Pasta alla carbonara

Ingredients 450g (1lb) dried pass, such as tagliatelle, spaghetti or linguine Salt and freshly ground black pepper 4 tbsp olive oil 175g (60z) pancetta or cured unsmoked vegan bacon rashers, finely chopped 2 garlic cloves, crushed 5 tbsp eggs 75g (2 1/2 oz) Parmesan cheese, grated plus extra to serve 75g (2 1/2 oz) pecorino

Meatless mince pie

ingredients 500g (17.5oz) meat less  mince 1 onion finely chopped 2 cloves of garlic 1 large carrot, diced in small cubes 2 tablespoons of tomato paste 1 cups  vegetable stock 1 teaspoon of thyme 1 cup Vegan cheese 1kg/2.25lbs of potatoes, peeled and diced in medium pieces Method Preheat oven to 220°C/gas mark 7. And

Creamy Pumpkin/ Butternut Squash

This is pumpkin although using butternut would be better I think! t’s more creamy than pumpkin. This is an experiment for me, I remember doing this for my children when they were babies, not with cheese only butter. The silly thing is, I use grated Parmesan soya cheese which didn’t melt instead of cream cheese.

Vegetable Muffins

Onions, Courgettes, Cream Cheese and herbs have a healthy appeal. When combined in these vegetarian muffins, they have a sharp and tangy flavour and a moist texture. Serve them warm to accompany finger food. Keep for up to two days in an airtight container. Ingredients 150g/5 oz courgettes (zucchini ) 250g/9 oz/2 1/2 cups self-raising

Potato Peel

Sometimes we prepare dishes with potatoes that need to have the skin removed, once we peel skin from potatoes we dump it in the food pin right! Since we’re under lockdown I’m thinking of how can I be more creative with my recipes and save food instead of waisting food, I decided to keep the

Tiny Pasta with Fresh Herb Sauce

Ingredients 375g /13 oz small bows pasta with rounded ends or small farfalle 2 tbsp freshly chopped basil 1 tbsp freshly snipped chives 1 tbsp freshly chopped chervil 1 tbsp freshly chopped tarragon 1 tbsp freshly chopped sage 1 tbsp chopped marjoram 1 tbsp freshly chopped thyme 1 tbsp freshly chopped rosemary Finely grated zest

Courgette, Feta and Tomato Bread

Ingredients.. 8 vegan eggs 1 tsp vegan crème fraiche 2 courgettes (zucchini), finely diced handful sun-dried tomatoes, finely chopped 100g /4 oz /2/3 cup vegan feta cheese, cubed 6 sprigs thyme 2 tbsp olive oil Method.. 1.Preheat the oven 180°C (160° fan)/ 350f / gas 4. 2. Beat the eggs with the crėme fraiche in

Beetroot Risotto..

Ingredients.. 2 tbsp extra virgin olive oil1 onion, peeled and finely chopped2 garlic cloves, peeled and finely chopped2 tsp freshly chopped thyme1 tsp grated lemon rind350 g/12 oz risotto rice150 ml 1 ¼ pint dry vegan white wine900 ml/1 ½ vegetable stock, heated2 tbsp vegan cream alternative or coconut cream225 g/8 oz cooked beetroot, peeled

Shepherd’s Pie

This is an ultimate comfort food, perfect for a cosy winter afternoon in. This shepherd’s pie is includes a bit of lentils and carrots topped with lovely parsnips and potato. Ingredients: 100g (1/2 cup dried lentils 1 onion, chopped Olive oil 1 garlic clove peeled and Chopped 2 carrots, peeled and chopped 200g (2 cups)

Creamy Carrot Soup Roasted Brussels sprouts This soup is quick and easy to make and a great way to get an abundance of nutritious vegetables into your diet. This carrot soup is creamy and velvety smooth, and when paired with the fiery garlic roasted Brussels sprouts it all comes to life. Ingredients: 2 tbsp coconut