When you cook your chickpeas from scratch don’t throw away the draining water! This is top class aquafaba that you can using in baking or to make mayonnaise. It’s basically …
This is a very simple recipe that can be made savoury or sweet very quickly, yet gives you a lot of protein. They have a nice bouncy texture. Serve with …
This is super simple soup that takes advantage of seasonal fresh tastes from the garden. Around the end of May, beginning of June, your broad bean plants continue to put …
With a nut and oat flour ‘shortbread’, date and almond butter ‘caramel’, and salt flakes on the chocolate topping, this is a wholesomely calorific treat that recently delighted day retreatants …
I served this sweet treat on the Yoga and Digestive Health afternoon mini-retreat. The meal over all had 40+ plant ingredients: latest advice is eat 30 different plant species a …
This dish can be made any time of the the year but in high summer aubergines are ready in the UK, most likely grown in a polytunnel: support your local …
I’m not certain this is the complete holy grail of vegan brownie (soooo many options), but it’s certainly very popular on retreats here. I like the slightly grainy chia, but …
Old-fashioned? Unusual? Yummy, though. I don’t know what inspired a wondering/yearning for seed cake but a bit of research and a couple of experiments yielded this. Plus a bit of …
Super simple but packed with Mediterranean sunshine and Italian tastes. In February, when it’s citrus season from Sicily, I really love this with ‘blush’ or as they used to be …
Green lentils are a quick and non-soak easy way to get your pulses in. They take about 40 minutes to cook*. But in this soup I feel the star is …