Home
Recipes
Vegan recipe collection

Plum and watercress salad

Sweet pickled grapefruit

1 hour 30 minutes

Warm potato and sorrel salad

Asparagus recipes

Fresh asparagus salad

Tofu recipes

Crispy pressed tofu with assorted mushrooms and wilted Asian greens

15 minutes

Red lettuce and rose petal salad

Brinjal dip

30-45 minutes

Boards and

Tapas of sesame-roasted Mediterranean tomato and capers

15 minutes

Warm table queen squash and wild rocket salad with pumpkin oil

Herb-infused baked potatoes

1 hour

Green bean and mushroom stir fry

Roasted vegetables in sherry vinegar dressing

20 minutes

17 of 23

Roasted vegetables in sherry vinegar dressing

By TASTE

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g mixed vegetables
1 garlic, crushed
1/2 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and milled black pepper

Method

Roast vegetables at 200°C for about 30 minutes.
Mix together garlic, vinegar, lemon and olive oil. Season to taste. Pour over warm roasted vegetables.
Toss and serve hot or at room temperature.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Plum and watercress salad

Sweet pickled grapefruit

Warm potato and sorrel salad

Fresh asparagus salad

Crispy pressed tofu with assorted mushrooms and wilted Asian greens

Red lettuce and rose petal salad

Brinjal dip

Tapas of sesame-roasted Mediterranean tomato and capers

Warm table queen squash and wild rocket salad with pumpkin oil

Herb-infused baked potatoes

Green bean and mushroom stir fry

Roasted vegetables in sherry vinegar dressing

Roasted vegetables in sherry vinegar dressing

Ingredients

Method