Plot to plate recipes for National Vegetarian Week

assorted raw vegetables on a wooden board

Celebrate National Vegetarian Week with delicious recipes from gardening bloggers around the UK
Image: monticello

At Thompson & Morgan, we’re passionate about growing our own food. But sowing, growing and nurturing delicious produce is only half of the story. Harvesting, preparing and eating these vitamin-packed wonder foods is just as important, right?

This year, 10 – 16 May is National Vegetarian Week. To celebrate, we asked our favourite green fingered bloggers to share their best vegetarian plot-to-plate recipes. Here are some of their ideas and delicious serving suggestions to help you make the most of your fresh fruit and veg.

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Strawberry Cupcakes

Strawberry cupcake

Strawberry cupcakes

Thompson & Morgan
Beautiful vanilla cupakes topped with vibrant pink icing and fresh strawberries picked from your allotment.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Servings 12 cupcakes
Calories 387 kcal

Ingredients
  

  • 120 g butter melted
  • 2 eggs
  • 180 g self-raising flour
  • 100 g Greek yoghurt
  • 100 g strawberries finely chopped
  • 115 g caster sugar
  • 150 g butter softened
  • pink food colouring
  • 2 tbsp milk
  • 300 g icing sugar
  • 6 strawberries halved
  • 1 tsp vanilla extract

Instructions
 

  • Pre-heat the oven to 180C/160C fan. Line a muffin tin/s with cupcake cases. Combine the flour and sugar together in a bowl and mix. Whisk together the eggs, yogurt and butter in a jug. Gradually add the jug mixture to the flower mixture, while mixing, to create a smooth batter. Carefully fold in the chopped strawberries.
  • Divide the batter between the cupcake cases so they are about 3/4 full. Bake for 25-30 mins, or until golden. Use a knife or skewer to poke through to the middle of the cake to make sure it is cooked through. If the knife/skewer comes out slighty wet, put the cakes back in the oven for a minute or two and then check the middle again. Once cooked, put to the side and leave to cool.
  • While the cakes cool, mix the sugar and butter together until smooth. Now add the milk, vanilla and food colouring and beat until the icing takes on a pale pink colouration. Transfer the icing into a star nozzled piping bag, then evenly pipe swirls onto the cooled cupcakes. Finish off the cupcakes by adding a a strawberry half or small strawberry to the top. Eat and enjoy or store in an airtight container to enjoy later on.

Nutrition

Calories: 387kcal
Keyword cupcake, strawberries, strawberry, vanilla
Tried this recipe?Let us know how it was!

Gluten-free tomato pizza

Gluten-free pizza

Gluten-free pizza

Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Servings 4
Calories 740 kcal

Ingredients
  

Pizza base ingredients

  • 2 tsp gluten-free baking powder
  • 2 tsp (heaped) golden caster sugar
  • 400 g gluten-free bread flower
  • 5 tbsp olive oil
  • 1 tsp salt
  • 1 tsp (heaped) xanthan gum

Sauce & topping ingredients

  • shredded basil leaves
  • 2 x 125 g balls buffalo mozzarella roughly torn
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 tsp caster sugar
  • 1 x 400 g can chopped tomatoes
  • 2 tbsp tomato purée

Instructions
 

  • Pre-heat your oven to 220C/200C fan
  • Heat the oil in a saucepan and cook the onion on a low heat with some salt for around 10 mins until softened. Add in the tomatoes, tomato purée and caster sugar and bring to a simmer. Cook uncovered, for 30 mins until reduced and thick, making sure to stir regularly. Transfer to a blender or blitz the sauce with a hand blender until smooth. Taste and season as required and stir in the basil. Set aside to cool.
  • Mix together the flour, sugar, baking powder, salt and xanthan gum in a mixing bowl. Pour in 250ml warm water and the olive oil into a well in the centre of the mixture. Quickly combine the ingredients to create a thick, paste-like dough. Add a small amount of warm water if the dough feels dry. Put the dough in a bowl, cover with cling film and put in the fridge for no more than 24 hours before using. Lightly flour two baking/pizza trays. Cut the dough into two pieces and flatten into thin rounds, roughly the size of a dinner plate. Add to the baking/pizza trays.
  • Top the pizza bases with the sauce and mozzarella. Place the baking/pizza trays in the pre heated oven and cook for 8 -10 mins until crisp around the edges.
  • Remove from the oven and serve

Nutrition

Calories: 740kcal
Tried this recipe?Let us know how it was!

Raspberry Fizz

Raspberry fizz

Raspberry fizz

Thompson & Morgan
Jazz up your summer party, wedding reception or just enjoy in the comfort of your garden. Create a real taste of summer from your home grown raspberries.
Prep Time 5 mins
Total Time 5 mins
Course Drinks
Servings 4
Calories 135 kcal

Ingredients
  

Instructions
 

  • Crush the raspberries in a mortar and pestle or in a bowl with the end of a rolling pin.
  • Divde the crushed raspberries into 4 champagne/prosecco flutes, add 25ml of the liqueur per glass and fill with champagne/prosecco. If you want to add some flair to your drink top with more fresh raspberries, rose petals and a few fresh mint leaves.
  • Serve to your guests or enjoy the taste of summer yourself.

Nutrition

Calories: 135kcal
Keyword champagne, liquer, prosecco, raspberries, raspberry
Tried this recipe?Let us know how it was!

Vegan raspberry mousse

Vegan raspberry mousse

Vegan Raspberry Mousse

Thompson & Morgan
Fruity, light and really perfect as a summer dessert. Bursting with fresh raspberrys and coconut.
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Servings 4

Ingredients
  

  • 80 ml aquafaba
  • 150 g coconut cream
  • 1 tsp lemon juice
  • 50 g caster sugar
  • 240 g raspberries
  • 1 tsp vanilla extract

Instructions
 

  • Wash, then sieve your raspberries over a small bowl to get rid of the seeds and create a raspberry puree.
  • Whisk the vanilla extract and coconut cream together in a bowl or use a blender. When done, put to one side.
  • Place the aquafaba in a clean glass or metal bowl. Add a teaspoon of lemon juice. and whisk into stiff peaks.
  • Slowly add the sugar to the whipped aquafaba, whipping well after each addition
  • Fold the stiff aquafaba into the raspberry mixture until the two are well mixed. Be careful not to knock the air out of the mixture. The mixture may deflate a little bit, but that’s normal. Divide the mixture between 4 glasses and place them in the fridge for at least 8 hours (or overnight) to set.
  • Once the mousse has set, top with fresh raspberries just before serving. Eat within 2 days.
Keyword dessert, mousse, raspberries, raspberry
Tried this recipe?Let us know how it was!

Raspberry tartlets

Raspberry tartlets

Raspberry tartlets

Thompson & Morgan
An impressive summer dessert that utilises your allotment fruit. Great for entertaining or as an additon to an afternoon tea selection
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Dessert
Servings 8

Ingredients
  

  • 100 g butter cut into small pieces
  • 2 eggs
  • 2 tbsp icing sugar
  • 200 g plain flour
  • 75 ml double cream
  • 150 ml whole milk
  • 25 g caster sugar
  • 1 tsp vanilla extract
  • 450 g raspberries
  • 4 tbsp raspberry jam
  • handful mint leaves

Instructions
 

  • Preheat the oven to 200C/180C Fan.
  • Start with the pastry: Add 175g flour, icing sugar and butter to a food processor. Pulse until the mixture looks breadcrumby. Add one egg and blend again until the mixture forms a ball.
  • Dust a work surface and rolling pin with flour. Roll out the pastry. Divide the pastry into eight rounds which are slightly bigger than the tins. Pop the pastry rounds into the tins and put in the fridge for 20 minutes.
  • Prick the pastry bases with a fork, top with baking paper, fill with baking beans or rice and blind bake in the oven for 10 minutes. Carefully remove the baking beans and baking paper and return the bases to the oven for 5 minutes, until they have turned a golden-brown. Put to oneside to cool.
  • Make the Crème pâtissière: Pour the milk and vanilla into a saucepan. Heat until it is about to boil. Remove from the heat.
  • Add sugar, 25g flour and one egg to a mixing bowl and whisk together. Whisk in half the hot milk and continue whisking until smooth. Pour in the remaining milk.
  • Put the mixture back into the saucepan and cook on a low heat, continuously stirring until thick.
  • Pour into a bowl, cover and chill in the fridge until cold. Once cool pour in the double cream, while whisking. Spoon the freshly made crème pâtissière into the tart cases and cool in the fridge.
  • Time to make the glaze. Heat the jam in a saucepan with a tbsp of water and whisk togerther. Sieve into a small bowl.
  • Brush the raspberries with the glaze and arrange them on top of the tartlets to finish. Serve with a few mint leaves and enjoy.
Keyword raspberries, raspberry, tartlet, tartlets
Tried this recipe?Let us know how it was!

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