In Season Now | Main Dish

Plant-based cheeses are becoming hugely popular, and this recipe, using tofu as the main ingredient, is simple to make, healthy and delicious.

In Season Now | Main Dish

This is a very simple, but very delicious and colourful dish that can be made at any time of the year. This is cooked on the stovetop, but the result is like baked vegetables, only moister.

In Season Now | Side Dish

Boiled salad sounds really boring!! But in fact, it is one of the real strengths of a macrobiotic way of eating! It is a way of very lightly cooking different vegetables, and then mixing them together with some seasoning.

In Season Now | Side Dish

Asparagus is a good source of antioxidants and vitamins including vitamins K, C, A and it is very delicious, especially when teamed up with this sauce.

In Season Now | Side Dish

This has to be one of our most favourite ways of cooking chickpeas ever. It has this name because the vegetables used are an array bright colours: purple, orange, green and yellow. And the taste is equally sensational.

In Season Now | Side Dish

Hiziki makes a striking addition to any meal, with its glossy, black fronds and delicate savoury taste. It is easy to cook, especially as a simple side dish like the one here.

In Season Now | Lunch & Dinner

A rich winter stew that combines beans and lentils with the richness of sweet potato and uses the ‘drop lid’ sweating method to give a warming and nourishing dish, flavoured with kombu seaweed, ginger and garlic.

In Season Now | Lunch & Dinner

Tempeh is a healthy, traditional protein-rich that combined with colourful stir-fried vegetables, this can be a great plant-based protein dish for a seasonal celebration this winter.

In Season Now | Lunch & Dinner

Tempeh is a healthy, traditional protein-rich that combined with colourful stir-fried vegetables, this can be a great plant-based protein dish for a seasonal celebration this winter.

In Season Now | Lunch & Dinner

This is a fabulous way to preserve a glut of soft garden vegetables, such as courgettes and green (French) beans, extending their eating time well into the autumn and perhaps beyond.

In Season Now | Lunch & Dinner

This tasty spread can be used as a topping for pasta, or with sourdough bread, wraps or your favourite veg sticks.

In Season Now | Lunch & Dinner

This is an easy recipe and can be made more quickly by using canned beans (always buy organic), although home cooked tastes better!

In Season Now | Lunch & Dinner

Nettles, abundant and free, have been used for millennia as Spring’s natural body cleansers, making them the ideal ingredient for this cleansing Nettle Soup or Nettle Tea.

In Season Now | Lunch & Dinner

Yummy and nutritious, Cauliflower Soup is a favourite of our friends over at Lu-Ma Café. Enjoy their recipe to warm up a cold February day.

In Season Now | Lunch & Dinner

A simple as much as delicious vegan recipe that you can enjoy in this winter season.

In Season Now | Lunch & Dinner

One of the glorious things about autumn food is that it is pumpkin time! With so many ultra sweet and dense-fleshed varieties to choose from – Hokkaido, Red Kurri, Kabocha, Crown Prince, Hungarian Blue – making delicious, sweet soup with them often is a great idea.

In Season Now | Summer | Lunch & Dinner

This refreshing summer desert is wonderfully cooling! It combines the great taste of fresh strawberries and apple juice with the mineral and nutrient rich benefits of sea vegetable agar gelling agent.

In Season Now | Summer | Lunch & Dinner

Cut pieces of daikon, pumpkin and lotus root and curly English parsley. Prepare a steamer, and get ready to eat!

In Season Now | Spring | Lunch

This soup is a real winner for the springtime and will make you feel amazing! It is light and nourishing, and brings us into balance after the heavier foods of winter.

In Season Now | Spring | Lunch

Noodles in a shoyu broth with cooked vegetables and tofu is one of the best and most satisfying quick meals.