On our radar Plant-based eating

STILL HOT RIGHT NOW W On our ra

Plant-based eating is going nowhere, folks. These are our new favourite ways to eat fruit and veg

The new WFH sando

PB&J sarmies not cutting it anymore? Enter erf foodfluence Nasim Lahbichi’s peanut-miso-chickpea salad sanddwich. The plant-based p filling offers a trifecta of umami, spice and acid, plus a double d dose of plant proteins, making it a truly mesustainaable lunchtim choice. Check @lahbco for the full recipe.

ll ries

@homechefseattle recently rev vediv the finicky to make but beautiful to behold ndowpanewi potato chip trend with t a tutorial on Instagram, and people ostl their minds. To recreate, c you’ need a dolinmand slice fresh herbs, steady s ha enceand the patie of J ll ands Job. th afoot Stateside setting a table around a com doughnut, we can definitely get behind developer Amisha Gurbani’s recent reimagining of the samoosa as a party-sized, shareable tart.

Smashing pumpkins pumpkins

As if we needed another reason to break out the chips, along comes Woolies’ frankly genius new fresh, plant-based smashes. Available in sundried tomato, cauliflower and spinach varieties, they’re guaranteed to sort all your summer summe snacking needs.

Big love

From giant Fruit Loops and XXL ramen cups, there seems to be a supersized food trend teside. While we can’t see ourselves d a communal 1 kg hind recipe