These little cakes are delicious, with the vivid colours of pink rhubarb and blood oranges. The blood orange season is short lived...
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In the March 2019 issue of Vegetarian Living, we explore the dishes of Ethiopia. While sharing many features of southern Indian cuisine, Ethiopian cooking has...
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This is a very hearty soup, and if you leave it to cool down after cooking the pearled spelt will continue to swell until you...
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In 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...
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Want to know how Rachel found her career path? Take a look at In The Moment Magazine's 'How I Got Started' feature....
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A chunky nourishing soup. Leave out the chilli if you don’t want the heat and use paprika rather than smoked paprika if you donâ€...
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Period Living asked Rachel for an unusual seasonal favourite for the January issue of Period Living Magazine. She picked salsify and scorzonera. Take...
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This silky smooth celeriac soup is enhanced by making it with a white wine vegetable stock. It is delicious topped with a...
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In the February 2019 issue of Vegetarian Living we make a meal out of our favourite winter soups by adding delicious toppings and...
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This 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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