Eat lentil health

 

We can put together a bespoke plant-based menu, but to give you some food for thought, here is just a taster of the kind of food we can produce:

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Canapés:

Chestnut mushroom and walnut samosas

Beetroot and vegan feta salad pots with baby broad beans

Persian herb frittata

Roasted root veg tarts with sesame crust

Squash, sage and chestnut rolls

Vietnamese rice paper rolls

Fig and vegan goat's cheese puffs

Falafel bites with tamari and tahini dip

Aubergine, mint and pomegranate bruchetta

Carrot lox blinis

Mini black bean burgers

White bean, artichoke and basil bruchetta

Gazpacho cups

Hoisin and sesame tofu sticks

Chickpea Shawarma dip with pita chips

Sweet potato pizza with kale and caramelised onions

Quinoa fritters with wild garlic aioli

Polenta cake with chilli garlic sauce

Mushroom parfait toasts

Quinoa avocado rolls with avocado cream

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Winter salads:

Pumpkin, kale and vegan parmesan salad

Waldorf salad with cranberries and mint

Brown rice salad with herbs, lemon and seeds

Parsnip, lentil and rocket salad with tapenade dressing

Roasted beetroot. pumpkin and rocket salad

Homemade coleslaw with red onion, apple, celery, sunflower seeds and parsley

Green salad with seasonal vegetables and blackberry dressing

Warm potato salad with shallot dressing

Roasted autumn vegetables with crispy kale

Carrot, cumin and coriander salad

Lentils and beets with salsa verde

Pesto butter beans with wilted spinach

Kale, sumac and crispy rice 

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Summer salads:

Watermelon, vegan feta, capers, almonds and mint

Maftoul salad

Heritage tomato and basil oil

Jersey royals with broad beans and mint

Roasted new potatoes with kale, vegan feta and avocado

Marinated Greek salad

Fennel, roast lemon and tomato

Broad bean, pea and orzo

Artichoke panzanella

Shaved celeriac and beetroot caesar

Amazing green salad with seasonal vegetables edible flowers and toasted seeds

Quinoa and griddled courgettes with herbs and lemon

Borlotti bean and dill

Tabouleh

Quinoa with black turtle beans, lime and coriander

Red rice with roasted mediterranean vegetables and pine nuts

Quinoa and roasted vegetable salad with pomegranate

Guacamole and black beans with chilli and lime

Butter bean, almond and rosemary hummus

Sriracha and lime potato salad

Charred Broccoli with tahini dressing and sesame

Black bean and pumpkin seed hummus

Beetroot carpaccio

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Mains:

Chargrilled mushroom feast

Squash, greens and quinoa fritters with sumac yoghurt

Mushroom stuffed ramiro peppers

Rainbow chard, red bean and peanut stew

Black bean, sweetcorn and avocado quesedillas

Spiced chickpea and spinach pie

Harrisa Aubergine kebabs

Vegetable box  pie with butter bean mash

Harrisa Aubergine kebabs

Balsamic tomato and red onion tart

Buddha bowls

Field mushroom and red pepper fajitas

Roasted roots on polenta with carrot top pesto

Piri Piri bean grill

Mushroom stroganoff

Roasted coconut, lime and tamarind curry

Crispy chickpea and harissa burger

Vegan wellington

Jerk jackfruit cakes with ancho sauce

Sticky Umami Aubergine

Tofu schnitzel with salsa verde

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Puddings:

Earl grey tofu chocolate pots

Coconut pannacotta

Creamy pistachio caco tart

Biscoff tiramisu

Blueberry and almond tart

Matcha cheesecake

Carrot and pistachio cake with rosewater 'cream'

Chai poached pears

Watermelon and lime granita