Butter Bean, Sun-Dried Tomato and Pesti Soup

This soup is so quick and easy to make: the key is to use good-quality home-made or bought fresh stock for the best result. Using plenty of the pesto and sun-dried tomato purée (paste) gives it a rich, milestone-like flavour. As a alternative to butter beans, haricot (navy) or cannelloni beans will make good substitutes.Continue reading “Butter Bean, Sun-Dried Tomato and Pesti Soup”

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:”

Pesto Mozzarella Arancini

Ingredients: 275g / 10 oz/1 cup cooked arborio Rice, cold 1 tbsp vegan Parmesan, grated 4 tbsp 1 ball vegan mozzarella, cut into small cubes 1 tbsp plain (all purpose) gluten free flour 1 vegan egg 4 tbsp gluten free breadcrumbs Olive oil, for deep frying Method: 1.stir the Parmesan, pesto and mozzarella through theContinue reading “Pesto Mozzarella Arancini”

Tomato & feta tart

Ingredients: 350 g (11 ½ oz) gluten free puff pastry, defrosted If frozen Plain flour, for dusting 3 tablespoons pesto 250 g (8 oz) baby plum tomatoes, halved 100 g (3 ½ oz) feta non cheese, crumbed 4 tablespoons freshly grated Parmesan cheese non dairy Handful of basil leaves Salt and black pepper Ingredients: RollContinue reading “Tomato & feta tart”