Totally retro, we’re taking you on a trip back in time with this tasty spread. You don’t need to serve it from a hostess trolley with Demis Roussos records playing in the background, but we won’t judge you if you do. Ingredients 1 leek, sliced 1 small red onion, chopped 3 cloves garlic, chopped 300g […]
Who says salads have to be boring? With lots of interesting, complementary textures, plenty of sweetness, and a hint of acidity to balance it all out, this one is most certainly not. This recipe serves four, and is perfect for those who insist that they can’t cook. Ingredients 1/2 cup plain all-plant yoghurt 3 tbsp […]
Although there are many parts to this dish, don’t let that put you off: you don’t have to make a nourish bowl out of the recipes below; instead, you can make these elements as sides over several days or weeks, or just try the one that you fancy. Each one is relatively easy to make. […]
Simple, quick, tasty, and extremely inexpensive: what more could you ask for in a flatbread? This uses aquafaba (liquid drained from a can of chickpeas), which is a superb binder in cakes, and a lovely coating to help your spices stick to oil-free oven fries. Ingredients 100g oats (blended to a flour if you have […]
A sweet and nutritious breakfast that’s well worth getting up for. Serves 2. Ingredients 250g peeled and cooked sweet potatoes 1 banana 100ml soy (or other plant) milk 150g frozen berries, defrosted 50g oats Method 1. Blend the sweet potato, banana, and soy milk. 2. Sprinkle the oats across the bottom of a small bowl. […]
Ideal for packed lunches, this is a budget recipe that cooks up relatively quickly and serves 4. Ingredients 250g rice, uncooked (produces 500g cooked rice) 2 x 400g cans kidney beans, rinsed and drained 2 carrots, finely diced 100g frozen peas 100g frozen sweetcorn 80g cabbage (we used the tough outer leaves of our sweetheart […]
This is a flavoursome side, and also makes for an interesting sandwich filling (try it with some rocket and sliced apple or pear). You can find young green jackfruit in brine or water (not syrup) in a can in your local Asian store. Ingredients 2 x 280g cans (drained weight) young, green jackfruit in brine […]
Although this breakfast seems decadent, it takes under 10 minutes to prepare and will make enough for 4-6 servings. The strawberry cream, chocolate cream, and granola keep well in the fridge in separate containers. This is “technically” breakfast because it’s full of fruit and cereal, but it also makes a really delicious dessert. Ingredients 2 […]
This thick and rich soup is full of interesting textures from the kale and the beans. It serves 4. Ingredients 1 large onion, medium dice 5 cloves garlic, roughly chopped 1 cup suitable-for-vegans vegetable broth, stock, or water 500 ml tomato juice 2 x 400g tins tomatoes 2 tsp suitable-for-vegans sugar 1 tbsp Italian herbs […]
A relatively easy salad with wonderful textures, this serves one as a main course or two as a side. Great for packed lunches, but pack the dressing separately so that the lettuce doesn’t become soggy. 250g baked and cooled sweet potato, cubed 1/4 cup cooked black beans 5 leaves romaine/cos lettuce, shredded 2 scallions/spring onions/green […]
Go-To Chocolate CakeApril 20, 2019 - 9:58 pm
LAUREN CORMAN INTERVIEWS PROFESSOR FRANCIONE ON THE CALIFORNIA...November 2, 2004 - 3:23 pmROB MOORE INTERVIEWS PROFESSOR FRANCIONE AND TAMIE BRYANT...December 13, 2005 - 3:22 pm
PROFESSOR FRANCIONE KEYNOTES “ANIMAL RIGHTS: THE LAST...April 7, 2006 - 2:16 pm
BOB AND JENNA TORRES INTERVIEW PROFESSOR FRANCIONE ON WELFARISM,...November 3, 2006 - 3:21 pm
VANCE LEHMKUHL INTERVIEWS PROFESSOR FRANCIONE ON VEGAN EDUCATION...January 7, 2007 - 3:20 pm
