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Side Dishes

Recipes 

Fresh organic vegetables produced locally without chemicalsThese recipes for Side Dishes are all Vegetarian, with suggestions for Vegan and Gluten-free adaptations where we can. If you have tried and tested alternatives we would love to hear from you - just give us your feedback.  Naturally we recommend organic and ethical ingredients where possible. 

Halloween Pumpkin Chips    Mung Bean Dal    Vegetable Couscous     Chickpea Chillas     Millet with Almonds, Chickpeas & Caramelised Onion     Murkha Dal    Brown Basmati Rice     Creamy Cauliflower Mashed Potato     Spicy Coconut Brussels Sprouts     Festive Fruity Couscous Stuffing Balls

Halloween Pumpkin Chips

Vegetarian, Vegan

Ingredients

Pumpkin Flesh
Organic Olive Oil
Herb Sea Salt or Spicy Sea Salt

Method

  1. Preheat your oven to 200C/400F
  2. Cut the Pumpkin flesh into thick Chips
  3. Place the chips into a bowl and sprinkle with Salt. Shake well and stand for 10 minutes.
  4. Sprinkle with a very little oil - preferably spray to use as little as possible - and toss to barely coat.
  5. Place them on Baking paper in a roasting tin, leaving space between, and bake in the oven for 40-50 minutes.
Enjoy as a hot snack or side dish topped with grated cheese.

     

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    Mung Bean Dal

    Vegetarian, Vegan

    Ingredients

    225g Organic Mung beans, washed and soaked overnight
    2 Tbsps Organic Rapeseed oil
    5 cloves of garlic, peeled but not cut
    4 green cardamom pods
    2.5cm cinnamon stick
    1 large onion, peeled and chopped
    1 Tbsp Organic Chilli powder
    1 Tbsp Tamarind pulp (or substitute 2 tsp lemon juice and 1/2 tsp brown sugar)
    Salt to taste
    Fresh coriander
     

    Method

    1. Drain the Mung beans, put in a saucepan with 450mi water, cover with tight-fitting lid and cook over medium heat 15-20 mins.
    2. Meanwhile heat the oil in a small pan and temper with the garlic, cardamom, cloves and cinnamon. Add the onion, cook until soft then add the chilli powder and fry for 1 minute. 
    3. Add this mix to the dal and stir in the tamarind pulp (or lemon/brown sugar). Cook for another 10 mins and season with salt to taste.

    Serve garnished with freshly chopped coriander. 

     

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    Vegetable Couscous

     

    Vegetarian, Vegan

    Ingredients

    250g of Wholemeal Couscous or Plain
    400ml boiling water or Stock
    Lightly cooked vegetables:  Diced carrots, small florets of Broccoli, peas, sweetcorn.
    Diced pickled beetroot to serve.

    Method

    Its easy to make this quick and nutritious dish.

    1. Pour boiling water or stock over the Couscous. Cover and stand for 10 minutes.
    2. Add steamed diced vegetables and diced pickled beetroot last of all.
    3. Season and serve with green salad.
    Serves 4-6 as a side dish, 2 as a main.

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      Chickpea Chillas

      Vegetarian, Vegan and Gluten Free

      Ingredients

      100g Gram Flour (also called chickpea, besan or garbanzo)
      1/2 small onion, minced
      1/4 medium tomato, minced
      3 button mushrooms, minced
      1/4 green bell pepper, minced (use other-colour peppers if you prefer)
      1 tsp grated ginger
      1 clove garlic, grated or chopped really fine
      1 tsp Organic Chilli powder, or to taste
      1/4 tsp Organic Turmeric (optional, but great for colour)
      Sea Salt, to taste
      2 Tbsps chopped coriander leaves

       

      Method

      1. Place all the ingredients in a mixing bowl and stir them together. Tip: It is good to make sure all the veggies are uniformly and very finely cut because you don't want the Chilla to lump up with big chunks of vegetables.
      2. Set aside for about 15 minutes (some of the vegetables will release water when mixed with the salt, and this will serve as a guide for how much water to add).
      3. Add water, approximately 2 cups (500 milliliters). This will create a batter slightly thinner than a pancake batter but this can vary so add water slowly, while sitrring).
      4. Heat a well-seasoned cast-iron skillet or nonstick skillet and spray lightly with oil. Pour about half a cup of the batter in the center with a rounded ladle and spread slightly with the bottom of the ladle to get an even-looking round, about five inches in diameter.
      5. Cook on medium heat until the sides dry up and the bottom turns richly golden-brown. Flip over and cook until the other side turns golden-brown.

      Serve hot with a chutney or salad. Makes about 10.

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      Millet with almonds chickpeas & caramelised onion

      Vegetarian, *Vegan and *Gluten Free

      (For Vegan and Gluten Free check Harissa or Chilli Sauce as brands vary quite a lot)

      Ingredients

      ½ Cup Organic Millet seeds
      Coarse Sea Salt
      350g cooked Chickpeas, drained. (or dried chickpeas, presoaked and boiled)
      Olive Oil
      1 Tbsp Harissa or Chilli sauce
      ¼ Cup Flaked Almonds
      1 Medium onion, thinly sliced
      Fresh Coriander to garnish 

      Method

      1. Put the Millet in a pan with 1.5 cups of water and a pinch of Sea Salt. Bring to the boil, cover and simmer for 20 minutes until it is just cooked. Remove from heat and set aside with lid still in place.
      2. Meanwhile, preheat the oven to 220C/425F and line a baking sheet with parchment. Place the chickpeas on the pan and drizzle with Olive oil and Harissa/Chilli sauce. Sprinkle with Sea Salt and mix thoroughly with your fingers coating evenly. Roast for about 15 minutes until a bit crispy but not too hard.
      3. Heat 3 Tbsps Olive oil in a small pan over medium heat and gently fry the Flaked almonds until golden and fragrant. Remove with a slotted spoon and set aside.
      4. Add the onion to the remaining oil and cook until soft and dark brown. Remove with slotted spoon and set aside.
      5. Finally, combine the cooked Millet, Chickpeas, Almonds, Onions and Fresh Coriander. Season to taste and eat warm, or cold. Truly versatile!
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      Murkha Dal

      Vegetarian, Vegan & *Gluten free 
      (For Gluten free, check that any pre-mixed spices do not contain any added wheat flour - ours don't).

      Ingredients

      3 Tbsp Organic Coconut oil, or Vegetable oil (not Olive oil)
      2 tsp organic Black Mustard seeds
      1 Onion, finely chopped
      2 cloves of Garlic, finely chopped
      1 Tbsp Ginger, grated or finely chopped
      1 tsp organic Turmeric
      2 Green chillies, deseeded and finely chopped (more if you like heat)
      250g organic Red Lentils (rinsed and drained)
      1 Litre water
      300ml Coconut milk, Full-fat or Light
      1 tsp Sea Salt

      Method

      1. Heat the oil in a large saucepan over moderate heat. Add the Mustard seeds and cover the pan. When the seeds have been popping for a few seconds, add the onion, garlic and ginger. Cook, uncovered, until they are soft and the garlic is starting to brown.
      2. Stir in the Turmeric and Chillies and cook for 1-2 minutes until the chillies soften.
      3. Add the Lentils and cook for 2 minutes, stirring frequently, until the lentils begin to turn translucent.
      4. Add the water, coconut milk and sea salt. Stir well. Bring to the boil then simmer for 40 minutes. Reduce cooking time if you plan to reheat it later.

      Serves:  4 

      Cook's Tip:  To make this or any Dal into a single-dish meal just add vegetables of your choice with the lentils.

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      Brown Basmati Rice

      Vegetarian, Vegan and Gluten Free

      Ingredients

      1 cup Organic Brown Basmati Rice
      1-2 Organic Whole Cloves
      1-2 Cardamom Pods
      1 Cinnamon stick

      Method

      1. Rinse the rice well.
      2. Soak rice in 2 cups of water for 2 hours.
      3. Heat a saucepan over medium heat.
      4. Dry roast the spices for a minute or two until you get the aroma, without burning. Omit this step for plain brown rice.
      5. Add all the rice and soaking water to the pan.
      6. Bring to the boil and cook for 20 minutes.
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      Creamy Cauliflower Mashed Potato

      Vegetarian, Vegan & Gluten free

      This produces a creamy mashed potato without using butter or cream and, rather surprisingly, doesn’t taste of cauliflower. It’s a healthier version and provides an extra serving of vegetables that's invisible to the naked eye!

      Ingredients

      500-750g Potatoes
      1 medium Cauliflower, cut into florets
      Sea salt.


      Method

      1. Prepare and boil potatoes for mash.
      2. Meanwhile, steam Cauliflower until tender, drain and blend to puree
      3. Mash potatoes and Cauliflower puree together thoroughly.
      4. Season with sea salt & freshly ground black pepper

      Serves: 4-6  Preparation and Cooking:  45 minutes.

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      Spicy Coconut Brussels Sprouts

      Vegetarian, Vegan & *Gluten free

      (For Gluten free, check that any pre-mixed spices do not contain any added wheat flour - ours don't).

      Ingredients

      650g Brussels sprouts, whole if small or halved.
      3 Tbsp Organic Coconut Oil
      2 tsp Organic Black Mustard seeds
      10 Organic Curry leaves
      ½ - 1 tsp Organic Chilli powder, Organic Paprika or Organic Cayenne (more if you like it hot)
      1 tsp Organic Garam Masala (or Coriander powder)
      ½ - 1 tsp Organic Ground Nutmeg (or freshly grated)
      Sea salt
      35g Organic Desiccated Coconut (or fresh, if available)

      Method

      1. Soak Brussels Sprouts in cold salted water for 15 minutes, then cook in boiling water for 5-7 minutes. Drain and set aside. This step can be done in advance to save time.
      2. Heat Coconut oil on medium heat
      3. Add Black Mustard seeds and fry until mustard seeds pop and turn grey.
      4. Add Curry leaves, dried Spices and Brussels Sprouts and Sauté for 3-4 minutes
      5. Reduce heat to low, cover and cook for another 5 to 10 minutes until Sprouts are tender
      6. Add coconut, fresh or dessicated, and salt and toss before serving.

      Serves 4 as side dish. Preparation and Cooking: 45 minutes.

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      Festive Fruity Couscous Stuffing Balls

      Vegetarian

      Ingredients

      100g Organic Couscous (or try Wholemeal couscous)
      200ml boiling water
      2 Garlic cloves, crushed
      6 Tbsp Organic extra virgin Olive oil
      1 tsp Ground Coriander
      1 tsp Organic Ground Cumin
      Fresh Coriander, chopped
      4 Tbsp Pine nuts, toasted
      100g Unsulphured Organic Dried Apricots, roughly chopped
      2 medium free-range eggs
      150g fresh white breadcrumbs
      Sea salt & freshly ground black pepper

      Method

      Preheat the oven to 200C/400F/Gas 6. Put the Couscous in a shallow dish. Pour over the boiling water and leave to soak for 10 minutes until absorbed. Fluff up with a fork and season to taste.

      Blend or use a pestle and mortar to mix the Garlic, 5 tbsp olive oil, Cumin and Coriander to a smooth paste. Add this to the Couscous, along with the fresh coriander, pine nuts, apricots, eggs and breadcrumbs. Season and combine well. Divide the mixture into 16 balls.

      Heat the remaining 1 Tbsp oil in a roasting tin, add the stuffing balls and toss until coated. Bake for 25 minutes, drain and serve.

      Makes: 16 Preparation and Cooking time: 1 hour

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