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FLORA, RICH AND CREAMY,
WITHOUT THAT WEIRD COW BIT

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FLORA ON INSTAGRAM

 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   What is your biggest butter ‘ick’ of 2023? 🤪 Vote and comment below! 👇
   
   - Half ripped foil?
   - Crumbs left in the tub?
   - Spreading butter with a spoon?
   - People who gouge out the butter? 🧈
   
   #ick #SkipTheCow #DairyAlternative
   
   Credit: @thediaryofadad
   5 Jan 2024, 12 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Looking to impress your guests or treat your loved ones? Our Sausage Rolls
   are the surefire hit you need! 🎉These mouthwatering appetisers will have
   everyone asking for more, making your New Year’s celebration unforgettable!
   🥂
   
   Plant Based Sausage Rolls
   Ingredients
   Filling:
   1 Onion
   2 cloves Garlic
   125g Mushrooms
   1 tsp each: Dried Rosemary, Thyme & Sage
   2 tbsp Soy Sauce
   2 tsp Miso Paste
   2 tbsp Balsamic Vinegar
   80g Walnuts
   1 tin Lentils, 240g drained and rinsed
   50g Oats
   
   Pastry:
   375g Plain Flour
   180g Flora Plant (cold)
   pinch of salt
   2-3 tbsp Cold Water
   
   Heat a knob of Flora Plant in a pan. Roughly chop onion, mushrooms and garlic
   and add to the pan. Cook for 5 minutes until softened then add in herbs, soy
   sauce, miso paste and balsamic. Cook for a few more minutes.
   Add to a food processor along with the walnuts, lentils and oats. Pulse for a
   few seconds (the mixture should be chunky, not smooth). Mix in some salt to
   taste.
   Sift flour and salt into a large mixing bowl. Cut the cold Flora Plant into
   1cm cubes and use your fingers to rub it into the flour. Rub until the
   mixture resembles breadcrumbs.
   Gradually add the water by starting with 1 tbsp, then adding a little more
   until the mixture comes together to form a dough.
   Tip the mixture onto a surface and gently bring it together with your hands.
   Divide the dough into two and roll each piece into a log and then into a
   large rectangle. Cut off the edges to create a uniform rectangular shape. It
   should be around 3mm thick. Repeat with the rest of the dough and offcuts.
   Mould the filling mixture into a sausage shape just off-centre of the pastry,
   then bring the pastry up around the filling and pinch the edges together. Cut
   slits down the sausage rolls then cut into smaller pieces depending on how
   big you want them. Place on a baking sheet.
   Mix together 2 tbsp plant-based milk and 2 tbsp maple syrup or agave and
   brush each sausage roll with this and sprinkle on some sesame seeds.
   Bake in a preheated oven @190C / 170C fan for 35 minutes or until golden
   brown.
   If you have leftover filling: roll into balls and bake – you now have some
   meatballs too!
   
   #Floraplant #Newyearsfood #Sausagerolls #skipthecow #Vegan
   30 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Give those festive leftovers some love with our hearty Christmas Shepherd’s
   Pie! 🍽️🎄We are milking the season for all it’s worth and who can blame us
   with this absolute masterpiece 😋
   
   Ingredients
   All your Christmas leftovers (this recipe is very forgiving, so use as much
   or as little as you have)
   2 cups Gravy
   900g Sweet Potatoes, peeled and chopped
   60g Flora Plant
   
   Preheat oven to 180C (160C fan).
   Bring a large pot of water to a boil. Add your peeled and chopped sweet
   potatoes and boil until fork tender.
   Mash the soft sweet potato and mix in the Flora Plant.
   Cut up all your Christmas leftovers and add to a pan along with the gravy.
   Heat through, adding a splash of plant-based milk or extra gravy if needed.
   Transfer the filling to a casserole dish and add the sweet potato mash on
   top. Use a fork to create lines along the top (for the aesthetic).
   Bake for 30-40 minutes until bubbly and golden.
   
   #Floraplant #Christmasleftovers #ShepherdsPie #skipthecow #chickpeameatloaf
   26 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   A festive twist on the classic, our Cranberry-Glazed Chickpea Meatloaf is
   topped with a luscious cranberry glaze. It’s the perfect centrepiece for your
   holiday feast. 🍽️🎄
   
   Ingredients
   50g Flora Plant
   2 Carrots, roughly chopped
   2 Celery Stalks, roughly chopped
   1 Onion, roughly chopped
   2 tins Chickpeas, drained and rinsed)
   100g Oats
   30g Ground Flax Seeds
   2 tbsp Balsamic Vinegar
   2 tbsp Soy Sauce
   2 tbsp Tomato Puree
   
   For the cranberry glaze:
   100g Cranberry Sauce
   1 tbsp Soy Sauce
   1 tbsp Tomato Puree
   
   Preheat oven to 180C (160C fan) and line a loaf tin with parchment paper.
   Add Flora Plant to a pan on medium heat along with the chopped veg. Cook for
   5-10 minutes until softened.
   Add cooked vegetables and the rest of the ingredients to a food processor and
   pulse until the mixture comes together (it should still be lumpy, not
   smooth).
   Transfer the chickpea mixture into your loaf tin and press it in tightly.
   Cover with foil and bake for 25 minutes.
   Mix together the cranberry glaze ingredients.
   Carefully flip the meatloaf onto a baking tray and spread the cranberry glaze
   on top and around the sides. Bake for another 15 minutes.
   Serve with all your favourite Christmas sides.
   
   #Floraplant #chickpeameatloaf #christmaslunch #skipthecow #cranberry
   23 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   This Cinnamon Crumble Baked French Toast will warm your heart and satisfy
   your taste buds. With its cinnamon-infused crumble topping, it’s the perfect
   way to make your mornings a little sweeter. Dig in! 😋🍞🌟
   
   Ingredients (serves 6)
   For the Crumble topping:
   100g Flora Plant
   170g Plain Flour
   40g Maple Syrup
   1 tbsp Cinnamon
   
   For the “Egg” Custard
   250ml Plant-based Milk
   40g Maple Syrup
   20g Cornflour
   20g Ground Flax Seeds
   1 tbsp Cinnamon
   1 tbsp Vanilla Extract
   
   Other:
   400g Bread of choice (Fruit Loaf or Brioche work best)
   Plant-based Yoghurt for serving
   
   Preheat oven to 180C (160C fan).
   Add Flora Plant to a bowl and melt in the microwave in short bursts. Add the
   rest of the crumble ingredients and mix with a fork to combine – it should
   resemble a crumbly cookie dough.
   Add the “egg” custard ingredients to a bowl and whisk until combined.
   Slice your bread into triangles then dip each piece in the custard mixture to
   coat. Place the soaked bread into a baking tin (I used a round cake tin) and
   repeat with the remaining bread.
   Pour any leftover mixture on top.
   Spread the crumble over the top of the bread and bake for 25 minutes.
   
   #Floraplant #cinnamonfrenchtoast #brunch #skipthecow #Festivebrunch
   21 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Tis’ the season for DIY gifts ✨and these bite-dized Peppermint Truffles make
   the perfect stocking filler for that special someone 🎄🍫
   
   INGREDIENTS
   1 Tbsp Flora Plant (room temperature)
   120ml full-fat coconut milk
   180g dark chocolate
   Peppermint essence
   Sprinkles
   
   METHOD
   Place the coconut milk in a saucepan and heat over medium heat until it’s hot
   and steaming but not boiling
   Finely chop the chocolate and place it in a bowl. Pour the coconut milk over
   the chocolate and let rest for a few minutes (don’t stir)
   Meanwhile melt Flora Plant and pour it into the mixture
   Whisk until smooth. Place the bowl in the fridge to chill for at least two
   hours.
   Place the sprinkles into a bowl. Using a teaspoon, scoop out the mixture and
   roll it into your hands until it has a round shape and drop it into the bowl
   with sprinkles. Carefully, roll until completely covered then remove and
   place on a plate. Repeat with the remaining truffles.
   
   #PeppermintTruffles #HolidaySweets #floraplant #skipthecow #festivefood
   #holidayseason
   19 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Bringing you a fresh take on the humble jacket potato with our Creamy Spring
   Greens Loaded version! It’s a crowd-pleaser that brings together the freshest
   seasonal greens with a creamy twist as we celebrate all things Spring! 🌱🥔💚
   
   Makes 2-3 jacket potatoes
   
   Ingredients:
   • Flora Plant Salted block
   • 250ml Flora Plant Cream Double
   • 2-3 large baking potatoes
   • 2 garlic cloves
   • 1 red onion
   • 2-3 Tbsp olive oil
   • 1 Tbsp nutritional yeast
   • 2 Tsp garlic powder
   • 2 Tbsp cornflour
   • Handful of spring green leaves/spinach
   • 15-20 asparagus tips
   • Handful of fresh parsley
   • Salt & pepper
   
   Method:
   • Preheat the oven to 200 degrees Celsius. In a baking tray, add your
   potatoes and brush olive oil all over them. Bake for 25 minutes, then reduce
   the heat to 180 and bake for an additional 45 minutes.
   • 10 minutes before the end of the baking, roughly chop the spring greens and
   cut the asparagus tips into shorter pieces. Finely chop the parsley. Crush
   the garlic cloves. Slice the red onion.
   • In a large frying pan, on low heat, melt 1 Tbsp of Flora Plant. Add the
   spring greens, parsley, crushed garlic, red onion and asparagus tips. On low
   heat, fry for 3-5 mins, adding a splash of water if the pan dries out too
   much.
   • Keeping the heat on very low, add the Flora Plant Double Cream, the
   nutritional yeast, garlic powder and season with salt & pepper.
   • In a mug, add the cornflour to 4 Tbsp of cold water. Mix well. Pour
   throughout the creamy mixture and immediately mix over low heat until
   thickened for a few minutes.
   • To serve, cut open the potato, add a chunk of Flora Plant block, top off
   with the creamy spring greens and fresh parsley. Enjoy!
   
   #Flora #Plantbased #Skipthecow #Jacketpotato #Spring
   1 May 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Not to be dramatic or anything but say hello to the WORLD’S FIRST
   plastic-free paper tub! 🌍♻️ You heard that right – paper! The tub can be
   recycled along with other paper and cardboard household waste 🤯
   
   #Flora #plantbased #Skipthecow #papertub #ecofriendly
   28 Apr 2024, 6 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   The butter gourges need to be STOPPED!!!
   
   #Flora #Buttericks #Plantbased #Skipthecow
   24 Apr 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Crunchy, chewy, and oh-so-satisfying! Tell us this isn’t the ultimate tasty
   snack to fuel your day! Grab one on the go and enjoy 🌱
   
   INGREDIENTS
   100g porridge oats
   50g sunflower seeds
   25g chopped walnuts
   50g Flora Plant Unsalted
   25g light muscovado sugar
   2 Tbsp maple syrup
   15g ground flaxseeds
   20g chia seeds
   25g sesame seeds
   50 g dried cranberries
   ½ tsp cinnamon
   ½ tsp nutmeg
   
   METHOD
   Preheat the oven at 160C fan.
   Mix oats with sunflower seeds and walnuts and place them on a baking tray
   lined with baking paper. Pop in the oven for 5-10 mins to toast.
   Meanwhile, warm the butter, maple syrup and sugar in a pan, stirring until
   the butter is melted.
   Add the oat mix, dried fruit, the remaining seeds and spices and mix until
   all the oats are well coated.
   Transfer onto a greased baking tin and spread the mixture evenly, pressing
   the surface with a spatula. Bake for 30 minutes. Let the bake cool completely
   before slicing.
   
   #Flora #Plantbased #Skipthecow #HealthySnacking
   22 Apr 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Set the stage for an unforgettable Easter feast with our mouthwatering Roast
   Cauliflower Centrepiece and savoury Hasselback Potatoes. A feast for the eyes
   and the taste buds! 🌟🥔
   
   Ingredients:
   1 cauliflower
   4 medium potatoes
   4 garlic cloves
   2 TBsp harissa paste
   150g Flora Plant unsalted block
   Handful of fresh coriander
   Half a red onion
   1 tin of butter beans
   Handful of fresh spinach
   3 TBsp olive oil
   50ml water
   Salt & pepper
   5 TBsp non-dairy yoghurt
   
   Method
   
   Preheat the oven to 180 degrees Celsius.
   Crush 3 garlic cloves.
   Cut slices down through the potatoes, but not all the way to create ridges.
   Cut a cross in the top of the cauliflower.
   Melt the Flora Pant in a small saucepan with the harissa paste. Melt and mix
   well then remove from heat and mix in the 3 crushed garlic cloves and season
   with salt.
   Pour the mixture over the cauliflower and potatoes in roasting tins and roast
   for 25 minutes (add a tray with some water at the base of the oven to create
   a steaming effect to keep the veg moist). Spoon the melted mixture (that’s I
   the bottom of the trays) over them again and roast for another 20-25 minutes
   until soft to cut through.
   Whilst they roast, blend together the butter beans, spinach leaves, water,
   olive oil, remaining garlic clove and seasoning of salt & pepper to create
   the ‘houmous’. Add a little more water if you like a looser mixture.
   Finely slice the red onion and roughly chop the coriander.
   When the roasting is done, spread the houmous over a plate, add your
   cauliflower and potatoes and spoon over the non-dairy yoghurt. Top off with
   any remaining Flora Plant-harissa mixture, red onion and coriander. Enjoy!
   
   #Flora #Plantbased #Skipthecow #Easter #Roastcauliflower
   30 Mar 2024, 9 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   The nation’s most iconic duos but which would you save?
   
   #Flora #Plantbased #Skipthecow
   29 Mar 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Which butter spreader are you? Share yours in the comments below! 🧈✨
   
   #Flora #Plantbased #Skipthecow
   27 Mar 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Spring has sprung with our Pea and Asparagus Lemon Risotto! 🍋 Dive into the
   season’s freshness with this Flora Plant twist on a classic favourite 🌼💛 
   
   INGREDIENTS 
   1 small onion, finely chopped
   2 cloves garlic, minced zest of 1 lemon
   2 Knobs Flora Plant unsalted 
   200g Arborio rice
   120ml dry white wine (optional)
   1 liter vegetable broth
   150g fresh or frozen peas
   150g chopped asparagus
   30g grated vegan Parmesan cheese (optional)
   Juice of 1/2 lemon
   Salt and pepper to taste
   Fresh parsley, chopped (for garnish)
   
   METHOD 
   * In a medium saucepan, heat the vegetable broth over low heat until warm.
   Keep it warm throughout the cooking process.
   * In a large skillet or saucepan, heat a knob of Flora Plant oil over medium
   heat. Add the chopped onion and cook until softened, about 5 minutes. Add the
   minced garlic and 1 teaspoon of lemon zest and cook for an additional minute.
   * Add the chopped asparagus and peas to the mix. 
   * Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly,
   until the rice is lightly toasted.
   * Pour the wine into the skillet and stir until it’s absorbed by the rice.
   * Begin adding the warm vegetable broth to the rice mixture, one ladleful at
   a time, stirring frequently. Allow the broth to be absorbed before adding
   more. Continue this process until the rice is creamy and cooked to your
   desired consistency, about 20-25 minutes.
   * Once the risotto is cooked, stir in the remaining Flora Plant, grated vegan
   Parmesan cheese (if using), lemon zest, lemon juice.Season with salt and
   pepper to taste.
   * Cook for an additional 2-3 minutes, until the risotto is creamy and smooth.
   * Serve the risotto hot, garnished with fresh chopped parsley and an extra
   sprinkle of vegan Parmesan cheese if desired.
   
   #Flora #Plantbased #Skipthecow
   25 Mar 2024, 3 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Looks like brunch just got a whole lot sweeter with our Maple Pistachio Latte
   ‘Butter’ recipe! 🍬💚 Elevate your French toast game with the combo you never
   knew you needed - a rich topping, bursting with maple syrup goodness and a
   hint of nutty latte flavour.
   
   INGREDIENTS:
   
   THE TOPPING
   200g of Flora Plant salted block (room temperature)
   0.5 Tsp coffee granules
   3 Tsp maple syrup
   4 Tbsp pistachio kernels
   
   THE FRENCH TOAST
   2 brioche slices
   1 egg
   3 Tbsp oat milk
   1 Tsp cinnamon
   1 Tsp icing sugar
   
   METHOD:
   In a small bowl, mix together the coffee and 1 Tsp boiling water. Mix until
   dissolved, then allow to cool for 5 mins.
   Blend or grind the pistachios until crumb-like.
   In a mixing bowl, add the Flora Plant, coffee mixture, maple syrup and
   pistachio powder. Mix until smooth.
   In a mug beat together the egg, oat milk & cinnamon.
   Lay the brioche slices in the mixture on a plate and allow each side of the
   brioche to become soaked. 
   Fry the soaked brioche in a frying pan on medium heat until browned.
   Add a spoon of your luxurious maple-pistachio latte topping on top, with some
   icing sugar to finish. Enjoy!
   
    *Life Cycle Assessment tool (developed by Quantis) 
   comparing Flora Plant and dairy butter in the UK 2023. 
   
   #SweetTreats #Floraplant #FrenchToast #Skipthecow
   15 Mar 2024, 2 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Craving a twist on the classic Chopped Sandwich? Our plant-based Italian sub
   is bursting with flavour! Packed with protein and a creamy grinder dressing,
   it’s a must-try! 🥪🌱
   
   INGREDIENTS
   CREAMY GRINDER DRESSING
   50g mayonnaise
   2 tablespoons apple cider vinegar
   30g Flora Plant melted
   1 tsp garlic powder
   30g parmesan cheese alternative
   1 tbsp Italian herbs, ground or freshly chopped
   1 tsp capers
   
   THE SANDWICH
   1 small baguette
   Lettuce
   Salad tomato
   Red onion
   Gherkins
   Meat-free ham alternative
   Meat-free salami alternative
   Dairy-free grated cheese
   
   METHOD
   Creamy grinder dressing:
   - Add all the dressing ingredients to a bowl and mix until well combined
   Sandwich Assembly:
   - On a chopping board, thinly chop lettuce, salad tomato, red onion,
   gherkins, meat-free ham alternative, meat-free salami alternative, and
   dairy-free grated cheese.
   -Add the creamy grinder dressing to the chopped ingredients and mix until
   everything is well combined.
   -Halve the baguette and toast both sides on a hot pan until crispy.
   -Spread a thin layer of Flora Plant evenly on both sides of the toasted
   baguette.
   -Assemble the sandwich by layering the filling onto half the baguette.
   -Top with the other half of the baguette to complete the sandwich.
   
   #Flora #Plantbased #Skipthecow #Choppedsandwich
   12 Mar 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Make Mum feel extra special with our Mother’s Day Lemon Cheesecake Pots!
   Creamy, zesty, and oh-so-decadent, these delightful treats are the perfect
   way to celebrate mum’s special day. 🍋💖
   
   Ingredients:
   3 lemons
   Handful of raspberries
   Sprigs of fresh mint
   500g non-dairy soft cheese
   3 Tbsp honey
   180g plain biscuits
   75g Flora Plant unsalted block
   
   Method:
   Place the biscuits in a reusable bag or wrapped in parchment paper - bash
   with a rolling pin until crushed.
   Dice the Flora Plant and melt on low heat in a small saucepan. Mix into the
   crushed biscuits in a bowl.
   In a large mixing bowl, mix the non-dairy cheese & honey.
   Zest the lemons and add most of the zest to the creamy mixture.
   Add the juice of the lemons and mix well.
   In your pots or jars, add a few spoons of the biscuit mixture and top off
   with a few tablespoons of the lemon mixture.
   Finish with fresh raspberries, any leftover lemon zest and a sprig of fresh
   mint. Enjoy straight away or pop into the fridge to have later on!
   …for a special gift, tie a ribbon around the jars and pop into a gift bag for
   Mother’s Day!
   
   #MothersDay #Floraplant #Lemoncheesecake #Skipthecow
   9 Mar 2024, 8 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Go bananas! Whip up this delicious Mocha-nana Cake for a Hump Day pick-me-up
   you NEED! 🍌☕
   
   Ingredients:
   
   4 bananas
   60g Flora Plant (unsalted)
   200g granulated sugar
   260g plain flour
   1.5 Tsp bicarbonate of soda (baking soda)
   Pinch of salt
   150g Non-dairy milk/dark chocolate
   1 TBsp coffee granules
   1 TBsp light brown sugar
   60ml water (4 TBsp)
   
   Method:
   
   Preheat the oven to 170 degrees celsius. Line a 20-25cm square or circular
   baking tin.
   In a large mixing bowl, mix together the plain flour, bicarbonate of soda and
   salt.
   Mash 3 and a third of the bananas using a fork or masher on a plate. Add to
   another large mixing bowl.
   Cut the Flora Plant into small chunks and gently microwave for 20-30 seconds
   until melted, but not hot. Mix in the sugar.
   Add the Flora Plant-sugar mixture to the banana and mix well.
   Mix the wet mixture into the flour mixture and beat for a few minutes.
   Add 30ml (2 TBsp) of boiling water to a mug and dissolve the coffee in it.
   When fully dissolved, add 30ml (2 TBsp) of cold water and mix.
   Add the coffee mixture to the batter and mix through well.
   Roughly chop up 100g of the chocolate.
   Pour most of the mixture into the prepared tin. Scatter over the chopped
   chocolate and top off with the rest of the mixture.
   
   #Flora #Plantbased #Skipthecow #bananabread #mocha
   28 Feb 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   You can never go wrong with pasta! Power up with a delicious zing in every
   bite! 🍝🍋⚡
   
   Ingredients:
   
   2 avocadoes
   2 garlic cloves
   250g dried pasta
   3 big handfuls of kale
   1 tin black beans
   Flora Plant salted block (4 TBsp)
   3 sprigs of fresh basil
   3 TBsp mixed seeds
   Salt
   2 limes
   3 Tsp Dijon mustard
   Handful of radishes
   
   Method:
   
   Add the fried pasta to a large saucepan and cover with boiling water. Bring
   to the boil and then simmer for 10-15 mins until cooked.
   Whilst the pasta cooks, crush the garlic. Dice the avocado into chunky
   pieces. Finely chop the basil.
   Add 2 TBsp Flora Plant to a frying pan. On medium heat, melt the butter. When
   bubbles appear, add the garlic and drained beans. Fry for 3 minutes then add
   the kale and a splash of water. Fry for another 2 minutes until the kale is
   softer but not totally wilted.
   
   Drain the pasta. Add to a mixing bowl with the kale-bean mixture, avocado,
   mixed seeds, basil & salt for seasoning.
   In a small bowl, mix together the juice of the limes, Dijon mustard and 3
   TBsp of melted Flora Plant.
   Drizzle the dressing over the pasta mixture and serve up with crunchy radish
   slices. Enjoy!
   
   #Flora #Plantbased #Skipthecow
   21 Feb 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   It’s giving economical 💅🏼. Butter or flowers, you decide!
   #Valentinesday #surprise #giftideas
   14 Feb 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Drop your favourite pancake topping below👇🏼 We’re rooting for a classic
   combo this year 🥞🫐
   
   Ingredients:
   260g self raising flour
   2 large eggs
   200ml milk
   2 Tbsp sugar
   2 Tbsp Flora Plant (Unsalted) & some for frying
   1.5 Tsp baking powder
   Big handful (a small punnet) of fresh blueberries
   2 Tbsp blackcurrant jam
   4 Tbsp coconut non-dairy yoghurt
   Method:
   Sieve the flour, baking powder & sugar into a mixing bowl. Mix well.
   Gently melt the Flora Plant in the microwave (around 20-25 seconds needed).
   Make sure the Flora Plant is only warm, not hot, otherwise the eggs will
   scramble in the next steps.
   Gently heat the milk until warm, then whisk into the melted Flora Plant.
   Beat the eggs in a mug. Add the beaten eggs and vanilla to the Flora Plant &
   milk mixture…. Mix well.
   
   Whisk egg mixture into the flour mixture, beating for a few minutes.
   On low-medium heat, add 1 Tsp Flora Plant to a large frying pan. When small
   bubbles appear, add three dollops of mixture into circles around the pan.
   Immediately add 4-5 blueberries on top of each pancake. When golden brown
   after a minute or so and when small bubbles on top appear, flip the pancakes
   and fry for 15-20 seconds.
   
   Rinse pan with cold water then repeat the frying with remaining mixture.
   
   Stack the pancakes and top off with the yoghurt, warmed jam and any leftover
   fresh blueberries. Enjoy!
   #Floraplant #Skipthecow #PancakeDay
   13 Feb 2024, 1 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Want to make your loved ones feel extra special? Our Heart-shaped Valentine’s
   Cookies are the perfect lil gesture to impress and delight! ❤️🍪 #Valentines
   #Floraplant #Skipthecow #cookies
   Ingredients:
   230g Flora Plant Salted
   220g caster sugar
   1 Tsp vanilla extract
   3 Tsp ground ginger
   2 Tsp ground cinnamon
   1 Tsp baking powder
   1 egg
   450g plain flour
   (Note – you can also use the unsalted Flora Plant, but add a pinch of salt to
   the dry ingredients before mixing it all together to form the dough)
   Decorations:
   200g white chocolate
   Red writing icing
   Pink and red sprinkles/decorations
   
   Method:
   Preheat oven to 180 degrees celsius.
   Cut the Flora Plant into small chunks and slightly soften in the microwave
   for 20 seconds until softer. Beat the Flora Plant in a large mixing bowl with
   the caster sugar until smooth.
   Beat the egg in a bowl and mix in the vanilla extract. Mix the mixture into
   the Flora Plant and sugar mixture until smooth and creamy.
   In a separate large mixing bowl, add the flour, cinnamon, ginger and baking
   powder. Mix together then add bit-by-bit to the wet mixture until combined
   and a dough forms.
   Bring the crumbly mixture together and knead it for 30 seconds to make the
   dough easier to manage and less crumbly.
   Roll out onto a floured surface until roughly 0.7mm thick. Cut out heart
   shapes (use paper stencils and a knife if you don’t have a cookie cutter) and
   place on a baking tray on a layer of parchment paper.
   Bake for 8-12 minutes… 8 minutes if you prefer softer cookies, 12 minutes if
   you prefer crunchy biscuits.
   Whilst they cool on a rack, roughly chop the white chocolate and using 15
   second bursts, melt the chocolate in the microwave, stirring in between the
   15 second bursts until fully melted.
   When the cookies have cooled, decorate with the white chocolate then let cool
   fully before adding your Valentine’s messages and hearts with red writing
   icing.
   Then it’s time to surprise your friends and reap those brownie points!
   9 Feb 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Switch up your lunch time Tuna sandwich with our Chickpea Bagel Sandwich!
   🥙🥯 Quick, easy and delicious - who knew the humble chickpea could cause
   such a stir hey!
   
   Recipe makes 3-4 bagels
   
   Ingredients:
   • Flora Plant Spreadable Unsalted
   • 1 tin of chickpeas
   • 1 red pepper
   • Half a red onion
   • 1 spring onions
   • 5 Tbsp non-dairy Greek-style yoghurt
   • Squeeze of lemon juice
   • Salt & pepper
   • Big handful of baby spinach
   • 1 tbsp chopped fresh parsley
   • 4 seeded bagels
   
   Method:
   Finely dice the red pepper and red onion. Finely slice the spring onion.
   Using a potato masher (or base of a water bottle), crush the chickpeas on a
   plate.
   Add the chickpeas, red onion, red pepper and red onion to a large mixing bowl
   with the non-dairy yoghurt, lemon juice, salt/pepper seasoning and the
   chopped fresh parsley. Mix well.
   Toast the bagels and spread over a layer of Flor Plant spreadable unsalted.
   Wait a minute for it to melt into the bagel, then add some spinach leaves and
   a few generous dollops of the chickpea filling.
   Top off with the bagel top and enjoy!
   
   #Flora #Plantbased #Skipthecow #Chickpeasalad #Sandwich
   6 Feb 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Crumbs left in the tub - our number 1 butter ICK! 😤 What’s yours?!
   
   #ick #FloraPlant #SkiptheCow #Plantbased
   3 Feb 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   If you didn’t have a better reason to jump on those healthy habits this
   February, let us help you boost your energy levels with our revitalising
   Tzatziki & Maple-Roasted Caramelised Veg Plate 🌱💪 Packed with essential
   nutrients - you’re welcome!
   
   Serves 3
   
   Ingredients:
   • Flora Plant Salted
   • 6 garlic cloves
   • 2 red onions
   • 8 tender-stem broccoli
   • Big handful of green beans
   • 10-15 cherry tomatoes
   • 1 courgette
   • 3 carrots
   • Juice of half a lemon
   • 1 tin of butter beans
   • Half a cucumber
   • 3 tbsp pumpkin seeds
   • 450g non-dairy Greek-style yoghurt
   • Handful of fresh mint
   • Salt & pepper
   • 100ml maple syrup
   
   Method:
   
   Preheat the oven to 200°C.
   Crush the garlic cloves. Quarter the onions. Chop the carrots and courgette
   into strips. Drain the butter beans and pat dry.
   In 2 baking trays, add a 40g chunk of Flora Plant to each and place the trays
   in the oven for 3-4 mins until the Flora Plant has melted.
   Across the 2 trays, add half the crushed garlic, courgette, carrot, red
   onion, tomatoes, tender-stem broccoli and butter beans. In each baking tray
   drizzle over 50ml of maple syrup and season well with salt & pepper. Toss the
   vegetables in the melted Flora Plant until well mixed.
   Place baking trays in the oven for a total of 25 mins (or until slightly
   charred), switching tray positions halfway and mixing the veg halfway
   through.
   Whilst the vegetables roast, finely dice the cucumber and finely chop the
   fresh mint. Add the non-dairy yoghurt, cucumber, mint, lemon juice, remaining
   crushed garlic and salt/pepper seasoning to a mixing bowl. Mix well.
   When the vegetables are cooked, remove from oven. To a plate or bowl, add a
   base of the tzatziki and top with the roasted veg. Sprinkle pumpkin seeds
   over the top and any remaining fresh mint. Enjoy!
   #Flora #Plantbased #Skipthecow #BrainFood #EnergyFood #Tzatziki
   30 Jan 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   What is your biggest butter ‘ick’ of 2023? 🤪 Vote and comment below! 👇
   
   - Half ripped foil?
   - Crumbs left in the tub?
   - Spreading butter with a spoon?
   - People who gouge out the butter? 🧈
   
   #ick #SkipTheCow #DairyAlternative
   
   Credit: @thediaryofadad
   5 Jan 2024, 12 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Looking to impress your guests or treat your loved ones? Our Sausage Rolls
   are the surefire hit you need! 🎉These mouthwatering appetisers will have
   everyone asking for more, making your New Year’s celebration unforgettable!
   🥂
   
   Plant Based Sausage Rolls
   Ingredients
   Filling:
   1 Onion
   2 cloves Garlic
   125g Mushrooms
   1 tsp each: Dried Rosemary, Thyme & Sage
   2 tbsp Soy Sauce
   2 tsp Miso Paste
   2 tbsp Balsamic Vinegar
   80g Walnuts
   1 tin Lentils, 240g drained and rinsed
   50g Oats
   
   Pastry:
   375g Plain Flour
   180g Flora Plant (cold)
   pinch of salt
   2-3 tbsp Cold Water
   
   Heat a knob of Flora Plant in a pan. Roughly chop onion, mushrooms and garlic
   and add to the pan. Cook for 5 minutes until softened then add in herbs, soy
   sauce, miso paste and balsamic. Cook for a few more minutes.
   Add to a food processor along with the walnuts, lentils and oats. Pulse for a
   few seconds (the mixture should be chunky, not smooth). Mix in some salt to
   taste.
   Sift flour and salt into a large mixing bowl. Cut the cold Flora Plant into
   1cm cubes and use your fingers to rub it into the flour. Rub until the
   mixture resembles breadcrumbs.
   Gradually add the water by starting with 1 tbsp, then adding a little more
   until the mixture comes together to form a dough.
   Tip the mixture onto a surface and gently bring it together with your hands.
   Divide the dough into two and roll each piece into a log and then into a
   large rectangle. Cut off the edges to create a uniform rectangular shape. It
   should be around 3mm thick. Repeat with the rest of the dough and offcuts.
   Mould the filling mixture into a sausage shape just off-centre of the pastry,
   then bring the pastry up around the filling and pinch the edges together. Cut
   slits down the sausage rolls then cut into smaller pieces depending on how
   big you want them. Place on a baking sheet.
   Mix together 2 tbsp plant-based milk and 2 tbsp maple syrup or agave and
   brush each sausage roll with this and sprinkle on some sesame seeds.
   Bake in a preheated oven @190C / 170C fan for 35 minutes or until golden
   brown.
   If you have leftover filling: roll into balls and bake – you now have some
   meatballs too!
   
   #Floraplant #Newyearsfood #Sausagerolls #skipthecow #Vegan
   30 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Give those festive leftovers some love with our hearty Christmas Shepherd’s
   Pie! 🍽️🎄We are milking the season for all it’s worth and who can blame us
   with this absolute masterpiece 😋
   
   Ingredients
   All your Christmas leftovers (this recipe is very forgiving, so use as much
   or as little as you have)
   2 cups Gravy
   900g Sweet Potatoes, peeled and chopped
   60g Flora Plant
   
   Preheat oven to 180C (160C fan).
   Bring a large pot of water to a boil. Add your peeled and chopped sweet
   potatoes and boil until fork tender.
   Mash the soft sweet potato and mix in the Flora Plant.
   Cut up all your Christmas leftovers and add to a pan along with the gravy.
   Heat through, adding a splash of plant-based milk or extra gravy if needed.
   Transfer the filling to a casserole dish and add the sweet potato mash on
   top. Use a fork to create lines along the top (for the aesthetic).
   Bake for 30-40 minutes until bubbly and golden.
   
   #Floraplant #Christmasleftovers #ShepherdsPie #skipthecow #chickpeameatloaf
   26 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   A festive twist on the classic, our Cranberry-Glazed Chickpea Meatloaf is
   topped with a luscious cranberry glaze. It’s the perfect centrepiece for your
   holiday feast. 🍽️🎄
   
   Ingredients
   50g Flora Plant
   2 Carrots, roughly chopped
   2 Celery Stalks, roughly chopped
   1 Onion, roughly chopped
   2 tins Chickpeas, drained and rinsed)
   100g Oats
   30g Ground Flax Seeds
   2 tbsp Balsamic Vinegar
   2 tbsp Soy Sauce
   2 tbsp Tomato Puree
   
   For the cranberry glaze:
   100g Cranberry Sauce
   1 tbsp Soy Sauce
   1 tbsp Tomato Puree
   
   Preheat oven to 180C (160C fan) and line a loaf tin with parchment paper.
   Add Flora Plant to a pan on medium heat along with the chopped veg. Cook for
   5-10 minutes until softened.
   Add cooked vegetables and the rest of the ingredients to a food processor and
   pulse until the mixture comes together (it should still be lumpy, not
   smooth).
   Transfer the chickpea mixture into your loaf tin and press it in tightly.
   Cover with foil and bake for 25 minutes.
   Mix together the cranberry glaze ingredients.
   Carefully flip the meatloaf onto a baking tray and spread the cranberry glaze
   on top and around the sides. Bake for another 15 minutes.
   Serve with all your favourite Christmas sides.
   
   #Floraplant #chickpeameatloaf #christmaslunch #skipthecow #cranberry
   23 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   This Cinnamon Crumble Baked French Toast will warm your heart and satisfy
   your taste buds. With its cinnamon-infused crumble topping, it’s the perfect
   way to make your mornings a little sweeter. Dig in! 😋🍞🌟
   
   Ingredients (serves 6)
   For the Crumble topping:
   100g Flora Plant
   170g Plain Flour
   40g Maple Syrup
   1 tbsp Cinnamon
   
   For the “Egg” Custard
   250ml Plant-based Milk
   40g Maple Syrup
   20g Cornflour
   20g Ground Flax Seeds
   1 tbsp Cinnamon
   1 tbsp Vanilla Extract
   
   Other:
   400g Bread of choice (Fruit Loaf or Brioche work best)
   Plant-based Yoghurt for serving
   
   Preheat oven to 180C (160C fan).
   Add Flora Plant to a bowl and melt in the microwave in short bursts. Add the
   rest of the crumble ingredients and mix with a fork to combine – it should
   resemble a crumbly cookie dough.
   Add the “egg” custard ingredients to a bowl and whisk until combined.
   Slice your bread into triangles then dip each piece in the custard mixture to
   coat. Place the soaked bread into a baking tin (I used a round cake tin) and
   repeat with the remaining bread.
   Pour any leftover mixture on top.
   Spread the crumble over the top of the bread and bake for 25 minutes.
   
   #Floraplant #cinnamonfrenchtoast #brunch #skipthecow #Festivebrunch
   21 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Tis’ the season for DIY gifts ✨and these bite-dized Peppermint Truffles make
   the perfect stocking filler for that special someone 🎄🍫
   
   INGREDIENTS
   1 Tbsp Flora Plant (room temperature)
   120ml full-fat coconut milk
   180g dark chocolate
   Peppermint essence
   Sprinkles
   
   METHOD
   Place the coconut milk in a saucepan and heat over medium heat until it’s hot
   and steaming but not boiling
   Finely chop the chocolate and place it in a bowl. Pour the coconut milk over
   the chocolate and let rest for a few minutes (don’t stir)
   Meanwhile melt Flora Plant and pour it into the mixture
   Whisk until smooth. Place the bowl in the fridge to chill for at least two
   hours.
   Place the sprinkles into a bowl. Using a teaspoon, scoop out the mixture and
   roll it into your hands until it has a round shape and drop it into the bowl
   with sprinkles. Carefully, roll until completely covered then remove and
   place on a plate. Repeat with the remaining truffles.
   
   #PeppermintTruffles #HolidaySweets #floraplant #skipthecow #festivefood
   #holidayseason
   19 Dec 2023, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Bringing you a fresh take on the humble jacket potato with our Creamy Spring
   Greens Loaded version! It’s a crowd-pleaser that brings together the freshest
   seasonal greens with a creamy twist as we celebrate all things Spring! 🌱🥔💚
   
   Makes 2-3 jacket potatoes
   
   Ingredients:
   • Flora Plant Salted block
   • 250ml Flora Plant Cream Double
   • 2-3 large baking potatoes
   • 2 garlic cloves
   • 1 red onion
   • 2-3 Tbsp olive oil
   • 1 Tbsp nutritional yeast
   • 2 Tsp garlic powder
   • 2 Tbsp cornflour
   • Handful of spring green leaves/spinach
   • 15-20 asparagus tips
   • Handful of fresh parsley
   • Salt & pepper
   
   Method:
   • Preheat the oven to 200 degrees Celsius. In a baking tray, add your
   potatoes and brush olive oil all over them. Bake for 25 minutes, then reduce
   the heat to 180 and bake for an additional 45 minutes.
   • 10 minutes before the end of the baking, roughly chop the spring greens and
   cut the asparagus tips into shorter pieces. Finely chop the parsley. Crush
   the garlic cloves. Slice the red onion.
   • In a large frying pan, on low heat, melt 1 Tbsp of Flora Plant. Add the
   spring greens, parsley, crushed garlic, red onion and asparagus tips. On low
   heat, fry for 3-5 mins, adding a splash of water if the pan dries out too
   much.
   • Keeping the heat on very low, add the Flora Plant Double Cream, the
   nutritional yeast, garlic powder and season with salt & pepper.
   • In a mug, add the cornflour to 4 Tbsp of cold water. Mix well. Pour
   throughout the creamy mixture and immediately mix over low heat until
   thickened for a few minutes.
   • To serve, cut open the potato, add a chunk of Flora Plant block, top off
   with the creamy spring greens and fresh parsley. Enjoy!
   
   #Flora #Plantbased #Skipthecow #Jacketpotato #Spring
   1 May 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Not to be dramatic or anything but say hello to the WORLD’S FIRST
   plastic-free paper tub! 🌍♻️ You heard that right – paper! The tub can be
   recycled along with other paper and cardboard household waste 🤯
   
   #Flora #plantbased #Skipthecow #papertub #ecofriendly
   28 Apr 2024, 6 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   The butter gourges need to be STOPPED!!!
   
   #Flora #Buttericks #Plantbased #Skipthecow
   24 Apr 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Crunchy, chewy, and oh-so-satisfying! Tell us this isn’t the ultimate tasty
   snack to fuel your day! Grab one on the go and enjoy 🌱
   
   INGREDIENTS
   100g porridge oats
   50g sunflower seeds
   25g chopped walnuts
   50g Flora Plant Unsalted
   25g light muscovado sugar
   2 Tbsp maple syrup
   15g ground flaxseeds
   20g chia seeds
   25g sesame seeds
   50 g dried cranberries
   ½ tsp cinnamon
   ½ tsp nutmeg
   
   METHOD
   Preheat the oven at 160C fan.
   Mix oats with sunflower seeds and walnuts and place them on a baking tray
   lined with baking paper. Pop in the oven for 5-10 mins to toast.
   Meanwhile, warm the butter, maple syrup and sugar in a pan, stirring until
   the butter is melted.
   Add the oat mix, dried fruit, the remaining seeds and spices and mix until
   all the oats are well coated.
   Transfer onto a greased baking tin and spread the mixture evenly, pressing
   the surface with a spatula. Bake for 30 minutes. Let the bake cool completely
   before slicing.
   
   #Flora #Plantbased #Skipthecow #HealthySnacking
   22 Apr 2024, 7 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   Set the stage for an unforgettable Easter feast with our mouthwatering Roast
   Cauliflower Centrepiece and savoury Hasselback Potatoes. A feast for the eyes
   and the taste buds! 🌟🥔
   
   Ingredients:
   1 cauliflower
   4 medium potatoes
   4 garlic cloves
   2 TBsp harissa paste
   150g Flora Plant unsalted block
   Handful of fresh coriander
   Half a red onion
   1 tin of butter beans
   Handful of fresh spinach
   3 TBsp olive oil
   50ml water
   Salt & pepper
   5 TBsp non-dairy yoghurt
   
   Method
   
   Preheat the oven to 180 degrees Celsius.
   Crush 3 garlic cloves.
   Cut slices down through the potatoes, but not all the way to create ridges.
   Cut a cross in the top of the cauliflower.
   Melt the Flora Pant in a small saucepan with the harissa paste. Melt and mix
   well then remove from heat and mix in the 3 crushed garlic cloves and season
   with salt.
   Pour the mixture over the cauliflower and potatoes in roasting tins and roast
   for 25 minutes (add a tray with some water at the base of the oven to create
   a steaming effect to keep the veg moist). Spoon the melted mixture (that’s I
   the bottom of the trays) over them again and roast for another 20-25 minutes
   until soft to cut through.
   Whilst they roast, blend together the butter beans, spinach leaves, water,
   olive oil, remaining garlic clove and seasoning of salt & pepper to create
   the ‘houmous’. Add a little more water if you like a looser mixture.
   Finely slice the red onion and roughly chop the coriander.
   When the roasting is done, spread the houmous over a plate, add your
   cauliflower and potatoes and spoon over the non-dairy yoghurt. Top off with
   any remaining Flora Plant-harissa mixture, red onion and coriander. Enjoy!
   
   #Flora #Plantbased #Skipthecow #Easter #Roastcauliflower
   30 Mar 2024, 9 pm
 * floraplantbased
   
   floraplantbased Instagram post, click to view in dialog. floraplantbased
   Posted with caption
   
   The nation’s most iconic duos but which would you save?
   
   #Flora #Plantbased #Skipthecow
   29 Mar 2024, 7 pm


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