Whether you’re vegan, vegetarian or just trying to cut down your meat and dairy intake, how about growing your own plant-based protein.
Carbon emissions are on the rise and as of July 29th, we’d already consumed all of the Earth’s natural resources for 2019. Growing any of your own produce is one of the best ways to reduce your carbon…
A report published in the medical journal, The Lancet, advises on what we should eat for our own health and that of the planet
How might it be possible to feed 10 billion people healthily, while also reducing our demands on the planet? An international commission of 37 scientists spent two years devising the Planetary Health Diet, which has just…
The Vegetarian Society is dishing up some comfort grub as we head into the colder months… and you can grow most of the ingredients!
When the season of colds and flu is upon us, we all have a favourite comforting dish that makes us feel better. The Vegetarian Society asked its members and supporters for their go-to culinary hugs and…
New survey to mark World Vegan Day 2017 reveals increasing interest in animal-free foods and beauty products
Once regarded as a fringe movement viewed by the wider public with varying degrees of suspicion, veganism is now winning British hearts and minds in ever greater numbers.
According to new research to mark the start of World Vegan Month, more than half…
This vegan pâté is sure to take your fancy, and is a speedy dish to prepare.
It’s delicious on hot toast or crackers.
Preparation time: 15 minutes
Cooking time: 15 minutes
• 250g/9oz organic chestnut mushrooms, chopped roughly
• 60g/2oz unsalted mixed nuts, such as walnuts or hazelnuts
• 1 whole garlic
• 1 tbsp olive oil
This is a lovely vegan soup that is sweet and tangy with home-grown tomatoes and deliciously creamy from the coconut milk.
Preparation time: 20 minutes | Cooking time: 45 minutes
• 400g (14oz) tomatoes, halved
• Olive oil to drizzle
• 1 large onion, chopped
• 1 thumb-size piece of ginger, grated
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