New Green Jack New Green Jack

Organic vegetable stock

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Creamy garlic and mushroom soup

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8074061602_265c80e46e_zAs the weather has taken a turn for the worse over the last few days, I’m sharing one of my favourite soup recipes. This is something I thought I would miss as a vegan; however the change from dairy cream to rice or soy makes no difference to cooking and tastes just as delicious. The fried mushroom garnish is optional; it’s also lovely topped with croutons and fresh parsley.



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Vegan Paella with artichokes and almonds

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2014-12-30-veganuarylogonewPaella is without a doubt my favourite rice dish. It’s so versatile and goes with pretty much every vegetable out there.

This dish, like most of my recipes, is easily adaptable depending on your preferences. This is one of my favourite versions, it just looks so beautiful, and the almonds and artichokes are a delicious combination.

In other news – it’s still Veganuary! Lots of people took the plunge to give a vegan diet a go for a New Year’s resolution this year. If you’re stuck for recipes or motivation, head over to their site for even more delicious recipes and inspiration. That ‘Really Hungry Burger‘ is surely able to make anyone’s mouth water?



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Japanese Noodle Soup

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image1An article in the Guardian this week states that “curbing the world’s huge and increasing appetite for meat is essential to avoid devastating climate change, according to a new report. But governments and green campaigners are doing nothing to tackle the issue due to fears of a consumer backlash, warns the analysis from the thinktank Chatham House.”

Most people think that transport is the biggest greenhouse gas producing industry but the global livestock industry actually produces more greenhouse gas emissions than all cars, planes, trains and ships combined! Anyway, here’s a tasty Japanese dish you can try – no meat but oodles of flavour.

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Vegan Tagine

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meat-free-mondayHi – Jodie here with this week’s recipe, although World Vegan Month is over now, I’ll carry on sharing some recipes for a bit 🙂

As a family we have all collectively spent a lot of time in Morocco and are always bringing back authentic recipes and spices to recreate our favourite dishes at home. This recipe is my take on a vegan tagine.

With a tagine you do not necessarily need the authentic dish in order to cook this, a large saucepan and lid will work just as well, or an oven proof dish and lid, cook and prep time will not vary depending on chosen dish.

Perhaps we’ll start to see vegan tagine appearing on a high street near you soon? Apparently catering for the ‘plant curious’ is becoming big business.

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