greenruth

Substitutes for meat: Veg proteins

The market for vegetable protein meat alternatives is huge and growing fast. They vary enormously in texture and flavour. From traditional staples like the Quorn and Linda McCartney ranges to newcomers such as The Vegetarian Butcher, Beyond Meat and Richmond’s Meat Free products, there has never been so much variety. Some of these products aimContinue reading “Substitutes for meat: Veg proteins”

Substitutes for meat: Pulses

Over the past couple of weeks we’ve looked at some dishes that make for very easy and familiar meat-free meals so far. These are a great place to start as there’s no sense of compromise. However, there are loads of great meat recipes out there which can become vegetarian and equally delicious if a littleContinue reading “Substitutes for meat: Pulses”

Meat free menus – a heap of veg!

This post isn’t so much a recipe as an idea – that a heap of roasted veg can take you in all sorts of delicious directions! We’re still on the theme of trying to make eating a more plant-based diet delicious but straightforward. One of the most versatile ways to use veg as the basisContinue reading “Meat free menus – a heap of veg!”

Meat-free menus – Soup

Veggie soups are the ideal follow-on from our first recipe. They are, like the cauliflower cheese, their own thing! They aren’t a ‘meat-free version’ of something. They taste the way they are supposed to taste. Blended soups in particular are filling and hearty… and topped with croutons, some toasted shaved coconut or a swirl ofContinue reading “Meat-free menus – Soup”

Meat-free menus

If you’re on this website, the chances are you’re looking to try to minimise your impact on the planet. One of the changes that we can make to minimise our carbon footprint is to switch to a mainly plant-based diet. But life is short and food is one of its pleasures, so how can weContinue reading “Meat-free menus”

Learning through Lent

A year ago one of our co-founders, Ruth Murray, embarked upon a challenge. An organisation called Living Lent presented a choice of 6 ways to do Lent differently in order to benefit the planet. Ruth chose the ‘Local Living’ challenge – to eat food only produced within 30 miles for the duration of Lent. ThisContinue reading “Learning through Lent”