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50 Ways To Eat Your Tofu
A staple in Thai and Chinese cookery, tofu is made by curdling fresh soya milk, pressing it into a block and then cooling it – quite like the way dairy cheese is made by curdling and solidifying milk. It can be smooth and soft or very crisp and crunchy, depending on how you prepare and… Read More »
Veg news 5th March
A rare March pancake day is the perfect prompt to speak a little bit about lemons. They have just climbed out of a 2 year slump. A combination of bad harvests in Spain and South America and trade embargoes on South African crops, resulted in low availability and sky high prices. You’ll have seen many… Read More »
Veg news 7th November
Pomegranates take to centre stage this week as the season across Europe hits its stride. We’ve already seen the early pink Mollar D’Elche variety from Spain, as well as some Hicaz from Turkey. This week we play host to the burgundy-coloured Wonderful variety from Agricoop in Sicily. The juice of these fruits is a deep,… Read More »
Pak Choi & Tofu Stir Fry
This delicious pak choi recipe takes just a few minutes and makes a warming evening meal. Combining the pak choi with tofu, mushrooms and beansprouts in a stir fry sauce gives a lovely mixture of soft and crunchy textures. But you don’t have to stick to these ingredients, experiment with whatever takes your fancy, or… Read More »
Nut Roast
If you’ve heard stories about nut roasts being dry and boring, don’t worry this recipe stays nice & moist. You can’t beat a good old nut roast and they’re great for energy and are packed with protein. Serves 4.
