AI-powered weekly meal inspiration
You won’t be left wanting after scooping up forkfuls of this gorgeous dish, Chef. Ginger & coconut milk-infused rice is dotted with silky onion and served as the base for golden crumbed slabs of tofu. Drizzle over the homemade chilli, orange & pineapple sauce and finish with fresh coriander for a veggie & fruit feast.
Bright pink beetroot tagliatelle tossed with lemon juice, button mushrooms, a rich sage butter, and crumbled blue cheese. Finish off with a sprinkle of toasted walnuts for crunch.
A glistening glaze can really awaken the appetite, especially if it’s a maple syrup, chilli & sesame seed coating over bite-sized pieced of halloumi cheese, Chef! These delectable bites are served on a bed of coconut cream-infused rice and a pickled ginger, cucumber & piquante peppers salsa for freshness and sweetness. Served with dollops of … Read more
My, my, it’s time for some cottage pie, Chef! This vegan version stands up to any traditional recipe, with a golden dome of baked mash potato covering a mouthwatering medley of browned Green Fields vegan mince dotted with carrot, silky onion & coated in a tomato sauce. Finished with panko breadcrumbs and fresh parsley.
The earthy undertones of hazelnuts amplifies the earthiness of the mushrooms in this out-of-this world recipe, Chef! Complemented with crispy chickpeas, these ingredients shine on a colourful bed of oven-roated beetroot and carrot. Served with crumblings of feta and mint-infused artichokes.
Wine. Cheese. Pasta. Need we say more, Chef? These indulgent ingredients will all make an appearance in this fabulous French onion potato gnocchi dish. Spiced with NOMU Italian Rub & fresh thyme and coated in a creamy balsamic vinegar & cheese sauce, you won’t feel anything but satisfied after this special meal.
Italian for ‘sunflower’, this flower-shaped pasta is delicate, full of flavour, and just so pretty to look at! These delectable vessels will soon be coated in a Pesto Princess Basil Pesto-infused crème fraîche sauce, featuring golden pan-fried mushrooms & earthy spinach, and garnished with fresh basil.
We’re giving you a veggie-friendly BBQ roll to try this week! A perfectly pan-fried Green Fields Plant-based chicken-style schnitzel sits atop a toasted Portuguese roll, smothered in the Sauce Queen Smokey BBQ sauce and topped with caramelised onions. Sided with a herby-lemon carrot & cabbage slaw, and sprinkled with sunflower seeds. Vamos, Chef!
A fresh sweet corn, piquante peppers, chive and lime juice salsa is spooned over quesadilla triangles. Inside these toasted wraps await a rich black bean, tomato and onion ragù, of course! Spiced with NOMU Mexican Spice Blend, made extra yummy with melted cheese, and cooled down with crème fraîche.
Crunchy croutons and nutty toasted pine nuts are scattered over a stunning plate of food, featuring Green Fields Vegan Chicken-style Strips, pan-fried carrot and fresh greens. The pièce de résistance is the sweet dijon mustard dressing that elevates every ingredient.