This deliciously tart apple cake is an autumn favourite in our house and keeps well for several days, so is perfect when you want something you can make ahead of time.
No-cook ginger-coconut blondies inspired by 42°Raw
Beetroot brownies are the future.
This is our current favourite breakfast – it’s quick, delicious, and nutritious, and if you make it in a secure container (a Kilner jar or a Lock&Lock style plastic tub) its a great one for camping or for eating out … Continued
Although pesto traditionally contains Parmesan cheese, there are several vegan-friendly pestos on the market – Zest, Suma and Meridian all make vegan-friendly versions, and even the UK market leader Sacla do a “free from” Basil Pesto that is suitable for … Continued
I’ve called these flapjacks ‘old-fashioned’ because they’re the closest thing I’ve found to a conventional butter-based flapjack – i.e. these are the ones to make when you don’t want people to be able to tell that they’re vegan. The recipe … Continued
These no-cook brownies are the perfect recovery treat after a run or a vigorous work-out. They’re really easy to make – but you will need a food processor that can handle the nuts and access to a freezer or fridge. … Continued
“But where do you get your protein?” is often the first thing non-vegans want to know. It’s a concern that is generally misplaced, that stems from the misguided but widely held belief, deeply entrenched in mainstream Western cultures, that protein = … Continued
These flapjack-style bars have added vegan protein powder to boost the protein content – making them perfect for after exercise. Ingredients 200g rolled oats 150ml coconut oil 2 tbsp maple syrup 50g ready-to-eat dried apricots, chopped (snip them into … Continued
Ingredients 500g of cooked black turtle beans (or two tins, rinsed and drained) juice of 3 limes large handful of fresh coriander, chopped 1-2 cloves of garlic, peeled and chopped 1-2 tsp of ground cumin 1 tsp of cayenne pepper pinch … Continued