This is nom nom. And real easy to throw together. And totes veegs. Wooohooo! Continue reading “Roasted Baby Carrots with Hummus”
This recipe is from Epirus, northern Greece, via Rick Stein’s beautiful book From Venice to Istanbul. And rounds off the Beans beans beans! compilation to a tee. Continue reading “Gigantes with Tomatoes & Horta”
Hmmmmm, mushrooms – ruddy love ’em. And this is shroom bliss. Continue reading “Warm Mushroom Salad”
Deep, warming and intensely satisfying flavours await you…. make this.
Full vegan business. Continue reading “Lebanese Giant Cous Cous & Chickpea Salad”
With an emphasis on the ‘flexi’ element of flexitarianism and with absolutely nothing climate kind about it, here’s how we use up the last little bits of crimble leftovers.
We call this Hash 29. And it’s reet excellent. Continue reading “Hash 29”
Something extra delicious on the side for those not eating meat this festive season. The flavours are warm, deep and comforting, not bad going for a salad huh. Plus it’s vegan, yey!
We riffed on a idea from Ottolenghi for this bejewelled wonder.
This one is a little more involved but it is worth it, especially if you’re already roastin’ chestnuts on an open fire…. Continue reading “Farro Chestnut & Pomegranate Salad”
Veggie Power part 2.
Griddled red onions with pomegranate molasses and sumac, Turkish stylee. Yuh-huh.
These are so good, they made it into the Guardian’s ‘Our 10 best onion recipes’. Are ya having that? Continue reading “Turkish Pomegranate Onions”
Or lentil salad with 2 onions and herbs, in plain old english.
Now this may sound incredibly simple, it is. And yet it’s so, so incredibly good. And fully veegs n’all. Continue reading “Salade de Lentilles aux 2 Oignons et Herbes”
Baked eggs, the LBD of the food world. Well ours anyway. Crack out for breakfast, lunch, late supper, heck… even brunch.
An Ina Garten classic. Rich, creamy and delightfully comforting.
Continue reading “Herb Baked Eggs”