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    • 18 Vegan Goods at ALDI You Need to Know About January 21, 2019
      This German-based grocery chain expanded to the East Coast of the US in 1976 and since then, has slowly gained a cult-following thanks to its innovative, house-brand products and affordable prices. Now with over 60 locations in California, and more plant-based options than ever before, this store has us getting in on the craze and […]
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      NYC Health + Hospitals―the largest municipal hospital and healthcare system in the United States―recently launched Meatless Mondays at all 11 of its public acute-care hospitals. This initiative comes after vegan Brooklyn Borough President Eric L. Adams called on all hospitals to sign on to the Meatless Monday pledge, an international campaign focused on improving the […]
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      Kela Matar Ki Sabzi is a Jain Style no onion, no garlic recipe. It is a simple recipe which is made with boiled raw bananas and stir frying them them with boiled green peas and cumin seeds and dry spice powders of cumin and coriander seeds.  Steamed or boiled green bananas are some of the […]
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      Jowar Jo Dodo Recipe is a authentic Sindhi recipe of a gluten free flatbread with sorghum as the star ingredients. 'Juvar' is the Sindhi term for the word Jowar/Sorghum.  The Jowar Jo Dodo dough is loaded with fresh greens like methi leaves and coriander leaves. The dough also includes green chillies that lend some heat to […]
  • Like this? Get the BOSH! cookbook! http://bit.ly/BOSHCkBk

    Here it is! Our show-stopping Christmas dinner from 2016. Keep your eyes peeled for our new Christmas recipes coming out soon!

    Festive Portobello Mushroom Wellington:


    For the mushrooms:

    4 portobello mushrooms
    4 cloves Garlic (minced)
    1 tbsp Fresh Thyme (leaves)
    1 tbsp Fresh Rosemary (finely chopped)
    Splash Olive oil
    Sprinkle Salt
    Sprinkle Pepper

    For the Nut Roast Filling:

    Splash olive oil
    1 large red onion (finely chopped)
    1 tbsp fresh rosemary (finely chopped)
    Sprinkle Salt
    Sprinkle Pepper
    1 cup white wine
    1/2 tbsp brown sugar
    2 cups chestnuts
    2 cups pecans
    2 slices seeded bread
    1/2 cup vegetable stock

    For the Wellington case:

    2 blocks short crust pastry (you will have some left over)
    1/2 cup soy milk


    1 Put the portobello mushrooms in a baking tray & cover in a splash of olive oil
    2 Sprinkle the rosemary, thyme, salt, pepper & garlic over the top of the mushrooms
    3 Bake at 200℃ (392℉) for 15 minutes & once they’re ready, set to one side to cool (this gives you the time you need to prepare the next stage of the dish)

    4 Put the red onion in a pan with olive oil & fry until it’s translucent
    5 Add the rosemary, thyme, salt, pepper & cook them together until they start sticking
    6 Add a cup of white wine & cook the alcohol off
    7 Add some brown sugar & mix it round so it caramelises, pour the mixture in a glass mixing bowl
    8 Put the chestnuts, pecans & bread in a food processor & whiz them all up into crumbs
    9 Add the crumbly mixture into the glass bowl with the onions & pour in the vegetable stock (gradually!)
    10 Stir the mixture round with a wooden spoon so it clumps up (it needs to feel like plasticine)
    11 Push 1 cm thick layer of the mixture onto a sheet of shortcrust pastry (laid out on a baking tray)
    12 Mould the mixture with your hands into a large, thin, wide sausage shape
    13 Put the pre cooked portobello mushrooms on top of the “sausage”
    14 Encase the mushrooms in the rest of the nutty mixture & smooth it out with your hands
    15 Carefully lay the second sheet of shortcrust pastry over the top of the nut roast mound
    16 Push the pastry down with your fingers
    17 Cut off the edges of the pastry with a pizza cutter (or a very sharp knife) & remove the excess (use this to cut of shapes to decorate your wellington)
    18 Seal the edges with a fork – take care here, make it look good!
    19 Decorate your wellington with shapes you cut out of the spare pastry & fork in air holes
    20 Bake at 200℃ (392℉) for 40 minutes (be sure to CHECK after 30 minutes, if it looks ready, take it out of the oven!)
    21 Use a bread knife to carve the Wellington into slices
    22 Serve with all the trimmings


    Find the rest of the recipes in the comments!


    Jerky m says:

    Oohhh that looks lush yummy yummy yummy

    Adorable Princess says:

    Is that the nut cracker

    Rita Conway says:

    Can you freeze please

    Torrentz 4 Life says:

    Does anyone else find the Christmas music a little creepy lol

    Luigi Antona says:

    Everything looks dry as hell, not very inviting.

    Neo Bucket says:

    omg help!!! i'm gonna drown in oil…

    Assmasher69 says:

    btich what the fuck. Its March and I want this now!!!

    David Scahill says:


    Emma Meggy Simonini says:

    Made this and ohhhhhh my, so good!!!😱😱😱 Don’t think I can wait till next Christmas to make it again!

    Katie Gidz says:

    I made this for Christmas day and it was AMAZING! Thank you so much for sharing these recipes, I can't wait for your cook book x

    John R says:

    WOW…oil…oil…oil. Recipe looks delicious, but way too much oil.

    Smlindas1 says:

    Have just made this!! Omg! It was amazing!!. Can it freeze though? Xx

    kairinumberone says:

    In love with everything! Will try it asap

    Karolina Cruz says:

    Chestnuts are raw or cooked?

    naomi Jayne says:

    So exciting! Does anyone know if the chestnuts are pre-roasted? If so I'll do them today

    jeff hayward says:

    I don't see the rest of the recipes. I'm going to make this entire dinner tomorrow for Christmas Eve,Eve. But I need the recipes please. Thank you!

    A.D.I. says:

    Making all of this on Monday, have a dope-ass Xmas x

    Natalie Keatley says:

    OH.MY.GOD yum 😍

    shelley griffiths says:

    Brilliant and Ive been vegi chef for years

    Nicola Hynes says:

    What can i use to replace nuts in the portobello mushroom wellington anybody?

    Elisa Rosso says:

    My God, all your recipes are gorgeous!

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