Category: vegan
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Cold noodle and edamame salad
There’s nothing I’d rather eat on a hot day than a chilled noodle salad. This one is a no-cook (ish) dream of a recipe – you just need to bring a kettle full of water to the boil. Packed with fresh, crunchy veggies and a silky sesame dressing.
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One pan leek & white bean pasta
An easy peasy midweek winner. Everything cooks together in one pot, and becomes wonderfully creamy from the starch in the beans and pasta.
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Leek, lemon & barley
A really simple and delicious springtime bowl. It’s great eaten still warm, but also keeps terrifically well excellent as a fridge filler/meal prep. The roast pieces of lemon bring a lovely marmeladey bitterness that works especially well with the dates and touch of honey in the dressing.
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simple green salad for spring
Packed with greens to bring you the best of the season. Lots of crunchy bits and herby freshness with a creamy tahini dressing.
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Broad bean hummus
A fun springtime variation on a staple. The broad beans have a lovely delicate flavour that works beautifully here.
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Almond crusted broccoli
The ground almond coating makes for a really crispy and moreish broccoli dish. A fun update on a classic pairing. Served on a slick of almond butter spiked yoghurt and a good squeeze of lemon for freshness.
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Fennel, greens & beans
A really simple and nourishing bowl that’s absolutely packed with plants. It’s a pretty easygoing, hands-off recipe that’s very quick to make – an ideal midweek meal. The fennel seeds in the base of the beans are key to really amplify the anisey flavour throughout.
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Super greens and beans pasta
A particularly easygoing recipe that allows you to use up whatever greens you like or are in season. The beans add a good hit of fibre, protein and a lovely creamy texture.
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Lemon & herb crusted tofu
A real midweek winner. Quick, delicious and protein packed. The lemon and herb in the crumb really livens up the dish.
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Roast celeriac with capers & salsa verde
1. Mix together the celeriac, thyme, garlic and oil. Spread out on a baking sheet and roast at 185c for 30-40 mins until tender 2. Blitz the Dijon, olive oil, vinegar, parsley (keep a few leaves aside for garnish), capers (keep half aside for garnish), roasted garlic until smooth in…