Recipes for starters & light meals

Canned food

Asian carrot juice dipping sauce with crispy tofu

35 minutes

Savoury bake

Bocconcini with cucumber juice dressing

Salad recipes

Waldorf slaw with tahini dressing

Prawns and

Cold cucumber soup with prawns and rice vermicelli

25 minutes

Avocado recipes

The new Cobb-style salad platter with beetroot dressing

Biscuit recipes

Good intention granola squares

20 minutes

Cheese recipes

Mexican cheese dip with roast chilli and chorizo

5 minutes

Cheese recipes

Roast lemon and baked feta Greek-style salad

15 minutes

Coconut recipes

Celeriac-and-turmeric falafel

20 minutes

Celeriac-and-turmeric falafel

Serves Makes 16

Difficulty Easy

Prep Time 10 minutes, plus 30 minutes' chilling time

Cooking Time 20 minutes

Ingredients

1 litre water
1 lemon, zested and juiced
50 g flour, plus extra for dusting
1 t salt
600 g celeriac, peeled and quartered
30 g coriander, roughly chopped
80 g paneer, cut into small cubes
1 free-range egg, lightly beaten
4 garlic cloves, finely chopped
1 T fresh ginger, finely grated
1 T fresh turmeric, finely grated
Oil, for deep frying
1⁄2 cup coconut cream
1 lime, quartered, for serving

Method

Pour the water into a saucepan. Whisk in the lemon juice, half the our and the salt and bring to the boil. Reduce the heat and add the celeriac. Simmer for 25 minutes, or until tender. Drain and grate the celeriac into a bowl, or process in a blender.
Add the remaining our, coriander, paneer, egg, garlic, ginger and turmeric and mix until combined. Roll into balls and dust in our. Place on a tray lined with baking paper and chill for 30 minutes.
Heat the oil and deep-fry in batches over a medium heat until golden. Drain on kitchen paper.
Serve with a splash of coconut cream and lime wedges.

Cook's note: Both spicy and sour flavours are riding the wave as diverse cuisines such as Asian and South American expand their reach. We know you already can’t get enough of chilli, but Abigail’s list of ingredients to watch (not for the faint of heart, tongue or throat) includes the fruity pink peppercorn (technically, not a peppercorn but the fruit of the Brazilian pepper tree), aromatic cloves, mouth-tingling lemony Szechuan pepper, pungent horseradish and antioxidant-packed turmeric. “As veggies increasingly take centre-stage on our tables, spices like these can be used inventively to enhance their natural flavours and add new layers,” says Abigail.

Discover more vegetarian recipes here.

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Asian carrot juice dipping sauce with crispy tofu

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Turmeric-and-coconut cabbage

Bocconcini with cucumber juice dressing

Waldorf slaw with tahini dressing

Cold cucumber soup with prawns and rice vermicelli

The new Cobb-style salad platter with beetroot dressing

Good intention granola squares

Mexican cheese dip with roast chilli and chorizo

Roast lemon and baked feta Greek-style salad

Celeriac-and-turmeric falafel

Celeriac-and-turmeric falafel

Ingredients

Method