Whether you are scouring for bargains on the grocery shelf, or have a glut of produce from your garden or PYO farm, these recipes are ideal to use up leftover foods in these lean times. Good for you and your pocket, the planet and local farmers, rather than buying ready-meals from big food brands and supermarkets.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (garlic, onion, leeks, chives, mushrooms, nutmeg, fresh dough, green potatoes/onions etc).
Cauliflower is one of England’s most popular vegetables, and makes for a tasty side dish but also is good to create lots of tasty meals like cauliflower ‘cheese’, and ‘steaks’. It can also be cooked as a replacement for rice. But what you may not know is that (like tofu), its mild taste means it’s a great base to make for cakes! Here are some great recipes to try, if you have picked too many cauliflowers at the PYO farm! Try this Vegan Cauliflower Soup (Crowded Kitchen).
Cauliflower is related to broccoli, kale and Brussels sprouts It is indeed a flower, just one that has not yet developed. The leaves can be eaten but they are strong in taste, and you can buy green cauliflowers that are hybrids with broccoli.
This Vegan Cheesy Cauliflower Bake (Crowded Kitchen) uses vegan cheddar, along with black beans and rice for a protein-rich dinner.
This Cherry Coconut Cauliflower Cake (Unconventional Baker) is very easy to make, and you freeze (rather than bake it). Also try Audrey’s Chocolate Cauliflower Ice Cream Cake (Unconventional Baker). No baking required.