Serves: 2 Ingredients: For the pesto 3 handfuls of spinach 1/4 onion 3 garlic cloves 1 tbsp extra virgin olive oil 1 tbsp nutritional yeast For the gnocchi 1 tbsp oil 1/4 onion, chopped 1 garlic clove, crushed 200g (1 pack) baby button mushrooms, halved 100g (1 pack) asparagus, chopped into about 3/4 pieces 1 … Continue reading Asparagus, pea and mushroom pesto gnocchi
A quick and easy lunch that you don't even need a microwave for! Packed full of veggies and plant protein. The best thing is that you don't even have to use what I used.. if you'd like to add anything else; pepper, pine nuts, spring onion to name a few, add them! Serves: 4 Ingredients: … Continue reading Raw Pasta Salad
A deliciously easy recipe packed full of exciting flavours! Serve with cous cous, rice or pitta breads, a zesty salad and your favourite dip for a delicious and well balanced meal! Servings: 2 (small) - 4 (mains) Ingredients 400g meatless farm mince 20g zhoug paste 1 red chilli, finely chopped 1 large onion, finely chopped … Continue reading Vegan Kofta Kebabs
This aromatic curry is bursting with flavour. I've never used red pepper as a base for curry, but it's delicate, delicious and was as good as a takeaway! Even better is that this recipe was so easy to make, give it a go! Servings: 2 Ingredients 2 sweet red peppers Spray oil 2 medium brown … Continue reading Red Pepper Curry
If you've ever bought dried soybeans, you'd know that rehydrating them and cooking them is a very long process! I made much more than I needed because of this and decided to make a hummus style dip with the leftovers. I love this because not only does it taste amazing, it is high in protein … Continue reading Pink Soybean Hummus Dip – Vegan
4 ingredients is all you need to make this delicious, crispy tofu! It can be served with rice, noodles, stir-fried vegetables, plain vegetables, in a wrap, sandwhich or pitta bread - so many options! I paired mine with black bean spaghetti, roasted brussel sprouts and some fried broad beens & mushrooms - so many possibilities! … Continue reading Crispy Baked Tofu
I have to admit, beetroot isn't my favourite vegetable. I do still enjoy it, but woud much rather blend it up into a sauce with other flavours or turn it into a dip! I do however love the colour it produces, and that's why I keep going back to it! This recipe is a great … Continue reading Balsamic Onions & Mushrooms with Beetroot Pasta
Ingredients: 1 small ripe banana 2 flax eggs (2 tbsp flax to 5 tbsp water, refrigerated for at least 5 mins) 1 tsp baking powder 1 tsp vanilla extract 50g protein powder 125g plain yogurt 3 tbsp cocoa powder 3 tbsp maple syrup Zest and juice from half an orange 100g oats 50g plain flour … Continue reading Chocolate Orange Protein Traybake
Ingredients 2 tsp olive oil 1/2 pumpkin, cut into cubes 1 tsp Nudespice Heady & Herby 1 can chickpeas, drianed 1 tsp Nudespice Sweet & Smoky 1/4 cucumber, deseeded and sliced 8 cherry tomatoes, halved 1 red onion, finely diced 1 small handful fresh parsley, finely sliced Optional: toasted pumpkin seeds and pomegranate to top … Continue reading Chickpea & Pumpkin Salad with Falafels
