My garden is almost ready to bed down for the winter. The zucchini, pumpkin and melon vines have shrivelled to nothing, the rocket has bolted, and this evening I went out to pull up my basil plants, pick the last…
Tag: parsley
Recipe: Pasta with Ricotta, Herbs and Spring Vegetables
This is the revised version of a recipe I noted down here a while back, because I never really put in any quantities, just typed in the ingredients as I remembered them, because it was late and I was tired!…
Recipe: Vegan Pizza Primavera with Salsa Verde
There seems to be a bit of a theme on this blog recently, doesn’t there? But what can I say? It’s Spring! And that is, after all, what Primavera means… I tend to be much more vegetarian-oriented in the months from…
Recipe: Quinoa Salad with Corn, Coriander and Lime
I’ve started a lunch swap at work with a colleague of mine. On Mondays (or sometimes Tuesdays), I bring lunch lunch to share with her, and on Thursdays, she brings lunch to share with me. My colleague is vegetarian and…
Recipe: Vegan Pasta Primavera
First up, I should confess: the version of this dish you see is not 100% vegan, because I had this beautiful fresh egg pasta that needed to be used. But the sauce is definitely vegan, and as I actually cook…
Recipe: Potato Salad with Saffron and Herbs, for Beth
This is another recipe that I promised to pass on more than a year ago. Maybe two years go. Oh dear. Sorry, Beth… Anyway, this recipe’s a real delight – light and herby and tangy, without the creaminess of traditional…
Recipe: Baked Cauliflower
This is a very simple recipe, from a book called Reds, Whites, and Greens, by Faith Willunger. As you might have gathered from the title, it’s a book of Italian things to do with vegetables. I’m yet to find a…
Recipe: Roman Pine-Nut, Cheese and Herb Purée
This recipes is adapted from Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant. Somewhere, I know, I have the vegan version of this recipe, in which I substituted tofutti cream cheese for the feta, but I can’t find…