This Garlic Mushroom Soup is warming, filling and cheap to make. This quantity generously feeds 8 so the freezer is stocked too. Also great for school packed lunch. Mushrooms contain… [Continue Reading]
Category: Vegan
This Brussels Sprouts and Chestnut Salad with spinach, pomegranate and lemon tastes fresh, creamy, tart and is so colourful. Brussels Sprouts contain Vitamin K, which is important for blood clotting…. [Continue Reading]
This recipe is one that I watched Samin Nosrat make. It taught me about mixing salty, fatty and sharp flavours together to really bring out the flavours of the ingredients…. [Continue Reading]
This brightly coloured salad is crispy, crunchy, filling and very nutritious. Apart from cooking the butternut squash, it is also really quick to make. I would cook the whole butternut,… [Continue Reading]
WALDORF SALAD WITH QUINOA… This no mayo version of a Waldorf salad is fresh and crunchy. Made with mixed leaves, celery, apple, pomegranate, toasted walnuts, quinoa, S&P, lemon and a… [Continue Reading]
This soup takes longer than the usual 15 mins to make…although most of the time is roasting and then sieving it at the end but it’s a fabulous way to… [Continue Reading]
VEGETABLE, THYME AND MIXED BEAN PIE. I think we need to try to eat a bit less meat and have a few more vegetarian meals every week. This pie was… [Continue Reading]
These sesame spinach balls make a great snack, starter, nibbles or a side dish and are a brilliant way of getting kids to eat spinach. I make up the sauce… [Continue Reading]
Vegetable Pad Thai… made with tofu and egg. I got 100% approval which is unusual in my family! It’s not the prettiest but tastes amazing.To make it vegan just leave… [Continue Reading]
This curry is quick to make and really delicious. The chick peas and soy beans (edamame) are both great plant based sources of protein, it contains carrots, spinach and onions… [Continue Reading]