JVS - Jewish, Vegan, Sustainable
Jewish Vegan Society - Promoting Jewish veganism and sustainability
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Cooking tools:
- Baking sheet
- Oven
- Saucepan
- Paper towel
- Loose bottomed cake tin
- Pastry brush
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Spoon
- Microplane
- Fine-mesh sieve
- Colander
- Aluminum foil
- Parchment paper
- Tongs
- Spatula
- Kitchen timer
- Serving platter
- Serving bowl
Ingredients
- 500 g butternut squash, peeled and chopped into 2 cm cubes
- 4 tbsp olive oil
- pinch chilli flakes
- 300 ml vegan stock
- 500 g Jersey Royal potatoes, sliced to thickness of £1 coin
- finely grated zest 1 lemon
- 250 g filo pastry, defrosted if frozen
- 1 tbsp dry semolina or polenta
- 225 g ready cooked beetroot (not in vinegar), sliced to thickness of £1 coin
- 400 g asparagus, sliced lengthways
- 300 g roasted peppers from a jar, drained
- 20 basil leaves
- 20 mint leaves
- 1/2 tsp sumac (optional)
- salt
- pepper
- 25 g flat leaf parsley, chopped
- 15 g chives, snipped
- 1 tbsp capers, roughly chopped
- 1 gherkin, diced
- 1 clove garlic, finely chopped
- Juice 1 lemon
- 6 tbsp olive oil
- Salad leaves to serve
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JVS - Jewish, Vegan, Sustainable
jvs.org.uk
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jvs.org.uk
JVS - Jewish, Vegan, Sustainable
jvs.org.uk
JVS - Jewish, Vegan, Sustainable
jvs.org.uk
JVS - Jewish, Vegan, Sustainable
jvs.org.uk
JVS - Jewish, Vegan, Sustainable
jvs.org.uk