Vegetarian Recipes

These recipes are all Cafe Maitreya originals and have proved to be firm favourites. We hope you find that all the dishes are fairly straight forward to make and all worthy of the effort.

Chocolate mocca almond pudding with plum and orange butterscotch sauce recipe

Serves 12

This chocoholic pudding is a favourite at café maitreya. We make it dairy free but just substitute eggs, butter and cream as indicated for the full fat version.

Dark chocolate, hazelnut and passion fruit truffle pot recipe

Make 8 to 10 ramekins or cappuccino cups


This delicious dairy and gluten free chocolate ganache has a lovely smooth texture and rich mouth watering flavour It is also ideal to set as a tart.

Early summer crispy warm salad recipe

Serves 4

We love warm salad here. This recipe can be adjusted to each season. Spring means asparagus, summer means peas and broad beans and gooseberry mint dressing. Autumn means roast butternut squash and cavalo nero. Winter can be roast orange parsnips, hazelnuts and orange thyme.

Pan fried courgette flowers stuffed with goats cheese and pine nuts, Raz-al-hanout double couscous recipe

serves 6

This dish screams of July with its vibrant colours and textures and floral flavours.

A Mediterranean old school favourite, using courgette flowers should really break out of their fine dining image in the UK. There always seems to be a glut of courgettes, using the flowers is a truly rewarding alternative to ratatouille or giant stuffed marrows!

Passion fruit polenta cake recipe

Serves 12

This Maitreya classic can be a lemon/orange/ lime or countless other Polenta cakes. Its gluten free, quick and easy to mix and can be dairy free. Substitute the butter for organic margarine and 10 to 12 dessertspoons of soya cream.

Raspberry and ricotta cake recipe

Serves 6

This delicious alternative baked cheesecake is adapted from a Waitrose food monthly recipe. The advantage is it's relatively simple, the disadvantage is the pastry is difficult to roll, a cool environment is vital!

Samphire fritters with fennel ceviche and lemon thyme dressing recipe

serves 6

Samphire is wonderfully adaptable. It can be used as a warm salad with, for example, gooseberry and halloumi; or as a starter sautéed with pickled peppers and hollaindaise sauce. In this recipe the samphire tempoura's beautifully. It's teaming with nutrients, flavour and texture and makes a great mission day out to go and pick.

Smoked ricotta terrine with caper and raisin recipe

This simple terrine or pâté makes a delicious alternative to smoked salmon as a festive appetiser. Its great served with toasted brioche or good crusty bread. You could also do a 'potted' smoked ricotta in ramekins.

Super creamy asparagus and applewood smoked Cheddar tart recipe

Serves 8

The buttery pastry gives this tart a beautiful crisp texture, making the cream filling like a custard, produces a real creamy delicious feast unlike a egg custard which can be a little over set.

Superlite Spinach Roulade recipe

Serves 10.

This savoury baked roulade can be served hot or cold, it's delicate and light but packed with flavour. Using spinach means it can be made all year round. Simply substitute the peppers for other ingredients for example roast carrot in the winter or asparagus in spring. With its plethora of colours this summer one is a killer.

Toasted Somerset goat's cheese with bloody Mary salsa recipe

Serves 6

This nice local goat's cheese makes a lovely starter/ lunch dish. Halving the Capricorns is a nice size and the salsa is quick and easy to make.

Turkish delight

Serves 6

This vegetarian delight is a little tricky, having taken us a few practise runs to perfect. The exact quality of agar agar is paramount. We also make a delicious Turkish delight ice cream.