For a wholefood plant-based lifestyle
Ful Medames – traditional Egyptian fava beans and lentils These dishes made with the richly flavoured and traditional Middle Eastern Fava bean show the versatility of beans. Start by soaking two cups of dry Fava beans overnight. I then divide the batch into two. I deliberately didn’t shell the skins […]
I learned how to bake perfect eggplant from Roux and now it’s the hero I build a meal around.
If you are making a pasta dish, it’s really worth the time and effort to whip up some plant-based “parmesan” cheese and add some extra texture to your meal.
This has a lot of ingredients but is perfect for a main meal salad and leftovers keep for several days. If you don’t fancy kale, you could substitute english spinach, just make sure there is plenty of green ribbon in the dish.
Smooth and creamy cashew bechamel is so versatile you will enjoy expanding your plant-based repertoire.
Always have a container of rice in the fridge ready to use for salads, or sides or to blend with beans and greens.
Chickpeas are so versatile, whether you buy them canned or soak them from bulk-buying. This is
This makes a great starter or a main course for summer or winter served with crusty bread and salad.
Choosing a Chinese flavour profile is a great way to bring in complementary ingredients like light Chinese soy sauce and build depth of flavour into the dish around the tempeh.
Creamy rice studded with colourful edamame and red peppers, plus chunks of chewy tofu.
Nearly everyone loves chili, and this thick, chunky version is loaded with three different types of beans, as well as protein-rich quinoa.
This satisfying pasta casserole channels all the flavors of autumn.
I am crazy about black beans and promote these little nutrient powerhouses at every opportunity.
If you build up a repertoire of one-pot dishes, where the left-overs can be repurposed for lunch, you are being a very smart cook. This delicious beginner curry incorporates curry powder rather than a longer list of spices so you don’t need to store as many packets. It makes a simple nourishing lunch you can warm up later with a piece of flat bread.
Attila Hildmann, 33, has Turkish roots, was born in Berlin, and raised by German parents. He is an aspiring physicist and a self-taught cook who took a very unusual path to becoming a vegan chef. INGREDIENTS FOR TWO PEOPLE 100g of almond butter 1/2 bunch parsley 150g smoked tofu or […]
I often tell friends that mushrooms are my back stop for breakfast, lunch AND dinner. But I have recently discovered marinated tofu and it sure is a lot more appealing than the vaccum packaging suggests. My current fave is macro wholefoods markets organic marinated tofu which comes in Thai, Malaysian […]
Courtesy of Artisan Vegan Cheese: From Everyday to Gourmet by Miyoko Schinner Makes about 1 ½ cups Ingredients: 1 cup pine nuts, almonds, or walnuts (see note) 1 cup nutritional yeast flakes ½ teaspoon salt Method: Put all ingredients in a food processor and process until they are thoroughly combined […]
Friends Thao Nguyen and Karen Cheng have a successful business based on many decades of traditional Vietnamese cooking.
Thao’s grandparents came from a small town called Nam Dinh in northern Vietnam where Pho noodles originated. Their Pho soup was made famous at the family restaurant. Using their recipe, Thao and Karen launched their noodle brand Star Anise.
This tasty replacement for traditional mashed potatoes is from the Great Life Cook Book. Ingredients 1 large yellow onion, diced small 3 cups millet, rinsed well 1 large head cauliflower 1 tsp sea salt 9 cups water Method In a large pot, saute the onions in 2 tbsp of water […]
Reclaim the family dinner or entertain all your friends with this party-size recipe from The Great Life Cook Book. 12 small to medium carnival squash 2 cups long grain brown rice 1/2 cup wild rice 5 cups water 2 pinches sea salt 2 medium onions, diced 1 1/2 tsp sesame […]