Avocado Hummus Bruschetta 0About this recipe:
Prep. time 10-15 minutes | Cooking time 5 minutes | Preheat 180°C or grill | Serves 6+
- For the Hummus:
- 255g tub of Garlic & Herb Creamy Sheese
- 2 large avocados
- 1 tin of chick peas
- The juice of 1 lemon
- Fine Sea Salt and Cracked Black Pepper
- 2 tablespoons of Olive Oil
- For the Bruschetta:
- 1 granary French stick (or the bread of your choice, traditionally Ciabatta)
- 2 cloves of garlic (peeled)
- A bottle of good Extra Virgin Olive Oil
- Put the drained tin of chick peas, lemon juice and olive oil into a blender and mix for a few minutes.
- Skin and de-stone your avocado, then scoop out the flesh with a spoon and put into the blender. Add the Garlic & Herb Creamy Sheese and blend for a few more minutes, until everything is mixed into a paste.
- Taste and season with Sea Salt and Black Pepper.
- To make the hummus less thick just add more lemon juice.
- Cut your bread depending on the occasion. The bruschetta you can see on the picture have been prepared for 6 -hungry- people, but if you are making the Bruschetta as canapés for a party, cut the bread into discs (across the width of the French stick or Ciabatta loaf).
- Brush your bread with the olive oil, then toast under a hot grill (or bake in the preheated oven).
- Once crispy and golden brown, rub your garlic clove into both sides. If you’re short on time you can use garlic salt, it works just as well, but is just less fun!
- To serve (and additional tips):
- Lavish the Avocado Hummus onto the Bruschetta.
- Finally, decorate the top as you like: sweet red pepper slices and Greek basil, chopped cubes of tomato, almond stuffed olives, little fried mushrooms, etc. Roasted pine nuts are delicious and wonderfully savoury too! You can even fry them in a pan with a pinch of Sea Salt and Balsamic Vinegar.
- If you want some spicier hummus, use the Sweet Chilli Creamy Sheese instead, and add a wee bit of tomato puree when blending. Or if you want more of a distinctive hummus flavour, then add a little tahini and decorate with toasted sesame seeds. And of course: enjoy!
- Wilson Wong
Spicy Lentil Chickpea and Strong Cheddar style Burger 0About this recipe:
Prep. time 25-30 minutes | Cooking time 10-15 minutes | Serves 4-6
- 227g block of Strong Cheddar style Sheese
- 250g lentils
- 2x400g tins of chickpeas
- 2 medium white onions
- 1 teaspoon ground ginger
- 1-2 teaspoons chilli flakes (1 teaspoon will provide a gentle heat, so add more if you prefer)
- 2 teaspoons ground cumin
- Salt and pepper to taste
- Enough breadcrumbs to coat 4 burgers
- Soya milk
- Dice the onions into roughly 1cm cubes
- Drain and rinse the chickpeas
- Grate Sheese
- Cook lentils according to instructions on packet (being careful not to overcook), then drain and rinse thoroughly with cold water. Squeeze the water out of the lentils with your hands
- In a pan over a medium heat, heat two tablespoons of oil. Add the onions, ginger, chilli and cumin to the pan and sweat gently for 4-5 minutes until the onions have softened. Remove pan from heat and allow to cool.
- Once the onions are cool to the touch, put the lentils and chickpeas into a large mixing bowl and using your hands, crush the mixture so there are some whole chickpeas, and some crushed. Add the onions and Sheese and mix thoroughly.
- With floured hands, form the mix into the number of burgers you require (the mix will make 4-6 good size burgers). Dip each burger in soya milk, then into the breadcrumbs and place in a hot oiled pan over a low to medium heat and cook for 5-6 minutes each side, turning carefully, until golden brown.
- Serve in a fresh bun with relish, tomatoes and lettuce accompanied with some crispy fries.
- Wilson Wong
Broccoli Spinach & Potato Cheddar Bake 0About this recipe:
Pre-heat 190°C | Serves 2
This recipe is a treat from Pamela, so head over to her blog for more vegan and Free-From recipe ideas!
- About 8 medium potatoes, cut into chunks
- 200g broccoli, cut into florets
- 1 teaspoon olive oil
- 1 leek, sliced
- 1 clove garlic, crushed
- 450ml soya milk (unsweetened)
- 1 tablespoon cornflour
- 1 teaspoon mixed herbs
- Black pepper and salt, to season
- Large handful of spinach
- 3 tablespoons fresh parsley, chopped
- 150g Bute Island Grated Cheddar Sheese
- First cook the potatoes in a pan of boiling water until softened, then drain.
- Steam the broccoli until tender then drain.
- Preheat the oven to 190 degrees C and lightly grease an ovenproof dish.
- Heat the oil in a pan and cook the leeks and garlic for 10 minutes until softened, then set aside.
- Place the milk in the same pan and bring to just under the boil. Mix the cornflour with 2 tablespoons water to form a paste, then whisk in and add the herbs and seasoning. Cook for a few minutes until thickened, then remove from the heat.
- Stir in most of the Sheese and spinach leaves and stir to allow the spinach to wilt and Sheese to melt.
- Arrange the cooked potatoes and broccoli in the dish in a single layer, then pour over the sauce to cover. Sprinkle the rest of the Sheese over then bake in the oven for 10-15 minutes, until bubbling.
- Now dish out and serve!
- Wilson Wong
Vegan Carbonara 0
About this recipe:
This recipe is a treat from Tiago, so head over to his blog for more vegan recipe ideas!
"I really enjoy veganising traditional recipes and this is no exception. I served this recipe to my non-vegan family members and they all agreed that there was absolutely no difference in flavours. They all agreed that it was rich, flavourful and creamy – just like a traditional carbonara. Because the cream sheese is rich and already has added salt to it, I didn't add salt to the sauce, but this is optional."
- 1 tub of Bute Island Garlic & Herb Creamy Sheese
- 300g Bute Island Vegan Smoked Chorizo
- 1 cup unsweetened soya milk
- 1 medium-size onion
- 1 tbsp olive oil
- Black pepper
- 150g dried linguine
- 1 tsp olive oil
- Salt to taste
- Begin by dicing the onion and chopping the vegan chorizo into small cubes.
- Boil water at medium heat with salt and olive oil; boil the pasta for 10-12 minutes (adding olive oil when boiling allows the pasta to not stick together).
- Bring a pan to a medium-size heat and pour the olive oil and lightly fry the onion until golden (approximately 5 minutes).
- Add the chopped vegan chorizo and allow it to lightly fry for another 5-8 minutes.
- Add the soya milk, the cream sheese and black pepper, simmer on low heat, allowing all the ingredients and flavours to combine together and form the creamy carbonara sauce.
- Drain the pasta and pour it over the creamy sauce (adjust seasoning if needed).
- Wilson Wong