Search results
5-Ingredient Oat Cookie Balls
Acai Chia Pudding
Almond Butter Blueberry Banana Muffins
Almond Butter Everything Bars
Almond Butter Truffles
Apple Rings
Aubergine and Chickpea Tagine
Banana Bread Energy Balls
Banana Bread Granola
Berry Baked Oats
Black Bean Quinoa Burgers
Blueberry and Almond Baked Oats
Blueberry-Glazed Baked Donuts
Blueberry Infused Oats
Blueberry Muffins
Bounty Almond Butter Eggs
Brownie Baked Oats
Buckwheat Almond Waffles
Butternut Dahl
Carrot and Oat Energy Bites*
Cauliflower Kung Pao
Cauliflower Steak with Romesco Sauce
Cauliflower & Sweet Potato Chickpea Shawarma Bowls
Chewy One-Bowl Vegan Brownies
Chickpea Salad
Chickpea Salad Sambo
Chocolate Banana Bread
Chocolate Chip Spelt Pancakes
Chocolate Dunked Florentines
Chocolate Oatmeal Cups
Chocolate Porridge Bars
Chocolate Pudding Smoothie Bowl
Chocolatey Peanut Butter Overnight Oats
Classic Flapjacks
Coconut Tempeh Curry
Coffee Fudge Raw Brownies
Creamy Corn Pasta
Creamy Polenta with Mushrooms
Dairy-Free “Buttermilk” Spelt Pancakes
Date-Sweet Carrot Loaf Cake
Double-Chocolate Hazelnut Cookies
Five-Ingredient Twix Layer Bars
Frozen Berry Balls
Gluten Free Nutella Cookies
Goji Berry Energy Balls
Green style minestrone with almond & cashew pesto
Homemade Nutty Granola
Jackfruit Tacos
Just Natural Delicious Elderflower Cordial
Kale Caesar Chickpea Salad
Kale Pesto Pasta
Lentil Soup
Linseed Granola Bars
Maple and Pecan Dark Chocolate Bites
Mexican Black Beans
Middle Eastern inspired Nut Roast
Mocha Energy Balls
No-Bake Chocolate Mousse “Cheesecakes”
No Bake Vegan Carrot Cake!
Pasta Puttanesca
PB Oat Flax Squares
Peanut Butter Banana Bread
Peanut Butter Banana Oat Nest Cookies
Peppermint Chocolate Cream Tart
Potato and egg salad with creamy wild garlic dressing
Quinoa Black Bean & Corn Chili
Raspberry Coconut Smoothie Bowl
Salmon and Feta Orzo Salad
Smoky harissa butterbeans with millet & dill yoghurt
Snicker Bites
Spicy Peanut Tofu Noodle Bowls
Sundried Tomato Fusilli
Sweet Potato Chickpea Green Curry
Tahini Blondies
Tahini “Caramel” Slices
Tahini Soba Noodles
Thai Spicy Peanut Chickpeas with Mango
Tofu Goujons (aka Tofish Fingers)
Tofu Tahini Scramble
Tomato Basil Pasta
Tropical Coconut Chia Pudding
Tropical Coconut Oats
Vegan Coleslaw
No recipes match that search.
Green style minestrone with almond & cashew pesto
55 minsA green vegetable and bean minestrone with broccoli, greens and spinach, topped with an almond and cashew pesto.
Fancy something different?
Surprise me
Ingredients
- Organic Kitchen Olive oil
- 1 small Mr Organic leek finely sliced
- 1 celery stick, finely chopped
- 3 garlic cloves, finely sliced
- 1tbsp of Clearspring miso
- 1 tin (400g) Just Natural white beans, drained and rinsed
- 1 tin (400g) Organic Kitchen chickpeas, drained and rinsed
- 750 ml Kallo vegetable stock (approx.)
- 1 small broccoli head, cut into small florets
- 200g of frozen greens (peas, broad beans, green beans) or a mix!
- 2-3 large handfuls fresh spinach
- Organic Kitchen Juice of ½ lemon
- Handful fresh coriander, chopped
- 500 ml Kallo Stock/ bone broth
- Small handful of fresh basil for topping
- 30 g Just Natural almonds, lightly toasted
- 20 g Just Natural cashews
- 30g of basil
- 2tbsp of Marigold nutritional yeast
- 100ml of Organic Kitchen olive oil
- Pinch of Maldon Salt salt
- 1tbsp of Organic Kitchen lemon juice (optional)
- Heat a good glug of olive oil in a shallow saucepan over a medium heat. Add in your leek and celery and cook for 5 minutes until soft.
- Add in your sliced garlic along with a pinch of salt. Cook for a further 1 minute.
- Add in your miso and stir into your vegetables.
- Add in your white beans, chickpeas, broccoli and stock. Cover with a lid and simmer for 8-10 minutes.
- Next, add in your frozen beans and spinach. Pop the lid back on and simmer for a further 3-4 minutes.
- Turn off the heat and add in your lemon juice and coriander.
- Dollop pesto into the pan and loosely mix.
- Serve in bowls and top with extra pesto, herbs and toasted nuts.
- Toast the nuts in a pan for 3-4 minutes.
- Blitz the nuts with the remaining ingredients in a food processor until smooth. Season to taste. Adding more olive oil if needed.
- Transfer to a jar and store in the fridge for up to a week.
You May also Like
Aubergine and Chickpea Tagine
Black Bean Quinoa Burgers
Butternut Dahl
Cauliflower Kung Pao
Cauliflower Steak with Romesco Sauce
Cauliflower & Sweet Potato Chickpea Shawarma Bowls
Chickpea Salad
Chickpea Salad Sambo
Chocolate Banana Bread
Coconut Tempeh Curry
Creamy Corn Pasta
Creamy Polenta with Mushrooms
Date-Sweet Carrot Loaf Cake
Jackfruit Tacos
Kale Caesar Chickpea Salad
Kale Pesto Pasta
Lentil Soup
Mexican Black Beans
Middle Eastern inspired Nut Roast
