Recipe by Sam Cooks Kindness Oyster Mushrooms are quickly tossed in the most flavorful Bulgogi-inspired marinade then roasted or air-fried for crispy edges and a perfect chew. Enjoy over rice with quick-pickled veggies & homemade spicy mayo! Are Mushrooms Sustainable? In the United States, agriculture is responsible for 80% of all water consumed. The range of […]
Walnut and Carrot Top Pesto
Recipe by The Produce Pack If you haven’t tried using carrot tops yet, this Walnut and Carrot Top Pesto helps you maximize the value of your farmer’s market purchases while adding extra flavor to your cooking. A Zero Waste Solution Did you ever wonder what to do with those leafy green tops of carrots? There’s […]
Jerusalem Artichokes with Baked Portobello Mushroom
Recipe by The Fulfilled Foodie The Scottish have been cooking with whiskey forever and now I’ve tried it – it is clear why! This whiskey sauce just goes so well with the creamy butter bean and Jerusalem artichoke puree. If you struggle to get hold of Jerusalem artichokes, you can swap them out for another […]
Jerusalem Artichoke, Leek and Chestnut Pie
Recipe by The Fulfilled Foodie Jerusalem artichokes are most available in the winter season. But if you struggle to find them, replace Jerusalem artichoke with another winter root veg such as parsnip or celeriac. The result is a plate of comforting wintery pie – yum! Is a Jerusalem artichoke a type of artichoke? The Jerusalem […]
“Nomato” Carrot Beet Pasta Sauce
Recipe by Chef Cindy Who says pasta sauce has to be made with tomatoes! “Nomato” Carrot Beet Pasta Sauce differs in flavor from traditional red tomato sauce but is similar in texture to marinara sauce. You’ll love the bright reddish-orange blend of color and taste from the beets and carrots. Better yet, you get to keep it […]
Roasted Parsnip & Cauliflower Soup
Recipe by Stella Morfessis Parsnips, a wintery root vegetable, are the star of this cozy and hearty dish. With cauliflower, another cool weather crop, parsnips give this soup earthy notes and a rich texture. The miso offers a hint of nuttiness, and the lemon juice and zest brighten the dish. The parsnip ribbons bring the […]
Maple Roasted Butternut Squash Chili
Recipe by Chef Cindy As the fall weather begins to set in, so do my cravings for soup or stew! Nothing beats winding down with a hearty, healthy, and warming bowl of Maple Roasted Butternut Squash Chili with Cornbread for dinner. It’s a great end-of-the-week meal to create with fresh vegetables, beans, herbs, and condiments […]
Simple Stewed Black Beans
Recipe by Rachel Phipps Simple stewed black beans, delicious served in warm bowls with lots of toppings for dinner, served as a side dish, or used as a filling for vegan enchiladas or tacos. How sustainable are black beans? Beans are extremely sustainable! Most crops suck all the nutrients out of the soil as they […]
Celeriac Soup with Walnut Gremolata
Recipe by Rachel Phipps Rich, creamy and luxurious! This naturally vegan Celeriac Soup is topped with a spicy Walnut Gremolata. Easy to make for everyday soup but unique enough to serve for special occasions and holidays! To see the original post for this recipe click on the link below:
Easy Kimchi & Sweetcorn Fritters
Recipe by Rachel Phipps These Easy Kimchi & Sweetcorn Fritters are super light and naturally vegan – delicious served with a generous dollop of coconut yogurt or sour cream with a little sweet chili sauce swirled through. How pickling helps to reduce food waste: Simply put, Kimchi is the result of a pickling process. And […]
Vegan Romesco Roasted Red Pepper Soup
Recipe by Rachel Phipps This delicious Vegan Romesco Roasted Red Pepper Soup is flavored with sweet smoked paprika and sherry vinegar and thickened with blanched almonds – just like that terracotta red Spanish sauce classic, romesco sauce! TMF Zero Waste Tips When preparing this recipe, don’t forget to compost your scraps! Composting helps you cut […]
Vegan Skillet Stuffed Shells with Tofu Ricotta
Recipe by Meal Prep Maven I love stuffed shells but would pass them by as a dinner option because it seemed like too much fuss. But did you know that you could skip the oven part and just make them on the stovetop? This recipe together with minimal fuss because you can reuse the pasta […]
Easy Salmon Poké Bowl
Recipe by Rachel Phipps This easy poké bowl is easy to make at home using salmon from the fishmonger or supermarket fish. How To Choose Sustainable Salmon The two main varieties of salmon widely consumed globally are wild-caught Pacific and farmed Atlantic salmon. For both types of salmon, there are sustainable and non-sustainable options. Therefore, […]
Mussels with Chili & Samphire
Recipe by Rachel Phipps This easy mussel dish is given a real naturally salty hit of the sea by steaming them with fresh samphire. TMF TIPS: How To Choose Sustainable Mussels Bivalves such as mussels are one of the most if not the most sustainable seafood option available. They are rich in protein and essential […]
Sardine and Pea Shoot Bruschetta
Recipe by Rachel Phipps This easy Sardine and Pea Shoot Bruschetta is perfectly enjoyed over a summer lunchtime with a chilled bottle of rose wine. How To Choose Sustainable Sardines Sardines are small fish with a prominent flavor profile and are often soft and oily in texture. They are highly abundant in the ocean, making […]
Plant-Based Meat Tacos with Cabbage, Black Beans & Peppers
With all of the buzz on social media with Taco Tuesdays, trust us … you are not going to want to limit yourself to just Tuesdays with these Plant-Based Meat Tacos with Cabbage, Beans & Peppers! You will be surprised at how many ingredients fit into this one taco, making each bite burst with flavor. […]
