Recipes

This week’s recipe is incredibly easy. It’s a light, vibrant way to use beetroot and looks great on the plate. Best of all it doubles as a perfect summer pasta salad if you’d rather eat it cold. Prep 15 minCook 15-30 mins depending on whether you opt for raw or pre-cooked beetrootServes 2-3 Ingredients250g beetroot (raw or pre-cooked depending […]

Perfect One Pan PaellaComing back from a week in Spain I’ve been trying to perfect my own vegan paella recipe! This recipe has been taken from the Minimalist Baker and adapted with some of my own top tips. There are several very important elements to a paella that mustn’t be skimped on, whether that be quality of

As a nation we’re not great at using dried pulses in particular. Tinned are far quicker and in more recent years, ready flavoured pouches even more so! However using dried means you can control the flavouring and salt, save some money and get the texture just how you like it. Once cooked Puy lentils will

Over to Rachael to answer the question on everyones lips….Where DO vegans get their protein from?!  This is another win for lentils simple dal recipe using mainly cupboard staples. Taken from The Vegan Athlete’s Cookbook by Anita Bean you don’t need to be an athlete to appreciate the 3 different protein sources in this tasty dish. Easily

This is a quick, easy and not too hearty option from River Cottage Veg AND is the perfect end of veg box ‘what will is do with all these slightly soft carrots’ solution! You could use dried chickpeas (one 500g bag yields 4-5 tins worth of cooked so compare prices once you include some fuel

as I gazed upon the Beanies beans for inspiration I spotted the most fantastic of UK companies Hodmedods. Now a decade young, these are pioneers of pulses as well as rejuvenating interest in indigenous varieties at risk of being forgotten. I could wax lyrical for many paragraphs at how fabulous they are but you could just

‘Why would you bother?’ I hear you ask…’nothing is cheaper than a potato! Just make proper mash!’ Valid point. However if you don’t happen to have any potatoes and there is a meal you’re keen to have that simply wont be the same without it, i’d argue that having to go (especially if driving) and

This Ottolenghi recipe is a relatively inexpensive treat if you sub the maple syrup for golden syrup like I did, it’s a very quick prep/cook and extremely delicious…so enjoy! This is vegan and highly addictive (and can also be gluten-free – there are several gluten-free cornflake brands now out there, so look out for one

This is another Hugh Fearnley-Whittingstall (but stolen from a Nigella risotto recipe apparently!) and is a great healthy but comforting quick fix when the fridge is bare and all you have are freezer veg. Anything green can be blitzed in (I use green beans and spinach too) and the parmesan can either be swapped for

Did you know Tofu is around 2000 years old and contains all 8 essential amino acids! Whilst not as cheap as a bag of dried beans it’s quick to cook, nutritious and versatile and you can use it to create delicious alternatives to a takeaway. This is a BOSH! recipe. Ingredients 1 x 280g block