A warming, spicy, flavoursome dish, this is surprisingly easy to put together. Serve with sushi rice and shredded carrots and cabbage for a filling and nourishing meal. The tofu is cooked in an air fryer, but you can bake or pan fry if you prefer. Ingredients: For the tofu: 400g extra firm tofu, drained and […]
Don’t be put off by the title; this isn’t a week full of expensive, processed meals. Instead, we’ve given you 21 meal ideas that you can make without recipes and very little fuss. Serve vegetables of your choice on the side if and as desired. Don’t forget to season to taste! *Please ensure that any […]
These potatoes are a fusion of textures from the creamy potato filling to the crispy skins. This recipe serves 2 hungry people as a main, or 4-8 as a side. Ingredients: 4 large baking potatoes 2 tbsp suitable-for-vegans hummus 3 tbsp soy milk 1/2 tsp garlic powder 2 tbsp nutritional yeast 150g ready-to-eat (steamed and […]
An incredibly bold and lively Italian-Inspired Chickpea Salad from Frances McCormack, this takes just minutes to make andis served with a Wholegrain Mustard and Balsamic Dressing. Packed with flavour, this makes a great sandwich spread or topping for a bed of greens. Serves 1 as a large salad, or 2 as a side or sandwich […]
Bound to be a winner for lunch or breakfast, this tart is sett on the outside and slightly creamy inside. It’s filled with vegetables and potatoes for for plenty of colour, texture, and flavour. Ingredients: For the Vegetables: 2 medium potatoes, peeled and finely diced 1 red bell pepper, finely diced 1/4 cup sun-dried tomatoes, […]
Don’t throw those vegetable scraps away. You can slow-simmer them for a flavourful vegetable broth, or you can turn them into a hearty soup that’s very easy on the budget. Ingredients: 2 medium onions, medium chopped 3 parsnips, medium dice 3 carrots, medium dice 1 small turnip or swede, medium dice Stems from a bunch […]
Quick, easy, and incredibly delicious, this serves 4 as a side. Ingredients: 1 head broccoli, cut into florets (save the stem for salads or stir-fry) 1/4 cup hazelnuts 1/4 tsp ground ginger 1/4 tsp chilli flakes 1/2 tbsp soy sauce Directions: 1. Lay the hazelnuts on a baking tray. Place in an oven heated to […]
Perfect for packed lunches or picnics, this is even easier to put together if you can use the shredding attachment on a food processor. Salad: 200g red cabbage, shredded 150g white cabbage, shredded 1/2 red onion, finely sliced 1 large carrot, shredded 2 tbsp golden raisins or cranberries 2 tbsp sesame seeds, toasted in a […]
Short on time? This breakfast can be made in a flash and should keep you full until lunchtime. This Breakfast Tortilla Bowl from Frances McCormack is incredibly quick and simple to make. Ingredients (per bowl): 1 flour or corn tortilla bowl 2 tbsp peanut butter 1/2 banana 2 tbsp suitable-for-vegans granola 2 tbsp dried fruit […]
You won’t believe how easy this is to make until you try it. If you’re not used to rolling sushi, we recommend you watch an online tutorial. Ingredients: 1.5 cups sushi rice 3 tbsp rice vinegar 2 tbsp maple syrup large pinch salt 1/4 cucumber, cut into batons 1 carrot, cut into batons 1 bell […]
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
