info_254's blog

Who doesn’t love chips?!

Sweet potato chips and fries have become mainstream as our beloved traditional version and it’s super simple to make your own. The lovely sweet flavour of sweet potato makes a really good base flavour for spices so we love coating them in whatever spice mix goes with the other dishes we want to serve… from Cajun, Creole and Chinese 5 spice to Tex Mex, Moroccan or Garham Masala - anything works! Be inventive!

Serves 4 :

This is a delicious versatile salad it’s full of fresh flavour and really satisfying we love it served with other bits and bobs like falafel, raw carrots or a pile of roasted veggies!

Serves 4:

1 red onion

1 cos lettuce

3 or 4 handfuls of cherry tomatoes or a couple of big tomatoes

1 jar of chickpeas, drained and rinsed

2 avocados

1 clove of garlic

Dried oregano

Olive oil

Sea salt

Freshly ground black pepper

The juice of 1 lemon

Crispy veggies, crispy tofu and full of scrumptious mouth watering flavour!

Makes 6

1 packed of 6 pitta breads of your choice

2 blocks of smoked tofu

3 carrots, grated

1 red onion, finely sliced

1 chilli, deseeded and chopped

2 big handfuls of spinach leaves

1 big handful of parsley, leaves only, finely chopped

2 limes

Sea salt

Freshly ground black pepper

Olive oil

Optional Extras:

Schiracha

Vegan Mayo 

This is our super tasty, plant based version of egg fried rice! It’s full of delicious flavour and really quick to prepare. We love it by itself or topped with toasted nuts, shredded carrots, a tangle of watercress and sliced avocado!

Ingredients for 4:

About 2 cups / 500g Cooked Rice

1 block of firm tofu

1 bunch spring onions, finely sliced

1 clove of garlic, peeled and grated

Chinese 5 spice

Tamari Sauce

Toasted sesame oil

Black or white sesame seeds

Coconut or olive oil 

This is a SERIOUSLY GOOD pasta sauce which is really simple to make and packed full on lip-smacking flavour… not much more to say than “ You must give this go!!”

Serves 4:

4 cloves of garlic, peeled and minced or finely grated

2 lemons

1 chilli, finely diced

100g / 2-3 big handfuls of flat leaf parsley

150g / 2 handfuls of tomatoes

Sea salt

Comforting, fresh & satisfying all at the same time - this is a zippy, veg-packed version of potato salad which is delicious by itself or served as a side to a plant powered BBQ or Garden Picnic!

Ingredietns to serves 4:

6 to 8 / approx. 400g new potatoes

1 bunch / 300g of asparagus

6 spring onions

1 bag of rocket

The juice of 1 lemon

3 tbsp plant based mayo - we used Rubies In The Rubble Mayo

Olive oil 

Sea salt

Method:

This is a delicious, savoury, plant based breakfast packed full of the good stuff to kick start your day! Use any veggies you fancy or have to hand from chopped courgettes, to shredded kale, spinach or sliced cauliflower. You can make this the night before and simply warm it through the next morning when you ready to eat!

Feeds 4:

1 block of firm tofu, drained

6 - 8 mushrooms, finely sliced

1 handful (about 200g) of Tenderstem broccoli, roughly chopped

2 handfuls of tomatoes

This Ragu base is perfect for lasagne, pasta bakes, tacos, nachos, stuffed spuds & more!!

Double this recipe and pop in the freezer - batch cooking saves time, money and helps to use any left overs… it’s all about planning ahead. 

Serves at least 6-8 portions 

Ingredients:

2 x onions finely chopped 

6 x garlic cloves, peeled and finely chopped or grated 

500g or 2 x big handfuls of mushrooms, super finely chopped (you can do this easily by blitzing them in a food processor)

This is a really simple one tray bake. Just a simple bit of chopping is all the work that is involved to rustle up complete, tasty dish full of flavour, and full of veg! 

REAL FOOD FOR REAL LIFE  - Chop, Roast and Ta-da dinner is served! 

Serves 3 - 4 

1 pack of your favourite plant based sausages (we used Linda McCartneys for this recipe)

1 aubergine

1/2 a butternut squash

2 red onions

8-10 cherry vine tomatoes

1 teaspoon of mixed dried herbs or a couple of sprigs of rosemary or thyme