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Vegan

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Smoky Saffron Baked Beans with Greens and Halloumi
Recipes
Matcha and Coconut Popsicles
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Raw Strawberry Tart with Whipped Coconut Cream
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Dark Chocolate Vegan Cupcakes with Aquafaba Meringue
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Vegan Banoffee Tarts
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Thai Broccoli, Spinach and Coconut Soup
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Orange, Tahini and Vanilla Truffles
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Raw Salted Caramel Slice

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February-March 2019

Toast to summer with our fantastic new February-March issue. Barbecue brilliantly, enjoy fresh seasonal produce and find joy in cooking every day with an array of easy-to-make recipes.

Category

Course

Special Diets

Collections

Kitchen know-how

Vegan

Smoky Saffron Baked Beans with Greens and Halloumi

Matcha and Coconut Popsicles

Raw Strawberry Tart with Whipped Coconut Cream

Dark Chocolate Vegan Cupcakes with Aquafaba Meringue

Vegan Banoffee Tarts

Thai Broccoli, Spinach and Coconut Soup

Orange, Tahini and Vanilla Truffles

Raw Salted Caramel Slice