Thick, al dente bucatini pasta in a creamy sauce of roast squash, red bell pepper, cashews, chipotle, tomato and onions. Double carbs….yes. Actually quadruple. But with all that veg, you’re marching right into your 5 a day. So you’re good to go. Besides, double carbs are no longer a sin. […]
A creamy sauce made from carrots and cashews which turns a bowl of pasta into a vegan friendly mac and cheese. You won’t want it to end.
This carrot miso cashew cream can be whipped up in about half an hour but it always seems to develop a better flavour after hanging out in the fridge overnight. Adding nutritional yeast gives it a nutty cheesy flavour. Perfect when you’d love a mac and cheese but you’ve put […]
This is an egg-free gnocchi recipe. The dough should be handled as lightly as possible when combining the flour and potatoes to prevent the gluten from developing. The aim is for light, fluffy gnocchi. Like clouds.
This is a super easy risotto to make, using miso stock, a simple carrot puree, wild mushrooms and creamy ricotta. As we all know, stirring is an important part of making any risotto because it helps release the starch to make it rich and creamy. This doesn’t mean you should […]
Creamy burrata and juicy summer tomatoes are a match made in heaven. Throw a few more flavours into the mix and you have yourself a salad worth writing home about. If you buy enough ingredients, you could even have your lunch sorted for the next seven days. Nothing extravagant about […]
When I learned of this Sicilian recipe I really, really didn’t want to make it. I really, really wanted it to just appear in front of me immediately. A pesto made from tomatoes, almonds, basil and parmesan – there’s nothing on that list that doesn’t inspire a quick trip to […]
Polenta is a widely used staple ingredient in Italy which is made from corn meal. It can be served creamy or else set and cut into cubes or chips and then fried or baked. Creamy polenta is combined here with tomatoes, chillies, lots of cheese, set in the fridge then […]
Bulgar is commonly know for it’s place in “Tabbouleh”, a well known recipe with parsley as the main ingredient, lemon, tomatoes, cucumber and mint. Bulgar is incredibly versatile, easy to cook with and works well with endless combinations of herbs, spices and flavours. This is ready in 10 minutes and […]
A rich creamy cashew based sauce, thick ribbons of paparadelle, earthy mushrooms and a hit of umami miso make for a seriously satisfying bowl of vegan pasta.