Recipes
Our tasty recipes help you to enjoy delicious sustainable food.
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Our tasty recipes help you to enjoy delicious sustainable food.
Did you know that if you open a tin of pulses and drain it, you’re throwing away a completely animal-free alternative to eggs (look up ‘aquafaba’ online). Next time you open a tin of chickpeas or butter beans, try keeping the juice and using it where you may previously have used beaten whole egg. (The darker types of bean such as borlotti and kidney beans may not be suitable for this.)
For example, it makes perfectly good drop scones (also known as Scotch pancakes). Try out the following recipe as an easy introduction to this egg replacement:
Ingredients
As when using eggs, you need to beat the bean juice until frothy (this takes about a minute) before adding the plant milk. The bean juice keeps for at least a week in the fridge but should be discarded if it starts to separate. Both oat and almond milk work. Hazel milk gives a definite nutty taste to the end product, whereas soy milk may make the surface of the scones a little greasy.
Next, mix in the dry ingredients to give a standard batter and ‘drop’ (as in drop scones) 2–3 tablespoons of this batter per scone onto a preheated lightly greased griddle or frying pan.
The mixture will probably spread a bit more than you may be used to with eggs, so allow plenty of room. It will still start to bubble on top when it’s time to flip the scones over, and the end product is every bit as tasty as if you’d used eggs.
A tasty seasonal recipe from Cat. Seaweed is a great way for us to ensure we get enough iodine, especially if we are vegan. Be careful, though, as overindulging can be too much of a good thing! Serves 2.
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A recipe with seasonal ingredients Cat recommends, courtesy of the Guardian. Celery and apples are both in season in winter and partner each other very well. Cashews, with their high protein content, make this soup a nutritionally balanced meal. Serves 6.
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If you have bananas that have gone soft and are almost black, this will use them up! With bananas often ending up in our bins at the end of the week, this recipe (adapted from the BBC’s website) will help reduce food waste by making something delicious out of over-ripe bananas—the ones that have gone soft and have almost turned black. If you have too many bananas, freezing will preserve them.
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Method
What’s in it?
How to make it:
Chickpea, cherry tomato and feta salad
What’s in it?
How to make it:
What’s in it?
How to make it:
What’s in it?
How to make it:
Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Add the remaining ingredients and combine. Add more hummus if you like it creamier and taste for seasoning. Add salt and pepper to season.
Serve on a bed of leafy greens, in a jacket potato, on crackers or make a sandwich (see below)
(Stores in an air-tight container in the fridge for up to a week.)
This is an energy-saving recipe for the microwave contributed by Ian Cummings, finalist in the Great British Bake Off 2015, to celebrate Earth Hour in 2017. These cakes take less than 10 minutes to prepare.
Ingredients:
For the cakes:
For the lime drizzle topping:
For the mint cream to serve:
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