Recipes
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Mains
Creamy Mushroom, Leek and Pea Risotto
Creamy Mushroom, Leek and Pea RisottoThis creamy risotto recipe is the perfect midweek meal. It is quick to make and feels so comforting. It is inspired by the traditional risotto recipes from Italy, but this version is free of the cholesterol and high amounts of...
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
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 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
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Side Dishes
Sour Dough
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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...
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 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...
Desserts
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...
Dark chocolate dipped mandarins
Dark chocolate dipped mandarinsby Karine Stephan, Registered Nutritional Therapist happylivingnutrition.co.uk IG: @happylivingnutritionMakes 10+Good for: SnacksIngredients Mandarins Dark chocolate chips A pinch of sea salt (optional) Step by Step Instructions Step 1...
Spiced pear and orange tart
Spiced pear and orange tartby Karen Lee, retired nurse and nutritionist. W: thesensitivefoodiekitchen.com IG: @the.sensitive.foodie FB: TheSensitiveFoodie The elements for this tart can be prepared in one go or made separately and then brought together when you’re...
Shrikand
Shrikandby Kate Dunbar, Patient AdvocateMore Recipes
Snacks
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 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...
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...
Plant-Based Yoghurt
How to make vegan yoghurt
Sauces, Dressings and Condiments
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...
“Cheeze” Sauce
“Cheeze” Sauceby Zoe Hill, www.eatingvegetables.com Ingredients 1 potato 1 carrot 2 tbsp olive oil 4 tbsp water 1 tsp corn flour 1 1/2 tsp lemon juice 1/4 tsp garlic powder 1/4 tsp onion powder sea salt to taste 1/2 tsp smoked paprika 2 tsp Dijon mustard 1/2 tsp soy...
Mylks and Smoothies
Please check back soon for updates, and see below for some of our past webinars and events.
Tips
Please check back soon for updates, and see below for some of our past webinars and events.
Christmas
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 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...
Roasted squash and lentil filo swirl
Roasted squash and lentil filo swirlby Karen Lee, retired nurse and nutritionist. W: thesensitivefoodiekitchen.com IG: @the.sensitive.foodie FB: TheSensitiveFoodie This nourishing mix incorporates festive spices, fruit and nuts to give it a special Christmas feel. If...
Spiced pear and orange tart
Spiced pear and orange tartby Karen Lee, retired nurse and nutritionist. W: thesensitivefoodiekitchen.com IG: @the.sensitive.foodie FB: TheSensitiveFoodie The elements for this tart can be prepared in one go or made separately and then brought together when you’re...
Recipe Books
Vegetable Kingdom: The Abundant World of Vegan Recipes
by Bryant Terry
About
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
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.
Vegan Richa’s Indian Kitchen
by Richa Hingle
About
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.
Eat Well Live Well with The Sensitive Foodie
by Karen Lee
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.
Health on the Hob: Easy Plant Based Recipes
by Dr Hayley Tait
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.
The Gentle Cookbook
by Amandine Kmieckowiak
About
The gentle cook book is a recipe book, where the recipes are gentle, to everyone; the animals, the human body, and the planet. Being a chef has allowed me to innovate and create my own recipes. After many requests, I have decided to share some of the secrets of my creations. I want to show through this book that food can be delicious and nutritious at the same time. It doesn’t have to be complicated to cook. Of course it can be, but it is by being gentle to ourselves that we manage everything, even enjoying cooking.