& Myths about Unicorn There are a few things people often ask us—and a few things people think about us that aren’t quite true (though we wish some of them were!)
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Milk-O-Meter
New to our milks? Here’s a handy breakdown of the range. And of course all our milks are organic and GMO-free! Soya Milks Soya milks tend to be medium thick, and a higher protein option with a lightly beany taste. They’re good in tea, but may curdle in coffee if it’s cold. They’re good for… Read More »
Lentil Tofu (or any pea or bean!)
Did you know that you can make tofu out of any legumes? Try using our Norfolk-grown green or yellow split peas, carlin peas or fava beans for a fully UK tofu! Chef and UK Slow Food ambassador @BakingHermann shows us how…“This is what plant-based food should be about in the future. Learning from other cultures, then… Read More »
Battered Banana Blossom
Flaky fried banana blossoms are very versatile – try them with chips and (mushy) peas, corn tortilla and salsa, rice, baps or wraps. Adapted from ElephantasticVegan.com.
Roast Pumpkin with Whipped Tahini, Pickled Red Onion and Mint
This dish looks a bit special but it's an easy and delicious way to use autumn cucurbit bounty – or any roasted veg you like! Serve as a side, or add crusty bread and a salad and make it a main. Adapted from seasonal veg cook Joe Woodhouse via Another Pantry.
Garlic Chilli Broccoli and Pasta
The simplest combinations are always the best, and the secret is the twice-cooked broccoli. You can even add chickpeas (between the garlic/chilli and broccoli) if you don’t find that abhorrent or serve with veggie sausages. Adapted from The Guardian.
