Recipes & Blog — Recipes

Although tofu is often used as a vegan alternative to scrambled eggs, this is nothing like the latter, packing a fiery kick, depth of flavour and nutrients galore from the many spices and kimchi. It works beautifully on avocado toast for a weekend brunch or as a light lunch on it’s own. I also like to stir in spinach at the end for a kick of iron. Per portion it gives you same amount of protein as 2 eggs (12.5g approx) and, if watching your cholesterol, less saturated fat so an excellent plant based alternative. Serves 2 INGREDIENTS 1 tbsp...

Just what the Doctor ordered! Dish up a hearty bowl of comfort on a chilly winter's evening with this family friendly sausage and lentil stew. Lentils are an underrated pantry staple; they're a great source of magnesium, folate and prebiotic fibre and do a wonderful job of absorbing flavour. Add to that the gut-soothing effects of gelatin-rich bone broth and live, probiotic sauerkraut and you've got yourself one gut-loving meal! Serve with some buttery mash and a mustardy-vinaigrette drenched salad. INGREDIENTS: Serves 6 12 x higher welfare sausages (we like The Jolly Hog Proper Porker) 180g higher welfare streaky bacon...

Whether you're taking part in veganuary or are simply trying to eat more veg, these kimchi gyoza are a must-try. They make a great, light alternative to the traditional pork-filled kind. Heating the kimchi in the gyoza will kill some of the live good bacteria (in the same way that pasteurisation does) so be sure to add a little extra on the side in order to get plenty of live good bugs! INGREDIENTS: Makes approximately 30 gyoza Ready made Gyoza wrappers (available from good Asian food stores) 1 TBS oil for frying (we used peanut & sesame) For the Filling...

We have some great seasonal produce around in the UK at this time of year so why not let the vegetables take centre stage by trying our Roast Butternut Squash and Sauerkraut Salad? This is hearty enough to enjoy as a light evening meal. INGREDIENTS: Serves 2 6 Cups of Mixed leaves 1/2 Butternut Squash, cubed or thickly sliced 4 cloves of garlic, skin on, smashed 2 tbsp Olive oil 1/4 Purple cabbage, shredded 40g Feta, crumbled 2 tbs mixed Spring onion, chives, parsley, finely sliced Pine nuts Pomegranate to serve (optional) Original Caraway Sauerkraut  For the Dressing 3 tbsp...