Chickpeas risotto with vegetables

Ingredients 80g chopped broccoli 40g Brussel sprouts 20 g diced onion 230 ml vegetable stock 20 ml cooking white wine 300g chickpeas rice 40g butter 50g Parmesan, if desired Salt to taste and pepper Method 1. Heat vegetable stock in a saucepan 2.Heat the butter in a separate saucepan 3.gently cook the onion, broccoli andContinue reading “Chickpeas risotto with vegetables”

Italian Baked Tomatoes With Mixed Vegetables:

Ingredients: 1 tsp olive oil 4 beef tomatoes Salt 59 g/2 oz fresh white gluten-free breadcrumbs 1 tbsp freshly snipped chives 1 tsp freshly chopped parsley 125 g/4 oz button mushrooms, finely chopped Salt and ground black pepper 25 g/1 oz fresh Parmesan style vegan cheese grated For Salad Mixed salad with beetroot and radishContinue reading “Italian Baked Tomatoes With Mixed Vegetables:”

Spinach, Ricotta and Pesto Lasagne:

This creamy veggie lasagne is a great meat-free alternative that’s delicious, you won’t miss the meat it’s great to freeze, just take out and allow to defrost the night before. Ingredients: 100g vegan butter 100g plain flour 600 mlVegan milk 400 g vegan ricotta 100 g vegan Parmesan cheese grated Whole nutmeg freshly grated 200Continue reading “Spinach, Ricotta and Pesto Lasagne:”

Pasta & Bean Soup with Basil Oil:

Ingredients: 2 tbsp extra virgin olive oil 1 onion, chopped 3 garlic cloves, crushed 1 tbsp chopped rosemary 2 x 400g (13 oz) cans chopped tomatoes 600 ml (1 pint ) vegetable stock 400 g(13 oz) cans Borlotti beans, drained 125 g (4 oz dried small pasta shapes Salt and pepper Grated vegan Parmesan cheese,Continue reading “Pasta & Bean Soup with Basil Oil:”

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”

Spicy tomato tagliatelle

Ingredients: 1 ½ tbsp olive oil 1 red chilli, seeded and diced 2 inch fresh ginger root, peeled and grated 2 garlic cloves, finely sliced 1 2/3 cups canned diced tomatoes 1 tsp sugar 2 handful of spinach 2 tbsp parsley, chopped (optional) 1/3 oz gluten-free tagliatelle Salt and pepper 2 tbsp shredded vegan cheese,Continue reading “Spicy tomato tagliatelle”

Ricotta and Spanish cake

Ingredients: 599 g /1lb 2 oz/4 ½ cups spinach washed 1 clove garlic crushed 40 g/ 1 ½ oz/1/2 stick vegan butter 300 g/10 ½ oz/ 2 cups plain (all-purpose) gluten free flour (optional) 5 vegan eggs 200 g/7 oz/1 ½ cups vegan ricotta 150 g /3 oz /1 ½ cups vegan Parmesan Nutmeg gratedContinue reading “Ricotta and Spanish cake”

Spring vegetable penne

Ingredients: 500 g/1lb/2 cups penne pasta 2 tbsp vegan butter, or olive oil 100 g/3 ½ oz/1/2 cup broccoli 8 asparagus stalks, woody ends snapped off And cut into short lengths 2 tsp vegan Parmesan, grated Method: 1.Cook the pasta in boiling salted water according to the packet instructions. 2.Meanwhile Heat the butter or oilContinue reading “Spring vegetable penne”

Spinach risotto

Ingredients: 1 onion diced 2 cloves garlic, minced 2 tbsp vegan butter 300g/10 ½ oz/1 ½ cup arborio risotto rice 150ml/5 fl oz/1/2 cup white vegan cooking white wine 500 ml/17 fl oz/2 cups vegetable stock, warm 50 g/1 ¾ oz/1/2 cup vegan Parmesan cheese, grated 200 g/7 oz/1/2 cup spinach, washed 100/3 ½ flContinue reading “Spinach risotto”