Vegan slow cooked courgettes

This is a wonderful recipe that makes creamy and sweet courgette which can then be mixed with any form of pasta for a quick and simple dinner Ingredients 1 courgette per person 1 garlic clove per person Lemon juice Optional extras soya cream vegan crème fraîche vegan soft cheese Slice the courgette thinly to aboutContinue reading “Vegan slow cooked courgettes”

How to prepare, make & cook with Tofu

So many people talk about their dislike of tofu, they think it’s slimy, tasteless and disgusting… In this podcast we want to completely challenge this view. Tofu comes in many forms from soft silken to hard pressed, its spiritual home is in Asia where it is NOT a meat alternative. Tofu stands proud, in itsContinue reading “How to prepare, make & cook with Tofu”

Really simple vegan flapjack

This is probably the easiest recipe I’ve ever used, it’s great if you suddenly fancy something sweet and can’t be bothered to walk to the shops. 30 min and you’ve got amazing flapjacks! Ingredients 50g caster sugar150g syrup250g oats175g butter Method Whack the oven on at 180 0c. Line a 20cm baking tin with greaseContinue reading “Really simple vegan flapjack”

Tofu bake’n recipe

This is probably the quickest and easiest way to make a smoky, crispy tofu alternative to bacon. This goes brilliantly with our scrambled tofu and baked beans. Ingredients One block of firm smoked tofu, or as much as you desire 1/4 of a cup of cornflour 1 tablespoon of nutritional yeast 1 teaspoon of smokedContinue reading “Tofu bake’n recipe”

Vegan Beetroot Recipes, including gratin, cakes, roast, pickled, baked and tips on preparation

Our focus this week is on beetroot, this is a wonderfully sweet and earthy seasonal vegetable which often either gets overlooked or turned into pickle – often not the most ingenious or appetising way to serve beetroot. Beetroot is naturally high in sugars which means it’s high in energy, which is what we need atContinue reading “Vegan Beetroot Recipes, including gratin, cakes, roast, pickled, baked and tips on preparation”

Recipes for vegan bread, including sourdough and pizza

This week our focus is on vegan bread. One of the things we do every single week is make our own bread. If nothing else the smell is absolutely amazing. It doesn’t take long to bake fresh home-made vegan bread which is tasty, nutritious and not filled with preservatives and additional ingredients. Shop bought ArtisanContinue reading “Recipes for vegan bread, including sourdough and pizza”

How to get more Beans into your diet

In series 2 of The Whole Food Vegan Pod Cast we are changing the format slightly. Each week we will continue to talk about food ‘on the menu’ for that week, you’ll notice this changes as the year progresses and the seasons change as we eat seasonally. However we will be focusing each episode onContinue reading “How to get more Beans into your diet”

Vegan Chocolate Mousse

Ingredients 100 g of dark chocolate, usually anything over 75% cocoa is vegan, but do check the label. Aquafaba from 1 400g tin of chickpeas 2-3 tbsp sugar, we used coconut sugar and preferred this to cane sugar 1 tsp vanilla extract Method Place the chocolate into a bowl and suspend the bowl over aContinue reading “Vegan Chocolate Mousse”

Mediterranean Mezze Cake

Ingredients As you may have guessed, we don’t stick too much to strict recipes! Our basic recipe includes: Courgette, baked for 30 min aubergine, baked for 30 min 3 flour tortillas One portion of hummus, from a 400 g tin of chickpeas ( in the podcast we tell you how to make hummus) 10 sun-driedContinue reading “Mediterranean Mezze Cake”