Green mung bean and spinach stew
A vegetarian stew of mung beans, also known as green soybeans, with spinach, potato, vegetables and saffron milk cap mushrooms.
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Smooth Pea and Apple Soup
A creamy soup of peas, apple, and mint, blended until smooth and heated before serving.
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Stewed Pinto Beans with Vegetables and Tomato
A vegetarian stew of canned pinto beans, carrots, tomato, and vegetable stock.
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Roasted leek cream with roasted garlic
A vegetarian cream for 4, made with leeks, potato, vegetable stock, and roasted garlic pulp.
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Sweet Potato and Spinach Scramble
Roasted sweet potato, sautéed spinach, and gently set eggs make a vegetarian scramble for 4 servings.
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Baked Pasta with Chickpeas and Almonds
Short pasta baked with chickpeas and tomato sauce, topped with browned tempeh and a crunchy almond and nutritional yeast mixture.
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White Beans with Vegetables and Spinach
A vegetarian stew of cooked white beans, spinach and vegetables in a light paprika broth.
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Mild Sweet Potato and Apple Soup
A creamy vegetarian soup of sweet potato, apple, and curry, gently simmered and blended until smooth.
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Spiced Red Lentils and Vegetables with Pumpkin
A vegetarian stew for 4 made with red lentils, pumpkin, carrot, and spices.
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Roasted Broccoli and Fennel Cream Soup
A vegetable cream soup of broccoli, fennel and potato, with the vegetables roasted before pressure-cooking and blending.
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Onion and Pepper Scramble
Scrambled eggs with onion and three-colour peppers, cooked in a pan until the vegetables are tender and the eggs are set.
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Baked Mackerel with Zucchini
Mackerel baked over a bed of zucchini and tomato, finished with fresh basil.
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Baked Pasta with Sardines and Ricotta
Baked pasta with canned sardines, ricotta, zucchini, and a golden breadcrumb and Parmesan topping.
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Sautéed Chickpeas with Aromatic Herbs
Cooked chickpeas browned in a pan with garlic, lemon, and fresh herbs.
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Mild Mushroom and Leek Soup
A vegetarian leek and mushroom soup enriched with cream cheese and vegetable stock.
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Chickpea and Vegetable Stew with Pumpkin
A vegetarian stew for 4 made with dried chickpeas, pumpkin and green beans.
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Roasted cauliflower and fennel soup
A vegetable soup for 4, blending roasted cauliflower with cooked fennel and vegetable stock.
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Artichoke and pepper scramble
A scramble for 4 made with artichokes, green pepper and eggs.
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Baked sea bass with courgette
Butterflied sea bass baked over courgette, peppers, onion and cherry tomatoes with olive oil and white wine.
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