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This recipe is from the Jewish Chronicle. Enjoy this rich and creamy vegetable spread during Passover this year – there’s an Ashkenazi version for those avoiding kitniyot.
This recipe is from Burgundy Broccoli. It is also Kosher for Passover.
This recipe is from Burgundy Broccoli.
Recipe from the newly released Storecupboard Vegan by Laura Veganpower and Sébastien Kardinal. Here are 300 easy, fast and inexpensive recipes that use ready-made vegan preparations, such as tofu sausages, smoked tofu, seitan, tempeh, soy steaks, vegan cheeses, and dairy-free yogurt as well as regular storecupboard staples like tins of chick peas or beans, lentils, […]
Recipe from Violife, the leading plant-based alternative to cheese.
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 […]
Recipe from the Yes Peas! Campaign, promoting peas in all of their seasonal glory. Two billion portions of peas will be harvested this summer – that’s approximately 337 billion peas – by around 700 British pea growers. The UK is the largest producer and consumer of frozen peas in Europe, and the annual pea harvest […]
Today I’m bringing your one of my favorite healthy breakfast recipes—sweet potato toast. It’s easy to make and is packed with vitamins (sweet potato is one of the healthiest foods on the planet) and protein from the peanut butter. Recipe by Michelle Cehn from World of Vegan and Toni Okamoto from Plant Based on a Budget for the Plant-Based on a Budget Meal Plan.
Don’t miss the other Tu b’shvat recipes on our website, each using of the seven species. Find out more about the festival of Tu b’shvat, the near year for the trees by clicking here. I went back and forth for a few days trying to decide whether or not to share this recipe today. I mean, […]