vegetarian – Inspiration https://blog.stokesstores.com Wed, 30 Oct 2024 19:14:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://blog.stokesstores.com/wp-content/uploads/2015/08/cropped-new-blog-logo-11-150x150.jpg vegetarian – Inspiration https://blog.stokesstores.com 32 32 Roasted Vegetables & Halloumi Cheese https://blog.stokesstores.com/roasted-vegetables-halloumi-cheese/ https://blog.stokesstores.com/roasted-vegetables-halloumi-cheese/#respond Wed, 22 Apr 2020 23:24:05 +0000 https://blog.stokesstores.com/?p=6673

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Ingredients

  • 2 peppers red/green/organge
  • 1 red onion
  • 4 zucchini
  • 1 pack Halloumi cheese sliced
  • 6 cloves garlic
  • 1 tbsp coriander seeds
  • sea salt
  • freshly ground pepper
  • fine herbs of your choice

Instructions:

Preheat the oven to 200°C/400°F/gas 6.

Halve and de-seed the pepper, then cut each half into 4 pieces.

Peel the red onion and cut into 8 wedges.
Halve the zucchini lengthways then slice into 2cm chunks. 

 Leave the cloves of garlic whole.

Place all the veg and halloumi cheese in an extra-large roasting tray, or divide between  2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop your fine herbs of choice. Scatter all of the herbs over the veg.
Drizzle it all well with olive oil, then toss to coat.

Roast your veg in the hot oven for around 50 minutes, or until soft, golden, and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.

Enjoy!

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]]> https://blog.stokesstores.com/roasted-vegetables-halloumi-cheese/feed/ 0 Fabergé: Tofu Scramble – Vegan Omelette https://blog.stokesstores.com/faberge-tofu-scramble-vegan-omelette/ https://blog.stokesstores.com/faberge-tofu-scramble-vegan-omelette/#respond Sat, 05 Sep 2015 16:21:14 +0000 http://blog.stokesstores.com/?p=1520 We teamed up with Fabergé to make sure you wake up on the right side of the bed every day! Try their recipe for Tofu Scramble; a vegan omelette recipe that everyone can enjoy!

FINAL

Ingredients

  • Coconut oil (to coat the pan)
  • Any fresh vegetables (ex: oyster & shitake mushroom, spinach, roasted tomatoes, caramelized onions…)
  • Chives or spring onion, chopped finely (for garnish)

Egg Mix

  • 18 ounces silken tofu, small cubes
  • 1 cup soy milk
  • 3 tbsp brown rice flour
  • 3 tbsp corn starch
  • ¼ tsp turmeric, ground
  • ¾ tsp salt & pepper, ground
  • 1/8 tsp cayenne, ground
What You’ll Need

INGREDIENTS3

Directions: Vegan Egg

Add the ingredients for the egg mixture in a blender and blend until smooth.

Directions to Cook

*Set the oven to broil.

Using an oven-safe and non-stick pan, adjust the heat to medium-high. Coat your pan with coconut oil, once the bottom is covered, add your vegetables to sauté. Once vegetables are cooked, remove them from the pan and set aside.

Reheat your pan and add some more coconut oil to cover the bottom of the pan. Add your egg mixture. Cook the same way you would make an omelette – until one side is crisp and browning. Once the bottom is cooked, add your sautéed vegetables on top of the scramble and place the pan in the oven for 5 minutes to evenly cook the top.

THE_FLIP

Flip your finished eggs onto a plate and garnish with finely chopped herbs. Season it to taste.

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Enjoy!

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CHEF

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