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What is Tempeh, and why do we love it so much?
Featured ·
April 21 2021
We confess, we are obsessed. Explaining our love affair with this Indonesian staple, and why it ...
5 Things you didn't know about mushrooms
April 16 2021
Are mushrooms good for you? We explore the latest health trend.
Mushrooms are the Marmite of the...
Wild Mushroom Vegan Lasagne
March 4 2021
If you're looking for an easy vegan lasagne recipe then look no further! We took all the hard ...
Vegan Paella Recipe
October 1 2020
It’s all about the one pot wonders!
You have to try this Spanish rice recipe for a quick and ea...
Roasted Hispi Cabbage with Peanut Sambal
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!
Grilled Corn and Quinoa Salad with Orange and Chilli Dressing
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.
Vegan Singapore Noodles
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!
Summer Salad of Avocado, Orange and Rocket
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.
Mexican Street Food Recipe: 'Elote' Corn on the Cob
July 23 2020
Get down to fiesta with our vegan, summer barbecue favourite 'elote' corn on the cob.
This is a ...
"Arroz Verde" - Super Green Mexican Rice
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.
Easy Vegan Recipe - Aubergine Brinjal by Annie Bell
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!
Book Review: Plant Power by Annie Bell
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?”
How To Reduce Food Waste at Home - Lettuce Begin
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: