Miso broth with rice noodles

Ingredients 250 g rice noodles 3cm fresh ginger, peeled and finely sliced 4 tablespoons yellow, red or white miso 4 spears asparagus, sliced into 3cm pieces 4 baby corn, halved 1 carrot, peeled and thinly sliced 100g brown cap mushrooms, thinly sliced 150g broccoli florets 4 tablespoons chopped coriander 50g beansprouts 2 spring onions, thinlyContinue reading “Miso broth with rice noodles”

Penne in tomato sauce with two cheeses

Ingredients 450 g /1 lb dried penne 115 g/ 4oz vegan mozzarella cheese diced 55 g/ 4 oz freshly grated Parmesan style vegan cheese TOMATO SAUCE 25g/1oz butter 2tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 celery stick, finely chopped 400 g/ 14oz canned chopped tomatoes 2 tbsp tomato puréeContinue reading “Penne in tomato sauce with two cheeses”