Plant Based Recipes
Out of all the social media foodie trends, Logan Moffitt’s Cucumber Salads are by far my favourites. They’re incredibly quick, refreshing, and absolutely delicious. I made an asian-inspired cucumber salad the other week, and today I’m sharing this creamy version which I might like even more. I can guarantee, with this recipe, that you will eat an entire cucumber in one sitting.
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!
Unless you’ve been living under a rock, you’ve probably seen the Viral Cucumber Salad going round the internet right now. Created by the genius that is Logansfewd – it’s an addictive, asian inspired cucumber salad that has the most addictive crunch.