This simple recipe is a great one-pan weeknight supper. The concept is similar to a risotto, but it uses orzo pasta instead of rice, and the quinoa makes a good addition for some extra plant protein! You can add any additional green vegetables you like! Ingredients Method
This simple recipe is perfect for using up leftover cooked potatoes and is delicious eaten hot or cold. All the elements can be made in advance and then assembled when ready to bake. The broccoli could be swapped for any other vegetable you have available – roasted courgettes… Read More »potato and broccoli frittata
This simple recipe uses instant miso soup to cook the noodles, ensuring they soak up maximum flavour! The tofu is cooked in the marinade so it doesn’t need to be left long to take effect. Ingredients For the marinade: Method
This warm salad makes a delicious light lunch, or goes well as part of a bigger spread. As it is, the recipe is vegan, but would also work well with some tangy feta cheese crumbled on top. Ingredients: For the salad For the dressing Method Swaps: You could… Read More »Spring greens quinoa salad
Dumplings on a tasty, warming vegetable stew, just the job in January! And a great way to use up any suet you might have left from Christmas baking. Ingredients Stew Dumplings Method Serves 4
A quick recipe for when you need something warming in a hurry.
When blended, squash makes a really creamy sauce for a pasta, which with the addition of nutritional yeast for a cheese-like flavour makes a very satisfying vegan sauce. This sauce goes especially well with wholemeal or spelt pasta – both available as refills in True Food! Serves 2… Read More »Creamy vegan squash pasta
Squash season is well and truly upon us and this simple recipe is a great way to enjoy them. Roasting a squash really enhances the flavour and brings out a delicious sweetness in the vegetable, which goes very well in this dish with salty feta and a sharp… Read More »Roast squash and feta salad
This recipe makes a hearty vegetarian main, and is inspired by the layered Italian dish aubergine melanzane, but uses courgettes and lentils for a more filling meal with some additional protein from the pulses. The key to this recipe is for the lentils to be slightly al-dente when… Read More »Courgette and lentil gratin
This is a red lentil dal with the signature flavours of Sri Lankan cuisine – mustard seeds, curry leaves and coconut being the highlights! It serves 2-3 generously as a main, or forms part of a larger spread for more people if accompanied by other curries and your… Read More »Sri Lankan red lentil dal
