DEGUSTA BOX AUGUST 2019

Its good to be back after a hiatus with another post with our monthly Degustabox, and this time the theme is BACK TO SCHOOL & ON THE GO! Ah, those were the days, A feeling of excitement to see your friends with just a little bit of disgust about school dinners.

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TURKISH TADKA HUMMUS

This Turkish style hummus recipe, Turkish Tadka Hummus, incorporates the best flavours from the Middle East. This easy, quick and plant-based dip definitely has that extra kick with an added Tadka.

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CLOTTED CREAM PEDA

Clotted Cream Peda, are a delightful melt in the mouth, fusion Indian sweets. These rich and creamy Indian style fudge are made of cornish clotted cream, milk powder and sweetened condensed milk. These incredibly delicious light brown pedas are an easy and hassle-free recipe, you'll only need 5 ingredients, 20 minutes, a good pan and a spatula to make these. If you are a peda lover, then surely this recipe deserves a good spot in your fusion Indian mithai repertoire! 

A special and a perfect sweet that can make all your happy occasions into even a delightful one! 

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RESTAURANT STYLE SAAG ALOO

Restaurant style Saag Aloo - Known in the UK as a classic vegetable vegan side dish in most curry houses, Saag Aloo remains a firm favourite. Two quite ordinary ingredients, spinach and potatoes are married together with a blend of fragrant spices to create something so delish!

THE VEGAN LARDER JULY 2019

The Vegan Larder is in its second year of trading. They specialise in delicious Deluxe Subscription and Gift food boxes. They make cooking, snacking and eating plant-based exciting, healthy and easy. It’s was a great start to 2019 where they were listed as the Best Vegan Subscription Box by The Independent!

PANEER TIKKA BIRYANI

Paneer Tikka Biryani - Paneer and Biryani are two words that can make anyone's mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.

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DEGUSTA BOX JULY 2019

I don't know about you, but summer hols always creep up on me. I am never prepared, however, I am always prepared for our monthly Degustabox and this time the theme is a PICNIC!

VEGAN WHITE BEAN BRUSCHETTA

Vegan White Bean Bruschetta is a delicious Italian starter. Thick slices of toasted RYE sourdough bread are topped with White Kidney beans, sundried cherry tomatoes, green pesto, and extra virgin olive oil. Creamy Cannellini beans lend a nutty, earthy flavour whilst lashings of extra virgin olive oil add a fruity aroma.

EASY SUN-DRIED CHERRY TOMATOES

These Easy Sun-Dried Cherry Tomatoes are intensely fragrant, delicately sweet and will make you wonder why you ever bought shop bought sun-dried tomatoes in the first place.

Learn HOW TO MAKE YOUR OWN OWN SUN-DRIED TOMATOES AT HOME in your own comfort, they can be used and enjoyed in any recipes any time of the year.

VEGAN THAI PEANUT NOODLES

Don't have much time on your hand to make a decent meal? Not to worry, make this Vegan Thai Peanut Noodles, it will take ONLY 30 minutes on the stovetop or in an Instant Pot. This colourful dish is packed with flavours and is totally plant-based. 

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BAKED TOFU MANCHURIAN

BAKED TOFU MANCHURIAN is a vegan, easy and delicious Indo Chinese recipe which is prepared with marinated baked tofu and simmered in a spicy, tangy and sweet Indo-Chinese sauce. A perfect gravy to serve as a main but comes with a caution, it's moreish! 

Let's chat ABOUT chaat. Try Papdi Chaat or Papri Chaat! A party in your mouth with lots of explosions. This humble chaat is a combination of complementing and contrasting textures and flavours. Papdi chaat is crunchy, spicy, tangy and sweet and can be eaten as an evening snack or as a great alternative to a meal.

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ULTIMATE PAPDI CHAAT

BURNT GARLIC AND TOFU FRIED RICE

This Vegan Burnt Garlic and Tofu Fried Rice is a perfect accompaniment to complete your Indo-Chinese meal. The distinctive taste of burnt garlic really comes through without overpowering the delicate flavour of the vegetables and fragrant basmati rice.

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