05636), 400gEveryday Favourites Ground TurmericChickpeas in Water (98544), 30g Crespo(70299), 6g Maldon Sea Salt (07650) 40mlPitted Green Olives (70659), 8g Maldon SeaExtra Virgin Olive Oil Tin (13683)Salt (07650), 200g Red Pepper Wedges - cutFinished shakshukainto 8ths and roasted250g Base Mix, 100g Roasted Sweet Potato,100g Scrambled Tofu, 30ml Lion MiddleEastern Hot Sauce (94437), 1 Mission FoodsHarissa Tortilla Wrap 30cm (12”) (75767),0.5g Sumac (94452)16Firstly, to make the sweet potato preheatthe oven 180 C. Tumble all the sweet potatoingredients in a bowl and place onto an oventray. Roast for 20-30 minutes until soft andcooked.Then begin to make the base mix by addingthe olive oil to a pan and heat, add the onionwedges and cook until soft. Once soft addthe garlic and cook for a further 3-4 minutes.Next add all the spices and cook out. Addthe tomato purée and reduce the heat tocook for 10 minutes then add the choppedtomatoes and cook for a further 10 minutes.Add the drained chickpeas and olives thenseason with salt and continue to cook foranother 10 minutes. Stir through the redpepper wedges and keep warm until readyto serve.Next make the scrambled tofu by drainingthe tofu and whisking to scramble it in a bowladding the tumeric and salt then mix. Heata little oil in a pan and on a low heat addthe tofu mix and cook gently. Once done setaside ready to assemble the final shakshukadish.Now you are ready to assemble the finaldish. Begin by placing the base mix into yourdesired dish,plate or bowl. Top with the roasted sweetpotato mix. Add the scrambled tofu. Nextdrizzle with Middle Eastern sauce. Finallyserve with wedges of toasted harissa wrapand sprinkle sumac on top to finish.17
18Shakshuka withsweet potato andscrambled tofuHuevos rancherossee recipe on page 18see recipe on page 2219
HuevosRancherosThis Mexican breakfastdish is served oncorn tortillas and is agreat street food dish.We’ve added a twiston the classic by usingscrambled tofu insteadof eggs, topped withseared corn salsa anddrizzled with a Mexicanadobo sauce. This dishoriginated from MexicanRanchers and SouthernAmerican cowboys astheir mid-morning snack.IngredientsMethodServes 1Seared corn salsaFirst make the seared corn salsa byheating a frying pan until smoking thenadd the corn in small batches untilblackened and seared.Time to prepare20 minutes500g Everyday Favourites Sweetcorn (98441),200g Tomato - skinned, deeseeded anddiced, 150g Red Onion - diced 3mm, 4gMaldon Sea Salt (07650), 6g Chopped Garlicin Oil (37540), 40ml Extra Virgin Olive OilTin (13683), 2 limes Lime Juice, 20g FreshCoriander - choppedHuevos rancheros base40ml Extra Virgin Olive Oil Tin (13683), 200gWhite Onions - diced 12mm, 200g RedPepper - diced 12mm, 100g Courgette - diced12mm,15g Chopped Garlic in Oil (37540),5g Everyday Favourites Cayenne Pepper(70380), 8g Everyday Favourites GroundCumin (70379), 3g Everyday Favourites ChilliPowder (70372), 8g Red Chilli - diced 3mm,500g Cirio Passata (42360), 200g Black EyedBeans (56620), 1.5g Everyday FavouritesCracked Black Peppercorn (50396), 1.5gMaldon Sea Salt (07650)Scrambled tofu800g Blue Dragon Tofu Box (06529), 1Everyday Favourites Ground Turmeric(70299), 6g Maldon Sea Salt (07650), 40mlExtra Virgin Olive Oil Tin (13683)Finished huevos rancherosChef tipThe corn salsa, huevosrancheros base and scrambledtofu ingredients yeald 10portions to allow you toprepare for multiple servings.20200g Base for Huevos Rancheros, 2 TheFoodfellas 6” Corn Tortillas (11752) - warmed,100g Scrambled Tofu, 80g Corn Salsa, 30gAvocado IQF Slices (03684), 1 Lime Wedge,30ml Lion Mexican Adobo Sauce (94439), 2Time to cook75 minutesOnce all the corn is blackened add thetomato, onion, salt, garlic, olive oil andfresh lime juice then stir through thechopped coriander and place into thefridge until required.Next create the base for the HuevosRacheros. To do this, begin by heating alarge based frying pan and add the oliveoil. Then sauté the onion, red pepper andcourgette until slightly softened then addthe garlic and continue to cook for5 minutes.Add the spices and diced chilli andcook out. Add the cooked black eyebeans and passata cook for a further10-15 minutes on a low heat. Season withsalt and pepper and keep warm until youare ready to assemble the final dish.Next make the scrambled tofu bydraining the tofu and whisking toscramble it in a bowl adding the tumericand salt then mix. Heat a little oil in a panand on a low heat add the tofu mix andcook gently. Once done set aside readyto assemble the final Huevos Racherosdish.To finish the Huevos Rancheros placethe base mix on top of two warmedcorn tortillas.Top with scrambled tofu, corn salsa,avocado slices, lime wedge and a drizzleof Mexican adobo sauce. Finish with thecoriander sprigs.sprigs Fresh Coriander21
Avo SmashServes 10One of the most popular breakfastoptions to hit the market in recentyears is an easy vegan breakfast win.What better way to start the day thanserving smashed avo, a touch of lime,crunchy corn tortillas for texture anda drizzle of fiery Mexican adobo sauce.Time to cook5 minutesTime to prepare10 minutesIngredients250g Avocado IQF Slices (03684), 10 TheFoodfellas 6” Corn Tortillas (11752), 30mlExtra Virgin Olive Oil Tin (13683), 3g MaldonSea Salt (07650), 0.5g Everyday FavouritesCracked Black Peppercorn (50396), 100mlLion Mexican Adobo Hot Sauce (94439), 1LimeMethodMake sure the avocado is defrosted. Cutthe corn tortillas into six triangles and toastunder the grill or fry.Smash the avocado with the olive oil andseason with the salt and pepper. Place thesmashed avocado on top of the toasted corntortilla chips and drizzle with adobo sauceand a squeeze of lime juice.Chef tipIf you prefer you canuse brown toast or awholemeal bagel insteadof corn tortilla.The perfect serve50497 Rustico IronstoneCoupe Bowl 10 ¼’’2223
Veganstreet food2425
MozzaRisella Biteswith LouisianaSauceLooking into the American trendwe’ve created a vegan version ofthe popular cheesy mozzarella bite.Pairing this with the regional Louisianasauce makes this an ideal starter orstreet food option.Serves 10Time to prepare10 minutesTime to cook10 minutesHoisinDuck RollA twist on a classic hoisin duckroll using the Linda McCartneyhoisin shredded duck as thevegan switch. These can be idealfor buffets or as a Chinese-stylestarter option on a menu.Serves 10Time to prepare10 minutesTime to cook5 minutesIngredientsIngredients500g Vegan MozzaRisella Cheese (36766),5g Everyday Favourites Oregano (70348),8g Everyday Favourites Crushed Chillies(70384), 1g Everyday Favourites Cracked10 Chinese Pancakes (91604), 300g LindaMcCartney Vegetarian Shredded Hoisin Duck(38135), 200ml Everyday Favourites HoisinSauce (05557), 100g Spring Onion - sliced,100g Cucumber - juliennedBlack Peppercorn (50396), 200ml Alpro OatOriginal (36849), 40g Everyday FavouritesPlain White Flour (42018), 300g EverydayFavourites Natural Breadcrumbs (06767),200ml Lion Louisiana BBQ Sauce (95698)MethodCut the MozzaRisella cheese into evenchunks. Mix the oregano, chilli, blackpepper and Alpro oat original together.MethodWarm the pancakes and keep warm. Heatthe hoisin duck and mix the hoisin saucethrough. Top the pancakes with the duckmix, spring onion and cucumber and roll.Serve with a pot of extra hoisin sauce fordipping.Set up three trays for coating the chunks.First flour, then the milk mix and thenbreadcrumbs. Dust the chunks in flourthen milk mix and breadcrumbs thendouble coat with milk and breadcrumbs.The perfect serveFry at 180 C until golden brown.Serve with the Louisiana BBQ sauce.56008 BambooSteamer with Lid2627
Tofu Taco WithPico De GalloServes 10A crispy fried tofu served with a refreshingMexican pico de gallo made from freshtomato, onion and coriander with a pickledcabbage and onion slaw, all drizzled withSriracha chilli sauce that provides a crossfusion of ingredients and flavours.Time to cook30 minutesTime to prepare40 minutes plus 2hours marinatingIngredientsMethodTofu batterFirst prepare the batter by mixing all thebatter ingredients together and leaving torest for 20 minutes.250g Everyday Favourites Plain Flour (34079),10g Everyday Favourites Ground Cumin(70379), 1.5g Everyday Favourites GroundTurmeric (70299), 500ml SpringbourneNatural Mineral Water Sparkling (03799), 10gDr Oetker Baking Powder (25611), 5g MaldonSea Salt (07650), 20g Blue Dragon Sriracha(71879)Pico de gallo250g Tomato - diced 12mm, 70g Red Onion- diced 6mm, 20ml Lime Juice - fresh, 15gCoriander - chopped, 10g Parsley - chopped,Secondly prepare the pico de gallo by mixingall the pico de gallo ingredients together.Mix the red cabbage, red onion, lime juice,orange juice, salt and coriander together andleave to marinate for two hours.Cut the tofu into 15g chunks and deep fry inthe batter and keep warm. Warm and shapethe corn tortillas and then place the cabbagemix on top. Place the tofu on top of this.Finish with the pico de gallo and slicedavocado. Lastly drizzle a healthy amount ofsriracha sauce on top for a fiery taco.3g Maldon Sea Salt (07650), 40ml Pure OliveOil Glass (13685)Tacos250g Red Cabbage - sliced 3mm, 250g RedOnions - sliced 3mm, 20ml Lime Juice, 20mlOrange Juice, 3g Maldon Sea Salt (07650),15g Coriander - chopped, 300g Blue DragonTofu Box (06529), 150g Avocado IQF Slices(03684), 100ml Blue Dragon Sriracha (71879),20 The Foodfellas 6” Corn Tortillas (11752)2829
Bondas Scented withCoconut, Spring Onionand ChilliServes 10Time to prepare30 minutesTime to cook20 minutesChef tipBondas are deliciousserved in a flatbreadas a wrap.Bondas are a snack that is perfect ifyou’re looking to provide street foodstyle menu options as they are originallyfound in the street markets of SouthernIndia. This recipe has an aromaticflavour and the bonda balls are madefrom potato and an array of spices thenlightly fried in a gram flour batter.IngredientsMethodBatterTo make the batter3g Everyday Favourites Turmeric (70299),Mix all the batter ingredients together andleave to rest for 20 minutes.10g Dr Oetker Baking Powder (28278), 4gEveryday Favourites Chilli Powder (70372),To make the bondas15g Everyday Favourites Sesame SeedsBoil and mash the potato and set to oneside. Heat a small frying pan and add the oil.(70304), 200g Gram Flour (80760), 600mlWaterBondas300g Potatoes, 15ml Everyday FavouritesExtended Life, Vegetable Oil - Polybottle(03435), 100g Spring Onions - sliced fine, 20gFresh Ginger - chopped, 20g Chopped Garlicin Oil (37540), 8g Everyday Favourites GaramMasala (70369), 8g Everyday FavouritesGround Cumin (70379), 1.5g Maldon Sea Salt(07650), 10g Everyday Favourites SesameSeeds (70304), 20g Coriander - chopped,Sauté the spring onions, ginger and garlicfor two minutes then add the spices andseasoning and cook out for 5 minutes. Addthis to the mash along with the sesameseeds and chopped coriander.Soak the coconut for five minutes in warmwater and then squeeze out all the moistureand add to the mix.Check the seasoning and then chill. Oncechilled, make into 30g balls ready for frying.Coat in the batter and deep fry for 4-5minutes until crispy on the outside.50g Everyday Favourites Medium DesiccatedCoconut (07803)3031
Cheela PancakeServes 10Time to prepare40 minutesCheela pancakes are traditionallyserved as an Indian-style breakfastitem but this is also perfect for a lunchtime dish. It’s very easy and quickto make fresh and is crispy on theoutside and packed full of vegetables.Traditionally made from gram flour,spices and served with a corianderchutney or vegetable curry.Time to cook25 minutesIngredientsMethod350g Gram Flour (80760), 5g Dr OetkerSift the gram flour and baking powder intoa mixing bowl then add the spices, salt andpepper and 600ml water. Whisk and setto one side for 30 minutes. Next add thechopped coriander and leave to rest again.Baking Powder (28278), 5g EverydayFavourites Ground Cumin (70379), 5gEveryday Favourites Ground Coriander(70378), 2g Maldon Sea Salt (07650),1g Everyday Favourites Cracked BlackPeppercorn (50396), 600ml Water, 20gCoriander - chopped, 40ml EverydayFavourites Extended Life Vegetable Oil - Tin(03444), 200g Leeks - sliced 3mm, 200gEveryday Favourites Fancy Peas (04523)Heat a large frying pan and add a little of theoil, sauté the leeks and peas and place intoa bowl.Heat a frying pan with a little oil and addsome of the leek and pea mix then some ofthe batter mix. Repeat until all of the batterand leek mix is used up.Serve with sprigs of coriander and a drizzleof olive oil.3233
Veganmain course3435
Giant Couscous withPesto and ChargrilledBroccoli SaladServes 10Time to prepare20 minutesTime to cook30 minutesSalads needn’t be boring. Try thisgiant couscous salad with a veganparmesan pesto for a great additionto a salad bar or food-to-go-pots.Giant Cous Cous withPesto and ChargrilledBroccoli SaladIngredientsMethodPesto dressingTo make the pesto dressing200g Everyday Favourites Chinese PineFirst make the pesto by toasting the pinekernels in a hot pan.Kernels (49448), 10g Chopped Garlic in Oil(37540), 3g Maldon Sea Salt (07650), 100mlExtra Virgin Olive Oil Tin (13683), 40g FreshBasil, 60g Vegan Grated Parmesan (38140)Salad500g Giant Couscous (33212), 150g PestoDressing, 200g Chargrilled Broccoli,Place the pine kernels into a food blenderand add the garlic, salt and half the freshbasil. Blend until smooth then add theremainder of the basil and olive oil.Continue to blend until smooth and mixedthen fold in the parmesan. Place into a bowluntil required.200g Fine Green Beans - blanched, 100gTo make the saladBaby Spinach - sliced fine, 150g EverydayCook the giant couscous as per theinstructions on the pack.Favourites Fancy Peas (04523), 250g AvocadoIQF Slices (03684), 150g Sapori D’Italia SicilianSemi-Dried Tomatoes (36006)Tumble all the other salad ingredientsincluding 150g of the pesto dressing throughthe cooked couscous and top with avocadoslices and chopped sun-dried tomatoes.Chef tipYour left over pestodressing can be usedin the Primavera PestoRisotto recipe on page 46.36SuperfoodGrain Salad37
SuperfoodGrain SaladWe’ve mixed our threecoloured quinoa withbasmati wild rice to createan innovative grain saladenhancing it with a sweetsavoury pickled sultanaand maple syrup dressing.We’ve then added texturewith crunchy polentacroutons. It’s not the mostsimple of salad recipes andthere are several elementsto this but it’s well worthinvesting the time and effortfor the flavour and addedmargin opportunity.Serves 10Time to prepare40 minutesIngredientsMethodDressingTo make the dressing200ml Everyday Favourites Red WineHeat the vinegar - do not boil. Add thesultanas and remove from the heat to gocold. Gently stir in the remainder of theingredients ready to add to your grains.Vinegar (04668), 200g Everyday FavouritesSultanas (19897), 70ml Everyday FavouritesPure Canadian Maple Syrup (04389), 10gChopped Garlic in Oil (37540), 180ml ExtraVirgin Olive Oil Tin (13683), 4g Maldon SeaSalt (07650), 30g Fresh Parsley - choppedSalad200g Three Colour Quinoa (33391), 200gPearl Barley (32710), 500g Tilda Easy CookBasmati & Wild Rice (32163), 400ml AlproOat Original (36849), 200g Chef WilliamPolenta (60219), 5g Maldon Sea Salt(07650), 0.5g Everyday Favourites GroundWhite Pepper (70407), 200g Whole CashewNuts (19578), 40g Mixed Salad with Cress,Peashoots and Baby LeafTime to cook40 minutesTo make the saladCook the quinoa, pearl barley and rice.Chill and mix together.Bring the Alpro oat to a simmer and addthe polenta, stir the sea salt and whitepepper in and cook out - pour into anoiled tray to set. Add the dressing youmade earlier to the grain mix and set toone side.Remove the polenta from the tray and cutinto crouton size chunks - shallow fry untilcrispy and place onto paper to drain. Toastthe cashew nuts and crush slightly .To assemble the salad tumble somemixed leaf through the grain mix, top withcashew nuts and polenta croutons andfinish with fresh herbs and an extra drizzleof dressing. Serve with toasted flatbread ifrequired.The perfect serve51394 Raku Coupe Bowl9¾ Topaz Blue, 51380Raku Oblong Plate No.5(15.4x12.6cm) Quartz Black3839
Flatbread SaladServes 10Taking inspiration from the MiddleEastern cuisine trend, this falafel saladbowl is a fantastic balanced maincourse option for customers followinga vegan d
the opportunity and choice of vegan food. Many vegan street food vendors are offering innovative options with one example focusing on Mexican-inspired food with fun vegan variations of popular Mexican dishes including vegan tacos and nachos. Many other street food vendors and restaurants are creating delicious vegan variants of foods such as
