Almost everyone is familiar with pesto – the North Italian basil sauce – but less well known is the French version, ‘pistou’. It has the same base as pesto, but it lacks the Parmesan and pine nuts of its Italian counterpart. This version uses avocado rather than oil to create a rich, creamy texture. Pistou […]
Oil-Free Pistou With Pasta Recipe From The Vegan in 7 Cookbook Read More »
Based on the idea that it takes 21 days to change a habit Beyonce and Jay Z famously went vegan for 22 days back in 2013. “The benefits of a plant-based diet need to be known,” Beyoncé wrote in an email to the Times. “We should spend more time loving ourselves, which means taking better
10 Ways to Make Veganuary Delicious – Tips For Embracing a Vegan Diet in January Read More »
I think it’s great fun to substitute familiar foods into plant-based versions. My Carrot Lax Bites Recipe is inspired by the Scandinavian Gravad Lax, a cured salmon dish. This looks and tastes almost the same as the real deal. It’s endlessly versatile and has a wonderful salty and smoky flavour. The latter comes from liquid
Smoked Carrot Lax Bites Recipe from Vegan in 7 Cookbook Read More »
This Green Quinoa Bowls Recipe is from Vegan in 7. Quinoa is a tiny grain that has a slight nutty flavour and is gluten-free. You can get all kinds of varieties, including white, black and red. Originating from South America, it’s become very popular in recent years, particularly amongst vegetarians and vegans. Combined with greens
Green Quinoa Bowls Recipe from Vegan in 7 Cookbook Read More »
This Radicchio & Grilled Fig Salad Recipe with Nut Balls is from Vegan in 7. Radicchio is a gorgeous red salad leaf with quite a bitter taste, so it needs some balance from salty, sweet flavours and creamy tones. The ingredients in this salad provide just that, making it a perfect and very moreish autumn
Radicchio & Grilled Fig Salad Recipe with Nut Balls from Vegan in 7 Cookbook Read More »
This summer rolls recipe is a light way to start any meal, or perfect as a simple lunch. Once you start rolling, they’re pretty easy – and fun – to make! Makes 8 Ingredients: – 8 round rice paper wrappers – 1 bunch of fresh mint – 1 bunch of fresh (Thai) basil – 1
Summer Rolls Recipe from Vegan in 7 Cookbook Read More »
I batch cook the curry paste for this and have it to hand when I want a super quick dinner. When it comes to veggies, if you want this ready and cooked within a few minutes use things that will cook quickly: sugar snap peas, beans, mushrooms, thin sliced carrots, courgettes and spinach. Here I
Butternut Squash and Tofu Curry Recipe by Holly White Read More »
I used to be really reluctant about supplements but leading up to my wedding I began taking a vegan protein in a smoothie after my workouts and I found I felt so much better afterwards. I’ve tried quite a lot and my favourite has to be the WelleCo Nourishing Protein. It tastes really good and blends
The Perfect Post-Workout Vegan Smoothie Recipe by Holly White Read More »
This lentil and porcini pie recipe is inspired by a pie my Nan makes using meat. The whole family go crazy for one of “Nana’s Pies” and there was a time when I did too. I’m always trying to find ways to recreate the foods that I loved before I became vegan. Here I’ve created
Lentil and Porcini Pie Recipe by The Tiny Vegan Kitchen Read More »
This delicious creamy kale colcannon recipe is the perfect side dish, but also makes for a comforting bowl of goodness all on its own! This recipe makes a large quantity. Washing and preparing the kale takes time but it’s worth it as you can either use all of this tasty batch at once, if you’re
Creamy Kale Colcannon Recipe from The Tiny Vegan Kitchen Read More »
Contrary to popular belief, vegan food isn’t all kale and crudités. With a surge in popularity of plant-based eating, naturally innovative and creative vegan recipes have followed and it is easier than ever to turn to the green side. This World Vegan Day, there are plenty of dishes you can try which prove this point.
Celebrate World Vegan Day With These Delicious Plant-Based Recipes Read More »
Vegan and Gluten Free! This donuts recipe is light and fluffy with a little bit of chew! Deliciously sweet with an almond butter and maple syrup glaze. Serves 6 Ingredients: Donuts – 120g pumpkin puree – 60g almond butter – 60g coconut sugar – 80ml almond milk – 2 tsp baking powder – 1 tsp
Pumpkin Almond Butter Donuts Recipe from Peachy Palate Read More »
This Halloween Ghosts Recipe is Gluten Free, Dairy Free & Vegan. Halloween is just around the corner! Try out these delicious healthy treats, perfect for adults and little ones alike! I have used a silicon ghost mold to make mine but doing them on a flat cookie sheet and either using a Halloween shaped pasty
Healthy Halloween Ghosts Recipe from The Wonky Spatula Read More »
September is berry season and I have been out foraging a lot recently. I couldn’t imagine a better way for using all these lovely blackberries than turning them into a delicious and nutritious no-bake cheesecake. The crust is crunchy and “buttery”, while the cheesecake filling is creamy, luscious, and rich. The blackberries don’t just give
No Bake Vegan Blackberry Cheesecake Recipe by The Healthy Tart Read More »
From Chef Gareth Mullins at The Marker Hotel, this Watermelon and Blackcurrant Soup recipe with Minted Edamame Beans is the perfect healthy dish for warm weather. Ingredients: – 1kg watermelon flesh – 200g blackcurrants – 50g fresh ginger – 20ml lemon juice – 150g sugar – 200ml water – 50ml crème de cassis – Honeycress
Watermelon and Blackcurrant Soup Recipe by Gareth Mullins at The Marker Hotel Read More »
Millet, my new love. You can use pretty much any veggies that you like in this millet recipe so long as you use lots of garlic and lots of ginger. The portobello mushrooms add a meaty texture and bite to the dish too. It’s even tasty cold the next day and there is zero effort
Chinese Fried Millet Recipe from The Tiny Vegan Kitchen Read More »
I’m a sucker for a big bowl of pasta pesto, but it’s been so long since I’ve had any that I was working up a serious appetite for this pesto recipe. I’m also a HUGE fan of petit pois peas, they’re so tiny and sweet and they make a great snack with a drizzle of
Pea and Pistachio Pesto Pasta Recipe from The Tiny Vegan Kitchen Read More »
It’s that time of year once again when wild garlic is in abundance. I love to use it is in a risotto recipe with a hint of lemon and grilled asparagus. Delicious! There are many uses for wild garlic and one of my favourite recipes is to simply add it to a food processor with
Lemony Risotto Recipe with Wild Garlic and Grilled Asparagus from The Tiny Vegan Kitchen Read More »
Food trends come and go, and arguably ‘bowl food’, the comforting, warming kind of food we all crave, is one of those flash in the pan fads destined to fall out of fashion. One trend that is certainly on the rise and seems set to stick around however, is the avoidance or at least reduction
Bowls of Goodness by Nina Olsson – Cookbook Review Read More »
This Shepard’s Pie Recipe has got to be my all time favourite vegan dish. I love it. I love it so much that I always make a massive batch, enough for dinner on that day and plenty left over for the freezer. The secret ingredient to the delicious gravy is Marmite! Now, marmite is not something that
Lentil Shepard’s Pie Recipe from The Tiny Vegan Kitchen Read More »
This pasta recipe is a bit of a change from traditional basil pesto; this pumpkin seed pesto gives the dish an earthy bite. Partnered with delicious chunks of sweet, roasted butternut squash and roasted cherry tomatoes that delight the mouth with burst of flavour – it’s a dish you’ll want more of. Serves 4 Ingredients:
Pumpkin Seed Pesto and Roast Butternut Squash Pasta Recipe by The Tiny Vegan Kitchen Read More »
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