Many people are dairy intolerant or prefer non-dairy versions, so this fits the bill nicely! Overripe bananas (from the rootle box?) are ideal. A blender is needed for this recipe. The day before making the ice cream, slice the bananas and freeze them on a tray. Ingredients 3 large… Read More »Dairy-free Banana Ice Cream
A vegan/vegetarian recipe from The Flexitarian Ingredients 500g asparagus (1lb) 1 medium leek 1 onion (finely chopped) 4 garlic cloves (crushed) Juice of 1 lemon soya cream or single cream 1 litre vegetable stock bread to make croutons 1 garlic clove olive oil salt & pepper Method Heat… Read More »Asparagus soup
From ChoosingChia.com Ingredients 1 cup pitted Medjool dates 1 cup peanut butter 1/2 tsp vanilla extract 1/2 tsp cinnamon pinch of salt 3/4 cup puffed quinoa 3 tbsp pumpkin seeds 2 tbsp sunflower seeds 1/4 cup chopped almonds Method Soak the dates in warm water for 5 minutes then drain. Add… Read More »Puffed Quinoa and Nut Bars
Based on a recipe from BBC Good Food. Photo from Pixabay. Ingredients 1 thumb-sized piece of ginger, grated 2 large garlic cloves 6 large tomatoes, halved, deseeded and chopped 800g new potatoes, halved 3 tbsp oil of your choice 1 large onion, thinly sliced 2 chillies, halved, deseeded… Read More »Bombay potatoes
This recipe is as easy as pie and lovely for children. Ripe bananas and lolly sticks is all you will need. True Food often have very ripe bananas so look out for them. Photo: pixabay Ingredients Ripe bananas Lolly sticks Chocolate (optional) Method Cut the bananas in half… Read More »Banana lollies
A drink which is possibly Ukranian in origin. Recipe and picture from TinandThymeUK Ingredients 3 medium sized organic beetroots – scrubbed well 1 ½ tsp sea salt spring water (not tap water) Method Chop the beetroot into rough chunks and place in the bottom of a sealable 1… Read More »Beet Kvass
Recipe based on one from Olive Magazine, with immune system-boosting spices. Ingredients 1 large white onion, diced 2 green apples, peeled and chopped ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp chilli powder 1 ½ tsp fine sea salt 2 kg butternut squash, peeled, de-seeded and… Read More »Spiced Squash Soup
Recipe based on one from Better Homes and Gardens. Ideal for a buffet or an accompaniment to Boxing Day left-overs! Ingredients 4 medium leeks – washed and trimmed of the root and tough green leaves, then split down the middle lengthwise. Cut into 6-8 cm lengths. 2 tomatoes, chopped… Read More »Leeks with Tomatoes and Olive Oil
A vegan version of this curried turkey soup, adapted by Penny Wenham Ingredients 2 tablespoons butter alternative or oil – at True Food we sell Naturli Organic Block, which tastes very buttery and contains no palm oil, as well as several suitable oils 1 large onion, chopped 2… Read More »Curried ‘no turkey’ soup
Adapted by Penny Wenham from a recipe by Diana Earnshaw As Diana says in her original recipe, “If you have some leftover cooked potatoes you can add them before pureeing. If you don’t have 300g of cooked potato, just use what you have and make up the weight… Read More »Homity Soup – vegan
