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Got your own veggie recipe you’d like to share with all our readers? You can! Just go to the Submit menu at the top of the page.
Broadbean and mint dip
Come summer I become a sucker for all things “dip”. To be fair, I’m a sucker for all things “dip” pretty much all year round and I have been ever since I discovered a food processor in the recesses of a cupboard in one of the many flats I have rented over the years.
Moroccan Beghrir Pancakes
A recipe for Moroccan ‘Beghrir’ Pancakes – A delicious tender pancake that is perfect for breakfast or brunch. Top with butter and a drizzle of honey!
Parmesan crisps
A recipe for Parmesan crisps – an easy to make crowd pleaser that takes no more than 30 minutes to prepare!
Cauliflower Cheese
Cauliflower cheese is one of those suppers that you forget about and then remember how much you like it. This is simple classic recipe that’s open for lots of experimentation, like using different types of cauliflower (Romanesco or Purple), or adding ham, chives or different cheeses. How ever you make it, you’ll have a dinner [...]
Easy Okonomiyaki
An easy recipe for Osaka-style Okonomiyaki, which is basically a Japanese omelette, but much tastier. The taste is pretty similar to the classic Okonomiyaki, and very much open to experimentation. You could add different meats, prawns, or make it Vegetarian.
Lentil & basil savoury pate
Lentil & basil savoury pate is made from brown lentils and despite it looking somewhat bland, it screams with flavour. I wanted to share this to dispel that myth of lentils being boring veggie food for ageing hippies.
It is easy to make and full of protein and fibre. Absolutely fab on homemade crusty bread or as a sandwich filler.
Ratatouille
Ratatouille is a lush succulent dish that can be enjoyed hot or cold and merits a crusty baguette to mop up the juices.
You can use this recipe as a guide, as it’s easy to create your own versions depending on what vegetables you have to hand.
Beetroot & Fennel Risotto
I was thinking about what to cook in January as I went looking around our veggie patch for inspiration. We have an abundance of beetroots at the moments so I picked three of them and walked back to the warmth of the kitchen, grabbing a few other ingredients on the way.
I’m not always a big fan of the risotto but this one turned out to be the most dramatically red and delicious supper.
Mediterranean Vegetable Tart
A receipe for Mediterranean Vegetable Flan with peppers, aubergine and courgette. The non Vegans can top with goats cheese, as an extra special treat!
Also contains a recipe for the pastry case.
Pumpkin Soup
In France this is called the lovely sounding Potage au Potiron, but we’ll just call it Pumpkin soup! We harvested only one potiron, but with it weighing 16lbs I decided to use just a quarter of it. If you can’t get your hands on pumpkin I think you could successfully replace with carrots. The smell when cooking this is wonderful.
