Season to taste
The holidays is a cheerful time of gathering for friends, family and communities, it is a time where people come together and share traditions, songs, ceremonies and most importantly food!
Food is at the heart of any celebration, it brings people together through a shared sense of nostalgia and tradition that nourishes the soul and the body. The holiday season is also a perfect time to reflect on your own food traditions and learn about other communities' food traditions. It can be used as a pathway to learn about the meaning of a dish, how it is made and why it is so special.
In the spirit of celebrating food traditions, we are delighted to launch ‘Season to taste’, our joyful holiday campaign celebrating food, culture and heritage. In this campaign we will explore delicious, nostalgic and healthy foods eaten during the holiday season taking culinary inspiration from dishes made for Diwali, Hanukkah, Christmas and more. Through sharing food stories and recipes, we hope to highlight how different cultures are eating better during the holidays.
“Chaat” means ‘to taste’ in Hindi and is a common name for a popular street food. It is typically made with aloo (potato) or chana (chickpea). It is served on or mixed into a refreshing kachumber salad and topped with zingy coriander chutney and sev (gram flour sticks as found in Bombay mix).
This flavourful and warming Wellington is bursting with nutritious lentils, everyday veg and fragrant spices!
This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings.
Camembert is a warming dip for a crusty bread or vegetables that makes a great starter during the winter months. Try this cashew camembert and make your own!
Crisp golden pastry encases a thick meaty filling in this delicious Christmas mushroom log – a show-stopping dish for a festive table.
These vanilla Christmas cookies are popular in many European countries and go by various traditional names, such as Vanillekipferl in Austria, Vaniljekranse in Denmark, and Qurabiya in Greece. This recipe shows you how to make easy and delicious vanilla cookies without eggs or butter.
This recipe is inspired by the Eastern European vegetarian Christmas Eve traditions and it marries elements of both Slavic and Ashkenazi recipes.
These garlic pinwheels are the perfect hand-held snack for Bonfire Night or alongside other dishes.
Burfi (or barfi) are small square fudge-like sweets that are popular during Diwali. This plant-based version uses ground coconut for creaminess instead of cream or butter. The mango gives it colour, sweetness and - most importantly - flavour. It wouldn’t be a South Asian festival without burfi!
Masala chai is a spiced milky tea brewed with a blend of spices. Across the Indian sub-continent, you will find chaiwala’s making this iconic drink.
Green lentils are key here: once cooked, they lend a heartier texture to the pâté than brown lentils would. Flavoured with fresh herbs, lemon juice, and a splash of brandy, it is delicious spread on toast or crackers.
This nut-free nut roast, bursting with umami flavours, is actually made with seeds which are more affordable. This next-level roast is topped with a mixture of sliced parsnips and cranberry sauce. If you want to make a nut roast, feel free to substitute the seeds for nuts of any variety.
A pinni is an Indian snack traditionally eaten in the winter months, they’re packed full of flavour and nutrition and are great for an energy boost.
Although there are a few steps involved, this plant-based haggis recipe is simple and contains many healthy, nourishing ingredients.
Traditionally eaten during the Jewish festival of Chanukah, these crispy, golden, potato fritters are great for parties and family gatherings.
Find a home for seeds from your pumpkins, with Hubbub's delicious pumpkin seed pesto. It's not just thrifty, it's tasty and is an amazing food waste buster.
In Britain we tend to put our dried fruits and spices into cakes, puddings and mince pies. This recipe for a Christmas bread from Andrew Whitley deserves to become a seasonal classic.
This beautiful looking table centrepiece uses all the winter root veg imaginable and is surprisingly easy to do - you just need a mandolin and you're off. Failing that a sharp knife will do but will be a much slower process.
This holiday season, as you gather around the table with your loved ones, we invite you to explore the flavours of Nigeria.
As a bit of festive inspiration, this is a simple alternative to a mince pie with this Streusel recipe.
Burns Night is a Scottish tradition stretching back over 200 years. We invited Kat Riach from Greener Kirkcaldy to share the history of the event and a delicious plant-based haggis recipe.
Winter Solstice marks the end of autumn and the start of winter, it is also known as the longest night of the year. This day is celebrated by many cultures from around the world, marking the occasion with traditional winter foods and participating in solstice rituals to prepare for the season ahead. In this blog, Florence Wong, a member of the Asian Leadership Collective, takes us through how Winter Solstice is celebrated in her home.
Christmas is a time of celebration and indulgence, but plants can often be sidelined. We spoke to Annabelle Randles (known as The Flexitarian online) about her experience growing up in France and how she centres plants on her festive table.
Diwali or Deepavali is one of the most widely celebrated festivals in India and for the Indian diaspora around the world. We invited chef Sareta Puri to prepare some of her favourite festive dishes with a plant-based twist.
We invited Alissa Timoshkina, a cookery teacher, food writer and co-founder of the #CookForUKRAINE campaign to take us through the rich food traditions of Eastern Europe along with a recipe for a delicious plant-based dumpling soup.
India's rich and diverse cultural tapestry is intricately woven with flavours and aromas that captivate the senses. Among the many treasures in Indian cuisine, one beverage stands out for its widespread popularity and deep-rooted cultural significance: masala chai. In this blog, we have invited Amala Chai to delve into the enchanting world of masala chai and explore its profound connection to Indian culture.
To kick off our 'Season to taste' campaign we invited chef Tomi Makanjuola, better known as The Vegan Nigerian, to share one of her favourite nostalgic holiday dishes with us. Jollof is a staple rice dish that is culturally significant to many countries across West Africa. It is a versatile and heartwarming dish that brings communities together.
Amala Chai are on a mission to create the best tasting masala chai by directly sourcing the highest quality tea and spices from sustainable farms in India.
Celestial Peach was started as a way to investigate health and longevity through a vegan Chinese diet. Over the years it has become a platform to tell stories about Chinese food in the diaspora, and the people and cultures behind it.
The place for chefs of all ages and abilities to come together and learn from professionals. They're open to schools, community groups, private bookings, team building and corporate events.
Real Bread is made without chemical raising agents, so-called processing aids or any other additives. This includes, but is not limited to, genuine sourdough bread. From this simple and universally-accessible starting point, the Real Bread Campaign finds and shares ways of making bread better for us, better for our communities and better for the planet.
The Vegan Nigerian is a platform dedicated to making Nigerian cuisine and vegan cooking more accessible. Find more amazing Nigerian inspired dishes in Tomi’s cookbook Vegan Nigerian Kitchen.