DETAILSPrep: 10 minutes, plus 1-2 hours resting time Cook: 12 minutes Serves 4INGREDIENTSFor the flatbread dough220g white flour ½ tsp salt ½ tsp sugar 1 tsp fast action dried yeast 1 ½ tbsp olive oil 60ml dairy-free milk 80ml water For the topping5 tbsp olive oil 50g California Walnuts 2 tbsp Za’atar mixTo ...
DETAILSServes 2 Prep time: 5 minutes Cook time: 15 minutesINGREDIENTS100g California walnuts 200g mushrooms 2 carrots, diced 2 celery stalks, sliced 1 red onion, finely diced 3 garlic cloves, crushed 1 tbsp dried basil 1 tbsp dried oregano 2 tbsp tamari 1 tbsp tomato puree 1 can chopped tomatoes 1/4 can water Salt ...
DETAILS Serves 2Prep time: 10 minutesCook time: 30 minutes INGREDIENTS 100 g California walnuts200 g mushrooms 2 garlic cloves crushed2 tbsp paprika2 tbsp ground coriander½ tsp cayenne pepper½ tsp chilli flakes1 can black beans (drained) you could swap for other beans1 can chopped tomatoes1 tbsp tomato puree1 tbsp tamari (gluten-free soy sauce)1 juice of limeGuacamole Topping:2 avocados½ juice of limehandful fresh corianderlarge pinch salt & pepperExtras:1 packet corn nachos/tortillas100g vegan cheesehandful fresh coriander1 lime for serving METHOD Firstly prepare your walnut mince by adding your walnuts and mushrooms to a food processor and pulse until ...
DETAILSServes 2 Prep time: 10 minutes Cook time: 9-10 minutesINGREDIENTS396g Cauldron Organic Tofu Block, cut into 2cm cubes 2 tbsp rapeseed oil 2 cloves garlic, crushed, peeled, finely chopped 1 knob of fresh root ginger, peeled and finely grated 1 large aubergine, cut into 1.5-inch baton Small jug of filtered water 500ml hot ...
DETAILSServes 3-4 Prep time: 20-25 minutes Cook time: 5 minutesINGREDIENTSTo coat the tofu:396g Cauldron Organic Tofu Block, sliced to 3cm x 1cm Strips 2 pinches of sea salt 2 pinches ground white pepper 1 tsp turmeric 2 tbsp cornflour 200ml rapeseed oilSoak the noodles:143g (3 bricks) vermicelli rice noodles, soaked in boiling ...
‘We are all being encouraged now to tap into the kinder part of our character, to eat more compassionately, both for animals and the planet. I feel there’s a deeper, more spiritual side to this way of eating that I’m beginning to explore more every day,’ says Taiwanese TV chef and author Ching-He Huang, who ...
With thousands of people taking part in Veganuary this year – 440,000 and still rising – it’s a barometer of the growing interest in the ethical and health benefits of a plant-based diet. But despite all the publicity surrounding the campaign, it’s not easy being vegan – a healthy one, at least, according to registered ...
It’s a time of peak opportunity for personal trainers in January, as many of us arise sluggishly from the sofa after a period of Christmas feasting and try to reinvent our diet and exercise habits, with plans to lose a few excess pounds or finally train for that half marathon. But unlike many PTs, who ...