Breadsticks to be served with each snack

Ingredients

• 200 g water
• 350 g strong white bread flour (plus extra for dusting)
• 1½ tsp dried instant yeast
• ¼ tsp sugar
• ¼ tsp fine sea salt
• 50 g extra-virgin olive oil (plus extra for greasing)

Macronutrient analysis

ALLERGENS

GLUTEN –Wheat Flour

Dips for snacks

Smoky Paprika Tomato Dip

• 120 g sourdough bread, toasted, cut in pieces (2 cm)
• 400 g plum tomatoes, very ripe, quartered
• 40 g olive oil
• 1 garlic clove
• 1 Tbsp sherry vinegar
• 1 tsp smoked paprika, plus extra for garnishing
• fresh parsley leaves, chopped, for garnishing

Macronutrient analysis

 ALLERGENS

GLUTEN –Flour (Bread)

Black Bean and Sun-dried Tomato Dip

• 12 sun-dried tomatoes in oil, drained
• 1 Tbsp nutritional yeast flakes
• 1 tsp smoked paprika
• ½ tsp dried chilli flakes
• ½ tsp ground black pepper
• 240 g tinned black beans, drained and rinsed (1 x 400 g tin)
• 150 g red peppers, quartered

Macronutrient analysis

Allergens

NA

Artichoke & Butter Bean Dip

• 180 g artichoke hearts, in oil, drained (1 x 280 g jar artichoke hearts in oil)
• 1 garlic clove
• 400 g tinned butter beans, drained and rinsed (1 tin)
• ½ tsp ground cumin
• 20 g lemon juice
• 120 g vegan greek yogurt
• ½ tsp ground black pepper

Macronutrient analysis

ALLERGENS

NA

Creamy Sun-dried Tomato and White Bean Dip

• 2 garlic cloves
• 5 g fresh basil leaves
• 200 g sun-dried tomatoes in oil, drained and oil reserved (drained weight)
• 150 g  vitalife cream cheese
• 100 – 150 g tinned cannellini beans, rinsed, drained
• 30 g freshly squeezed lemon juice
• 2 pinches ground black pepper
• extra virgin olive oil, for drizzling

Macronutrient analysis

ALLERGENS

NA

Red Pepper Houmous

• 1 ½ tsp cumin seeds
• 480 g tinned chickpeas, rinsed and drained (2 x 400 g tins)
• 360ml tahini
• 30 g lemon juice
• 2 garlic cloves
• 30 g extra virgin olive oil, plus optional extra for drizzling
• 150 g red peppers, roasted
• 1 pinch ground pepper
• 1 pinch paprika, for garnishing

Macronutrient analysis

ALLERGENS

SESAME – Tahini

Mushroom Pâté

• 30 g bread, stale, roughly torn
• 20 g onion
• 120 g butter, soft
• 250 g fresh mushrooms (e.g. Chestnut or Portobello), quartered
• 100 g Vitalife cream cheese
• ½ tsp whole nutmeg, grated
• 1 tsp lemon juice
• ½ tsp ground black pepper
• 3 sprigs fresh parsley

Macronutrient analysis

ALLERGENS

GLUTEN – Bread

Carrot and Chickpea Spread

• 60 g olive oil
• 250 g carrots, peeled, cut in pieces (2 cm)
• 100 g onions, quartered
• 20 g agave
• 1 tsp ground cumin
• 1 tsp ground coriander
• 245 g tinned chickpeas, drained, rinsed (drained weight)
• 20 g lemon juice
• ½ tsp ground black pepper, plus extra to taste

Macronutrient analysis

ALLERGENS

NA

Roasted Cauliflower Houmous

• 600 g cauliflower florets
• 480g chickpeas (2x tins drained)
• 360ml tahini
• 2 Tbsp olive oil, plus 25 g
• ground black pepper, to taste
• 1 garlic clove
• ¼ tsp ground cumin
• 1 tsp lemon juice
• extra virgin olive oil, for garnishing
• fresh parsley leaves, roughly chopped, for garnishing

Macronutrient analysis per portion

ALLERGENS

SESAME – Tahini

Baingan Bhurta (Aubergine Bhurta)

• 500 g water
• 500 g aubergines, cut in pieces (3 cm)
• 1 garlic clove
• 250 g onions, quartered
• 30 g vegetable oil
• 1 tsp ground cumin
• ½ tsp ground black pepper
• 240g tahini

Macronutrient analysis

ALLERGENS

SESAME – Tahini