The Légumerie

Plant-Based Cooking Demonstrations in Ireland, UK and France | Health & Nutrition | Corporate Workshops

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Wild garlic soup with beetroot and pumpkin seed cracker.
Puy lentil and Mediterranean vegetable stew.
Roasted, green and yellow red peppers on a baking tray.
Garlic and herb polenta stack.
Stuffed squash with sweet potato purée.
Blueberry, lemon and coconut vegan 'cheese'cake.
Colourful kale beetroot butternut squash.
Flapjack with almond butter caramel, pumpkins seeds, roasted hazelnuts and chocolate chunks.
Carrot soup with granny's wheaten bread.
Peanut butter caramel oat bars.
Roasted vegetables for ratatouille.
Chickpea blondie topped with fresh strawberries and mint.
Spices: an explosion of colour.
Beetroot curry toasted cashews basmati rice coriander.
Cauliflower black eyed bean burgers.
Banoffee pie with almond butter caramel and whipped coconut cream.
Cashew and lentil nut roast with a smoky red pepper filling.
Roasted vegetable salad in a large green ceramic bowl.
Rainbow vegetable chilli.
Red berry smoothie.
Hearty mushroom burger with vibrant green salad.
Oats with blueberry mango pecans sunflower seeds pumpkin seeds cocoa nibs.
Carrots and Leeks arranged to form an Irish Tricolour flag.
Courgette and mushroom vegan quiche.
Vegan dinner party: selection of four dishes.
Chocolate fudge cake.
Beetroot burger butty with Vegenaise, tomatoes and fried mushrooms.
Shredded beetroot salad with orange. mint and ginger.
Coconut dhal and spicy bean chilli.
Wheaten bread with pumpkin seeds and sunflower seeds.
Raw banoffee bites.
Pan fried aubergine strips with lemony white beans.
Grilled aubergine roasted peppers caponata and pesto.
Spicy falafel.
Aubergine, courgette, red pepper and basil stacks.
Maple and ginger granola.
A batch of beetroot bean and sunflower seed burgers on a baking tray.
Mixed bean salad with caramelised onions, sun-dried tomatoes and dill.
Maple, carrot and cumin hummus.
Bircher muesli with bananas, strawberries, blueberries and seeds.
A pot of wild garlic pesto.
Colourful hummus, tomato and avocado wrap.
Colourful vegan sushi.
Green lentil coconut curry.
Roasted beets and carrots roasted with cumin seeds and maple syrup.
Gluten free blackberry muffins.
Chocolate orange and tia maria hazelnut torte.
Roasted beetroot hummus still in the food processor bowl.
Two soups served with sourdough toast and wild garlic pesto.
Green monster smoothie - made with spirulina.
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