30 plants a week

This take on pasta e ceci is like a hug in a bowl. It should be brothy, so add more water as it cooks if you need to. As it uses such humble ingredients, seasoning is key. A drizzle of good olive oil

By Jenn Lueke Serves 4 | Prep 15 mins | Cook 15 mins 2 x tins of chickpeas, drained and rinsed 2-7 tinned chipotle peppers in adobo sauce (depending on your spice preference), finely diced 1 tsp garli

Nutrition can’t solve every issue but food is so much more than just energy. It’s nutrients: it affects our mood, sleep, digestion, stress levels, inflammation, cardiovascular health and countless oth

By Francesca Bonadonna from Plantifully Based (plantifullybasedblog.com) Serves 4-6 | Prep 30 mins | Cook 45 mins FOR THE SOUP 3 leeks 3 Yukon Gold potatoes, peeled 2 tbsp vegan butter 720ml low-sodiu

By Charlie Tomlinson from Wild Root (wildroot.kitchen) Serves 2 | Prep 40 mins | Cook 30-40 mins FOR THE ALMOND CRUST TOFU 1 block of extra-firm tofu 2 tbsp chickpea flour 1 tbsp water 1 tsp tamari 10

This recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge. SERVES 2 | PREP 10 MINS | COOK 20 MINS | EASY 1 tbsp olive oil1 onion, diced400g baby po