There’s something about butternut squash…. more than any other vegetable I can think of, it becomes so incredibly velvety and creamy when cooked, making just about the best creamy vegan soups and sauces. And of course when roasted it is beautifully sweet, mashed it makes a superb shepherds’ pie topping, and thickly sliced, marinated and par-cooked beforehand, is totally more-ish on the BBQ.
But I’ll admit that sometimes I lack motivation for faffing with the thick skin, trying not to lose a finger whilst chopping it, and those seeds that just stick to everything they touch. When I started thinking about this recipe, I was really looking for a very low-effort but maximum-flavour way of cooking a vegan butternut squash mac and cheese.
Continue reading “Recipe: Vegan Butternut Squash Mac and Cheese”
Happy New Year! I hope you managed to have a restorative Christmas break, with some excellent vegan food and wine (or the elusive vegan Baileys!), and some good company. What does 2018 have in store for you?
If you’re new here, perhaps a Veganuary newbie or experimenting with flexitarianism, a great big welcome to you. Do get in touch via the comments section below each recipe post, or via Facebook, Instagram or Twitter just to say hello, ask questions or let me know how you’re getting on with the recipes. I love hearing from you all, (yes, even the reader who messaged me at 1pm on Christmas Day to ask whether his vegan Christmas Pudding was cooked through….!).
Continue reading “Recipe: Creamy Wild Mushroom One-Pot Gnocchi (Vegan)”
This simple pasta dish is a winner – bright, fresh, lemony pesto with a hazelnut crunch. Pasta with pesto can be a little dry and cloying, but this one is thinned with water for a more sauce-y consistency, (rather than gallons of olive oil, which would taste amazing but take its toll on your arteries!).
Peppery rocket is available all year round in supermarkets, but you could substitute in any seasonal green leaves or fresh herbs – watercress, spinach, kale, basil or parsley or a combination of any of those would work really well too. Continue reading “Recipe: Wholewheat Tagliatelle with Rocket & Hazelnut Pesto (Vegan)”
I’ve lamented in previous posts that lasagne can be a bit of a faff to make, and whilst it is one of my top five all-time-favourite meals, I can’t always muster up the energy to make it. But now and again I have a burst of enthusiasm and make a batch of individual vegan lasagne for the freezer, ready to pop in the oven when I haven’t got the time or inclination to cook.
Here’s a recipe for just that sort of lasagne – this Roasted Squash & Creamy Pesto Vegan Lasagne freezes really well, and is a fun cooking project for a rainy Saturday afternoon, making you 8 individual dinners for cold winter nights to come.
Continue reading “Recipe: Vegan Lasagne – Roasted Squash & Creamy Pesto”
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).
Continue reading “Recipe: Roasted Tomato Arrabbiata Sauce”
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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.
Continue reading “Recipe: The Ultimate Lazy Veggie Lasagne”
In collaboration with TREAT App
There’s nothing more comforting than a big bowl of pasta, but traditional wheat products are usually highly processed and refined, leaving few useful nutrients. Wheat is difficult to digest and can encourage inflammation in the body. Spelt on the other hand, along with other ancient grains like quinoa, amaranth and millet, has not been refined in the same way, so is far more nutritious, and (for most people), really well tolerated.
Continue reading “Recipe: Spelt Spaghetti with Avocado Pesto”
One Pot Pasta dishes are terribly trendy at the moment… and with good reason. Ever so simple, with no draining required – the pasta and sauce cook themselves in the same pot, with the pasta soaking up all the lovely flavours as it cooks, and its starch helping to thicken the silky sauce.
Most one-pot-pasta recipes involve simply chucking everything into the pot at once and leaving it to its own devices, and you could do that here if you wanted, but I prefer to brown off the veggie sausages first, (or they end up a bit pale and flabby), and also to cook off the onions so they turn really sweet and release their juices before adding everything else.
Continue reading “Recipe: Veggie Sausage & Sun Dried Tomato One Pot Pasta”
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‘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”