Carrot, Leek and Celeriac Soup

Time Preparing: 5 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 2 Carrots
– 1 Leek
– 50g Celeriac
– 500ml Vegetable Stock
– Soya Cream

1. Wash and peel the carrots and celeriac, then cut into small chunks
2. Slice the leek, discarding the head
3. Add the veg to a pan, with veg stock, cover then allow to simmer on a medium-low heat for 25mins
4. Check that the vegetables are soft, then blend until reaching a smooth consistency
Add a dash of soya cream for a creamier consistency if desired


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Beetroot and Spinach Risotto

Another full of colours recipe made with beetroots. Beetroots is the vegetable which put colour to the wintery dishes. After sharing the recipe of spaghetti with beetroots, this time is the risotto made with beetroots and spinach. The dish is really pleasant to look, really tasty and on top of that it is gluten free and vegan.

Time Preparing: 10 mins
Time Cooking: 25 mins
Serves: 2-4
Difficulty: 2/5
Season: Winter

– 200g Beetroot
– 100g Spinach
– 1/2 Onion, finely chopped
– 150g Arborio Risotto Rice
– 3tbsp Olive Oil
– 350ml Vegetable Stock
– Pepper, for seasoning
– Vegan Parmesan (recipe here)

1. Start by steaming the beetroot for 30mins, then peel once cooled and cut into small chunks
2. Heat the oil in a large pan on a medium heat, then add the onion and cook for 3mins
3. Wash the spinach then dry with kitchen towel
4. Add the beetroot, continuing to stir for a further few mins
5. Add the rice and continuing to stir for another 3mins
6. Add the vegetable stock and pepper, cover with a lid and allow to cook for 18mins
7. Serve immediately with vegan parmesan


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Oven-Baked Jerusalem Artichoke Chips

Jerusalem artichokes are a healthy alternative to starchy potatoes. Can be served as a side dish or as finger food for snacking.

Time Preparing: 5 mins
Time Cooking: 30 mins
Serves: 2-4
Difficulty: 1/5
Season: Winter, Spring, Summer & Autumn

– 300g Jerusalem Artichoke
– 1tsp Baking Soda
– 1/2 Lemon
– Sea Salt Flakes, for seasoning
– Sage
– Olive Oil

1. Start by thoroughly washing the artichokes, keeping the skin on
2. Slice them into thin slices
3. Soak in a bowl of water with juice from the lemon and baking soda
The lemon juice prevents discolouring, whilst the baking soda facilitates digestion
4. Lay the artichoke wedges on an oven tray, then top with sea salt, sage and a dash of olive oil
5. Cook at 180°C for 30mins


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegan Parmesan

A super easy alternative to parmesan

Time Preparing: 1 mins
Time Cooking: 1 mins
Serves: 6
Difficulty: 1/5
Season: Winter, Spring, Summer & Autumn

– 100g Raw Cashew Nuts
– 10g Seas Salt
– 2tbsp Nutritional Yeast

1. In a blender, add all ingredients until consistently crumbled
Best served on top of pastas and risottos


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegetable Stew with Turnip, Cabbage & Carrots

This is a traditional dish in France, usually served with some meat but it could be amended with only keeping the vegetables and then adding some vegan “meat” ball made with kidney beans.

Time Preparing: 15 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 400g Cabbage
– 200g Turnip
– 150g Carrots
– 1 Onion
– 50g Parsnip
– 1tbsp Olive Oil
– 1tbsp Baking Soda
– 0.5ltr Vegetable Stock
– Pepper for seasoning

1. To pre-digest the cabbage, place the cabbage in a large pan with balling water and the baking soda for 15 mins. Drain carefully once cooked
2. Peel and chop carrots, turnips, parsnips and onion
3. Heat the olive oil in a pan, then add the onion for a few mins
4. Add the carrots and vegetable stock, cover with a lid and cook for 5mins
5. Add parsnips and turnips, cover again and cook for a further 15mins
6. Finally add the cabbage and cook for a further 5mins
7. We’ve served the stew with red kidney balls, but rice, bread or potatoes would also work


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Stir Fry with Kalettes, Brussels Sprouts, Beetroot and Green Beans

Stir fry is the perfect dish to make when you are in a hurry but still want to eat something nutritious. This delightful recipe has lots of greens, but with the beetroot adds enough colour to make it look as gorgeous as it tastes!

Time Preparing: 5 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 100g Brussels Sprouts
– 120g Green Beans
– 100g Kalettes or Kale
– 150g Beetroot
– 1tbsp Sunflower Oil
– 2-3tbsp Soya Sauce
– Handful of Sesame Seeds

1. Thoroughly wash all vegetables
2. Remove the ends of the green beans and cut in half
3. Half the kalettes (or finely slice kale) and sprouts
4. Peel the beetroot and cut into small square chunks (pre-cook if desired)
5. Heat the oil in a wok, and once hot add the kalettes for 3 mins
6. Add the sprouts for a further few minutes until they start to brown
7. Add the green beans and beetroots, continuing to stir for a further few minutes
8. Add the soya sauce, continuing to stir until absorbed by the vegetables (around 2 mins)
9. Serve hot with rice or noodles, sprinkle with sesame seeds


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Creamy Kalette Tops Linguine

Whilst the bright green colour of the dish can prompt thoughts of artificial colouring, this is actually the result of cooking and blending.

Time Preparing: 10 mins
Time Cooking:  10 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

– Bunch of Kalette Tops
– 200g Linguine
– 2 Garlic Cloves
– 1/2 Lemon
– 30g Parmesan (omit for vegan option)
– 3tbsp Sour Cream (or vegan alternative)
– 3 tbsp Olive Oil
– Salt and Pepper, for seasoning

1. Begin by cooking the Linguine as instructed on the packaging
2. Thoroughly was the kalette tops, before removing from stems
3. Peel (but don’t chop) the garlic
4. Add the kale and garlic to the linguine pan, for the final five minutes of cooking
5. Drain the linguine, and carefully transfer the kale and garlic to a blender. Add the olive oil, sour cream, lemon juice and seasoning before blending until smooth
6. Mix the linguine and kale sauce until thoroughly coated
7. Season and top with parmesan

Jerusalem Artichoke and Celeriac Soup

This creamy soup, has all the nutty flavours from the Jerusalem Artichoke’s, with a tangy kick from the celeriac.

Time Preparing: 25 mins
Time Cooking:  35 mins
Serves: 2-3
Difficulty: 2/5
Season: Winter

– 400g Jerusalem Artichokes
– 300g Celeriac
– 25g Butter
– 1 Onion, chopped
– 1l Vegetable Stock
– 50ml Cream
– Salt and Pepper, for seasoning

1. Begin by peeling the artichokes and celeriac, then cutting into small chunks, before placing immediately into cold, salted water
2. In a large pan, heat the butter on a medium heat then add the onions, reducing the heat. Cook for around 8 minutes, stirring regularly
3. Drain the artichokes and celeriac and add to the onion pan, stirring for a further 5 mins
4. Add the vegetable stock, bring to the boil then cover and reduce heat before simmering for 25 mins
5. Transfer the soup to a blender (step by step if needed), and blend until smooth
6. Return to the pan before stirring in the cream

Pink Pickled Beetroot Eggs

Who can resist the beauty of these beetroot pickled eggs? With a light sprinkling of cinnamon, this tasty treat can be enjoyed in just a few hours, or after a few weeks of pickling.

Time Preparing: 5 mins
Time Cooking:  15 mins
Serves: 2
Difficulty: 2/5
Season: Winter

– 8 Eggs
– 300g Beetroot
– 250ml White Vinegar
– 100g Caster Sugar
– 300ml Water
– 1/2tsp Cinnamon

1. Pre-heat oven to 180 degrees
2. Wrap the beetroot in kitchen foil, then cook for 25 mins
3. Place the eggs into a pan of boiling water for five mins
4. Once the eggs have cooled (around 10-15mins), peel them then place into a large glass jar
5. Once the beetroot has cooled, remove the skin then grate
6. Combine the greated beetroot, vinegar, sugar, water and cinamon in a pan, then bring to the boil
7. Once the sugar has dissolved, pour over the eggs and seal immediately
8. Refridgerate and serve after four hours, or remove from the fridge after four hours and leave to pickle for a few weeks

Leek, Goats Cheese and Walnut Tart with Feta and Lemon

This simple, yet stunning recipe is a real hit for a light lunch, that might just transform the way you see leeks. The crunch from the walnut, counters the softness of the leeks and goats cheese, whilst the lemon gives it that little tang. Perfect on its own, or with a side salad.

Time Preparing: 15 mins
Time Cooking:  20 mins
Serves: 4
Difficulty: 2/5
Season: Winter

– 3 Leeks
– 2 Lemons
– 200g Goats Cheese
– 75g Chopped Walnuts
– 375g pre-rolled Puff Pastry
– 2tbsp Butter
– 2tsp thyme
– Salt and Pepper, for seasoning

1. Pre-heat oven to 200 degrees
2. Begin by washing then finely chopping the leeks, discarding the green bits and stalk
3. On a medium-heat, add the butter and leeks and stir until the leeks are tender
4. Zest two lemons, then add to the leek mixture along with the thyme
4. Roll out the puff pastry, cut into four equal rectangles, then score each rectangle 1cm from the edges
5. Add leek mixture in the centre of the pastries, then top with crushed walnuts and crumbed goats cheese
6. Brush the crust of the tarts with olive oil, then bake in the centre of the oven for 15 mins