Healthy and delicious homemade falafel with a crisp outside and a succulent herby inside. They’re made with British grown fava beans from Hodmedod’s and cooked in an air-fryer, though you could bake them instead. Served with a zingy flavoursome chopped salad. Read on for the recipes and to find out why Hodmedod’s is such an exciting company. Plus, there’s a chance to win a whole host of their products.
Back off Bugs, carrot tops aren’t just for bunnies. This naturally vegan recipe for carrot top pistou produces a vibrant, fresh and zingy condiment that livens up all sorts of dishes. It’s super quick to make and can be on the table in five minutes.
If you like a quick and easy spread that’s full of umami flavours and packed with goodness, this mushroom pâté with walnuts and butter beans might be for you. It’s easy to make, delicious for vegetarians and great for vegans too.
This vegan cream cheese, pickled beetroot & lettuce sandwich is fabulous for packed lunches. Indeed it’s a good standby for any time you need a quick meal in a hurry. The recipe for vegan cream ‘cheese’ is super simple to prepare and is made with only 3 ingredients (not counting salt and water). If you’re a beet fan like me, you’ll also find an easy recipe for spiced pickled beetroot.
If you’ve never rolled a cucumber, I urge you to do so. These cucumber roll-ups with garlicky feta & mint filling make for a delicious refreshing summer starter, light lunch or barbecue accompaniment. They’re really easy to make, especially if you have the OXO Good Grips Chef’s Mandoline Slicer 2.0 at your disposal.
As we move from late spring into early summer, broad beans start to make an appearance here in the UK. I’m very fond of broad beans, but I know not everyone’s a fan. I can almost guarantee, however, that this minted broad bean spread will appeal to anyone who tries it.
Failed nut butter may not sound like the most promising of posts, but do read on. I unwittingly turned my failure to make almond butter into a delicious pear almond butter, which is definitely worth blogging about.
A simple creamy vegan tahini sauce with both nutty and sweet citrus tones along with a hint of smokiness. Drizzle over grills, falafel or salads for a taste of Middle Eastern promise.
Whether made with pine nuts or almonds, Parmesan or cheddar, this wild garlic pesto is not only delicious, but a great way to use your foraged wild garlic. Out of season, you can use basil, parsley, spinach or other soft greens instead.
I do love a good dip. They make a great starter to go with nibbles when entertaining, can form part of a mezze type meal and often make a great sandwich filling too. So when I was challenged to take part in a chip n dip exercise, by creating a dip, I was most definitely up for it. I also have an easy and rather nifty competition with a great prize, so do read on.