This soup may look subtle, but it has so much flavour: creamy coconut, sweet vegetables, spicy chilli and ginger, and tangy lime. If you want it to look as exciting as it tastes, you could always add garnishes created from the ingredients – sweet potato crisps or slices of chilli, for example.
Love them or loath them, mushrooms are an excellent source of vegetable protein. There are many risotto recipes available – mushroom or otherwise – but few which are suitable for strict vegetarians. Recipes generally call for Parmesan which is produced using animal rennet. But you can find ‘vegetarian hard cheese’ in some supermarkets which is a good… Continue reading Mixed Mushroom Risotto
Cannelloni, risotto and lasagne are all wonderful things…but they are NOT a decent alternative to a roast dinner for vegetarians, not to mention vegans! If you want to make a vegan version of this Sunday favourite, you can easily put a bit more effort into making the vegetables the star of the show. Or, if you’d prefer, you… Continue reading Vegan Sunday Roast
It is shameful that I don’t cook with lentils more often…considering that they are a cheap and convenient source of protein and other good things. Today I set to put that right, creating this filling warm salad for lunch. I have seen similar recipes which include goats’ cheese or feta but I wanted this to keep this… Continue reading Roast Beetroot & Onion Salad with Lentils
As the Indian summer finally wanes, I am finding myself drawn towards warming, vitamin-enriched greens. Last night’s dinner was a broccoli, cauliflower and cabbage tofu stir-fry, and here’s today’s lunch, if you fancy some green goodness yourself…