This simple pasta dish is a winner – bright, fresh, lemony pesto with a hazelnut crunch. Pasta with pesto can be a little dry and cloying, but this one is thinned with water for a more sauce-y consistency, (rather than gallons of olive oil, which would taste amazing but take its toll on your arteries!).
Peppery rocket is available all year round in supermarkets, but you could substitute in any seasonal green leaves or fresh herbs – watercress, spinach, kale, basil or parsley or a combination of any of those would work really well too. Continue reading “Recipe: Wholewheat Tagliatelle with Rocket & Hazelnut Pesto”
You may have noticed that I like my soups very bright and very green, (see Peapod & Little Gem Soup!), and if they are creamy and super-tasty too. that’s a bonus.
If you’re taking part in Veganuary and trying to make sure you get a protein boost at every mealtime, adding beans to your lunchtime soup before blending is such an easy way of doing this. Not only do they bulk out the soup, (very cheaply), but once blended they add a creamy texture which makes your soup taste like it has a generous slug of double cream in it, when in fact it is vegan!
Continue reading “Recipe: Creamy Broccoli & Cannellini Soup”
These vegan beany burritos are lip-smackingly good, with a filling that is somehow creamy, fresh and spicy, all at the same time. A perfect weeknight supper for those signed up for ‘Veganuary‘ this year, (or anyone else for that matter!).
If you’re one of those people who can’t eat a fajita without most of it ending up in your lap, the burrito is your friend. ‘Toasting’ the outer wrap until crisp in a dry frying pan acts like a glue to stick it all together and keeps the fillings neatly tucked inside.
Continue reading “Recipe: Speedy & Spicy Chilli Bean Burritos”
Forgive a rather self-indulgent publicity post, but I’m really excited to share with you that my new book, ‘Vegan in 15‘ is released TODAY!! It does exactly what it says on the cover – quick and easy plant-based recipes that will be on the table in under 15 minutes, and are exceedingly tasty too.
Working on the book with the lovely people at Short Books has been a bit of a whirlwind, (whilst also expecting a baby which is due any day now!), but an awful lot of fun, and we’ve been eating our way through these recipes for many months on end, (and still are – see my Instagram feed this month….).
Continue reading “‘Vegan in 15’ released today!”
Hello again! I hope you all had a restful and jolly Christmas break, and are still in holiday-mode until after the New Year festivities. Party season is still in full swing, of course, and if you’re entertaining over the next few weeks and looking for a dinner party starter or light lunch that looks impressive, tastes incredible but is actually super-simple to put together, this Celeriac & Hazelnut Soup will be right up your street.
Celeriac is one of those brilliant root vegetables which magically transforms to a velvet-smooth soup when puréed. You can pair it with all sorts of festive flavours – leftover chestnut purée, apple or pear, fresh herbs or watercress, mustard, and many more – but here I decided to experiment with sweet hazelnut milk and crunchy chopped hazelnuts as a garnish, and it worked really well.
Continue reading “Recipe: Celeriac & Hazelnut Soup”
I hadn’t planned to post so close to Christmas, but these mince pies were just too tasty not to share! I’ve always loved homemade cream cheese pastry as the ‘ultimate’ pastry for mince pies, as it is rich, crumbly, sweet and totally delicious, and this year decided to have a go at making a vegan version.
It really isn’t rocket science, as good quality dairy-free cream cheese is now so readily-available in most supermarkets. Substitute in a good dairy-free block margarine in place of butter and dairy-free milk as a glaze, and Bob’s your uncle.
Continue reading “Recipe: The Ultimate Vegan Mince Pies (with Cream ‘Cheese’ Pastry)”
You might think it is fairly late in the day to start making your own homemade mincemeat, but look carefully at the recipe details below…. cook time = 0 mins, prep time = 10 mins, (and even that is a generous estimate, I’m sure you could do it in 5 if you put your mind to it!).
This really is a cheat’s quick and easy way to make your own mincemeat, and couldn’t be easier. The addition of beetroot and hazelnuts are my little twists to make sure people definitely know it is homemade, (there’s no point replicating the ingredients of shop-bought mincemeat exactly or you might as well just go and buy some!), but also because they add in turn a sweet earthiness, a bright festive pink colour, and a lovely sweet crunch.
Continue reading “Recipe: Easy Beetroot & Hazelnut Mincemeat”
Here’s the final recipe in this four-part series for an easy-peasy prep-ahead Vegetarian & Vegan Christmas Dinner. There are still a few more festive treats to come next week, but this completes the main course ideas!
Carrots just have to be there on the Christmas table, but are rarely given much attention, as just another vegetable to peel, chop and boil. Here I’ve tried something a little different, cooking them quickly in just enough water to part-boil, part-steam them, then finishing with a sweet and fruity orange and maple glaze
Continue reading “Christmas Dinner Recipe: Orange & Maple Carrots”
You can’t have Christmas Dinner without a bowl of sprouts, but let’s face it, when boiled and soggy they really do live up to Nigel Slater’s scathing description: “Why are you even thinking of buying a bag of pungent, watery balls that give you wind?”.
However, here’s a method of cooking which I’ve found transforms them into something completely different. Crunchy, with golden crispy edges and flavoured with ginger and sesame seeds, there’s absolutely nothing stinky about these little beauties!
Continue reading “Christmas Dinner Recipe: Ginger & Sesame Brussels Sprouts”