Recipe: Tenderstem & Cucumber Soba Noodle Salad

Tenderstem & Cucumber Soba Noodle Salad

20 Min Meals | Vegetarian & VeganIsn’t it funny how some things we usually eat hot also work really well cold, but others don’t?  Like cold pasta, (eg. fusilli or penne), in a salad is delicious, but somehow cold tagliatelle seems really wrong.  And cold tomato soup is gorgeous as gazpacho, but cold cauliflower soup sounds revolting.  Cold waxy potatoes in salad are wonderful, but cold chips are less so!

My point is that whilst I usually prefer my noodles hot, these gorgeous soba noodles work really, really well cold – they retain their bite and nutty flavour and are great for soaking up the flavours of punchy dressings, like this creamy and crunchy peanut and sesame one.

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Recipe: Olive BBQ Flatbreads with Marinated Artichokes

Olive BBQ Flatbreads with Artichokes

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The never-ending debate is re-surfacing again for the summer…. what on earth do vegetarians & vegans want to eat at BBQs?  Fake sausages just dry out and turn to cardboard, and I’m getting a bit bored of halloumi.

So, here’s an idea which is deceptively easy and a sure-fire crowd pleaser at any BBQ… garlicky, olive-y flatbreads cooked quickly over the coals, topped with marinated artichokes and cherry tomatoes.  Totally delicious, and great served with hummus, baba ganoush or other middle-eastern style bits and pieces.

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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: Sun-Dried Tomato & Pine Nut Scone Fingers (with homemade sun dried tomatoes!)

Sun Dried Tomato & Pine Nut Scone Fingers

Here’s a really gorgeous savoury scone recipe, which I’ve cut into fingers for the sole purpose of dunking into a nice big bowl of soup.  By all means cut these into rounds or squares instead, (in fact little round ones halved, with something lovely on the top would make a really gorgeous party nibble or canapé.).  The flavours are punchy, just how I like them – along with the sun-dried tomato is cayenne, mustard and garlic, then the crunch of pine nuts.  These are just as good, (in fact better!), than any cheese scone I’ve had recently!

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Recipe: Kale Pesto & Cauliflower Picnic Pies

Kale Pesto & Cauliflower Picnic Pies

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Who needs a pork pie when you could have a pretty little curly kale pesto pie instead?  Not me!!  I know, picnic season seems such a long way off, but I love serving picnic-style finger-food when we have friends for lunch, even in the depths of winter.  I made these before realising that it’s British Pie Week too, a happy coincidence!

You may not have guessed that the ingredients for these pies are almost all from the freezer cabinet – yes, even the curly kale and parsley.  I was challenged by Iceland to create a recipe from their range of frozen ingredients for their #PowerOfFrozen campaign, and took a trip to my nearest store, which I hadn’t visited before.  Continue reading “Recipe: Kale Pesto & Cauliflower Picnic Pies”

Recipe: Crusty Cider & Onion Loaf (and a Thermapen Thermometer Giveaway!)

Crusty Cider & Onion Loaf

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Breadmaking is one of life’s simple pleasures that I don’t get around to nearly often enough.  The process is a brilliant combination of art and science – art in deciding on flavourings, toppings, loaf shape, and the skill of kneading and shaping.  But the science-y bit really brings out my inner geek…. yeast activation, gluten development, proving times and temperatures.  Continue reading “Recipe: Crusty Cider & Onion Loaf (and a Thermapen Thermometer Giveaway!)”

Cheese Sandwich Week – Day 4: Melting Mexican Mini-Quesadillas

Melting Mexican Mini-Quesadillas | The Veg Spacea

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Is there anything more deliciously naughty-but-nice than oozing melted cheese?  Surely not, so I was more than excited to discover Leerdammer’s Toastie and Burger cheese – made to a richer, creamier recipe, just perfect for melting.  Of course I couldn’t just take their word for it, so tested it out with these bite-sized Melting Mexican Mini-Quesadillas.

I make quesadillas a lot, (as I’ve mentioned here and here), but thought I would have a go at something more sandwich-sized, (and easier to share with a toddler for lunch!).  Making these in a dry frying pan is super-quick and easy.  Made with avocado, red onion, salsa and fresh coriander, consider them a lovely Mexican twist on a cheese toastie. Continue reading “Cheese Sandwich Week – Day 4: Melting Mexican Mini-Quesadillas”

Cheese Sandwich Week – Day 3: Une Petite Baguette

Une Petite Baguette | The Veg Space

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It’s Day 3 of Cheese Sandwich Week and the #BetterWithLeerdammer challenge, and as I’m posting this from France, (the beautiful Loire Valley), today’s cheese sandwich recipe just had to be a ‘petite baguette’.

The creamy Leerdammer Original goes beautifully with watercress and sweet figs.  A quick pesto mayonnaise and sprinkling of chopped walnuts really finish this off.  Pretty as a picture as well as extremely tasty… you can’t get much better than that.  Continue reading “Cheese Sandwich Week – Day 3: Une Petite Baguette”

Cheese Sandwich Week – Day 2: The Scandinavian Rye Smörgåsbord

Scandinavian Rye Smörgåsbord | The Veg Space

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It’s Day 2 of Cheese Sandwich Week as part of Leerdammer’s #BetterWithLeerdammer challenge, and today I’ve rustled up a delicious Scandinavian Rye Smörgåsbord.

Rye bread, pickles and dill are very typical of Scandinavian open sandwiches, and pair perfectly here with continental-style Leerdammer Light cheese.  These are pretty healthy as well as delicious, (particularly as they use the lower calorie/fat version of Leerdammer), so go on, treat yourself and have two!  Continue reading “Cheese Sandwich Week – Day 2: The Scandinavian Rye Smörgåsbord”