Recipes

Mains

Sweet Potato and Mixed Bean Chilli

Sweet Potato and Mixed Bean Chilli

Sweet Potato and Mixed Bean Chilliby Holly Adelaide Serves 4Good for: Lunch,DinnerTime: 15 mins prep50 mins cookIngredients 600g sweet potato, peeled and cut into cubes 1 can (400g) kidney beans, drained and rinsed 1 can (400g) black beans, drained and rinsed 2 cans...

Lasagne

Lasagne

LasagneFrom Kate Dunbar, Patient AdvocateServes 4Good for: Lunch, DinnerTime: 1 hourIngredientsRed sauce: 1 can beans of choice ½ cup olives 1 red pepper chopped 1 medium red onion chopped 100g mushrooms chopped Garlic to taste (3 cloves) 1 tin chopped tomatoes, or...

Vegetable pie

Vegetable pie

Vegetable pieFrom: Elena Holmes, a registered nutritional therapist and researcher. elenahealthfood.com FB: Elena, Health and FoodServes 4 Good for: Lunch, DinnerIngredientsFor the Crust: 1 cup whole wheat flour (you can use oat or buckwheat flour for gluten-free...

Soups

Festive soup

Festive soup

Festive soupby Karine Stephan, Registered Nutritional Therapist happylivingnutrition.co.uk IG: @happylivingnutritionServes 4Good for: Lunch, DinnerIngredients 1 litre vegetable broth 2 chopped onions 2 minced garlic gloves 1 tablespoon curry powder (mild or medium) 2...

Green Pea Minestrone Soup

Green Pea Minestrone Soup

Green Pea Minestrone SoupServes 6Good for: Light mealTime: about 25 minsIngredients 3 litres water (or 3 litres homemade vegetable stock if not using stock cubes) 2 low salt vegan stock cube (optional) 1 tbsp dried basil 1 large onion finely chopped 3-4 crushed garlic...

Carrot and Coriander Soup

Carrot and Coriander Soup

Carrot and Coriander SoupFrom Rohini Bajekal, Nutritionist https://rohinibajekal.com Instagram: @rohinibajekalServes 4Good for: Light mealTime: about 30minsIngredients 1 tbsp extra virgin olive oil (optional) 3 garlic cloves, finely diced 1 onion, diced 1 tsp ground...

Side Dishes

Spicy Falafel Salad

Spicy Falafel Salad

Spicy Falafel Saladby Holly AdelaideServes 4Good for: LunchTime: 20 mins prep30 mins cookIngredientsFor the falafels 2 cans chickpeas (400g), drained and rinsed 1 onion, finely diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp cayenne pepper 4 tbsp lemon juice 4...

Sweet Potato Patties

Sweet Potato Patties

Sweet potato pattiesby Dr Sunni Patel For more inspiration, you can follow Dr Sunni Patel on Instagram @dishdashdeets Sweet potatoes support gut health as they contain both soluble and insoluble fibre as well as immunity and skin health from their source of...

Sour Dough

Sour Dough

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Desserts

Chocolate Orange Porridge

Chocolate Orange Porridge

Chocolate Orange Porridgeby Holly Adelaide Serves 1Good for: BreakfastTime: 15 minutesIngredients 45g porridge oats 250ml plant milk 2 tbsp cacao powder 2 satsumas, peeled 1 tsp cacao nibs or dark chocolate chips Step by Step Instructions Step 1 Place the porridge...

Chocolate Brownies

Chocolate Brownies

Chocolate BrowniesFrom Lu RussellServes 6+Good for: DessertTime: 50 minsIngredients 1 cup puréed sweet potato 1 cup almond butter/peanut butter or stewed apple for low fat option 2 tbsp flour of choice (oat, spelt, rice) ¼ cup almond flour 2 heaped tsp baking powder ½...

Easy no-bake festive fudges

Easy no-bake festive fudges

Easy no-bake festive fudgesby Karine Stephan, Registered Nutritional Therapist happylivingnutrition.co.uk IG: @happylivingnutritionMakes 20+Good for: SnacksIngredients 11 pitted Medjool dates 1 cup walnuts Half a cup cacao powder A pinch of sea salt Freeze dried...

Snacks

Stuffed dates

Stuffed dates

Stuffed datesby Karine Stephan, Registered Nutritional Therapist happylivingnutrition.co.uk IG: @happylivingnutrition Makes 10+ Good for: Snacks Ingredients Nut butter (e.g. almond, peanut butter) Mixed seeds (e.g. sunflower seeds, hemp seeds, pumpkin seeds, chia...

Raw Christmas cake balls

Raw Christmas cake balls

Raw Christmas cake ballsby Karen Lee, retired nurse and nutritionist. W: thesensitivefoodiekitchen.com IG: @the.sensitive.foodie FB: TheSensitiveFoodie These delicious little balls are ideal if you love the flavour of Christmas cake but don’t want all the extra...

Bliss Balls

Bliss Balls

Bliss Ballsby Kate Dunbar, Patient AdvocateMore Recipes

Sauces, Dressings and Condiments

Kimchi

Kimchi

KimchiFrom: Elena Holmes, a registered nutritional therapist and researcher. elenahealthfood.com FB: Elena, Health and FoodMakes 2 x 750ml jarsGood for: CondimentsIngredients 2 medium-sized Chinese leaf cabbages 75g (1/4 cup) salt 300ml (1 1/4 cup) water 1 apple,...

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...

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

How to stock your plant-based pantry

How to stock your plant-based pantry

How to stock your plant-based pantryby Dr Leila Dehghan, www.drleilad.com Having a well-stocked pantry makes it easier to follow a healthy plant-based diet. It also saves you time and effort and can help you to easily whip up a quick meal. It’s best to think of our...

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 Legumesby Zoe Hill, www.eatingvegetables.comMost 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...

Christmas

Festive soup

Festive soup

Festive soupby Karine Stephan, Registered Nutritional Therapist happylivingnutrition.co.uk IG: @happylivingnutritionServes 4Good for: Lunch, DinnerIngredients 1 litre vegetable broth 2 chopped onions 2 minced garlic gloves 1 tablespoon curry powder (mild or medium) 2...

Festive hummus

Festive hummus

Festive hummusby Karine Stephan, Registered Nutritional Therapist happylivingnutrition.co.uk IG: @happylivingnutritionServes 4+ Good for: Side dishes,Snacks Ingredients 50g dried goji berries (plus extra to serve) 1 tin of chickpeas (around 230g cooked chickpeas) 1...

Easy no-bake festive fudges

Easy no-bake festive fudges

Easy no-bake festive fudgesby Karine Stephan, Registered Nutritional Therapist happylivingnutrition.co.uk IG: @happylivingnutritionMakes 20+Good for: SnacksIngredients 11 pitted Medjool dates 1 cup walnuts Half a cup cacao powder A pinch of sea salt Freeze dried...

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.