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These little cakes are delicious, with the vivid colours of pink rhubarb and blood oranges. The blood orange season is short lived...
Read moreIn the March 2019 issue of Vegetarian Living, we explore the dishes of Ethiopia. While sharing many features of southern Indian cuisine, Ethiopian cooking has...
Read moreThis is a very hearty soup, and if you leave it to cool down after cooking the pearled spelt will continue to swell until you...
Read moreIn The Moment Magazine editor Kirstie Duhig came along to TJ Waterfall's Healthy Vegan Nutrition class and she has written a wonderful summary about the...
Read moreWant to know how Rachel found her career path? Take a look at In The Moment Magazine's 'How I Got Started' feature....
Read moreA chunky nourishing soup. Leave out the chilli if you don’t want the heat and use paprika rather than smoked paprika if you donâ€...
Read morePeriod Living asked Rachel for an unusual seasonal favourite for the January issue of Period Living Magazine. She picked salsify and scorzonera. Take...
Read moreThis silky smooth celeriac soup is enhanced by making it with a white wine vegetable stock. It is delicious topped with a...
Read moreIn the February 2019 issue of Vegetarian Living we make a meal out of our favourite winter soups by adding delicious toppings and...
Read moreThis is based on a classic Japanese sesame greens dish, and is delicious served with crispy fried tofu and rice or noodles.Sesame Dressed...
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