‘Picky bits for tea?’ Elly Smart’s no-fuss vegan spread with smoked tofu and balsamic onion

From theguardian.com

With 400,000 Instagram followers, the queen of all things vegan is just the person to prep a picture perfect alfresco evening for friends – with a little help from Ocado 

There are many reasons we opt for a picky bits tea. Maybe there are some leftovers from a party that need using up. Perhaps you’re too tired to curate an actual meal, and you’d rather just stick your hand into the fridge and see what comes up. You might even be like me – the season of opening the doors to the garden (or balcony) is upon us, we smell the summer air, and just know that the oven isn’t being touched today.

There are few words that get me more excited than ‘“picky bits for tea?”. Growing up, I think that was my mum’s favourite line after a long day. We’d have an array of cold cuts, cheeses, dips and a couple of token carrots that may or may not get touched.

An outdoor evening with friends and food to share – perfect for a ‘picky bits tea’. Photograph: Marina Cavusoglu/Getty Images

I was a huge meat eater as a child and well into my teen years before I discovered veganism, so I’ve had to do a bit of a taste bud overhaul since those days when dinner was mum-made.

Veganism forces you to get creative. When I ate “everything”, I had the same meals on repeat each week, but once I went plant-based, in 2016, I discovered the power of diversity. I couldn’t believe how creative and exciting being in the kitchen felt once I cut out a large majority of my food groups.

Picky bits as a vegan in those early days wasn’t a whole lot of fun, as the options were pretty limited – I’d be lucky if I could find a vegan sausage. Now, we are totally spoilt for choice. Ocado has been my go-to weekly order for years for that very reason; it is filled to the brim with super-exciting new vegan products. So if you’re looking for a vegan picky bits tea, look no further than Ocado …

Savoury nibbles

                                   Elly Smart; a selection of antipasti is essential for sharing. Composite: PR/Stocksy United

Deli bits are the foundation of any respectable picky bits tea, and all of these umami-packed gems will do a lot of heavy lifting when it comes to injecting flavour and colour into your spread. In my books, picky bits are synonymous with M&S semi-dried tomatoes, Ocado grilled peppers antipasti, and a load of Ocado pitted green olives. I’ve added some M&S balsamic marinated onions too, as I love that hit of acidity to cut through a lot of the richer flavours. The soundtrack to a picky bits dinner is the crunch of your favourite crisp, mine is always Sea salt & balsamic vinegar of Modena Kettle chips, and a lovely little dip to dunk them in, such as the Happy Pear red pepper hummus.

Plant protein

As I mentioned, now we have all the options to choose from, and most meat alternatives are super comparable to the real thing. I usually prefer to go for more wholefood plant proteins such as tofu and tempeh, which are both “complete” proteins. This means they contain all nine essential amino acids that the body cannot make itself, super important to get in for anyone on a vegan diet. Even though this may take a while to get behind, once I introduce you to pre-flavoured tofu you will never go back. It’s a common misconception that you can’t eat the stuff cold, but you absolutely can. Ocado stocks wonderful tofu from Taifun, in smoked, sun-dried tomato and basil flavours. Perfect in a picky bits set-up, simply slice and layer with your favourite dips and toppings. For crudites, you can add some red pepper, mini cucumber and carrots.

             A fresh glass of rosé is the perfect accompaniment for tofu with picky bits. Composite: Getty Images/Stocksy United

Drinks

Now, you can’t do a picky bits dinner on your own, so when the girls are together it’s essential you’ve got a good drinks roster. For me the holy trinity is a gorgeous pale rosé such as M&S La Balconne organic Provence rosé, something pre-mixed and easy to bring like the premixed Pimm’s No1 cup & lemonade, and something grownup but non-alcoholic like an elderflower spritz, which I make with ⁠Belvoir organic elderflower cordial and soda water

Extras

Someone is going to be tagging you in this lovely spread, so to make sure everything is looking photogenic, I always have colourful paper plates and napkins in the cupboard. I’m currently obsessed with the adorable Talking Tables strawberry paper napkins, which complement the English summer beautifully. Now I just need my Ultrasun SPF 30 family sunscreen and I’m picky bits ready.

Life Delivered. Shop now at Ocado

https://www.theguardian.com/life-delivered/2025/aug/04/vegan-picky-bits-for-tea-smoked-tofu-and-balsamic-onion

The rise of plant-based prestige: why classy Londoners are going vegan

From vegoutmag.com

London’s tastemakers are redefining luxury dining—and it starts with what’s not on the plate 

It started over small talk at a dinner party in Notting Hill. One guest had just returned from a weekend at Heckfield Place, the countryside estate where much of the menu is grown on-site in its Home Farm and Market Garden. 

They raved about the heirloom tomatoes, the fresh herbs snipped that morning, and the quiet pride the restaurant took in spotlighting its own produce. 

Another guest chimed in about a “plant-based pairing” dinner at the zero-waste restaurant Silo—complete with smoked beetroot sorbet and natural pinot noir. 

Subtle, sure. But the shift was clear: meatless dining wasn’t just a trend. It was becoming a luxury.

Once a niche of nut roasts and tofu stir-fry, plant-based cuisine is now dining’s newest status symbol in London. It’s appearing in tasting menus, members-only clubs, and even inside Harrods’ Food Hall. 

But why now, and why here?

Let’s unpack what’s turning some of London’s most discerning palates toward plants.

Sustainability is the new sophistication

In today’s hospitality scene, prestige isn’t just about indulgence—it’s about intention. A recent study from Lightspeed found that 90% of UK diners view sustainable practices as essential in hospitality, with many willing to pay up to 9% more for an eco-friendly dining experience.

In other words, climate credentials aren’t just a bonus—they’re becoming the baseline for modern luxury.

It’s a sharp turn from the old script. A decade ago, “eco-friendly” might have conjured images of burlap shopping bags and lentil loaf. Now? It’s wine-paired mushroom carpaccio at Eleven98 or a perfectly poured oat latte in Mayfair.

This isn’t just a marketing glow-up—it’s a full reframe. Where scarcity once signalled exclusivity, now it’s sustainability. When a menu skips industrial meat in favour of hyper-local produce, it doesn’t just taste good. It feels cultured. Considered. Elevated.

Backing that up, Deloitte reports that a growing majority of younger UK shoppers see sustainability not as a premium feature, but as an expected standard. And that alignment—between climate intent, social status, and food culture—is what’s recasting plant-based dining as the new language of sophistication in London’s high-end scene.

The new status symbols: oat milk, upcycled design, and zero-waste bites

Take a walk through the high streets of Chelsea or Hampstead, and you’ll notice the most stylish cafes don’t just offer oat milk, they default to it. The furniture is likely recycled terrazzo or ethically sourced wood. Menus are short, hyper-seasonal, and composed more like essays than meal options.

Behind the scenes, many of these eateries are working with foragers, composting services, and food-waste auditors. It’s not just about what you eat, it’s about how it got to your plate.

That’s part of what drew me into this world. As a former financial analyst, I spent years equating value with output. 

Now I find the most luxurious experiences are the ones that leave the lightest footprint. 

Case in point: the vegan tasting menu at Gauthier Soho, which replaces foie gras with a silky lentil-mushroom parfait that tastes even richer than its original.

How plant-based fine dining is crafted in London

So how does a high-end London restaurant go fully plant-based without sacrificing an ounce of sophistication? It starts at the source. 

Many prestige chefs now collaborate with urban farms, vertical growers, and hyper-local producers. Some even cultivate their own gardens—like Petersham Nurseries in Richmond, where herbs make it from soil to plate in under half an hour.

In the kitchen, the focus isn’t on mimicking meat but elevating vegetables through layered flavour and texture. 

Think roasted roots glazed with miso, fermented garnishes for depth, and smoke used as seasoning. A single dish—crispy oyster mushrooms on whipped parsnip, or slow-roasted celeriac carved tableside—can be both familiar and unexpected.

Even the drinks follow suit. Natural wines and zero-waste cocktails are becoming the norm, with bartenders infusing spirits using beet peels, citrus rinds, and herb stems. 

At one bar in Hackney, leftover lemon pulp from brunch becomes the base of a surprisingly elegant gin fizz.

Then comes presentation—arguably the quiet signature of plant-based fine dining. 

Instead of maximalist plating, there’s restraint. White space on the plate. Hand-thrown ceramics. 

Compositions that speak softly and deliberately. The dish itself becomes a reflection of sustainability: minimal, seasonal, intentional.

Climate credentials meet cultural capital

There’s also a broader cultural shift at play. In London, being early to a movement has always carried weight, from music to fashion to food. 

So as the city grapples with climate goals (aiming to become net zero by 2050), it’s no surprise that its elite are signalling status through climate-smart choices.

Restaurants like Studio Gauthier and Tofu Vegan in Islington aren’t just serving plants, they’re building entire experiences around climate literacy. Guests are subtly educated through menus, materials, and ambiance. At Club Mexicana in Soho, you’ll find QR codes that link to carbon-offsetting initiatives with every taco.

The upshot? Eating plant-based in London doesn’t just feel good. It signals cultural awareness, aesthetic sensibility, and a kind of ethical affluence.

What this means for the everyday eater

Here’s where things get exciting for the rest of us. As plant-based prestige trickles down, it raises the bar on accessibility. 

Mid-range restaurants are starting to mimic the techniques of fine dining—fermenting, plating elegantly, sourcing better. 

Even Pret a Manger has launched a “green fine” series, showcasing upscale veg dishes with luxe branding.

You don’t need to be part of Soho House to get in on the movement. Here's how to channel a bit of this plant-based prestige in your own kitchen:

• Shop seasonally: Swap winter tomatoes for roasted squash. Try local farmers’ markets or apps like Oddbox. 
• Play with plating: Use negative space. Add microgreens. Serve dips in small ceramic bowls. 
• Balance flavour like a chef: Use lemon for brightness, tahini for body, soy sauce for umami, and herbs for finish. 
• Make your drinks smarter: Upcycle scraps into syrups. Use tea infusions. Try botanical mocktails. 

Final thought: ethics are the new elegance

Plant-based eating in London isn’t just for vegans anymore. It’s for people who want to dine with intention, who see restraint not as restriction, but as refinement.

In a city where style has always evolved faster than the Tube schedule, one thing is clear: the next big thing isn’t louder, flashier, or more indulgent. It’s thoughtful. It’s low-impact. And it’s made of plants.

https://vegoutmag.com/food-and-drink/c-the-rise-of-plant-based-prestige-why-classy-londoners-are-going-vegan/

If you're too tired to cook after work, these 9 plant-based dinners take under 20 minutes

From vegoutmag.com

By Jordan Cooper

Cooking after work shouldn’t feel like punishment—dinner can be faster than scrolling delivery apps 

Some evenings the idea of chopping onions feels Olympic-level.

If that’s you after a marathon workday, you’re in the right place.

What follows are nine plant-powered dinners I lean on when I’m running on fumes.

Every one is built from supermarket shortcuts—think canned beans, frozen veggies, pre-washed greens—and lands on the table in 20 minutes or less.

Let’s dive in.

1. Chickpea spinach curry

Ten minutes, one pan, zero excuses.

I drain a can of chickpeas, let them sizzle with garlic and curry powder, splash in light coconut milk, then tumble in a handful of baby spinach until it wilts.

As registered dietitian Sharon Palmer puts it, ‘Canned beans are so good for you’, I remind myself whenever I crack that can. 

Serve over frozen brown rice you microwaved while the curry bubbled, and dinner is done.

2. Avocado basil blender pasta

Ever tried pesto that’s 50 percent healthy fat and 100 percent velvety?

Throw a ripe avocado, big basil leaves, lemon juice, and a splash of pasta water into a blender while spaghetti cooks.

The sauce is creamy enough to skip cheese but bright enough to wake you up after a sleepy commute home.

I first whipped this up in a hostel kitchen in Lisbon when the only tool was a battered immersion blender—a reminder that keeping things simple can still taste like vacation.

3. Smoky black bean tacos

Grab tortillas, canned black beans, and whatever crunchy veg is lying around.

Warm the beans with smoked paprika and a squeeze of orange juice (trust me on the citrus hit), pile into tortillas, and top with bagged slaw.

Why black beans? Dietitians call chickpeas the “#1 carbohydrate for gut health,” and black beans offer the same fibre-powered benefits in taco-friendly form.

Keep a jar of salsa verde in the door of the fridge; it turns these into something that tastes like you cared.

4. Sesame ginger tofu stir-fry

Question—what’s the laziest way to get crispy-ish tofu?

Answer—buy it pre-pressed and cubed.

Toss in cornstarch, pan-sear five minutes, then add a frozen stir-fry vegetable mix and a quick sauce of soy, maple, and grated ginger.

I’ve mentioned this hack before but it bears repeating: frozen veg is flash-frozen at peak ripeness, which means nutrients without the chopping.

5. Mediterranean hummus wraps

When I’m too tired to heat a skillet, I layer warm pita with store-bought hummus, sliced cucumber, jarred roasted red peppers, olives, and a drizzle of balsamic glaze.

Roll, slice, eat.

If you want extra protein, sprinkle hemp hearts for crunch.

This one travels well, so make two and call tomorrow’s lunch sorted.

6. Peanut butter miso ramen

I learned this combo from a street cart in Tokyo: whisk peanut butter, white miso, and hot water until silky, then stir into just-cooked instant ramen (ditch the sodium bomb flavour packet).

Top with microwave-steamed edamame.

The salty-sweet broth hits the same comfort receptors as takeout, minus the delivery fee.

7. Sweet potato lentil soup

Cube a small sweet potato, microwave six minutes, then tip into a pot with canned lentils, veggie broth, and a spoon of red curry paste.

Five more minutes and you’ve got thick, orange-sunset soup.

Tip: mash a few sweet-potato cubes against the pot wall to thicken without cream.

8. Soba noodle edamame salad

Cook soba for six minutes; while it boils, whisk rice vinegar, tamari, and sesame oil in the serving bowl.

Add thawed shelled edamame and a handful of bagged coleslaw mix, toss with noodles, sprinkle sesame seeds.

Cold leftovers shine the next day—ideal if, like me, you’d rather shoot sunset photos than pack lunch before bed.

9. Quick quinoa veggie bowl

Thanks to frozen quinoa packets, “grain cooking time” is now 90 seconds.

Heat, top with microwave-steamed broccoli, canned corn, and a tahini-lemon drizzle.

Even fast food is getting healthier: “Fast food has come a long way… there are more varieties that offer healthier options,” notes Cleveland Clinic dietitian Julia Zumpano. 

Keep that in mind when you’re tempted to grab a drive-thru burger on the way home—then go make this bowl instead.

The bottom line

Cooking after work shouldn’t feel like punishment.

With a stocked pantry, the right shortcuts, and a little plant-based creativity, dinner can be faster than scrolling delivery apps—and a lot kinder to your wallet and wellbeing.

Which one will you try tonight?

https://vegoutmag.com/food-and-drink/a-if-youre-too-tired-to-cook-after-work-these-9-plant-based-dinners-take-under-20-minutes/

Pizza Gets A Healthy Makeover With This Viral Oatmeal Recipe

From plantbasednews.org

What happens when pizza marries oatmeal? Their unexpected union goes viral, of course 

                                This pizza oatmeal recipe comes together in under 20 minutes - Media Credit: YouTube/Well Your World

Pizza night just got a whole lot healthier, and surprisingly, it starts with oats. If you’re trying to add more nutrients to your diet but still crave the comforting flavours of pizza, this new twist is for you.

Dillon Holmes, known for the popular YouTube channel Well Your World that he runs with his wife Reebs, recently shared a recipe that’s taken the plant-based world by storm: pizza oatmeal. It’s a savoury, veggie-loaded bake that tastes like pizza but skips the floury crust. “This has got to be our most viral recipe that we’ve ever made on our live cooking show,” Holmes says, at the start of the video.

Their channel is known for oil-free, low-calorie-density meals that are quick and family-friendly, and this one fits the bill perfectly. In the video, Holmes walks viewers through just how easy it is to throw this together in under 20 minutes.

Building the base

The recipe starts with a cup of old-fashioned rolled oats – no soaking, no blending. “Everything’s just going in the tank,” Holmes says. To that, he adds chopped vegetables you’d normally find on a pizza: mushrooms, zucchini, bell peppers, red onion, black olives, and spinach. But as Holmes points out, this part is totally flexible: “Whatever you like on a pizza, whatever you’ve got in the fridge, it works great. So just start chopping.”

He advises keeping the veggie pieces on the smaller side so they blend better with the texture of the oats. Even with the rough measurements, he insists you can’t mess it up: “It’s foolproof.”

Making it taste like pizza

YouTube/Well Your WorldHolmes chops veggies that he normally likes on his pizza, like zucchini, mushrooms, and bell peppers

Flavour is where the magic happens. If you’ve got Well Your World’s Italian seasoning and pizza sauce, great, just toss them in. If not, Holmes offers an easy alternative: “Take a can of diced tomatoes…get a little bit of juice in there, some chunks…we’re going to throw a couple tablespoons worth,” he says. Then add Italian herbs, onion powder, garlic powder, nutritional yeast, and crushed red pepper for heat.

Nutritional yeast gives the dish its cheesy note. Holmes adds at least two tablespoons: “Not cheesy cheesy, but just the right amount of cheesiness. And it’s healthy too.”

To boost flavour and texture, he recommends using soy milk instead of water as the liquid, which you need to add just like with regular oatmeal. A teaspoon of baking powder is added last to give the dish a nice, fluffy rise during baking. “Not like, dramatically fluffy, but it will puff up a little bit, which is a nice touch,” says Holmes.

Bake and enjoy

Once everything is mixed, it goes into a baking dish and straight into the oven. The final result? A golden, savoury bake that smells like a pizza but eats like a wholesome meal. “You’re like, ‘Why does that seem like it’s going to work?’ It’s going to work. Watch this,” Holmes says.

Whether you’re new to plant-based eating or just looking for a fun way to reinvent dinner, this viral pizza oatmeal recipe might surprise you. It’s hearty, full of flavour, and easy enough to throw together on a weeknight.

For more healthy, whole food vegan recipes, check out the Well Your World YouTube channel.

https://plantbasednews.org/lifestyle/food/pizza-gets-a-healthy-makeover-with-this-viral-oatmeal-recipe/