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Date and seed oat bars

Seed & date oat bars

I created this recipe when I was looking for a healthy alternative to flapjack without too much refined sugar. The combination of dates and banana give it plenty of sweetness and also binds the oats sufficiently without the need for additional butter or oil – making this ‘accidentally’… Read More »Seed & date oat bars

Marmalade

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Seville oranges are the best variety for making traditional marmalade. Incredibly bitter they are not nice to eat, but with their high levels of pectin they produce a great set when cooked down with lots of sugar. Ingredients Method

Stew and Dumplings

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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

Vegan Ramen

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A quick recipe for when you need something warming in a hurry.

Dates

Date paste peanut butter cookies

These cookies use date paste in place of refined sugar and make a delicious teatime treat. Thank you to True Food Member Carsten for sharing this recipe! Ingredients Method – for the date paste Method – for the cookies

chocolate bark

This is a simple festive treat to make with children. It’s delicious with a cup of coffee, or as an extra sweet treat at teatime. It can also be given as an edible gift, if it ever finds it’s way out of your kitchen… Ingredients Method

Creamy vegan squash pasta

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

Courgette gratin

Courgette and lentil gratin

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