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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 […]

Katsu Burger

Tofu katsu burger

This is everything I love inside a burger – the crispy tofu is incredible! Huge crunches when you eat this. You don’t have to deep-fry the tofu; baking works just as well. Keep it gluten free by swapping the breadcrumbs, flour and bun for gluten free alternatives. Recipe excerpted with kind permission from the newly released Vegan 100 […]

Cauliflower steaks, harissa hummus & walnuts

Cauliflower steaks, harissa hummus & walnuts

Baby cauliflower ‘steaks’ chargrilled and sprinkled with Egyptian dukkah, a crunchy blend of nuts and spices and layered over herby buckwheat and harissa infused homemade hummus. We’ve sprinkled over walnuts for a boost of vitamin E and selenium for healthy skin. Macros: 663 calories • 94g carbs • 27g fat • 28g protein Allergens: Nuts, […]

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