Recipe: Roasted Tomato Arrabbiata Sauce

Hello again! Its been quite a while since my last post, apologies – but its for a very exciting reason that I can’t share with you just yet, (but will spill the beans soon, I promise).

What a lovely, sunny summer it has been, (though I type in the middle of a thunderstorm and torrential rain!).  All that sunshine has infused home-grown tomatoes with the sweetest of flavours this year, reminding us what tomatoes are supposed to taste like, (rather than the plastic-wrapped excuses for tomatoes we buy in supermarkets in December).

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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: 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”

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.

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Recipe: Pappardelle with Cavolo Nero & Walnut Sauce

Pappardelle with Cavolo Nero & Walnut Sauce

20 Min Meals | Vegetarian & VeganCavolo Nero (or ‘black kale’) is a wonderful vegetable that I don’t use often enough.  It has the deep, mineral-y sweetness of kale, and a lovely bobbly texture.  You can cook it in all sorts of ways – boiled, steamed, stir-fried, even roasted, but I’ve included my favourite with the pasta dish below: quickly blanched in boiling water then sautéed in a little olive oil.  This retains some of the bite, but also it’s deep green colour, (and therefore probably lots of lovely vitamins and minerals too).

The idea for this deliciously rich walnut sauce came from a lovely and traditional Italian pasta dish I tried at the recent Food Blogger Connect conference.  It was just served on a paper plate with a plastic fork, but was memorable enough for me to have been experimenting Continue reading “Recipe: Pappardelle with Cavolo Nero & Walnut Sauce”

Recipe: Porcini Mushroom & Sherry Soup

Porcini & Sherry Soup | The Veg Space

I have a bit of a love-hate relationship with mushroom soup.  I can’t bear those gloopy tins of ‘Cream of Mushroom’ soup, thickened with too much cornflour and tasting more of long-life cream than mushroom, with dubious floating chunks which may or may not have begun their life as a mushroom.  But a really deep, earthy homemade mushroom soup with suitably garlicky bread to dunk in is a proper treat, and here I’ve even splashed in some sherry to make this a soup showstopper.

This could just as easily be a dinner party starter or a simple weeknight supper. The amount of sherry you need to add really depends on a) how alcoholic you like your soup (!), and b) whether you’re using a sweet or dry sherry.   Continue reading “Recipe: Porcini Mushroom & Sherry Soup”

Recipe: Seedy Spelt Flatbreads with Roasted Garlic Hummus

My little boy absolutely loves meals which involve dipping, tearing, dunking, sharing and picking bits and pieces that he fancies from a selection of yummy things…. a “choosing lunch”.  And do you know what – so do I.  I think we all do – perhaps it’s some sort of primeval enjoyment for eating with our hands rather than cutlery – tearing apart warm, freshly-cooked flatbreads, scooping up a big dollop of hummus, and dotting a sun-blushed tomato or maybe a few olives on top.  I don’t think there can be many better starters or lunch platters to share with friends or family.  Continue reading “Recipe: Seedy Spelt Flatbreads with Roasted Garlic Hummus”

Recipe: Harissa Roasted Chickpeas and Aubergine with Sweet Potato Mash

Harissa Roasted Chickpeas & Aubergine with Sweet Potato Mash | The Veg Space

Harissa is a North African spice paste, usually made with a base of chilli peppers, paprika, garlic and olive oil, plus variety of other spices which vary between regions.  Its now widely available in UK supermarkets, and a fantastic way to add a splash of Moroccan mystique to your dinner in one easy dollop.

Roasting chickpeas is a new one on me, but they really are as good as everyone says!  These would be fantastic as a snack or party nibble, but I particularly love this combination of the crunchy, spicy chickpeas with creamy sweet potato mash and charred aubergines.
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Recipe: Speedy & Spicy Spaghetti Sauce

Speedy & Spicy Spaghetti Sauce

20 Min Meals | Vegetarian & VeganImagine a spaghetti sauce so packed with flavour from chilli, capers, olives and garlic that you never want to open a jar of pasta sauce again.  Now imagine a spaghetti sauce so quick to make that you can start it after putting your pasta on to boil, and it will be ready to eat at the same time as your spaghetti.  Look no further – this Speedy & Spicy Spaghetti Sauce is just what you’re looking for.

This is my vegetarian version of the classic Spaghetti alla Puttanesca (quite literally ‘tart’s spaghetti’!) – the authentic Italian version contains anchovies which I’ve obviously left out here.
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