A tasty and sustaining summer salad of wholegrain wheat
, cherry tomatoes and broccoli.
These tempting fruit galettes follow the traditional French galette style of free-form filled pastries using buckwheat flour as used for Breton pancake-like galette.
Traditional Spanish paella is usually cooked with fish or meat but The Cook & Him
have given it a vegan twist, incorporating British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.
Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.
Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This Cook & Him
recipe is perfect for a weeknight meal.
Sam, Phil and Meg the dog of cookery blog The Cook and Him
are spoiling us with these Yellow Pea Fritters, made with our Organic Split Yellow Peas
and Yellow Pea Flour
. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast
- or serve with salad for a light lunch.
Matching the earthy nuttiness of our organic quinoa
with the mellow but distinctive flavour of roasted cauliflower, this aromatic salad in a jar from The Cook and Him makes a perfect packed lunch and can be made up the day before.
This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's The Art of the Larder
, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using any of our canned red haricot beans, whole fava beans or even carlin peas - and either flaked quinoa or naked barley flakes substitute well for the rolled oats.