Tofu bibimbap (Korean rice bowl)

Tofu bibimbap (Korean rice bowl)

The variations are endless with this delicious Korean rice bowl – create a dish to suit your taste and mood. Not so much a recipe as a guideline of ingredients to gather together. You could use fried slices of Portabello or field mushroom instead of tofu. And, if...
Vegan nut roast

Vegan nut roast

The traditional Winter nut roast gets a face lift to become a true centre piece of the dinner table. Of course, it’s the perfect roast dinner, but I enjoy the warmed-up leftovers with houmous and salad. Get ahead by cooking the quinoa and sweet potatoes before-hand –...
Green beans and roasted tomatoes on toast

Green beans and roasted tomatoes on toast

Beans on toast go green! You could use haricot or cannellini beans, but I think the texture and colour of the flageolet lend themselves best to this dish. If you’re not vegan, this goes really well with some seared halloumi or try it with a grating of Parmesan/Grana...
Miso aubergine with soba noodles

Miso aubergine with soba noodles

 A Japanese-inspired dish, perfect all year round. Miso paste is made from fermented soya beans, is a good source of vitamins and minerals as well as being packed with umami flavour. It works brilliantly with aubergine. It might look like a lot of ingredients, but...

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