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: The Ultimate Lazy Veggie Lasagne

Ultimate Lazy Veggie Lasagne

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I’m not sure I’ve met anyone who doesn’t like lasagne, but let’s face it – it can be a bit of a chore to make.  Two pots bubbling on the stove, one with a creamy béchamel and the other with a rich, tomato-ey ragù, then all that layering, breaking the lasagne sheets into the right shape, then baking.  It is absolutely always worth the wait, but sometimes I just can’t quite find the motivation.

So here’s something a bit different – a no-chop, no-saucepan, lazy-boy -person’s lasagne.

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Recipe: Broccoli, Kale, Chilli & Hazelnut Pizza (Vegan)

Broccoli, Kale, Chilli & Hazelnut Vegan Pizza

Look carefully at the pictures… can you spot what’s ‘missing’ from the pizza?  That’s right – this is a cheese-less pizza, but an extremely tasty one!  I posted pictures on my Instagram feed of a couple of pizzas I made during Veganuary and had requests for recipes, so, (two months later), here you go.

The key to a perfect pizza without cheese is to pack it with flavour and texture.  I steer clear of soft toppings like mushrooms, grilled peppers, artichokes etc which melt in the mouth, (a mushy-topped pizza won’t cut the mustard), and instead go for crispy and crunchy toppings which will do the same job as a crispy cheese crust.

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Recipe: Purple Sprouting Broccoli Baked Farro Risotto

Purple Sprouting Broccoli Farro Risotto Bake

Veganuary-heartIt might have a tounge-twister of a title, but this is just the sort of juicy comfort-food supper with a crispy crust that is perfect for these freezing cold January (Veganuary!) evenings.

If you’re not familiar with Farro, you should be!  It’s a grain similar to pearl barley, but dried to become chewy and nutty when cooked, (rather than the more fluffy and spongy barley). The ancient Romans ate a lot of it, in the form of bread, porridge and soup before they got hold of wheat.  These days it is awfully trendy, and used in salads, soups, stews, and pasta dishes.  Continue reading “Recipe: Purple Sprouting Broccoli Baked Farro Risotto”

Recipe: Broccoli & Walnut Pesto (and Pasta alla Genovese)

Broccoli & Walnut Pesto | The Veg Space

At last…. I can finally tell you about my latest kitchen gadget that I’m a little bit in love with… my new blender!  Until now, I really didn’t see the point in having a stand-alone blender, thinking my stick-blender and mini-chopper surely did an equivalent job.   Errrr… no.  This is blending on a whole new level – the power of my new Froothie Optimum 9200A is quite incredible, and so far everything I’ve tried making in it, (soups, smoothies, sauces, pestos, cocktails and slushies, mousses and hummus) are just so ultra-smooth and creamy, a world away from my puny little mini-chopper.  I’m now, (as you may have guessed), a total high-speed-blender bore convert.   Continue reading “Recipe: Broccoli & Walnut Pesto (and Pasta alla Genovese)”

Recipe: Thai Coconut Noodle Soup (& how to rescue curdled coconut milk!)

Thai Coconut Noodle Soup | The Veg Space

20 Min Meals | Vegetarian & VeganIt is always fascinating to discover which blog recipes become super-popular, and get lots of Pinterest Pins, re-Tweets and Facebook likes, (and similarly, which don’t!).  Often, it’s not the ones I expect… and recently some of my most-viewed recipes have been the super-quick ones, using supermarket ‘cheat’ ingredients or shortcuts, which can be on the table in under half an hour for a speedy midweek supper.

With this in mind, I’m starting a ’20 minute meals’ series, (I know Jamie does 15 minute meals, but it takes me at least 5 minutes longer Continue reading “Recipe: Thai Coconut Noodle Soup (& how to rescue curdled coconut milk!)”

Recipe: Mini Picnic Quiche Bites

Mini Picnic Quiche Bites

We were supposed to be having a picnic with friends today.  With the British weather being true to form, however, rain stopped play and we ended up picnicking on the living room floor instead.  Typical!

I love picnic food – little bite-sized morsels neatly packed in tupperware boxes.  Eating outside somehow makes everything taste lovelier, (though even picnicking in the living room is a treat!).

Over the next week I’ll post a few of my favourite picnic recipes, starting with these Mini Picnic Quiche Bites.  These are so quick and easy to make – simply line a large baking tray with shop-bought pastry, pop in your quiche fillings of choice, bake, then slice Continue reading “Recipe: Mini Picnic Quiche Bites”

Recipe: Tenderstem & Camembert Croissant Tarts

Disclosure: This post has been sponsored by Tenderstem®

If, on a first date, somebody served me a dinner involving melting Camembert, Tenderstem® broccoli and croissant dough, the likelihood is that I would marry them on the spot.

When the lovely folks at Tenderstem® asked me to get involved with their ‘Date Night’ campaign, creating dishes to enjoy on a date night at home, I couldn’t resist.  A beautiful wicker hamper duly arrived in the post packed with lovely Tenderstem®, and all sorts of delicious ingredients to play with – garlic, lemon, massaman curry paste, hollandaise sauce, chinese five spice, limes, butter, and so on.  ‘Food for thought’ doesn’t come close!  Continue reading “Recipe: Tenderstem & Camembert Croissant Tarts”

Recipe: Baked Tortellini & Broccoli with a garlic bread crust

Baked Tortellini & Broccoli with a garlic bread crust

A great crowd-pleasing cheesy pasta bake, this Baked Tortellini with a garlic bread crust could be sub-titled “can’t-be-bothered-to-make-a-lasagne”.  It is very quick to assemble – with everything to hand, this could be in the oven in less than 10 minutes, and on the table in under half an hour.  There’s a challenge. Continue reading “Recipe: Baked Tortellini & Broccoli with a garlic bread crust”