One Kind: Giving Animals a Voice

 Arrabbiata - 'Angry Sauce' The combination of tomato and chilli in this dish makes for a tangy, delicious pasta sauce. This recipe serves approximately 4 and keeps well in the fridge. Ingredients:   2 tins of plum tomatoes   1 onion   1 tsp chilli flakes   6 cloves of garlic   Tomato paste   Salt   Pepper   Fresh basil (packed handful)   Lemon juice (optional)   Olive oil   Pasta  of your choice Method:   Finely chop the onion and sauté in olive oil with the chilli flakes. Add minced or crushed garlic and sauté until fragrant.  Add a good squeeze of tomato paste and continue to sauté .   Add the tinned plum tomatoes and crush with hands or potato masher.   Simmer for ~30 minutes until thickened. Stirring often.   Cook pasta. Seaso n the sauce well with salt, pepper and lemon juice.     Add fresh basil and mix well.   Finish the pasta in the sauce with a couple spoons of pasta...

    Salt and Chilli Tofu A delicious, vegan take on the classic Chinese salt and chilli dish. Works perfectly with rice, noodles or on its own. Use firm tofu for the best results. Ingredients: 300g firm tofu 1 onion   1/2 pepper 1 red chilli 2 cloves of garlic 1/2 tsp red pepper flakes (optional) 1 cup cornflour  (122g) Seasoning: 1/2 tsp salt 1/2 veggie stock cube 1/2 tsp Chinese five-spice Method: 1. Add salt, Chinese five spices powder and 1/2 stock cube in a small mixing bowl. Mix it well and set it aside.     2. Prepare all the vegetables - cut the onions, peppers, spring onion and chilli into thin slices. Finely chop the garlic and set it aside.     3. Drain the water out from the tofu packet, press  between  paper towels if needed.     4. Cut the tofu into half-inch cubes. Dredge and coat the tofu cubes in the corn starch and toss the excess flour out before frying.     5. To deep fry the tofu cubes, fill the f...

  'Bacon', Leek and Potato Soup The perfect winter warmer using vegan bacon gives this soup a delicious, salty-savoury flavour. Vegan bacon is optional. This recipe would work fantastically without it! Ingredients: 4 garlic cloves 3-4 medium potatoes   1 brown onion   400g leeks   1.4L vegetable stock (~3 veg stock cubes)   3 rashers of vegan ‘bacon’   Lemon juice   Veg oil   Vegan butter (optional)   Pepper   Salt   Method: 1.  Dice ‘bacon’ and onion then sauté in oil and vegan butter.  2. Add minced garlic and continue to  sauté  until fragrant.   3. Add peeled, diced potato and chopped leek. Cover and cook for ~5 minutes. Stir often.   4.Add vegetable stock and season well with pepper.    5. Simmer for ~20 minutes.   6. Blend the soup. Season to taste with salt, pepper and lemon juice if desired.