If you love aubergine, this is a easy vegan supper that can be made in advance and served with salad or rice.
Full of dietary fiber, Vitamin B1, B6 and potassium means it will provide essential nutrients as well as being absoutley delicious.
The richness of the humble aubergine also provides a fantastic range of minerals, including copper, magnesium and antioxidants.
Serve it with fresh red chili, basmati rice and coriander for a fresh and zingy dish.
1 Medium sized Aubergine, roughly chopped into one inch pieces
2 Tbsp Rapeseed Oil
1 tsp Miso Paste (check vegan on label)
2 Tbsp Kikkoman Soya Sauce
1 clove of garlic
1 red chopped Chilli
Fresh coriander for garnish
Roughly chop the aubergine and add to a bowl with a pinch of salt
Add the oil, miso paste, soya sauce and garlic
Stir well and sit to marinate for 30 mins - 2 hours in the fridge or room temperature
Place on baking tray in preheated oven at 180 degrees. gas mark 4 for 35-40 mins
Serve with chopped chili and coriander
Keeps well in fridge for 2-3 days or perfect for freezing
The beauty of this simple dish in warmer weather makes it ideal for those short on time but still want to stick to healthy eating.
We used gluten free pasta for this version but you are most welcome to use regular pasta.
Full in plant based protein, Iron, Vitamin C and great cold or hot.
100g Frozen Peas
50g Frozen Edamame
100g Frozen Spinach
200g Gluten Free Pasta
2 tbsp Oil
2 cloves of minced garlic or 1 tsp Garlic Powder
3 tbsp Lemon Juice
50g Grated Vegan Cheese
Fresh Parsley - Optional
Cook the pasta as instructions suggest and in a separate saucepan, cook the spinach and frozen peas and edamame
Add lemon juice, garlic and oil to pasta
Drain spinach and peas
Mix with pasta on a low heat for 3 minutes until hot and mixed well.
Season with salt and pepper
Serve with freshly chopped parsley
This serves 2 and for extra nutrients - a tbsp of omega seeds or sesame seeds can be added upon serving
If you love home cooked, healthy meals and the beauty of meal prepping, then this recipe is for you!
High in Iron, Vitamins A, B and C, Plant based protein and Dietary Fiber.
This recipe freezes Well!
This makes this recipe ideal for when you don't have time to cook but need something made with love.
Works great in slow cookers, Rice cookers or saucepans.
1 Can Tinned Chickpeas
1 tbsp Garlic Powder
1 tbsp Madras Powder
2 Tbsp Tomato Puree
1 tbsp Rapeseed Oil
1 Tsp Red Onion Powder
2 Chopped White Onions
2 Knorr Vegetable Stock Pots
100g Red Lentils
2 Carrots, washed and chopped
1 Medium Sweet Potato, Washed and Chopped
200g Frozen Spinach
50g Frozen Peas
250ml fresh Water (See details)
Optional : Fresh Coriander
Slowly cook the onion and Oil for a few mins on medium heat
Add all the ingredients apart from Spinach and Peas
Cover the whole pot with water and place on high heat for 3 mins, stirring slowly.
Reduce heat to medium / Cook on slow cooker or rice cooker and cover with lid
Allow to cook and water to reduce for 30 -40 mins
Add spinach and peas
Cover and allow to cook for remaining 5 mins
Serve with naan bread and fresh coriander
We LOVE Matcha tea here and with it's amazing antioxidant properties, what's not to love?
Ideal for a gentle pick me up or your everyday ritual for self care..
Save money with the coffee shop versions and make your own.
1 and 1/2 teasp matcha powder
1/2 cup hot water
1/2 cup coconut milk
Mix the powder with hot water and whisk until smooth
Add coconut milk and continue to whisk until smooth and frothy
The wonders of the mighty chia seed are well known in the health industry. A fantastic source of protein in the plant based world but did you know just two tbsp's contain more potassium than a banana.
Store bought healthy snacking can be very expensive, so here's a recipe for the most delicious gluten free protein balls, you can make at home.
2 tbsp good quality almond butter
2 tsp maple syrup for vegan recipe
4 tbsp Raw Cacao Powder
1 tsp vanilla extract
100g gluten free oats
2 tbsp chopped dates
100g finely milled flax seeds or seeds of your choice.
Combine the almond butter, cacao, maple syrup, oats in a low heated saucepan.
Heat slowly until mixture is combined
Take off the heat and leave to cool for 5 mins
When cooled, mould into small balls
roll in milled seeds and place in a fridge to harden for 30 minutes- 1 hour
Place in airtight container
This will store for about 3-5 days
Store bought oat milk is available everywhere, but with the current pandemic across the world. We guarantee that making your own plant milk from scratch is definitely worth it.
To sweeten, you can add 50ml of apple juice
Hummus is such a simple dip to make and with the added benefit of it being full of the BIG 3 essential macro-nutrients (Fats, Proteins, Carbohydrates) it is no wonder that so many health conscious people choose it as their dip of choice.
According to consumer research firm Kantar World panel, Britain gets through 12,000 tonnes of the stuff a year, worth over £60m in 2011 and has risen between 5-10% every year since then, .
Here's our take on an extra creamy version of this delicious dip..
1 can of tinned chickpeas
1/2 can of tinned butter beans
2 tbsp good quality tahini
4 tsp lemon juice
3 cloves of garlic
omega seeds to sprinkle
salt and pepper to taste
Fresh chopped basil
1 teasp Chilli Oil
Add the beans and chickpeas first to blender with the lemon juice and water.
Add the remaining ingredients to a blender or food processor.
Blend until smooth
Taste - optional extra garlic or lemon juice or water
Scoop out and store in airtight container
sprinkle with seeds ( We use Omega seeds, chia, pumpkin, sesame and linseed)
This lasts around 3-4 days in fridge. (If you don't eat it all before then!)