Recipes

Mains

Chickpea flour wrap (gluten free)

Chickpea flour wrap (gluten free)

Chickpea flour wrap (gluten free)From registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk. Plant-based recipes on Instagram @happylivingnutritionMakes around 6 wraps Good for: Lunch, Dinner Time: around 20 minutes Ingredients 1 ¼ cup chickpea...

Tempeh (Fermented Soya Bean Cake)

Tempeh (Fermented Soya Bean Cake)

Tempeh (Fermented Soya Bean Cake)By Dr. Gabriella F. Buttarazzi You can find out more about Gabriella’s work at www.theartofintegralbeing.orgMakes 1kg of tempeh, serving 2 to share.Good for: As the main plant-based protein source in the dish.DescriptionTempeh is an...

Pancakes

Pancakes

Pancakes by Kate Dunbar, Patient Advocate More Recipes

Side Dishes

Kimchi

Kimchi

Kimchiby Sunny Bouttell. Instagram: livinglifeonplants Website: www.livingonplants.co.uk   Kimchi - your gut will love you for it Fermented foods are rich in beneficial probiotics and have been linked to many health benefits. Adding fermented food to your diet is...

Asian Salad

Asian Salad

Asian Saladby Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Serves 6Good for: Lunch, DinnerIngredientsFor the salad: 130g / 1 cup edamame beans,...

Creamy-butterbean-dressed Salad

Creamy-butterbean-dressed Salad

Creamy-butterbean-dressed Saladby Zoe Hill, www.eatingvegetables.comIngredients Dressing 200g well cooked, peeled butterbeans 1 tbsp tahini or nut butter of choice 2 tbsp soy sauce 2 tsp garlic powder 1 tsp onion powder 5 tbsp plant milk 1 tsp Dijon mustard 1 tbsp...

Desserts

Chia jam

Chia jam

Chia jamFrom registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk. Plant-based recipes on Instagram @happylivingnutrition Makes 10-12 servings Good for: Breakfast Time: 10 mins  Ingredients 300g of mixed berries (fresh or frozen) 2 tablespoons...

Apple and Date Squares

Apple and Date Squares

Apple and Date squaresby Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Makes 9-12 Good for: SnacksIngredients 100g / 2/3 cup dates, chopped 50g /...

Spelt banana and walnut muffins

Spelt banana and walnut muffins

Spelt banana and walnut muffinsfrom Rohini Bajekal Nutrition www.rohinibajekal.com  Makes: 8 Good for: Breakfast snackdessert Time: 45 minsIngredients 3.5 medium bananas mashed 3 tbsp plant-based milk ½ tsp cinnamon powder 2 tsp apple cider vinegar 1 cup spelt...

Snacks

Tiger nuts energy balls

Tiger nuts energy balls

Tiger nuts energy ballsFrom registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk. Plant-based recipes on Instagram @happylivingnutritionMakes around 12 Good for: BreakfastTime: around 20 minutes Ingredients 100g tiger nut powder (The Tiger Nut...

Tomato and basil toast

Tomato and basil toast

Tomato and basil toastThis one is so delicious but you must love garlic to appreciate it fully!Portions 1Good for: LunchTime: Less than 30 minsIngredients 2 large slices of whole grain bread 1 clove of garlic 2 large tomatoes A handful of fresh basil leaves A wedge of...

Sauces, Dressings and Condiments

Cheesy Butternut Squash Sauce

Cheesy Butternut Squash Sauce

Cheesy Butternut Squash SauceFrom: Sarah Bentley, Made in Hackney - the UK's first plant-based community cookery school and charity madeinhackney.orgServes 2-4Good for: Lunch, Dinner Time: 10 mins prep 30 mins cook Ingredients 1 butternut squash 1 cup cashews - soak...

Sweet corn or cucumber mint raita

Sweet corn or cucumber mint raita

Sweet corn or cucumber mint raitaby Nitu Bajekal. nitubajekal.com Raita as an accompaniment with the rice and chickpea dish is great. Ingredients 1 small can of sweet corn (250 g) -OR- 1/2 cucumber grated 250ml of soya yoghurt 4 tbsp of soya milk 1 tbsp of garden mint...

Dairy free ‘parmesan’

Dairy free ‘parmesan’

Dairy-free ‘Parmesan’ by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Serves 10-12Good for: Italian dishesIngredients 75g / 1⁄2 cup cashew nuts...

Mylks and Smoothies

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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.