An explorers' guide to the world of plant-based cuisine
There are so many different ways to make cucumber into delicious salad… I’ll be adding all my favourite variations here, starting with: Cucumber Salad with Dill Ingredients One large cucumber a handful of fresh dill, chopped. a pinch … Continued
This is my variation on Marie Laforêt’s recipe for Raspberry-Coconut Scones on page 234 of her gorgeous French recipe book, ‘Vegan’. I use strawberries instead of raspberries and make one giant sliceable scone: a perfect, quintessentially English tea-time treat. Ingredients 250 … Continued
Ingredients: 200g plain flour 200g wholemeal flour 100g sugar 1/2 tsp bicarbonate of soda 2 tsp baking powder 1/4 tsp salt 300g cooked, cooled quinoa 280 ml your preferred nondairy milk 50 ml mild-flavoured oil 1 tsp natural almond essence … Continued
A colourful, family-friendly stir-fry with a simple sweet & sour sauce. Serve with rice or noodles. Ingredients 1 tbsp oil 1 large clove of garlic, peeled and chopped 1 red pepper, deseeded and sliced thinly 150 g sugar … Continued
This is a very easy, fresh-tasting salad that uses the nutrient-rich grain quinoa (pronounced “keen-wah“) in the place of the usual couscous. Tabouleh will keep overnight in the fridge and so makes a great packed lunch. Quantities aren’t crucial here – … Continued
Don’t be put off by the long-ish list of ingredients, these are worth it! Makes 12 muffins Ingredients 175 g cooked quinoa 175 g grated carrot 1 apple, grated 75 g dark brown muscovado sugar 75 ml vegetable oil … Continued
I love this juice by itself as low-calorie liquid lunch, but I also use it to make Pink Milk and my Pink Protein Shake – freeze it in ice cube bags and you’ll always have some on hand. You’ll need a … Continued
Adapted from the brilliant Veganomicon, this green dip is delicious spread on crackers and is very moreish. Ingredients 1 tbsp olive oil 4 cloves of garlic (optional), peeled and chopped 500g of asparagus* 500g of spinach, washed well 200g raw cashews 2-3 … Continued
Making your own sushi is not as scary as it sounds – in fact, it’s really simple. Ingredients 200g sushi rice 2-3 tbsp Japanese rice vinegar pinch of salt 1 tbsp Mirin (Japanese sweet rice wine) 4-6 sheets of … 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