Recipes for the week starting 8th of June

Recipes for the week starting 8th of June

By Rose Newburn

Recipes for the week starting 8th of June

This week sees the first delivery of citrus from Gisborne; this warm eggplant and kumara salad features grated lime zest - along with the eggplant and kumara, some finely shredded kale, ginger, Sumac and other north African delights... The salad is Vegan, dairy and gluten free.

This substantial chickpea curry has garlic, chilli and ginger as well as a blend of warm spices, tomato and chickpeas, and the juice of that lime you zested earlier... Serve the Chana Masala with mixed rice (Basmati, red and brown) and a couple of other curries or side dishes for a midweek feast. The Chana Masala is vegan, dairy and gluten free.

This savoury crumble uses buckwheat and roughly crumbled tofu, sunflower seeds and nutritional yeast to make a delicious crumble topping. The roasties underneath are whatever you have on hand: Carrot, beetroot, onions cut into narrow wedges, granny smith apple, some leafy greens... It's a meal all by itself (also possibly lunch the next day if you're lucky). The Buckwheat crumble is vegan, dairy and gluten free.

This is one of those meals that's so simple it seems a bit cheeky to call it a recipe... You roast a bunch of vegetables, then you add either tofu or halloumi and roast some more, then you blanch some broccoli and drain and add that to the roasties along with some cashews. Thats it pretty much. Roast winter veg with halloumi or tofu is Vegan and dairy free if you go for the tofu variant, and gluten free all the way.

One day at a fish shop round the corner i found minced salmon... this  soup was the result. A light and delicious soup with salmon, garlic and ginger; there's potato for substance and a bit of leek, fish sauce and lime juice + zest for extra zing, coconut milk... it is Very Good. And Quick! The Salmon soup is dairy and gluten free.

This recipe is brought to you by the letter P: Porterhouse and portobello potato top pie... It has all of those things in it (and Pumpkin!), as well as some garlic and leek. Using non-dairy milk and spread for the mash makes this one dairy free, and it's already gluten free for the win!


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