DETAILS Serves 4Preparation time: 10 minutesCooking time: 40 minutes INGREDIENTS 375g new potatoes, peeled and cut into medium slices150g fine green beans, halved1 tbsp light olive oil2 large red peppers, deseeded and roughly chopped4 cloves garlic, crushed4 large very ripe tomatoes, roughly chopped2 tsp sweet smoked paprika1 red chilli, chopped1½ tbsp tomato puréeleaves from 2 sprigs of thyme ...
DETAILSServes 4 Preparation time: 10 minutes Cooking time: 35 minutesINGREDIENTS300g pasta 250g ricotta cheese 60ml milk 30g vegetarian hard cheese, finely grated 1 batch of basic tomato sauce (about 750g) – see box 1 tsp dried mixed herbs ½–1 tsp dried chilli flakes 230g purple sprouting broccoli, trimmed and halved if large 200g ...
DETAILS Serves 4 INGREDIENTS 4 tbsp olive oil, plus extra for oiling1 garlic clove, finely sliced8 basil leaves600g tomato passata4 aubergines (eggplants), half-peeled to give stripes (to help the aubergine cook evenly)3 organic eggs, beaten200g tipo 00 flour100ml sunflower oil200g mozzarella, chopped100g vegetarian Parmesan-stye cheese finely gratedsea salt and freshly ground black pepper METHOD Place a heavy-based saucepan over a ...
The challenge of making a vegan risotto is that you don’t have the luxury of adding butter and Parmesan to emulsify it, so you have to cook the courgettes long enough to allow them to break down and become creamy. DETAILS Serves 4 INGREDIENTS 4 yellow or green courgettes5 tbsp olive oil, plus extra to serve1 garlic clove, finely ...
DETAILS Serves 4Prep: 10 minutesCook: 20 minutes INGREDIENTS 250g bag cavolo nero2 tbsp chilli oil1 red pepper, diced1 tsp mild chilli powder400g can kidney beans, drained and rinsed400g can chopped tomatoes1 tbsp tomato puree1 vegetable stock cubeTo serve: cooked rice METHOD Preheat the oven to 200°C, gas mark 6.Place 100g cavolo nero in a large bowl, removing any thick stalks, ...
DETAILS Serves 4Prep: 15 minutesCook: 20 minutesServes: 4 INGREDIENTS 200g pack shredded Cavolo Nero2 tbsp olive oil1 large onion, finely chopped1 tsp ground cumin1 tsp ground coriander400g can chickpeas, drained2 tbsp plain flour2 x 400g cans chopped tomatoes300ml vegetable stockTo serve: cooked couscous METHOD Cook the cavolo nero in a large saucepan of boiling water for 3 minutes, drain. Reserve ...
DETAILSServes 2 Prep time: 5 minutes Cook time: 15 minutesINGREDIENTS100g California walnuts 200g mushrooms 2 carrots, diced 2 celery stalks, sliced 1 red onion, finely diced 3 garlic cloves, crushed 1 tbsp dried basil 1 tbsp dried oregano 2 tbsp tamari 1 tbsp tomato puree 1 can chopped tomatoes 1/4 can water Salt ...