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Your First Vegan Lasagna_p196

Your first vegan lasagne – by Isa Chandra Moskowitz

If you’ve never made a vegan lasagne, this is where to start. Tofu ricotta, garlicky spinach and mush­rooms, and bursts of Kalamata olives . . . it’s so saucy that there’s no need to precook the noodles because they’ll cook right there in the casserole. Packed with flavour, so so easy, and possibly even better […]

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Broccoli Mac and Cheese – by Isa Chandra Moskowitz

Mac and cheese. Let’s not waste time with formalities. This is obviously the first recipe you will be turning to, so no need to flip through the pages. It easily tops the list of things we can’t live without, right after oxygen and cat videos. So what’s up with vegan mac and cheese? The short […]

MORE PLANTS LESS WASTE by Max La Manna. Hodder & Stoughton 2019.

Spicy cauliflower walnut ‘meat’

Nowadays, it’s easy to walk into a supermarket and pick out an assortment of substitute meats, but they’re always wrapped in plastic so to keep a no-waste lifestyle going – we have to get creative. One day perhaps we will have a package-free aisle for all products in every food shop and supermarket around the […]

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Spiced crepes with coconut chutney & sweet onion chutney

This delicious recipe is from Rebel Recipes by Niki Webster is published December 26th (Bloomsbury, RRP £26). Photos: Kris Kirkham.

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Levant-spiced barbecued cauliflower

This dish has lots of components and so takes a little time to prepare, it is full of flavour, spiked with a typical Middle Eastern blend of spices. Recipe from ‘Mildred’s Vegan Cookbook’ by Dan Acevedo and Sarah Wasserman, published by Mitchell, photography by Matt Russell.

Rainbow Pie 1

Rainbow Pie

A beautiful showpiece dish from Jersey Royal Potatoes. Top tip: Vary the layering in this pie with different vegetables according to what is seasonal. Try: 500 g steamed and chopped spinach, squeezed of excess liquid and seasoned with a little nutmeg. Or 500 g cooked and roughly crushed peas.

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Vegan cholent – serves 25 people

Designed by Dan Jacobs for our Shabbat Lunch – 23rd Feb 2019 There are many ways to prepare a cholent, this is a very simple method with minimal prep, and lots of flavour!

Floppy maqlubah

Maqlouba

Maqlouba (meaning ‘upside down’) is an Arabic dish, popular in Mizrachi Jewish homes, especially those from Iraq.  Traditionally the recipe includes chicken, but here is a vegan version!  It’s called ‘upside down’ because it’s layered and cooked in a pot, which is then turned upside down for serving. This recipe is slightly adapted from Yasmin Kahn’s […]

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Inside out tofu burger

To celebrate National Burger Day (Thursday 23rd August), Mindful Chef, the UK’s number one healthy recipe box delivery service, has teamed up with like-minded Hally’s, a Californian-inspired restaurant located in Parsons Green, to create the ultimate plant-based burger. The Asian style “Inside out tofu burger” has a unique mindful twist. Featuring a gluten-free protein-rich tofu bun […]

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Piemontese peppers with pesto

A beautiful recipe from Sacla. Established in 1939, Sacla’ is still a family owned and run business based in Piedmont, north-west Italy.  Sacla’ are the original Pesto Pioneers, with a huge number of Italian recipes all made in Italy by Italians, for Italians. As well as an award winning range of Pesto and pasta sauces, Sacla’ also produce […]

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