Lumaconi with Spinach and Marjoram

200g spinach 200g vegan ricotta cheese 100g butter 60g grated Parmesan cheese 2 stalks spring onion (scallions) 2 small branches of marjoram 4 sage leaves Salt and pepper and oil Preparation: Cook the pasta for 6-7 minutes. Cool in cold water, drain and cover them with light layer of oil. Boil the spinach, chop themContinue reading “Lumaconi with Spinach and Marjoram”

Chickpea and Sweet potato Stew

Feel free to leave the skin on the sweet potato as it contains so many nutrients and very tasty- just make sure you scrub well before cooking. Vine tomatoes are very tasty but you use plum or beef tomatoes instead. This is a perfect cosy lunch or dinner on a cold rainy day. Ingredients HeatContinue reading “Chickpea and Sweet potato Stew”

Tagliolini Alla Novma

Ingredients: 2 tablespoons olive oil 1 large aubergine, diced 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped 1 pinch dried oregano 400g fresh tomatoes, roughly chopped, or 400g tinned chopped tomatoes 1 tablespoon balsamic vinegar 200ml water 400g dried tagliatelle pasta 1 small bunch fresh basil, roughly chopped 50gContinue reading “Tagliolini Alla Novma”

Cauliflower & beans biryani with crisp onions

This can be time-consuming as it has a few stages so it is worth making a larger quantity to serve when there is a bit of family or friends gathering- any leftovers are good too. Ingredients: 500g/1lb 2oz/2 ¾ cups white basmati rice 1 bay leaf About 6 cardamom pods, crushed 2 tbsp olive oilContinue reading “Cauliflower & beans biryani with crisp onions”

Warming Vegetable and white bean stew with mustard dumplings

Veggie stews with vegan chorizo and soft gluten gluten dumplings to top it off, with beautiful flavours. Ingredients: 200g (7oz) dried white beans 1 tbsp olive oil 2 onions, thinly sliced 3 garlic cloves, crushed 130g (4 ½ oz) vegan chorizo Sausages, cut in thick slices 2 tbsp sun-dried tomato paste 230ml (8fl oz) veganContinue reading “Warming Vegetable and white bean stew with mustard dumplings”

Herbs-crusted Cauliflower And leek ‘Cheese

This is creamy and cheesy, thanks to the soya cream, miso and nutritional yeast.And the herby breadcrumbs on top add a lovely crunch. I’m sure this recipe should be more nutty by choosing to use the coconut milk and cashew nuts..people with nuts allergies I would say stick with the chickpeas and soy single cream,Continue reading “Herbs-crusted Cauliflower And leek ‘Cheese”

Spinach & Butternut Squash Bake

Ingredients: 250 g/9 oz peeled weight, butternut squash, deseeded and cut into bite size cubes 2 small red onions, each cut into 8 segments 2 tsp light vegetable oil Freshly ground black pepper, to taste For the white sauce 250 ml/9 fl oz vegan milk 20 g/2/3 oz cornflour 1 tsp mustard powder 1 smallContinue reading “Spinach & Butternut Squash Bake”