There’s a risk that, when explaining you’re a (for instance) seasonally-focused, raw food, lacto-non-ovo-vegetarian, you’re going to get the kinds of raised eyebrows you see in certain coffee shops when someone at the front orders a tall, skinny, dry, double shot, extra hot, soya, vanilla cappuccino.
Which ethical food camps are there, which one are you More…
This recipe has been generously provided for us by Jo Pratt, courtesy of Tenderstem Broccoli.
Although Jo uses pumpkin, you could easily substitute in any Winter or Summer squash that happens to be in season.
Ingredients
Serves 4
1 tbsp sunflower or vegetable oil
1 onion, chopped
3cm piece of ginger, peeled and finely chopped
2 cloves of garlic, peeled and finely More…
These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.
Ingredients
(Makes 6 burritos)
Olive oil
Onion (red or white)
3 or 4 cloves of garlic (depending on your preference)
1 green pepper
1 – 4 tsps chilli powder More…
This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling More…
This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.
Ingredients
(Serves 4 as a main dish)
* 1 cup quinoa * 2 cups water * More…
Spaghetti Bolognese doesn’t have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it’s a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use what’s in season in this dish.
Ingredients
(Serves 4)
* Enough More…
This goes wonderfully with Spinach Aloo and Cinnamon and Pea Basmati Rice.
Ingredients:
For the chole:
Olive oilOne small onion, or 2 to 3 shallots, finely dicedCumin seeds, coriander, chilli powder, cardamom seeds and / or any other Indian spices you particularly like, ground together with a mortar and pestle30ml of water2 or 3 tablespoons of freshly squeezed More…
This dish makes a great accompaniment to Spinach and Potato Curry (which is also great with cauliflower instead of the potato, by the way).
We have also served it with Chickpea "Chole" with Ginger and Tomatoes.
Ingredients:
Olive oilCinnamon50g Basmati rice per person, washed25g Freshly podded or frozen peas per personUp to 1 litre cold waterSalt to tasteHandful More…
Vegan Edamame Beans with Chilli & Salt (serves 2)
225g edamame beans1tsp sesame oil1/2 red chilli, de seeded & finely sliced1tsp salt
1 Steam the edamame beans for around 2 minutes. Drain thoroughly.2 Fry the chilli in the oil and then add the beans to stir fry for 1 minute. Serve sprinkled with salt.
It’s that easy!
Lentil bake doesn’t have to be dull!
In fact, if made well, it’s absolutely delicious. And it’s a great way of using up any spare veg box items – or even some from the fruit bag.
Ingredients:(Serves 4)
200g red or green lentils100g mushrooms of any kind, roughly chopped100g greens – pak choi, chard, spinach etc2 apples, washed, More…
