Recipe: Creamy Vegan Lasagne Sauce

Creamy Vegan Lasagne Sauce

Veganuary-heartThis is my last Veganuary post as the month draws to a close, (though there will be lots more vegan recipes coming up, don’t fear!), and I thought I would share one of my very favourite “but surely that can’t be vegan” meals, my super-duper vegan lasagne.

The big surprise is the intensely creamy, velvety, even (dare I say) “cheesy” sauce layer, for which the recipe is below.  For the other tomato-ey ‘mince’ layers I used a batch of my Slow-Cooked Borlotti Bean Chilli from the freezer, bulked out with some soya mince and extra veg to make it stretch a bit further.   Continue reading “Recipe: Creamy Vegan Lasagne Sauce”

Recipe: Ski Chalet Buckwheat Galettes

Ski Chalet Buckwheat Galettes 2

Ski-chalet food is just the sort of thing I fancy at this time of year, for two reasons: 1) I’ve officially decided to give up any pretence of diet or restraint until 2016, and 2) the warm winter evenings and smell of christmas trees remind me of alpine resorts and wonderful gut-busting food to gorge yourself on after a day on the slopes.

In fact, I’ve never been served anything like this in a ski-chalet – vegetarianism still seems a fairly alien concept in the Alps, and I usually seem to end up eating “beaucoup des frites”, (not that I’m complaining).  But if I ran a vegetarian ski chalet, (hey, there’s an idea!), it would serve food like these Ski Chalet Buckwheat Galettes.

Continue reading “Recipe: Ski Chalet Buckwheat Galettes”

Cheese Sandwich Week – Day 5: Cheese & Pear Ploughman’s

Cheese & Pear Ploughman's | The Veg Space

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There’s now’t more British than a lovely ploughman’s lunch, and piling a ploughman’s between two slices of bread must surely be the ultimate cheese sandwich.  What a fitting end to Cheese Sandwich Week and the #BetterWithLeerdammer challenge.

A couple of slices of creamy Leerdammer Original are piled up with picked onions, fruit chutney, lettuce, tomato and a wholegrain mustard mayonnaise.  Finishing touches of fresh, juicy pear slices set this off beautifully.  Continue reading “Cheese Sandwich Week – Day 5: Cheese & Pear Ploughman’s”

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”

Cheese Sandwich Week – Day 1: The New York Cheese & Avocado Bagel

New York Cheese & Avocado Bagel | The Veg Space

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It’s Cheese Sandwich Week here at The Veg Space!  I’m taking part in the #BetterWithLeerdammer challenge in conjunction with Leerdammer.  This tasty cheese is extremely versatile and can be used in all sort of simple but delicious sandwiches, so I’ll be sharing my top 5 favourite cheese sandwich ideas every day this week.  (I hope regular readers don’t feel too bombarded with daily posts – normal service will resume next week, I promise!).

Day 1 uses Leerdammer Original in this juicy New York Bagel – a chewy sesame seed bagel filled with creamy smashed avocado and peppery rocket, topped with a soft-yolk poached egg.  Continue reading “Cheese Sandwich Week – Day 1: The New York Cheese & Avocado Bagel”

Recipe: Courgette & Basil Polenta Wedges

Courgette & Basil Polenta Wedges

My first polenta experience was not a good one – it was served up in one enormous dollop, unseasoned and entirely on its own as ‘the vegetarian option’ by a disgruntled chef in the French Alps.  Needless to say, I wasn’t a fan.

However when I later came across baked polenta some years later I was immediately converted.  Cheesy and soft in the middle with a deliciously crispy crust.  It is a great carrier for all sorts of ingredients through the seasons.  Why not use the basic recipe below and vary it with your own ingredient ideas?  Continue reading “Recipe: Courgette & Basil Polenta Wedges”

Recipe: Balsamic Peach & Ricotta Tarts

Shops and markets are awash with peaches, nectarines and apricots at the moment, and as they are super-cheap we’ve been eating a lot of them.  Lovely as they are in sweet dishes, I can’t get enough of savoury fruit combinations at the moment and thought I would share my current favourite – peach, balsamic and ricotta.  Yum!

These pretty little tartlets couldn’t be easier to throw together, but have the benefit of looking like you’ve slaved away for hours in the kitchen.  Everyone’s a winner!  The light-as-air flaky pastry crust is filled with lemony whipped ricotta, and topped with juicy roasted peaches tossed in balsamic glaze and scattered with salty crushed pistachios.  Continue reading “Recipe: Balsamic Peach & Ricotta Tarts”