Notice: get_the_excerpt was called with an argument that is deprecated since version 2.3 with no alternative available. in /home/bd7bb63z88vy/additional_domains/enteringveganterritory.co.uk/public_html/wp-includes/functions.php on line 3739

Pasta, Pesto & Peas

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

Old-fashioned Flapjacks (with sunflower seeds, pumpkin seeds, apricots and cranberries)

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

Upside-Down Cake: Peach-Rosewater or Kiwi-Lemon

posted in: Baking, Recipes | 0

Upside-down cake lends itself easily to infinite variation. Personally I find it hard to decide which I prefer – fresh peaches with a hint of heady rosewater for a cake that seems to taste of summer itself, or the slightly sharper … Continued

Coconut-Coated No-Cook Protein Brownies

posted in: Baking, Feeding vegan athletes, Recipes | 0

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

Courgettes, Cashews & Green Peppers in Garlic & Blackbean Sauce

posted in: Main meals, Recipes | 0

Ingredients 2-3 courgettes, chopped A handful of unsalted cashew nuts 2 green peppers, deseeded and chopped 2 cloves of garlic, peeled and chopped 1 tbsp olive oil 2 tbsp Black Bean & Garlic sauce new potatoes, boiled, roughly chopped (optional) Method … Continued

1 2 3 4