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.
Perfect for an appetiser, after-school snack, or even game-day grub, these crispy Costa Rican plantain chips and black bean dip are healthy and delicious
Food changes lives. And that’s certainly true of Kerryann Dunlop, one of the three Food Tube stars who have just published their own cook books.
Show your support for Algeria by cooking up this vegetarian tagine – a staple North African cooking method, and the best way to get succulent stews
My veggie chilli is exceptional thanks to one ingredient – sweet potato. I’ll take it to any cook-off and watch aficionados choke on their own expectations.
Lentils can be a very important part of a vegetarian diet, so here is a quick guide to those lovely pulses and a basic recipe for a wicked tarka dhal.
It’s National Vegetarian Week, and my buckwheat, beetroot and feta salad is a great place to start for a healthy vegetarian lunch or lighter supper.