tibits Launch tibits at home: stylish vegetarian cuisine – And we love it!!

December 7, 2012 at 2:34 pm Leave a comment

To celebrate the launch of their FAB new book – and that they are giving us copies to give away our friends at veggie restaurant tibits have also kindly send us these 2 stunning recipes…..

Please enjoy and share :O)

The tibits cook book is one for your kitchen for sure – as well as looking elegant it is jam packed with stunning recipes that seem to burst out of the page with goodness and taste!

The mouth-watering recipes include: Leek and Quinoa Soup, Apple and Ginger Salad with Tofu, Vegetable Jambalaya, Coconut Chocolate Pudding and tibits’ famous Ginger Lemon Punch.

With influences from cuisines around the world, from Asian to Indian, Mediterranean and the best of British, tibits at home: stylish vegetarian cuisine is a cookery book that appeals to both vegetarians and staunch carnivores.

I am not the only one – a host of celebs have become fans of tibits too – do fo yourself a favour – pop along and quickly add this fab book to you Christmas wish list!


Black quinoa with cherry tomatoes

blackquinoa jpg

A light salad, delicious and very attractive


Bring the salted water to the boil, add the quinoa and cook for 20 minutes.  Drain well


Wash the vegetables. Remove the cucumber and bell pepper seeds, then cut into 1 cm dice. Cut each cherry tomato into 4 pieces.


Mix the sauce ingredients and add the quinoa.


Add tomatoes, cucumber and bell peppers and mix well.

TIP: prepare the quinoa the night before and put into the refrigerator to drain and cool down.

Preparation time

30 minutes

100 g black quinoa

½ red and ½ yellow bell pepper

½ cucumber

100 g cherry tomatoes


2. 5 tbsp extra virgin olive oil

3 tbsp sweet chilli sauce

2.5 tbsp white balsamic vinegar

1 tsp fine sea salt

 A Creole recipe, created by our London head chef – Vegetable jambalaya



Cook the rice in saltwater, for about 20 minutes.


Wash the vegetables and chop into 1.5 cm dice.


Finely chop the onion and cut the garlic into fine slices. Stir-fry the garlic, onion and vegetables in the rapeseed oil for 7-9 minutes. Then add the spices and cook until the vegetables are tender but firm.


Drain the rice, add to the vegetables and mix well.


Wash the tomatoes, chop into 1.5 cm dice and scatter over the dish, just before serving.

TIP: you can also use different vegetables like snow peas, okra, green beans or maize.

Preparation time

30 minutes

200 g long grain rice

150 g aubergines

150 g butternut squash

150 g red and green peppers

150 g courgettes

1 onion

2 garlic cloves

8 tbsp rapeseed oil

1 pinch of cayenne pepper

2 tsp fine sea salt

1 tsp fresh thyme

2 bay leaves

1-2 tsp sambal oelek

200 g tomatoes

FINAL tibits cover image 020812 jpg


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Yes You Heard Correctly… RAW VEGAN Mince Pies…. “Turk-ish” Christmas Strudel with Herby Beanie Balls – YUM!

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