Holistic Vegan

Risotto has to be one of my favourite dinners these days - it's easy to make (especially the slow cooker method!) and can be made with leftovers in the cupboards too! This is a recipe that can be made oil free quite easily, especially if you're using a slow cooker. Serves 2-3   Ingredients: 4 tbsp olive oil 1 medium onion 2-3 cloves of garlic, finely chopped or crushed 250g Chestnut Mushrooms 100g Asparagus tips 1 ¼ cups/220g Arborio rice 1 cup/250ml vegan white wine (plus more for drinking later) 3 ¼ cups/810ml hot vegetable stock (I use 2 stock cubes and boiling water) Method: Warm the olive oil on a medium heat in a large frying pan or non-stock wok and chop the onion, mushrooms & asparagus. Fry gently until tender and the onions are translucent and slightly yellow in colour, then add the garlic and gently fry for a couple more minutes. Reduce the heat and add the rice to the frying pan and stir until it’s completely covere

There is no need to fear the humble dried chickpea! Dried pulses make for cheap and easy vegan yum yums, you just need to know how to prep them properly. Dried chickpeas take some time to prepare so it's best to plan in advance if you are going to use them. I've heard many complaints from people about the farty smell they give off when cooking, which also puts people off doing this. Don't worry - I've fixed this problem with this method and made them extra tasty too! Ingredients 1 cup dried chickpeas Water 1 stock cube or 1 dessertspoon of all purpose seasoning Method Place the dried chickpeas into a large glass bowl or jar. Glass is best because it allows you to easily see how much they have expanded, and whether you need extra water (or a bigger bowl...) Add about 1 pint of cold water. The chick peas will soak a lot up and expand to almost double their size - hence why I always say to use a large bowl or jug. In the video, I use a 1 li

Well it may be May here, but the weather doesn't seem to realise this, so I'm posting one of my favourite winter warmers to keep your tootsies warm on these chilly spring nights! Double carrot and coriander soup is my twist on a classic recipe that I accidentally created (I meant  to add cumin - oops!) and instantly loved. It's very yummy and warming too, so I know you're going to love it. This was also one of the recipes that I first put up on my YouTube channel as part of my Veganuary series in 2017: This video also features Dylan the Cat who is sadly no longer with us, but thankfully even without his "assistance" you can still make a success of this simple recipe. I normally use my slow cooker for recipes like this one, but I've also included instructions for making it on the hob. You could even make it in a microwave at a push. Ingredients 1 tbsp oil (if used - omit to make recipe oil free) 1 medium onion (add two for extra fl