Recipe: Exotic Mushroom & Cashew Sweet Chilli Noodles

Exotic Mushrooms & Sweet Chilli Noodles

20 Min Meals | Vegetarian & VeganThese noodles are incredibly quick and easy to make, and taste fantastic too. Just the sort of dinner we’ve been eating a lot of since baby #2 arrived six weeks ago. I’m quickly re-learning the art of one-handed cooking, and eating a meal whilst it is still hot with both a knife and fork seems a dim and distant memory!

Variety packs of fresh ‘exotic’ or ‘speciality’ mushrooms are now sold in most supermarkets, or you can use a mixture of shiitake, oyster, enoki and any other exotic varieties you can get hold of. They aren’t the cheapest mushrooms around, but the combination of textures and flavours are worth it.

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Recipe: Wholewheat Tagliatelle with Rocket & Hazelnut Pesto

Tagliatelle with Rocket & Hazelnut Pesto | Vegan & Vegetarian

20 Min Meals | Vegetarian & VeganThis 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”

Recipe: Speedy & Spicy Chilli Bean Burritos

Speedy & Spicy Chilli Bean Burritos | Vegan & Vegetarian

20 Min Meals | Vegetarian & VeganThese 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.

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Recipe: Quick & Easy Tomato and Herb Gigantes Beans

Quick & Easy Tomato & Herb Gigantes Beans

20 Min Meals | Vegetarian & VeganBrrrr… we’ve put the heating on this week and my winter coat has surfaced from the back of the wardrobe.  The clocks have gone back, and it’s beginning to feel a lot like autumn.  But instead of craving root vegetable soups and wintery suppers, I’ve been trying to hang on to the last glimpses of summer, (well British Summertime at least), by cooking summer holiday food – the sort of dishes you might enjoy with a cold glass of wine on a sun-drenched terrace overlooking the sea.

Here’s a quick and easy recipe based on the traditional Greek ‘Gigantes Plaki’, (literally ‘giant baked beans’), a meze dish of giant white runner beans in a rich tomato sauce.   Continue reading “Recipe: Quick & Easy Tomato and Herb Gigantes Beans”

Recipe: Broad Bean, Fennel & Baby Carrot Pilaf

Broad Bean & Fennel Pilaff

20 Min Meals | Vegetarian & VeganThis is one of those ‘what have I got in the fridge’ recipes which turned out far better than I expected.  I thought it would be simply a filling and quick vehicle for some great seasonal vegetables, on the table in fifteen minutes with leftovers for lunch.

But in fact it was better than that – fairly garlicky, (adjust if you have an important meeting / first date the following day), with lovely flavour from the fennel without being too ‘anniseedy’, (I’m not always a huge fennel fan but love it in this dish), and unexpected crunch from al-dente carrots and walnuts, with a zing of lemon juice and parsley to really finish it off.

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Recipe: Wild Rice & Watercress Salad

Wild Rice & Watercress Salad

20 Min Meals | Vegetarian & VeganHere’s one of those ‘bung it all in and see what happens’ sort of suppers – supposedly celebrating all the fabulous produce that early British summertime brings, (though I fear that summer might in fact have been and gone…. oh well, it was fun whilst it lasted).

If you’re a regular reader you’ll have noticed that I’m not much of a salad fan…. I rarely find a salad filling and satisfying enough to count as a main meal in its own right, but adding grains like giant cous cous (here), bulgur wheat (here), or rice (here) transforms a collection of vegetables (ie. a side dish), into a proper stand-alone main course.

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Recipe: Spelt Spaghetti with Avocado Pesto

Spelt Spaghetti & Avocado Pesto

In collaboration with TREAT App

20 Min Meals | Vegetarian & VeganThere’s nothing more comforting than a big bowl of pasta, but traditional wheat products are usually highly processed and refined, leaving few useful nutrients.  Wheat is difficult to digest and can encourage inflammation in the body.  Spelt on the other hand, along with other ancient grains like quinoa, amaranth and millet, has not been refined in the same way, so is far more nutritious, and (for most people), really well tolerated.

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Recipe: Veggie Sausage & Sun Dried Tomato One Pot Pasta

Veggie Sausage & Sun Dried Tomato One Pot Pasta

20 Min Meals | Vegetarian & VeganOne Pot Pasta dishes are terribly trendy at the moment… and with good reason.  Ever so simple, with no draining required – the pasta and sauce cook themselves in the same pot, with the pasta soaking up all the lovely flavours as it cooks, and its starch helping to thicken the silky sauce.

Most one-pot-pasta recipes involve simply chucking everything into the pot at once and leaving it to its own devices, and you could do that here if you wanted, but I prefer to brown off the veggie sausages first, (or they end up a bit pale and flabby), and also to cook off the onions so they turn really sweet and release their juices before adding everything else.

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Recipe: Lemony Linguine Pangrattato

Lemony Linguine Pangrattato

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20 Min Meals | Vegetarian & Vegan‘Pangrattato’, (or ‘grated bread’ in Italian), is a crispy breadcrumb topping which adds a pop of flavour and crunch to the simplest of throw-together meals.  I’ve used it here on an easy peasy pasta dish, but it is just as good on vegetables, risotto or even soups and salads.

Oregano is one of the only dried herbs I keep in my cupboards, so I’m really pleased to be working with Schwartz on this recipe.  I always associate it with Italian-American dishes, (pizza, meatballs, spaghetti, etc), but it is also used often in Greek dishes.   Continue reading “Recipe: Lemony Linguine Pangrattato”