Colourful bell peppers stuffed with a medley of garden veggies, fresh herbs and a small amount of risotto rice. Entirely plantbased and absolutely delish!
Truly the yummiest version of a vegan "Bolognese"-style sauce we have ever made. It wins both in terms of multi-layered, smokey and umami tastes and in terms of texture. Super-versatile it works with many different preparations and cuisines.
Caramelised and tender celeriac with a maple-mustard dressing and a pomegranate-walnut topping. Celeriac root is a versatile, gut friendly root vegetable that is surprisingly low in calories and carbohydrates.
