Santula is a simple, fragrant vegetarian curry that’s given a lovely nutty edge by frying off the aubergine and adding it for the last bit of cooking.
Chia seed puddings are one of our favourite go-to breakfasts these days – although, I’d eat this anytime of the day. Vegans – you’re on to something here.
As we focus our attention on special diets, Sweden’s Way Out West festival is the perfect fit: it’s a major public event that has ditched meat entirely.
Our guide to festival cooking is here, and includes a great recipe for gluten-free pancakes, made with oats and cottage cheese, that’s perfect for camping.
Houmous is proof that some of the best tasting things in life are the simplest to make. It can be rustled up with just six ingredients and requires no cooking – only a food processor. The houmous recipe below will give you perfect basic houmous, and also a solid base from which to work in terms Read the full article…
Jazzing up vegetarian leftovers isn’t hard. Try this amazing way to give new life to a vegan chilli recipe – stuffed peppers with lovely toppings.
We love going meat free. There are plenty of reasons to remove meat from one’s diet, and if it’s done correctly we really believe it can be an absolute joy.
This gorgeous side-dish, typically served during the summer in Poland, is called ‘Mizeria’, and is made with cucumbers, salt, sour cream and fresh dill.
With our tomatoes beginning to ripen, the star of our summer picnics this year is this slow-roasted tomato and Parmesan tartines recipe with fresh basil.
Due to the Parmesan, traditional Italian Parmigiana isn’t vegetarian, but we have a veggie-friendly hero at our disposal thanks to Pilgrims Choice.