Archive | Recipes

Goan Prawn and Coconut Dal    Taken from The Dal Cookbook Ingredients 50g split moong dal 50g toor dal 2 tablespoons coconut oil or sesame oil 2 large onions finely chopped 400g peeled prawns 1/2 teaspoon ground turmeric thumb-sized piece of root ginger, finely grated 2 fresh green chillies sliced 200ml tinned coconut milk 45g […]

It’s World Porridge Day! To celebrate we have taken a simple recipe from Vegan Camper Van Cooking and made it our recipe of the week.   Stewed Apple Porridge SERVES 2 For the porridge 120 g oats of your choice 350 ml oat milk 1½ tbsp apple concentrate (or other liquid sweetener) ½ tsp ground cinnamon […]

It’s National Curry Week! To celebrate why not create this delicious Moong Dal with Cauliflower? This recipe is taken from The Dal Cookbook. 250g small, split yellow moong dal 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon chilli powder (optional) 1 medium cauliflower, divided into small florets 2 tablespoons ghee 4 small green cardamom […]

Carrot and Chickpea Rissoles This recipe is taken from Greens & Beans Serves 4 Preparation Time: 30 minutes plus 15 minutes resting time 300g carrots 250g cooked chickpeas 50g shelled walnuts 1 onion 1-2 cloves garlic ½ bunch basil 150g coarse oatmeal 2 tbsp dry breadcrumbs 3 medium eggs or vegan egg replacement 150g feta or non-dairy […]

It’s World Vegetarian Day and to celebrate we’re sharing this delicious recipe for ‘Chilli Sin Carne Bowl’ from Buddha Bowls. Chilli Sin Carne Bowl INGREDIENTS FOR THE TOMATO SALSA 2 tomatoes 1 small red onion 2 tbsp chopped coriander Demerara sugar 1–2 tsp lime juice 1 tbsp olive oil FOR THE CHILLI 400 g tin kidney […]

Something delicious to cheer us up after this rainy week from Greens & Beans Yellow Split Pea and Sweet Potato Soup    Serves 4 Preparation time 30 minutes 500g sweet potatoes 20g fresh ginger 1-2 cloves garlic 3 tbsp vegetable oil about 1.2 litres vegetable stock 200ml coconut milk 100g yellow split peas Salt and freshly […]

This salad brings you the summer back to your plate as the nights start drawing in… From Greens & Beans White Bean Salad with Fennel and Orange  Serves 4 Preparation time 25 minutes 1 large or two small fennel bulbs 2 untreated oranges 1 red onion 250 g cooked giant butter (gigantes) beans 2 tbsp […]

This recipe is taken from Greens & Beans Apple and Red Lentil Crumble Mild-flavoured red lentils make the crumble topping particularly crispy, as well as increasing the protein content of this fruity treat. Serves 4 PREPARATION TIME: 35 minutes plus at least 12 hours soaking time and 30–40 minutes oven time 50 g dried red lentils […]

It’s Sourdough September and you can find out more about the Real Bread’s campaign here. Inspired by their campaign, we thought we would share a recipe from our book Sourdough Mania as our recipe of the week. SPELT BREADSTICKS For two or three 44 x 39-cm baking trays: 200 g wholemeal spelt flour 200 g white […]

This recipe is taken from The Vegan Ice-Cream Bible by Lucy Allary. INGREDIENTS 150 g sugar 50 g dextrose 15 g stabiliser 2 sprigs fresh rosemary 30 g agave syrup 280 ml freshly squeezed grapefruit juice 25 ml freshly squeezed lemon juice METHOD Combine the sugar and dextrose in a bowl. Use scales to weigh out […]