Plant Based Recipes
I am constantly on the hunt for new ways to eat beans, they’re an incredible source of plant protein and fibre, plus they’re cheap and incredibly versatile. I’ve seen variations of these Green Goddess Butterbeans over on social media and knew I needed to put my own spin on them! This dish is absolutely packed with goodness, scoop up with plenty of toasted sourdough, extra virgin olive oil and flaky salt.
This Roasted Carrot & Butterbean Dip is the best way to use up those sad carrots you’ve got lying at the back of the fridge. The butterbeans provide a source of plant based protein and fibre, as well as adding a delicious creaminess. It’s ridiculously easy to make and great for meal prep or as a centrepiece when hosting! Enjoy with warm, crusty bread or crudites.
These Smashed Peas on Toast are the perfect alternative to Avocado Toast. Not only are they more sustainable, they’re higher in protein and absolutely delicious. You can whip these up in under 5 minutes, and have a delicious lunch prepared for the week. Load onto toasted sourdough and enjoy!
I have seen this Viral Green Goddess Salad by Baked By Melissa doing the rounds on socials for so long now and I finally understand why. I didn’t realise a salad could taste so amazing, it’s creamy, tangy, crunchy and SO addictive (especially when you eat it with tortilla chips!). It’s vegan and literally packed with goodness – the tastiest way to get your veggies in. It’s also great for meal prep and stays crunchy!
This Creamy Red Pepper Pasta might be my favourite pasta dish I’ve made to date. It can be made in under 20 minutes and the result is a rich, creamy, glossy pasta sauce that looks beautiful and tastes incredible. It’s great for adults and children alike; a sure crowd pleaser.