September 11 2020
Roasting cabbages of any kind is such a great way to enhance their flavour, you get these beautiful charred notes and exaggerated nuttiness - paired with a punchy peanut sauce this is one hell of a moorish plate of food!
September 10 2020
Try this brilliantly colourful salad of grilled corn, quinoa, red pepper and coriander with a vibrant orange and green chilli dressing. Packing some big carnival flavours and textures, we designed this dish as a perfect accompaniment to our new Brazilian Black Bean Stew For Two - lifting and enhancing the deep and rich smokey bean stew.
August 20 2020
This is vegan fakeaway heaven with our take on a naughty Chinese takeaway classic, Singapore Noodles. This dish traditionally uses rice vermicelli noodles, but we’ve made our version with wholemeal noodles for some added nutrition and bite – but it’s great either way! If you want to make this recipe gluten free use rice noodles and substitute soy sauce for tamari. This is a super quick supper to prepare for any night of the week – one of our ready in 15-minute recipes for your back pocket!
August 12 2020
This is a perfect cooling summer salad for a hot day. Orange segments and a citrus dressing brighten up ripe avocado segments and peppery rocket. We added sunflower seeds for some extra plant protein and texture. Serves two for lunch with some toasted bread rubbed with garlic and olive oil.
July 23 2020
Get down to fiesta with our vegan, summer barbecue favourite 'elote' corn on the cob.
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July 21 2020
This is a great way to add some vibrant greens to your rice, packing in some big flavour, nutrition and texture! Try adding spinach, peas, green beans or quinoa for easy and nutritious weeknight supper making sure you pack in those extra plant proteins.
July 15 2020
Try this lightly spiced, healthy vegan dish by Annie Bell from her new book 'Plant Power'. Perfect for lunch or serve with her Spicy Spelt Pilaf for a great supper. She describes 'Brinjal' as "something like a take on ratatouille". Don't skip the pumpkin seeds, they add great flavour, texture and some extra plant based protein!
July 15 2020
In her new book Plant Power, Annie Bell tackles the much-asked question, long posed to those on vegetarian and vegan diets “But where do you get your protein from?”
June 17 2020
A report from WRAP found that around 19% of all lettuce crops were left unharvested in 2015, equivalent to 38,000 tonnes of produce worth £7 million, with some farmers wasting 47% of their crop.
And that’s just the tip of the iceberg (sorry, couldn’t resist); lettuce and salad leaves are one of the most wasted household foods, with shoppers throwing away an unbelievable 40% of bagged salad!
So here are a 3 ways you can make simple changes at home to save some of that beautiful produce going to waste: