Quick vegan: 5 Minute Fresh Pesto

This recipe is perfect for any occasion and is so versatile. It can be added to salads, pizzas, sandwiches, pastas, burgers, tarts… pretty much anything! We prefer making our own pesto for two reasons. A lot of fresh pestos we have found come in plastic tubs, use an old glass jar to store this in your fridge for up to two weeks. Traditional pesto is made with Parmesan which is made with Rennit, a set of enzymes produced in the stomachs of mammals, usually cows. So, we prefer to reduce our plastic usage and lessen the demand for products with rennit. This recipe does both and is delicious!

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Eating out this Veganuary

One of the biggest worries for someone who is a transitioning vegan/vegetarian, or someone cutting down their meat consumption, can often be eating out. While many restaurants still don‚Äôt have a plant based option or have the odd measly salad, the options are slowly starting to open up…

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