Cranks nut roast recipes

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Cheesy carrot nut roast

Cheesy carrot nut roast

Cranks, who I’ve worked with several times before, have just been officially approved by the Vegetarian Society
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Chestnut and Cashew Nut Roast – Vegan Christmas

Chestnut and Cashew Nut Roast – Vegan Christmas

Cranks brought the nut roast to the vegetarian Christmas table and it has never left mine – not for me the jumped up goat’s cheese salad, the noodles and tofu or the rice stack, I want something substantial and richly flavoured and I want to serve it up with roast veggies, gravy and bread sauce while wearing a paper hat and a tinsel scarf
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Recipe: Lemony Sweet Potato & Olive Tagine (& my Cranks Supperclub!)

Recipe: Lemony Sweet Potato & Olive Tagine (& my Cranks Supperclub!)

The thinner you roll your flatbreads, the more likely they are to turn crispy a few minutes after cooking, but wrapping them seems to keep in the steam and leaves them softer for longer
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Ruby Red Chard Mushroom Nut Wellington

Ruby Red Chard Mushroom Nut Wellington

My most favourite of favourites Nut Mushroom Wellington by far has to be from Nadine Abensur from her cookbook The Cranks Bible
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A Vegan - Vegetarian Christmas Centrepiece Raised Pie

A Vegan - Vegetarian Christmas Centrepiece Raised Pie

I've been a long time fan of Cranks an I am a member of the Vegetarian Society, so you can imagine my delight when I learned that Cranks have officially been Approved by the Vegetarian Society, a UK brand as longstanding and veggie obsessed as Cranks are and to celebrate this new partnership, as well as raise awareness of vegetarianism and veganism this season, I thought I would create an old fashioned Vegetarian Raised Pie made with hot water crust pastry
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Recipe: Mushroom & Merlot Posh Pasties

Recipe: Mushroom & Merlot Posh Pasties

This post was sponsored by Cranks, in support of The Vegetarian Society’s National Vegetarian Week. Let’s just say that I’ve never found a nut roast recipe which has ticked all of those boxes
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Vegan Ravioli Two Ways

Vegan Ravioli Two Ways

Vegan Ravioli was just one of the many dishes I was challenged to make on the Vegan Toolkit Course I attended last week at the behest of Cranks
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Spiced Almonds

Spiced Almonds

I read up on all sorts of different recipes including a couple from the Cranks series of books and this is my version as I wanted a savoury spicy nut with a slight hint of sweetness
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Chicken & Cashewnuts

Chicken & Cashewnuts

If you have not roasted your own nuts before, try frying cashews slowly in a pan with a little butter and salt until golden
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Jerk Rubbed Mahi with Yellow Pepper Pesto

Jerk Rubbed Mahi with Yellow Pepper Pesto

The pesto combines roasted sweet yellow bell peppers and jalapenos (take all the ribs and seeds out and you are left with a nice mild pepper and roasting the jalapenos calms the heat too) with a big bunch of cilantro, pecans (or any other nut of your choosing…we just have pecans trees in our yard so they are my “go-to” nut…lol ) and parmesan cheese
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My Vegetarian Story for National Vegetarian Week

My Vegetarian Story for National Vegetarian Week

Mr TS arrived in my life with a selection of vibrantly coloured jumpers, a wok and a copy of the first Cranks Vegetarian Recipe book which still sits happily on my groaning recipe book shelf today
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Nut Roast

Nut Roast

Cranks had their own version of nut roast in the cranks cookery book. I had a couple of vegetarian friends and the vegetarian restaurant Cranks was gaining in popularity
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Homity pie

Homity pie

Cranks restaurant gave vegetarians not just a meal, but a varied and tasty selection of dishes that were affordable, nutritious and tasty
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Second Christmas

Second Christmas

For the main I decided to make Homity Pie, this is is, a totally classic, Cranks recipe, from the Cranks Recipe Book
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Butternut Squash and Black Bean Tagliatelle

Butternut Squash and Black Bean Tagliatelle

Sometimes I roast the butternut squash the day before I need it if I have the oven on for something else
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Topping Up On The Omegas!

Topping Up On The Omegas!

cut in half, take seeds out (keep for roasting), rub a little coconut oil on inside, sprinkle with a little celery salt