The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
Plant Prospect Chef Mauro led a workshop for members of the National Union of Students, teaching participants how to make these easy red lentil falafels. They were a hit, and can be served with mango salsa and beans in a burrito wrap. Soaked red lentils are easier to digest and help reduce anti-nutrients like phytic acid, enhancing nutrient absorption. They provide a rich source of plant-based protein, fiber, and essential minerals that support heart health and stabilize blood sugar levels.
Sushi is traditionally made with vinegared rice and seafood, but it’s incredibly versatile and easy to adapt. This recipe explores how to make a nutrient-dense option using cauliflower rice, raw vegetables and seed pâté. This recipe is from a family cooking sushi class with Chef Jordan Bourzig. Jordan is a conscious vegan natural chef and a naturopathic nutritionist student and hails from a traditional French cooking background
MIH Chef Sharon Gardner demonstrated how to make vegan cheese at Vegan Life Live. Learn how to make a delicious sunflower seed cheese, easy cream cheese and cultured cashew cheese.
A refreshing slaw with a zingy little ginger dressing to accompany any dish. These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce
Mana, the Iranian Vegan taught an incredible masterclass for us. This lentil breakfast soup is called ‘Adasi’. It is probably the easiest dish to make, it is so nutritious and it is absolutely mouth-wateringly delicious. The lentils are simmered with caramelized onions, garlic and tomato paste, with hints of cinnamon and turmeric to coax you out of your sleepy morning state. Tear off a piece of warm bread, dunk it in, and find yourself caught up in the sweet and savoury notes; I dare you.
This crunchy and fresh salad works perfectly with samosas or as a delicious side to any meal. Leave out any spices you don’t have and it will still turn out great.
South Asian inspired street food recipe that will have your taste buds singing! Salty, sweet, tart and sour, this dish is a flavour sensation. Packed with a range of colourful vegetables, fruit and herbs, this dish is not only tasty, but creates a nutritionally balanced meal. The peas in the samosa and the chickpeas in the chaat salad provide a healthy dose of plant protein, fibre, zinc and iron.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena to celebrate Black History Month
Soya is the base of so many of Vivianne's favourite foods and seasonings."In Brazil it's easy to find the big soya chunks, but in the UK it is not, and I was craving a soya skewer."
Falafels are a delicious snack which can be drizzled with tahini, dipped in hummus or scooped up with baba ganoush. You can also pop them on top of a salad or toss them in a wrap! Recipe by our social media assistant Nav.
These tasty Indian vegetable fritters are traditionally deep fried but in this recipe, we bake them in the oven. A delicious and easy to make snack, why not try to make them yourself? Recipe by our social media assistant Nav.
MIH founder Sarah Bentley created this tomato sauce for her little boy as a way of packing nourishment into him during a very selective eating phase. It's full of goodness and concealed veggies and lentils - but once it's all blended up - it just tastes like sweet, simple tomato sauce. Make batches of it for your freezer and use as a base for pizzas, pasta sauces or anything else! Photography by Heather Ford from Unsplash
Duchess Nena’s party jollof rice is the absolute business! It is a festive/celebratory dish enjoyed by many West African people. It is a spicy one pot rice dish with a rich tomato base with origins from the Wolof tribe found in Senegal, Gambia and Mauritania.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This is Kolo, a common Ethiopian snack made with a combination of roasted grains such as barley, chickpeas, sunflower and sesame seeds. The recipe comes from our Woin who is our incredible Ethiopian Cuisine teacher. Make some today! They're epic.
Just look at that colour! This show stopping soup tastes as good as it looks - and thats a tall order. The chef behind this wonder is our supporter Niki Webster, creator of the awesome food blog Rebel Recipes.
A plant-based take on the classic tuna sweetcorn sandwich filling from our ambassadors We Are So Vegan. When pressed with a fork the chickpeas create a tuna like texture - genius. Super tasty, easy to make and keeps our fish in the sea. Try it today.
This is a simple but delicious recipe for carrot lox - the groovy vegan take on a smoked salmon bagel using carrots instead of our fish friends. There's loads of different recipes for carrot lox online - some crazy complicated. Our founder Sarah stripped back the nonsense to give you this delicious recipe. Enjoy.
Everybody loves baked beans right? Get involved with this DIY version of the classic tinned "dish" with recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This sweet and spicy salsa is a great side for any mexican meal. Works perfectly with our BBQ-Pulled Jackfruit Burrito recipe. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A classic tex-mex side dish, thats as quick and easy to make as it is delicious. A great side to our BBQ-pulled Jackfruit Burrito Recipe. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A classic caribbean side dish. Try with our Sweet Potato, Black Bean and Plaintain Caribbean Curry. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This warming soup is a great way to use up leftover thai curry paste. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A classic soup to be enjoyed hot or cold. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This soup for all seasons is given a warming kick by the addition of ginger and orange. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This slow cooked salad brings out the squash and red onion's natural sweetness. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Known to Italians as Panzanella, this classic dish is a great way of using up stale bread. Recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. When tomatoes go out of season, you can subsitute with any type of roasted squash and swap the fresh basil for fresh or dried oregano.
This sweet and savoury salad combines sharp citrus, sweet beetroot and crunchy spiced chickpea. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Caribbean style rice 'n' peas - a MIH kitchen and community party staple!
These kale crisps are the boom! Crispy, cheesy, a little salty - they're super moorish and can be made in an oven rather than a dehydrator.
Sophisticated pate by chef Anton Pterov perfect for a festive feast or sunday veggie roast.
This sleek and simple way of cooking cavolo nero kale shows the green off to its finest. Thankyou Anton Petrov for this recipe.
This well tasty gravy was created by chef Anton Petrov - perfect for a festive dinner or sunday veggie roast.
This delicious festive take on carrots was created by chef Anton Petrov for our 2017 festive feasts cookery book.
A winner at our kids events this rich, delicious chocolate hummus - or chocolate spread as we say when we bill it to kids - is super quick and easy to make. It's vegan and a fantastic source of protein, fibre and whole food goodness.
This delicious hummus recipe from Hannah McCollum, founder of ChicP is a great way to use up leftover veggies!
This is a super simple homemade ketchup recipe. The fab kids from our young carers group loved making this with Mark Breen our equally fab teacher.
This delicious street food snack can be used as a jazzy salad topping or eaten on their own. Yum.
Sometimes you just can’t beat a simple coleslaw. This with a jacket potato has become one of my quick go-to dinners - I absolutely love it because it’s a healthy twist on an old comfort food and it’s a great way to use British vegetables in a delicious way.
Another super tasty recipe from the Chad brothers. This one is sure to win over any doubtful carnovires.
This is a fantastic take on the classic Hawaiian ahi poke, with beets taking place of the fish, by the amazing vegan chef Kali Hamm
Stop, Look, Dip! This fantastic party piece was created by MIH founder Sarah in collaboration with our friends Ben & Roxy at We Are So Vegan! Visit their Facebook page to watch the vlog of it being made.
Get the party started with these Mexican fiesta favourites!
Mouthwatering gyozas with sumptuous coconut, cilantro, kimchi dips!
Brighten up your bowl with this radiant beetroot soup smoked with bay branches, which grow wild all over the UK. The smoking process is a great way to cook root vegetables quickly whilst adding tonnes of flavour!
Authentic dairy-free fermented cream cheese that tastes just like your old favourite. Warning, this stuff is addictive :-)
This salad is bursting with nutrition, light yet also very flavourful. You simply can't go wrong with kale as a base for your salad.
These versatile vegballs can be stuffed in pitta, used in wraps or served on top of salad leaves. A great dish to share with friends and family.
Once you try making this quick and easy yoghurt recipe, you'll never eat shop bought yoghurt again!
A delicious dip that always goes down well at our outreach stalls. Serves 4-6 people.
If you have a glut of tomatoes then this is the perfect recipe! Use it as a sauce for pasta, a base for soup or anything else you can think of.
We are all fans of Korean kimchi here at Made in Hackney. It's a fantastic way to preserve winter brassicas and radishes and the heat livens up many a humble lunch or dinner.
