Recipe: Simple Spiced Squash Soup with Chickpea Croutons

This is my favourite way to use up any kind of squash (butternut, crown prince and kobocha are my usual go-to) and you can freeze it in batches for another day.

The croutons are just chickpeas, roasted in spices until they are crispy. This recipe makes a whole batch of them – but you can pop them in the fridge and use them to top soups, salads and stews. It’s all completely vegan, and honestly so easy.

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Recipe: The Tidy Kitchen’s Vegan Beetroot Wellington

As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company and asked her to come up with a range of delicious dishes to showcase the British leek at its best. Bookmark this for your next vegan Sunday roast!

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Hank! Episode 6: Meet Matt Pritchard, the ‘Dirty Vegan’

In our first podcast episode of 2019, we catch up with former Dirty Sanchez star and ultra-athlete Matt Pritchard who tells us about his new brand of non-preachy, rock’n’roll ‘dirty’ veganism.

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WIN! A copy of Sarah Philpott’s new cookbook, The Occasional Vegan

Sarah’s Philpott’s new book contains 70 simple, tasty and inexpensive vegan recipes, and touches on her own experience of switching to a plant-based diet. She aims to show that veganism is a lifestyle choice that needn’t be expensive or boring – Sarah’s recipes are anything but.

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