More than just sushi

8 min read

There’s so much more to Japanese cuisine than raw fish and we’ve picked a fe

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Vegan Food & Living Magazine

10 May, 2023

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Vegan Food & Living

Under 3o minutes

By Riverford (riverford.co.uk) Serves 2 | Prep 10 mins | Cook 20 mins 1 tin of chickpeas, drained2 tbsp harissa paste1 red onion, roughly chopped8 dried apricots, roughly choppedJuice of 1 lemon, divi

Vegan Food & Living

Big flavours leon

By Rebecca Seal and Leon Serves 2 | Prep 15 mins | Cook 15 mins 200g extra-firm tofu, cut into 2cm cubes3 tbsp cornflourNeutral oil, for cookingA pinch of dried wakame seaweed700ml boiling water1 tbsp

Country Living - UK

Take it slow

You can’t hurry these flavour-packed soups and stews for a hearty winter supper. This is calm cooking for a restorative start to the new year

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Verna eats shanghai

This is how to make my favourite Shanghai sheng jian baos – they’re totally worth the time and effort, so juicy and delicious. I did the half-yeasted version, which means it doesn’t fully double in si

Vegan Food & Living

Nourish yourself! high protein, high fibre, less processed

By Megan Hallett Serves 4 | Prep 15 mins | Cook 10 mins 1 tbsp olive oil2 red chillies, sliced2 lemongrass stalks, finely sliced2 kaffir lime leaves1 large garlic clove, crushed1 tbsp chopped fresh ro

Vegan Food & Living

Not just a load of old lentils!

VFL regular Katy is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food and fuss-free home cooking. Pickled vegetables such as red onio

You can’t hurry these flavour-packed soups and stews for a hearty winter supper. This is calm cooking for a restorative start to the new year

Olive Magazine

Verna eats shanghai

Vegan Food & Living

Nourish yourself! high protein, high fibre, less processed

Vegan Food & Living