It’s been 9 years since I made the choice to change my diet and then lifestyle to vegan options. People often ask why I made the decision and how I feel now and I wanted to share my personal experiences. I viscerally remember watching Cowspiracy and feeling a seismic connection to the information. My heart broke open when I watched footage of animals in abattoirs struggling for their lives, and essentially being powerless over man and machinery. It was as if the wool was removed from my eyes and I felt a visceral shift in how I viewed meat and animal product consumption. I read about the scien ..read more

Author: Holly WhitePrintWith ImageWithout ImageCoconut Milk - Spicy Coconut Milk Noodle bowl Ingredients Curry Paste 4 lemongrass stalks, tougher outer leaves discarded 4 medium-hot green chillies, seeded and chopped 3 cloves garlic, peeled and crushed 5cm/2in piece ginger, peeled and chopped 2 shallots, peeled and finely chopped Large handful of chopped fresh coriander 1 tsp ground cumin 1 tsp chopped lime zest 3 tablespoons lemon juice - approx 1 lemon 1⁄ 2 tsp pepper & Salt The Curry 200g Tofu 1 tablespoon sesame or coconut oil 2 cloves of garlic 1” of ginger-grated 1 red onion ..read more

Author: Holly WhitePrintWith ImageWithout ImageSicilian Roasted Aubergine and Red Pepper Stew with Truffle mash Ingredients Sicilian Roasted Aubergine and Red Pepper Stew 2 large aubergines olive oil 2 teaspoon dried oregano 300g red onion, finely chopped 2 cloves garlic, pureed 1 large handful flat-leaf parsley 1 can chopped tinned tomatoes 2 tablespoons baby capers 80g green olives, sliced 2 tablespoons red wine vinegar To serve: 1 tablespoon flaked almonds Truffle Mash (serves 4) 600g white potatoes, diced 1 garlic clove, left whole 2 garlic cloves, minced 250ml unsweetened plant-ba ..read more

Author: Holly WhitePrintWith ImageWithout ImageThai Quinoa Meatballs with Katsu SauceServes 4 - makes 12 meatballs. Ingredients Thai Quinoa Meatballs 1 can chickpeas - 200g drained weight. 100g cooked quinoa (pre-cooked weight) 50g coconut sugar 35g crunchy peanut butter 45ml Tamari 20g finely chopped coriander 50g finely chopped red onion 3 cloves garlic - pureed 1 teaspoon grated ginger 1 tablespoon sriracha sauce 1 tablespoon chia seeds 4-5 tablespoons crushed peanuts for garnish. Katsu Curry Sauce 1 tablespoon olive oil 250g red onion, roughly chopped 300g carrots, peeled & cho ..read more

Author: Holly WhitePrintWith ImageWithout ImageRoasted Vegetable and quinoa bowl with Smokey Miso Dressing Ingredients 3 tablespoons Apple Cider vinegar 1 tablespoon miso paste 2 tablespoons maple syrup 4 tablespoons toasted sesame oil 1 tablespoon tamari ½ teaspoon smoked paprika 2 tablespoons extra virgin olive oil 1 cup of cooked quinoa or rice per person Roasted Sweet potato, red onion, red pepper Roasted Tofu To serve (all optional) serving of cucumber, sliced serving of edamame beans serving of spring onions, finely chopped sprinkle of sesame seeds sprinkle of dried red chilli fl ..read more

Author: Holly WhitePrintWith ImageWithout ImageTahini - Fruity Tahini bars Ingredients 200g chopped almonds 100g pistachios 15g Puffed Quinoa 40g Pumpkin seeds 35g coconut flakes 150g dried cranberries 2 tablespoons hemp seeds 1/ 2 teaspoon cinnamon 70g maple syrup 90g tahini 15g Chia seeds 60g melted coconut oil 2 teaspoons vanilla extract Instructions Line an 8x8 inches pan with parchment paper. Combine all the nuts, seeds, fruit, and cinnamon in a large mixing bowl. Combine the remaining ingredients in a small saucepan over low heat. Whisk until smooth, warming until the coconut oil ..read more

Author: Holly WhitePrintWith ImageWithout ImageRoasted Red Pepper Cashew Mac and Cheese Ingredients 4 portions of macaroni pasta or whatever pasta you have Olive oil 1 small onion, finely sliced 2 cloves of garlic - minced. 200g cashews 200 ml of plant based milk 1 tablespoon nutritional yeast 1 jar Frontier Foods Roasted Red Peppers 2 teaspoons wholegrain mustard 1 x vegetable stock cube 1 tsp of apple cider vinegar or lemon juice pinch salt To serve Fresh basil Finely sliced cherry tomatoes. Instructions Cover the cashews in boiling water and leave to soak for 10 minutes. Lightly f ..read more

Yield: 1 loafAuthor: Holly WhitePrintWith ImageWithout ImageMixed Berry & coconut loaf served with chia jam and tahini Cook time: 1 H & 15 MTotal time: 1 H & 15 M Ingredients 120g oats + extra for sprinkling on top 160g ground almonds 120g wholemeal or self-raising flour + extra for dusting the raspberries 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 pinch fine sea salt 425ml soya milk 1 tablespoon of apple cider vinegar 80g coconut sugar 80g coconut oil, melted 4 tablespoons maple syrup 1 teaspoon vanilla extract 150g Mixed Berries 100g of coconut flakes. Instr ..read more

Author: Holly WhitePrintWith ImageWithout ImageVegan maple fudge pieces IngredientsVegan maple fudge pieces 150 ml maple syrup 4 tablespoons of peanut butter 2 tablespoons of melted coconut oil 150 g pitted medjool date pinch of sea salt 100g pecans, roughly chopped Pancakes 400ml almond milk plus extra, if needed 2 tablespoons of maple syrup 350g self-raising flour 2 tablespoons of peanut butter or cashew butter 2 tablespoons of coconut oil To serve: Fresh berries Maple syrup InstructionsVegan maple fudge pieces Place the pitted dates into a powerful food processor and blend unt ..read more

In recent years January is associated with Veganaury which I love. Whether you’re fully vegan or looking to taste and try more plant based options I always think keeping recipes tasty, easy and familiar is key. Vegan burger are a delicious option and these are quick to bulk prepare so they’re ready for a speedy dinner or lunch mid-week. Adding quick pickled onion brings colour to your plate and depth of flavour. Frontier Foods Apple Cider Vinegar is a hero ingredient in my cupboard and so versatile. To balance the flavours I use their Maple Syrup too. These pickled onions will keep for up to t ..read more