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| This flexible tempeh recipe from Victoria Cowan can be made with any of our pulses. Pictured are Victoria's Split Flamingo Pea and Marrowfat Pea tempehs. |
Traditional Indonesian tempeh is made from soy beans tightly knitted together in a dense mat of white mycelium. But it can be made from other pulses too. Victoria has used two of our varieties of British-grown peas to create a local, nutritious and delicious tempeh.
Like all pulse-based foods, tempeh is an excellent source of protein. The fermentation process breaks down anti-nutrients to make vitamins, minerals, amino acids and fatty acids more bioavailable.
Tempeh naturally has a nutty, earthy flavour and carries marinades exceptionally well. Use it in sandwiches, stir fries or curries - the possibilities are endless
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This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
Gently tipping its hat to gyeran bap (Korean fried eggs and rice), this is a very easy but satisfying supper. The difference here is Isabella Palmer's use of wholegrain black wheat instead of rice as a full-of-fibre wholegrain, as well as cooking it from scratch in the toasty sesame sauce.
