Recipes

Ingredients 1 cup cooked brown rice as a base 3/4 cup edamame beans 1/2 cup julienne grated carrot 1/2 cup sliced cucumber  1/2 cup grated purple cabbage  1/2 cup coriander 3/4 cup fresh firm tofu  1/4 cup shredded dry seaweed or seaweed salad Topped with Culley's Sriracha Mayo, sesame oil and sesame seeds!

Ingredients: 1 packet of Culleys Savoury Onion Dip  1 can of refrigerated reduced cream  1 tbsp of vinegar or lemon juice Serve with chopped carrots, celery sticks and potato crisps  Chopped chives to garnish  Method:  Prepare your carrot sticks, celery sticks, and finely chop 1 tsp of fresh chives for the garnish. In a small bowl pour in the reduced cream, the packet of...