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: Mini Calzone Dough Balls

Mini Calzone Dough Balls

Here’s an idea for some crowd-pleasing party nibbles, which can be either vegetarian or vegan depending on your choice of fillings.  They are lovely served with a dip, either a spicy salsa or maybe a creamy avocado mayonnaise, but just as good served as they are straight from the oven.

They have a little surprise inside in the form of all your favourite pizza toppings – I used chilli, olive and caper, but you can use just about anything you like.  Just remember that your fillings won’t have much time to cook being buried inside the dough, so avoid raw veg which needs a good time to cook, or anything which will release water as it cooks and could make your dough ball sloppy. Continue reading “Recipe: Mini Calzone Dough Balls”

Recipe: Lemony Sweet Potato & Olive Tagine (& my Cranks Supperclub!)

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I’ve raved about Cranks before when I partnered with them on my Homity Pie re-vamp, Swiss-Style Homity Pie, so when they got in touch to ask if I would be interested in hosting a Cranks Supperclub to celebrate the launch of the new Winter Menu down at the Cranks Kitchen in Totnes, Devon, I jumped at the chance!

Hosting a supperclub sounded like a lot of fun, (a supperclub is basically a pop-up restaurant in your own home).  Well-established and regular supperclubs can do really well, and be great fun for both hosts and guests.  Take a look at this Guardian article for tips on starting your own!  However, rather than unleashing my food on the unsuspecting general public, I opted for the slightly safer option of inviting some lovely friends for a Cranks supper instead.  Continue reading “Recipe: Lemony Sweet Potato & Olive Tagine (& my Cranks Supperclub!)”

Recipe: ‘Tipsy’ Linguine with Red Wine, Olive & Pinto Bolognese

Tipsy Linguine with Red Wine Olive & Pinto Bolognese | The Veg Space

20 Min Meals | Vegetarian & VeganI love cooking with wine – sometimes I even put it in the food” – Julia Child.

Couldn’t agree more – most things taste better with a splash glass of red wine, and this olive and pinto bean bolognese is no exception.  A rich, hearty bolognese sauce, which will be on the table in under 20 minutes thanks to a simple shortcut…. blitzing the vegetables in a blender or food processor rather than chopping.  (I’m itching to tell you more about my new blender… it’s AMAZING – watch this space!).

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Recipe: Mini Picnic Calzones

Mini Picnic Calzones

I love pasties, and I love pizza, so in my books you can’t get much better than a calzone.  If you’ve not tried one before, then give these a try – a calzone is basically a folded-over pizza, and these are stuffed with mozzarella, olives, capers, courgette, chilli and sun-dried tomatoes, in a light and crispy bread dough.

I’ve made full-sized calzones before (see post here) but these little bite-sized picnic versions are super-cute. They are a bit more sturdy than flaky pastry pasties, (though I do love a good cheese & onion pasty or three on a picnic too!), so are great for packing away in a tupperware box and traipsing off to your preferred picnic spot.  Continue reading “Recipe: Mini Picnic Calzones”

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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