Recipes

Mains

Pancakes

Pancakes

Pancakes by Kate Dunbar, Patient Advocate More Recipes

Easy lentil, chickpea and tomato soup

Easy lentil, chickpea and tomato soup

Easy lentil, chickpea and tomato soupFrom registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk. Plant-based recipes on Instagram @happylivingnutritionServes 4 Good for: Lunch, dinner Time: around 35 minutes Ingredients 2 tsp cumin seeds A bit...

Easy carrot and apple soup

Easy carrot and apple soup

Easy carrot and apple soupFrom registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk. Plant-based recipes on Instagram @happylivingnutritionServes 4 Good for: Light meal Time: 10 mins Ingredients 3 sliced carrots 2 apples 1 orange or red pepper...

Side Dishes

No Oil Stir Fry Greens

No Oil Stir Fry Greens

No Oil Stir Fry GreensFrom: Sarah Bentley, Made in Hackney - the UK's first plant-based community cookery school and charity madeinhackney.orgServes 2Good for: Lunch, DinnerTime: 5 mins prep 5 mins cookIngredients A bag of greens - whatever you have or like - kale,...

Thai Corn Salad

Thai Corn Salad

Thai corn saladby Dr Hayley Tait, author of Health on the Hob. Serves 4Good for: LunchDinnerTime: 10 min prep 4 mins cook Ingredients 4 corn on the cobs 100g green beans, sliced in half and cut into 3 100g tomatoes 1 large carrot, grated 4 cloves garlic 2 tablespoons...

Beetroot Rocket (Arugula) salad

Beetroot Rocket (Arugula) salad

Beetroot Rocket (Arugula) saladwith a handful of crushed walnuts and a large dash of balsamic vinegar by Nitu Bajekal. nitubajekal.comIngredients Two large handfuls of rocket leaves 3 Chopped cooked beetroots A handful of crushed walnuts and seeds A large handful of...

Desserts

Shrikand

Shrikand

Shrikandby Kate Dunbar, Patient AdvocateMore Recipes

No Bake orange chocolate bites

No Bake orange chocolate bites

No Bake orange chocolate bitesFrom registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk. Plant-based recipes on Instagram @happylivingnutritionMakes 12 ballsGood for: Special occasionsTime: around 15 minutesIngredients 2 tbsp orange juice 2 tsp...

Snacks

Bliss Balls

Bliss Balls

Bliss Ballsby Kate Dunbar, Patient AdvocateMore Recipes

Almond energy balls with spirulina and seeds

Almond energy balls with spirulina and seeds

Almond energy balls with spirulina and seedsFrom registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk. Plant-based recipes on Instagram @happylivingnutritionMakes around 14 ballsGood for: breakfast, after school snackTime: 15 minsIngredients 1...

Mixed seeds oatcakes

Mixed seeds oatcakes

Mixed seeds oatcakesFrom registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk. Plant-based recipes on Instagram @happylivingnutritionMakes 12+ Good for: Breakfast, after school snack Time:  45 minutes (including baking) Ingredients 250g ground...

Sauces, Dressings and Condiments

Simple tahini dressing

Simple tahini dressing

Simple tahini dressingFrom registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk. Plant-based recipes on Instagram @happylivingnutritionGood for: added to dishes, saladsTime: 5 minsIngredients 5 tbsp tahini 5 tbsp lemon juice 5 tbsp water 5 tbsp...

Nutrient Boosted Tomato Sauce

Nutrient Boosted Tomato Sauce

Nutrient Boosted Tomato Sauce From: Sarah Bentley, Made in Hackney - the UK's first plant-based community cookery school and charity madeinhackney.orgServes 2 Good for: Lunch, DinnerTime: 5 mins prep 30 mins cook Ingredients 2 generous handfuls cherry tomatoes 2 red...

Omega-3 Rich Nutrient Sprinkle

Omega-3 Rich Nutrient Sprinkle

Omega-3 Rich Nutrient Sprinkle From: Sarah Bentley, Made in Hackney - the UK's first plant-based community cookery school and charity madeinhackney.orgServes 10+ Good for: Snacks and any meals Time: 5 mins prep Ingredients 1 cup pumpkin seeds 1 cup sunflower seeds 1...

Mylks and Smoothies

Oat Milk

Oat Milk

Oat Milk From Plant Milk Power: Delicious, nutritious and easy recipes to nourish your soul by Aparna Prinja and Shital ShahServes 1Makes: 300ml Time: 10 mins plus overnight soaking Oats are an ancient cereal grain with an impressive range of health benefits. Oat...

Cashew Nut Milk

Cashew Nut Milk

Cashew Nut MilkFrom Plant Milk Power: Delicious, nutritious and easy recipes to nourish your soul by Aparna Prinja and Shital ShahServes 1Makes: 245mlTime: 5 mins plusovernight soakingCashews make a delicious cream-coloured milk. Alternatively, you can delight in the...

Tips

Get stuck into meal prep

Get stuck into meal prep

Get stuck into meal prepping by Zoe Hill, www.eatingvegetables.com What if there was one change that you could make that could potentially save you up to hundreds of pounds a month, improve your health and vitality and save you time and effort? That change is meal...

Soaking and Cooking Beans and Legumes

Soaking and Cooking Beans and Legumes

Soaking and Cooking Beans and Legumes by Zoe Hill, www.eatingvegetables.com Most dry beans and legumes, except lentils, mung beans and split peas need to be soaked. This shortens the cooking time, makes them easier to digest. Soaking times will vary depending on the...

Recipe Books

About
More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan

Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.

The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.

About
Find brilliant plant-based dishes that make cooking and enjoying delicious vegan food every day genuinely easy – and fun – in Rachel Ama’s Vegan Eats.

No bland or boring dishes, and forget all-day cooking. Rachel takes inspiration from naturally vegan dishes and cuisines as well as her Caribbean and West African roots to create great full-flavour recipes that are easy to make and will inspire you to make vegan food part of your daily life.

Rachel’s recipes are quick and often one-pot; ingredients lists are short and supermarket-friendly; dishes can be prepped-ahead and, most importantly, she has included a song with each recipe so that you have a banging playlist to go alongside every plate of delicious food.

Cinnamon French toast with strawberries
Chickpea sweet potato falafel
Peanut rice and veg stir-fry
Caribbean fritters
Plantain burger
Tabbouleh salad
Carrot cake waffles with cashew frosting

So if you share Rachel’s attitude that vegan food should fit into your life with ease and pleasure – whether you are a fully fledged vegan looking for new ideas, want to reduce your meat intake, make more environmentally friendly food choices, or just keen to eat more veg – Rachel’s genius cookbook is for you.

About
From delicious dals to rich curries, flat breads, savoury breakfasts, snacks, and much more, this book brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavours that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favourites. The recipes have been designed to simplify complex procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the spices called for in the recipes. The restaurant-quality recipes are ideal to make for yourself, for family, and for entertaining guests.

A Kitchen Fairytale: healing with food

by Iida van der Byl-Knoefel
About

Written by ‘expert-patient’ Iida, who has used the principles of plant-based wholefoods with no added sweeteners, fats or oils to regain her own health, this is a beautifully illustrated, full-colour cookery book that explicitly follows the approach of the Paddison Program for Rheumatoid Arthritis and also provides helps with other autoimmune conditions. It shows how anyone eating according to those principles can do so simply, sustainably and enjoyably – and inclusively so that family and friends can eat the same way whether they have health issues or not. Features include: Forewords by Clint Paddison, founder of the Paddison Program and by Dr Shireen Kassam, Consultant Haematologist, London, UK; Recipes graded for their level of healing; The principles of cooking without added oil (‘steam frying’ etc); 200 superb colour photographs; ‘fairytale’ design.

About

Karen Lee believes that when you eat well, you live well too. Based on her own experience of dealing with food intolerances and an autoimmune condition, Eat Well Live Well with The Sensitive Foodie is a genuine, practical and humorous guide to choosing a journey to vibrant health by eating great food. With a thorough explanation of the benefits of eating well, this book is a fabulous introduction to healthy plant-based eating – without the hype!This is a book for real people living real lives. With over 100 easy to make, super-tasty healthy recipes, each dish is packed with flavour and nutrients, so not only will your taste-buds and body be happy, you’ll feel fantastic and look great too. Best of all, these recipes are easy to shop for, simple to cook and budget friendly.

About

Welcome to my first cook book of delicious, plant based recipes that are quick and easy to prepare, need no fancy ingredients or equipment and fuel a willingness to try something new and exciting.As a Liverpool based GP for the NHS my passion for food and health is embodied in the famous quote “Let food be thy medicine” and my dream of writing a cook book has finally come to fruition to coincide with my own vegan journey. Compassionate cooking is part of preventative, lifestyle medicine as more and more evidence shows the healthful benefits of a plant-based diet. Enriching your diet with these whole-food recipes is a great step towards preventing and reversing obesity, heart disease and diabetes and hopefully you will become as passionate about home-cooking as me. We are all responsible for our health and I will guide you through these recipes step by step to ease the stress. I’m so excited to be sharing my culinary journey with you, enjoy.