A Vegan wild garlic and spinach filo pie makes for an interesting meal using wild garlic. An abundant foraged food growing in woodland, often near Bluebells throughout April, May and June.
This risotto is as pleasing to the eye as is it to the palate. It includes an abundance of nutritious vegetables, health boosting coconut oil along with satisfying risotto rice. It makes a tasty supper and any leftovers can be served cold as a quick lunch. The dish is gluten and lactose free; vegan and vegetarian.
Taking inspiration from American style home-cooking, this recipe uses Suma Pear and Apple Spread to compliment the natural sweetness found in the sweet potatoes.
Using Yogi Tea Bags, make these delicious gluten free, vegan, Rose Blueberry breakfast muffins.
Topaz Café is an award-winning vegetarian café in Ashton-under-Lyne which has built a fantastic reputation locally and regionally. Head Chef Kevin has provided us with a favourite recipe from the kitchen, Broad bean and Potato Patties.
This is a recipe for Vegan Red Velvet Cupcakes, taken from Ms. Cupcakes recipe collection ‘The Naughtiest Vegan Cakes In Town’