Sweet Pepper & Tomato Soup with Ciabatta Croutons and Basil Oil

As the cold weather creeps in and the nights grow ever longer, our appetites begin to change as our bodies yearn for that long-lost instinct of hibernation. We crave warmer, more substantial food to sustain us through the late autumn and winter. We want that sensation of heat and comfort that grows with every mouthful,…

Pumpkin and Rice Cakes with Lemon Sauce

It’s that time of year again where food writers go pumpkin crazy. It’s suddenly in every recipe out there, from soups to drinks and anything in between (I swear I even made a pumpkin and mango mousse yesterday – not kidding!). I’m sorry to say that I’m no exception. I know why we do it,…

Vegan Leek and Cheese Parcels

If you’re already thinking about your Christmas starter, then you could do a lot worse than these vegan leek and cheese parcels. Pan-fried leeks with garlic and cheese, wrapped in a crunchy filo pastry parcel and dipped in a luxurious forest fruit dipping sauce. If you’re having family over, then this is guaranteed to impress….

Spiced Pumpkin Seed Humous

This is a slight alternative to the classic humous recipe. Orangey-red in colour, with crunchy pumpkin seeds in every bite and a background of Cajun spice. Serve this on some rustic bread and you’ve got a delicious light snack. It’ll keep for about 4 days. Learn to Cook Great Vegan Food Live Online! Click on…

Braised Tofu and Beetroot Spring Rolls

The raw beetroot in this dish adds a pleasant earthy flavour to the spring roll that offsets it from the typical spring roll flavours. You can use Chinese pancakes for this recipe as well, but they are not as flexible and do not stretch and bend as well as spring roll wrappers, which makes them…