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. Vegan Potato Leek Soup (Crowded Kitchen) is ideal for chilly nights. The white beans and potatoes replace milk and cream, for the thick creamy texture.
Leeks are from the family of alliums (onions, garlic, chives, shallots etc). All of these are toxic to pets, so keep these recipes away from animal friends. Also avoid other toxic ingredients like fresh dough, mushrooms, jackfruit and vegan meats/cheeses etc). Keep fresh dough away from pets (it can expand in the stomach).
Leeks are very popular, but as they are easy to grow, you often have a big glut left over. Tasting like mild onions, you can saute the dark green part of the leaves or add to veggie stocks for flavour. You can also tie the leaves with twine, combined with herbs to make bouquet garni.
Cauliflower Leek Soup (Crowded Kitchen) is a creamy spring soup, that can be made in 30 minutes, using either one pot or a blender.
Vegan Lemon Butter Pasta with Peas & Charred Leeks (Short Girl, Tall Order) pairs fresh lemon juice with palm-oil-free vegan butter for a lovely weeknight supper dish.
Leek & Pea Risotto (The Veg Space) can be on the table in 25 minutes. You’ll have to stand over the pot though, for the stirring.
Vegan Leek Potato Soup (The Veg Space) is a nice alternative to ready-made cup-a-soups. The unique taste and texture comes from using whole potatoes and stewing the leeks.