All Recipes

Thai Red Curry

Thai Red Curry

by Susannah White
45Mins
4people
Packed with vegetables, this is a creamy, fragrant Thai curry with tofu and potato.  Delicious with rice - or if you're avoiding rice it would also work well with naan bread or even on its own with extra potato.  Add spinach for some more greenery, if you are not prone to kidney stones.
Creamy Tomato Soup

Creamy Tomato Soup

by Susannah White
60Mins
4people
A sweet and creamy soup made for late summer days, it combines fresh tomatoes, herbs and butter beans.  It's particularly good sprinkled with nutritional yeast.
Quick Mix

Quick Mix

by Susannah White
15Mins
1people
Ideal for a really rapid week-night meal or a light lunch, this dish combines raw and cooked, fresh and ready-prepared for convenience.
Raspberry Chocolate Fluffins

Raspberry Chocolate Fluffins

by Susannah White
30Mins
8people
It's a bit like a flapjack and a bit like a muffin - it's a fluffin!

Fruity, moist and filling, this snack will keep you going for a while.
10 Minute Curry

10 Minute Curry

by Susannah White
10Mins
1people
Absolutely delicious!  This is a really filling quick-to-make curry with chickpeas, spinach and potato.
Apple, Ginger & Buckwheat Biscuits

Apple, Ginger & Buckwheat Biscuits

by Susannah White
30Mins
10people
Whole-food plant based biscuits - quick, easy and gluten free.  They may not 'snap' like oil-filled biscuits, but they do go rather well with a cup of tea!
Lentil Crispies

Lentil Crispies

by Susannah White
60Mins
4people
A tasty accompaniment to a plant-based roast meal, these little crispies are made without oil.  It's easy to adapt the recipe to different flavours once you've got the basic recipe - so they're very versatile.  Why not try incorporating your favourite herbs?
Macadamia & Raspberry Treats - 100%

Macadamia & Raspberry Treats - 100%

by Susannah White
20Mins
12people
These treats are best kept in the freezer until you're ready to decorate and eat them as they soften quickly at room temperature.  They have a delicate flavour suitable for people who aren't fans of strong nut flavours.  The dried raspberry adds a nice sharp tang to stop them from being overly sweet.

Eaten at low temperatures, this could easily be mistaken for a luxury chocolate icecream.  
No Oil Roast Potatoes - It Is Possible!

No Oil Roast Potatoes - It Is Possible!

by Susannah White
120Mins
4people
When our family decided to drop oil from our diet it was mainly very easy. We quickly learnt the techniques of dry-frying and substituting whole foods for any added fats in recipes.  However, roasting potatoes turned out to be our biggest challenge.  

Standard potatoes might not be the highest in anti-oxidants or the most nutritious of veg, but they are wonderful for filling up hungry people and if they're cooked right, they are a delicious addition to a roast meal.

The challenge was on to find the answer.  It was surprisingly simple.  Although the complete cooking time for this method is long, the preparation is actually less than conventional cooking and does not require any peelers or knives.
Samphire and Petits Pois Mash with Cannellini Ratatouille

Samphire and Petits Pois Mash with Cannellini Ratatouille

by Susannah White
90Mins
4people
Research shows us that in order to have a robust and diverse microbiome we need to eat a wide variety of (plant) foods.  In this dish we use samphire, which is a very salty plant grown on coastlines.  As it is so high in sodium, it's not one to eat too often, however, good samphire is delicious with a succulent crunch.  The petits pois help to increase the protein profile of the dish and add a touch of sweetness.

Ratatouille contrasts well with the mash, being tangy and full-flavoured.  We find that it always takes longer to cook to perfection than anticipated - but it's worth the wait.  Don't be tempted to rush in before it has had a good amount of time in the oven.  You could also do this whole dish on the hob instead - you'll just need to be nearby and stir regularly.