This is our deliciously, rich, vegtastic, meat-free version of a classic Bolognese sauce… simply scrumptious served with pasta, rice or crunchy, fluffy baked potatoes.
Serves 8-10
2 red or white onions, finely diced
6 cloves of garlic, finely minced
4 carrots, finely diced
3 big handfuls of mushrooms, finely diced
2 tsp of oregano or mixed herbs
6 Bay leaves
2 cans of lentils, drained and rinsed
3 tins of tomatoes
2 tbsp of tomato puree
When it comes to breakfast, just 5 minutes of prep the night before will set you up for a delicious and satisfying start to your day. Plain rolled oats are inexpensive and hugely nourishing… jazz them up with fruit and a sprinkle of nuts and you’ve got yourself a powerhouse breakfast to get you through the morning!
This is an all-in-one method to save you time but if you prefer, you can add the grated or chopped fruit in the morning or just before you tuck into your delicious oats.
These loaded sweet potatoes are as impressive to eat as they are easy to prepare.
Colourful, satisfying and so, so tasty!
To serve 4 generously you will need:
4 medium sized or 2 large sweet potatoes
1 cucumber, finely diced
2 red onions, finely diced
The juice of 1 lime
1 small bunch of chives, finely chopped
2 handfuls of toasted seeds or chopped nuts of your choice
1 block of violife Greek style block, broken up into crumbles
Super yummy, super crunchy and not a frying pan in sight… these smokin’ onion rings are incredibly simple to make and make for a real treat.
To make 4 portions as a snack or side
2 red or white onions
Wet Mix:
4 tbsp of plant based milk, like oatly
1 tbsp flour of your choice
Dry Mix:
Who doesn’t love a bowl of guacamole in the middle of the table to dunk into? We love it dolloped on top of a fresh crunchy salad… piled into a sandwich… topped over tacos or simply to dip a tortilla chip into!
Ingredients for 4 portions:
1/2 red onion
1 green chilli
2 avocados
Juice of 2 limes
Olive oil
Sea salt
Freshly ground black pepper
Method:
Crushed Roast Rosemary Jazzy Mids
This is a delicious, simple way to serve the aweesome Jazzy Mids... perfect with breakfast, lunch, dinner or just as a snack to gobble with a glass of something chilled.
For 2-3 portions:
350g Jazzy Mids, scrubbed
Olive oil or rapeseed oil
2 sprigs of rosemary, leaves only
Sea salt
Freshly ground black pepper
Method:
This is a delicious way to serve some seriously wonderful seasonal ingredients!
For 2 - 3 portions:
350g Jazzy Mids, washed and scrubbed
1 - 2 cloves of garlic, peeled and mashed
1 bunch of spring onions, trimmed and finely sliced
Olive oil
Sea salt
Freshly Ground Black pepper
1 handful of mint leaves
Method:
Garlic Mushroom and Asparagus Salad and Homemade Croutons
This salad is a delicious jumble of savoury flavour showcasing our wonderful seasonal, British mushrooms and asparagus.
Ingredients to feed approximately 4 people:
2 slices of sourdough or sweet potato bread
2 sprigs of rosemary
1 handful of chestnut mushrooms, sliced
1 clove of garlic, crushed or finely diced
1 tin of chickpeas, drained, rinsed and padded dry
This is a fab salad to use our celebrated British asparagus…
To serve 4, you will need:
2 courgettes
1 bundle of asparagus
The zest and juice of 1 lemon
1 tbsp olive oil
Sea salt
Freshly ground black pepper
Method:
1. Break off the ends of the asparagus at snapping point before slicing them lengthways as thinly as possible and place in a large mixing bowl.
Charred Asparagus and Tenderstem Broccoli with Chilli Lime Yogurt
To Serve 4:
1 bag or a big handful of Tenderstem broccoli
1 bunch of asparagus
4 tbsp plant based yogurt of your choice - we use a coconut or almond yogurt
1 chilli, finely chopped, deseeded if you prefer less heat
The zest and juice of 1 lime
Olive oil
Sea salt
Freshly ground black pepper
Method:
