Author: Carolyn Humphries

Leftover veggies make great meals in minutes. Here are some quick and simply delicious ideas for how to use them up. Leftover Veggie Soups Cooked leftover veggies: Put all your leftover veggies in a blender or food processor with a teaspoon of onion granules or dried onion, a good pinch of dried mixed herbs and enough vegetable or chicken stock to cover by about 5cm. Whiz until smooth and season to taste. Heat in a saucepan and serve piping hot with some grated cheese on top, if liked, for added…

To add a 'meaty' flavour to your veggie and vegan dishes, I recommend smoked paprika or pimènton. It is a smoked Spanish red pepper that will add body, richness, warmth and delicate, smoky notes, which complement pulses, tofu and bland cheeses like halloumi or the vegan alternatives. With judicious use of salt, herbs and other flavourings alongside, you can have superbly satisfying meals in both flavour as well as texture. You can buy smoked paprika it in most supermarkets. As a ‘Meaty’ Rub or Marinade Halloumi: Cut a family-sized block…

Plant-based proteins are the way forward to help our planet but unlike meat, fish and dairy, plant-based ones are not ‘complete’ proteins. This means each vegetable protein does not contain all the essential amino acids our body needs for growth and repair. Therefore, we need to get a mixture of different ones every day.  Just remember, variety is the key. What are the plant-based proteins? The most obvious plant-based sources are pulses, that is dried peas, beans and lentils, but fresh peas, beans and sweetcorn are also useful sources. Nuts…