Rachel Roddy’s Broccoli Ripassati

I’ve made this dish so many times over the last year that it’s now firmly embedded in my go-to list of quick dishes. I came across it last autumn in Rachel Roddy’s guardian column which regularly features Italian vegan recipes with a lot of flavour. As Roddy says, broccoli ripassati is “hardly a recipe – more a technique”, and … Continue reading

Lentil, Mushroom and Tomato Pasta Sauce

This recipe began life as lasagne. To keep a short story short; I started making a lasagne, got as far as the lentil base, and was too impatient (read: hungry) to carry on. Turns out lasagne filling is great served with any kind of pasta, and it makes a really comforting, nutritious bulk-cook for weeks when you don’t … Continue reading

Beetroot Pesto

Something I’ve discovered is that if you take a form of food that you already love, and then add beetroot, it will generally turn out great. This doesn’t work for everything, but it does work for houmous, and for pesto. Pasta in beetroot pesto also looks fantastic, and I can imagine it would go down well … Continue reading

Leek, Pea & Toasted Nut Risotto

We’re just at the end of leek season at the moment, and as the evenings get lighter and the days get ever so slightly warmer I’m no longer really in the mood for wintery staples like leek and potato pie, which has been my go-to meal for using up leek. My recent solution has been this leek, pea … Continue reading

Lentil Cottage Pie

I’m a big fan of anything that combines mash potato and loads of veg–and nothing says ULTIMATE COMFORT FOOD like cottage pie. This one is inspired by a recipe from Sarah Brown’s Complete Vegetarian Cookbook, which has a lot of good vegetarian basics and was the first veggie cookbook I ever owned! (my Dad bought … Continue reading

Leek and Potato Pie

I can’t imagine anyone disliking leek and potato pie. For vegans, leek and potato is one of the best fillings for a savoury pie, as the combination of leek, herbs, and mustard is flavoursome enough that the lack of cheese is not really noticeable (although you might want to add nutritional yeast). One thing I’ve found in returning … Continue reading

Yuxiang Qiezi (Fish-Fragrant Aubergine)

Last week on instagram I posted a photo of yuxiang qiezi (fish-fragrant aubergine) made from a recipe sent to us by king of the aubergines, Asa. A few people asked if I could share the recipe, so here it is! It’ll feed approximately 4 if you’re having it with a decent portion of rice. Asa … Continue reading

Aubergine Miso-Chili-Peanut Noodles

I am a total sucker for cheap ingredients. The first place I look in my local shop is the reduced section, and often on a Sunday they’ve got a load of half-priced veggies that are still in great condition. Today I picked up some cheap aubergine and still-just-fresh rice noodles, and I wanted a dish that’d … Continue reading

Avocado and Kale Pesto

This is a very simple edit of my lemony avocado pesto; it’s essentially the same, but with raw kale in place of the basil! It’s delicious, though, so it deserves a blog post all of its own.   Ingredients (makes enough for one bowl of pasta): 30-40g curly kale, de-stalked 15g pine nuts (more if you … Continue reading

Herby Spring Potato Salad

I feel like I’ve been going on and on and on about potatoes recently. Potatoes, potatoes, potatoes. I’ve been eating potato farls for breakfast and spicy potato wedges with friends, and have been thinking a lot about attempting to make gnocchi from scratch again (I failed drastically when I tried a few years ago). I even ended up talking … Continue reading