Interesting options using Marigold bouillon, the invaluable vegetable stock that soups up everything
Engevita Savoury Yeast Flakes can be used in either savoury or sweet dishes.
Marigold Pomegranate Molasses have a versatile and ‘ambidextrous’ sweet and sour taste, making them useful in both savoury and sweet dishes.
Healthy and interesting winter soup using celery, Jerusalem artichokes and carrots, taste augmented with Marigold Bouillon.
A chilled gazpacho soup, enlivened with seafood and herbs
A tasty chilled and spicy summer soup, enhanced with Marigold Swiss Vegetable Bouillon powder
A dramatic vegetarian chilled beetroot soup: spicy, earthy, sweet and sharp
A cool and nutritious summer soup featuring avocados, potatoes and leeks
Aromatic, rich and spicy – proof, if you ever needed it, that vegetarian food is anything but bland.
“This is comfort food on so many levels”
An unusual recipe for fresh, raw vegetarian entrees. Delicious mouth-fulls of yummy-ness.
An innovative scrambled tofu recipe that will have your guests queuing up for more.
Belinda Jeffery’s interesting recipe using Marigold Braised Tofu, with Eggplant, Ginger and Pecans
A tantalising way to roast tofu that’s both full of flavour and very ‘more-ish’!
Tasty Tofu Burger recipe using both Marigold Swiss Vegetable Bouillon Powder AND Marigold Engevita Savoury Yeast Flakes
Yotam Ottolenghi’s carrots and leeks, Turkish style: add goat’s cheese and serve with bread, and it’s a meal in itself.
Cleverly utilising Marigold vegetable bouillon in a spicy lamb dish, a recipe from Mark Kern
A fresh summer tomato and prawn salad, spiked with chilli.
The pressed tofu soaks up the marinade making it crispy on the outside, and tender and tasty inside.
Yotam Ottolenghi is such an expert in using Middle Eastern condiments in fresh and delightful ways. Prunes, potatoes and Pomegranate Molasses? Who would have thought!
A spicy way to serve a Christmas ham, using pomegranate molasses and orange, from Australian celebrity chef, Adam Liaw
Rice pudding spiced with pomegranate molasses and cardamon
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear. This innovative recipe from The New York Times utilises an otherwise fairly exotic ingredient in a delicious everyday cake.
Tropical and Asian inspired dessert teams Lady Finger bananas with coconut milk, sweetened with palm sugar, topped with yeast flakes
Chickpea fritters laced with rosemary are common in parts of France and Italy. Use as a side dish with meat or fish, or as part of a vegetarian main. Top with pomegranate molasses or a yoghurt and mint dressing.