Oct 7, 2019 | Autumn, Breakfasts, Light Bites, Vegan, Vegetarian
Baked Smokey Butterbeans & Vine Tomatoes on Sourdough Baked beans1 tin butterbeans (rinsed, drained)1 tsp ground cinnamon1 tsp ground cumin1 tsp sweet smoked paprika1 tsp pure maple syrup1 tsp red wine vinegar2 TBSP tomato puree paste4 TBSP waterRemaining...
Sep 17, 2019 | Autumn, Breakfasts, Vegan, Vegetarian
A simple dish to eat for breakfast, lunch or brunch! A lovely way to improve on that regular avocado on toast is by adding some juicy heirloom tomatoes some shredded fresh spinach and ground black pepper. I also added a drizzle of hep seed oil because I just love...
Jul 18, 2019 | Main Meals, Salad, Summer, Vegan, Vegetarian
Roasted Garlic, Sweet Potatoes & Tomatoes with Chickpeas & Watercress 1 large sweet potato (peeled and sliced)10 cherry tomatoes (washed)1 bulb garlic (top chopped off)1 cup cooked quinoa1/2 cup cooked chickpeas1 cup watercress1/4 cup sweetcorn3 slices...
Jun 27, 2019 | Light Bites, Main Meals, Salad, Summer, Vegan, Vegetarian
This recipe was created for Blas y Tir using their Welsh produce of Pembrokeshire Potatoes. ‘Thanks to the Gulf Stream, Pembrokeshire’s mild, frost-free coastal climate is perfect for growing Pembrokeshire Early Potatoes. This unique climate and coastal soil work...
Nov 1, 2018 | Autumn, Main Meals, Salad, Winter
This is a filling, complete meal which can be eaten straight from the fridge after some time to marinate. If you have a batch of pre-cooked quinoa, then this meal requires no cooking. It can be stored for up to 3 days in the fridge and contains so much amazing...
