Posts Tagged “vegetarian”
We all want to eat better, and saving some money would be a bonus. So how can we do both? Growing your own fruit and veg is a simple way of achieving those targets, and its fun, too! Having little space is no excuse for not growing a few delicious crops. There are varieties which…
Founded by Hannah McCollum, ChicP is a company that is taking a fresh look at a vegetarian favourite. This young company was set up to expand the ‘healthy dips’ offering in supermarkets. Hummus has become something of a staple with those who love the flavour and texture of chickpeas. But ChicP has enhanced that standard…
From Whole Foods Market Serves 24 The salty, naturally creamy flavor of these addictive snacks is wonderful served with beer or sparkling wine. They also make a good substitute for croutons on a salad. Ingredients with an asterisk (*) are available as Whole Foods Market Brands. Ingredients 2 (15-ounce) cans chickpeas, rinsed and drained…
From BBC Food Throw these ingredients together as a last-minute quick warm salad, or cook the peas in advance and refresh. Ingredients 200g/7oz peas, out of their pods 1 long red chilli, seeds removed, finely chopped 1 garlic clove, peeled, finely chopped ½ lemon, juice only ½ tbsp extra virgin olive oil sea…
From BBC Food Try this stripped down ravioli recipe by Simon Rimmer – classic gnudi is ravioli without the pasta casing. Ingredients 225g/8oz peas, cooked, cooled, roughly chopped 500g/1lb 2oz ricotta, drained 1 tbsp freshly chopped mint 100g/3½oz parmesan 500g/1lb 2oz fine semolina extra virgin olive oil salt and freshly ground black pepper…
From Sainsbury’s Bring out the natural nutty flavour of sprouts with whole chestnuts, leeks and earthy sage. Serves: 8 Preparation time: 5 Minutes Cooking time: 12 Minutes Ingredients: 25g unsalted butter 1 tablespoon olive oil 10g fresh sage leaves, shredded, reserving 4 whole leaves to garnish 500g leeks, sliced thickly on the…
From BBC Food If you’re a fan of parsnips, you’ll love this side dish, which adds a heady edge to the natural sweetness of one of the best-loved of root vegetables. Ingredients parsnips, peeled and halved lengthways 3 tbsp olive oil 1½ tsp ground cumin 4 tsp fresh thyme leaves Method Preheat…
From Whole Foods Market Serves 8 This hearty dish features mushrooms, kale and egg noodles, bound with cottage cheese and sour cream for richness. Use a variety of mushrooms in place of the button mushrooms, if you like. Ingredients 2 tablespoons unsalted Butter, plus more for buttering 1 (16-ounce) package Wide Enriched…
From BBC Food To make this rustic nibble daintier, cut rounds from the toast with a cookie cutter and pile a little topping onto each. Ingredients ½ small fennel bulb, herby tops reserved 1 small yellow courgette small bunch fresh mint, torn into pieces ½ orange, skin removed, thinly sliced into rounds ½…
From Whole Foods Market Serves 6 to 8 Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve Hearty Minestrone Soup with crusty bread and a green salad. Ingredients 2 tablespoons olive oil 4 cloves garlic, finely chopped 1 medium yellow onion, chopped 6 cups low-sodium vegetable broth 1 cup…
From Whole Foods Market Serves 4 This is a great recipe for using leftover grilled vegetables. They’re wonderful for a summer supper or wrap in waxed paper for picnics or on-the-go. Ingredients 1/2 pound button mushrooms, grilled 1 red bell pepper, cut in pieces and grilled 1/2 large eggplant, cut in chunks and…
Rosa’s was the original name of an empty caff which Saiphin Moore and her husband turned into their first restaurant. Saiphin is Thai and has been cooking professionally since she was just 14 years old. Thailand was where she learnt family recipes from her mum and aunties. She moved to Hong Kong and met Alex…
I have just returned from a trip to delicious Thailand. There were curries, refreshing and spiced salads, and noodles aplenty. There were also desserts, and these were, for the most part, made of vegetables. Seems like we in Europe are a bit behind the wave of that particular culinary classification. Vegetable Cakes: The most fun…
I was already an unashamed admirer of this classic steakhouse. Smith & Wollensky ticks all the gastronomic boxes for me, and with decor to bring joy to the very soul of this reviewer of ‘a certain age’. Yes, I appreciate quality, but it must be unintimidating. Yes, I want classic service, but it must be…
The Halloumi Cookbook offers more than 60 delicious recipes taking advantage of this rather unique cheese. It’s popular with vegetarians and prized for its high melting point. It can easily be fried or grilled, making it perfect for summer barbecuing. Its texture is loved by meat-eaters, too. Kids will enjoy this cheese for its mild…
The Indian Vegetarian Cookbook by Pushpesh Pant is a must-have tome from one of the most respected Indian food writers. It’s bound to spend more time in the kitchen than on the bookshelf. Vegetables are the essential element of Indian cuisine, so there is a tradition of making the very best of the seasons’ crops…
No, dear reader, I am not a vegetarian, I am just a lover of delicious meals and that doesn’t always have to include meat – but it must have plenty of flavour. Gosh! products do. The ingredients and seasonings are well-chosen and present imaginative combinations. Gosh! is a company that specialises in vegetarian foods. They…
From BBC Food Our healthy olive pasta salad, bursting with herby goodness can be made in a matter of minutes. Ingredients 350g/12oz penne, rigatoni or other similar shaped pasta 8-10 large sprigs of mint, leaves removed, and chopped 150g/5oz frozen peas 200g/7oz feta cheese, crumbled 50g/2oz bag of rocket leaves 1 lemon, grated…
From Whole Foods Market Serves 8 Everybody will say how good this is – and nobody will know how good it is for you. If you happen to have leftovers, it’s also great for breakfast or dessert. For an extra sweet touch, add chopped fresh pineapple or use pineapple juice instead of orange juice….
A classic eggs Florentine is perfect for an indulgent weekend brunch. Ingredients For the hollandaise sauce 100g/3½oz butter, cut into cubes 2 free-range egg yolks ½ tbsp cold water ½ tbsp lemon juice salt and freshly ground white pepper For the eggs Florentine 2 English muffins, split in half horizontally, buttered 2 large…