I’m not vegan, but I’ve recently gone dairy free because my baby boy has a dairy intolerence. It’s given me the chance to experiment with new recipes, flavours and ideas while having a positive impact for animals and the environment – what Veganuary is all about. I’ve always thought I would try going vegan for […]
Charlotte’s Sticky Toffee Pudding Read More »
Hello, Rachael here! I’ve been vegan for just over 6 years now – ever since watching a documentary called Earthlings (not for the feint-hearted!). It opened my eyes to the unnecessary suffering we inflict on animals, and since that day I’ve not eaten anything containing animal products. My good friend Anna has cooked me many
Rachael’s Black-Eyed Bean and Ginger Stew Read More »
This tasty warming curry is a combination of different recipes so apologies for the lack of measurements! You will need.. Onion Garlic Ginger Tomato pure Ground coriander Ground Cumin Garam Masala Coconut milk Aubergine Cauliflower Firm tofu (I used Clear Spot) Cornstarch To make a super smooth curry I blended the onion, garlic, ginger, spices, tomato
Annie’s Aubergine and Cauliflower Curry with Crispy Tofu Read More »
Ingredients 450g (1lb) Borlotti or similar fresh beans 1 large or 2 smaller tomatoes 1- 2 cloves of garlic, peeled fresh sage water olive oil Method Pod the Borlotti beans and place in a pan. Add the sage, garlic cloves, and whole tomato(es) among the beans. Cover with water and then add olive oil to
Borlotti beans in tomato, garlic and olive oil Read More »
750g potatoes- peeled and sliced ½ cm thick 4 or 5 largish tomatoes 4 tbsp olive oil 2 medium onions- thinly sliced ½ tsp dried thyme or 3 tsp of fresh thyme leaves ½ tsp fennel seeds- lightly crushed 3 cloves garlic- very thinly sliced 2 tbsp olives- pitted and sliced salt and pepper
Potato gratin with olives Read More »
