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Anna Shepherd on Muck Rack

Anna Shepherd

Verified
  • Journalist and Sustainability Writer, Freelance
London
As seen in: Yahoo Life, BBC, The Guardian, The Telegraph, The Fairview Observer, The Salt Lake Tribune, The Tennessean, Ashland City Times, Vegan Food & Living, Palatinate (newspaper) and
writer, editor, obsessive meal planner, author of how green are my wellies (transworld)
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Articles

Autumnal vegetarian recipes

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By Anna Shepherd Verified, Tom Kerridge, Rupy Aujla, Sanjana Modha
| BBC Verified
by Verity Genco Roast squash, softened kale and spiced croûtons are tossed with a creamy yoghurt dressing for a light dinner or substantial lunch option. The roasting can be done either in the air fryer or oven. Each serving provides 451 kcal, 11.3g protein, 28.2g carbohydrate (of which 16.7g sugars), 31.5g fat (of which 7.1g saturates), 1.6g fibre and 0.24g salt.
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Supergrain salad base recipe

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By Anna Shepherd Verified, Justine Pattison, Sophie Wyburd
| BBC Verified
Squeeze over the juice of ½ a lemon or lime for some bright acidity. Or dress with soy sauce and grated ginger. Stir through some crumbled feta and creamy avocado for a delicious salad. Frozen broad beans lose some of the bright green colour they have when fresh. You can peel off the outer skin to make them look more attractive, but this isn't essential.
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Pea pesto pasta salad base

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By Anna Shepherd Verified, Jo Pratt, Katy Greenwood
| BBC Verified
If you like a bit of acidity, you could add a squeeze of lemon to the pesto. Any green vegetables can add texture and freshness to this salad. Blanched green beans, asparagus spears or even aromatic soft herbs like basil, mint or parsley all work well. Pick whichever nuts you like best or are cheapest in the supermarket.
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