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 blogThe Cook and Him are spoiling us with these Yellow Pea Fritters, made with ourOrganic Split Yellow PeasandYellow Pea Flour. Served with grilled mushrooms and tomatoes they make the perfect savoury breakfast- or serve with salad for a light lunch.
These delicious vegan (no-)meatballs from The Cook & Him make an ideal midweek Veganuary supper, combining the satisfyingly earthy flavours of fava beans and quinoa with the deep intensity of our fava bean umami paste.
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.
This piquant and fresh salsa verde uses our fermented Fava Umami Paste in place of the usual preserved anchovies, a vegan alternative that provides a similar savoury depth.
A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours.
An unbeatable vegan and gluten-free pizza from Nikki Webster of Rebel Recipes, made with our organic quinoa flour and bursting with Mediterranean flavour. Perfect for a light summer meal.
When pasta-maker extraordinaire Carmela Sereno Hayes of Carmela's Kitchen started experimenting with our pulse and quinoa flours to make pasta we were excited to see what she would come up with. She hasn't disappointed! This light but flavoursome dish of fava farfalle makes a perfect late spring lunch and is a great introduction to making pasta from scratch.
Despite the name this dish from the Greek island of Santorini is made not with fava beans but with split yellow peas - or more traditionally with an entirely different species of pulse, Lathyrus clymenum.
These fantastic falafels are deliciously fresh, light and spicy, combining crunchy carrot with creamy Quinoa Flakes and nutty Carlin Peas. We love Fava Bean Falafel but can't fault these for a change. This recipe was created by Niki of food blog Rebel Recipes, who we met at the Soil Association BOOM Awards, where she carried off the award for best food blog - well deserved!
