Win a place on a plant-based cookery course
Posted: 19 Jul 2021
Soaked in beer and loaded with dried fruit, this Malt Loaf by @MarkDredge is the perfect #MeatFreeMonday snack! Serve it up toasted with a healthy spread of almond butter. Taken from the ‘Beer and Veg’ cookbook. Get the recipe in our bio link. 🍞💚
With the summer holidays underway, it’s time to get cooking! Check out our #MeatFreeWithTheFamily recipe series with @CookSchoolClub for lots of veg-spiration! 💚🍅🍓💚 #linkinbio
Loving this dish by @we_are_food, perfect for a #MeatFreeMonday spread! 🍅🍅🍅🍅
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#repost • ‘K A C H U M B E R / I make this on repeat all summer, and I will not stop until the good, ripe tomatoes run out. Its good on its own with some flatbreads, next to a summery dhal or curry and of course a great thing to have on the side at a BBQ. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serves 4 as a side⠀⠀⠀⠀⠀⠀⠀⠀⠀
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½ tsp cumin seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
500g mixed tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
Zest and juice of 1 lime⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 small bunch coriander, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 red onion, peeled and finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
Extra-virgin olive oil, to drizzle⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Start by toasting the cumin seeds in a hot, dry frying pan, then set aside to cool⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Roughly chop the tomatoes, and mix in a large serving bowl with the toasted cumin seeds, lime zest and juice, chopped coriander and red onion⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Drizzle with extra-virgin olive oil, season, then give everything a good mix and serve.’
🍋🌞 Cool down this #MeatFreeMonday with a jug of refreshing Ginger Lemonade. Get the full recipe from our long-standing supporters @cafemziuri.
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Ingredients
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150 g fresh ginger
15-20 fresh mint leaves
500 ml hot boiled water
ice cubes — as many as you wish
50 ml fresh orange juice
50 ml fresh lemon juice
50 ml fresh grapefruit juice
2 slices lemon
2 slices orange
2 slices grapefruit
50 ml sugar syrup
100 ml soda (plain carbonated water)
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Method
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Cut the ginger into cubes, and put these along with 15 fresh mint leaves into a large bowl or jug. Pour in 500 ml boiled water (still hot), and rest the mixture for 3 hours.
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After 3 hours, take a 1-litre jug and put some ice cubes in it. Add the filtered ginger and mint liquid, and all the remaining ingredients; orange juice, lemon juice, grapefruit juice, lemon slices, orange slices, grapefruit slices, sugar syrup soda.
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Shake well and add a few mint leaves to serve.
🌱💚 Up your #MeatFreeMonday game! We’ve teamed up with @Learningwithexperts to offer supporters the opportunity to win a place on a #vegan cookery course with acclaimed chef @kirk_haworth from @plates_london! Click the link in our bio to be in with a chance of winning.
🌭💚 If you just can’t decide your favourite type of #meatfree sausages, why not make them all? There’s something for everyone with these #vegan American Hot Dog, German Wurst and British Bangers by @markdredge. #linkinbio
Check out our competition to win a copy of his new cookbook ‘Beer and Veg’, published by @rylandpetersandsmall.