Category Archives: Vegan

General Purpose Tomato Based Pasta Sauce

The Recipe This is a great, general-purpose pasta sauce. It should be rich and full-flavoured, thickened by the process of reduction and the pectin in the tomatoes rather than any added thickeners. It should not be hurried – it is best when it has taken hours of cooking. Serve by tossing freshly boiled pasta with … Continue reading General Purpose Tomato Based Pasta Sauce

Jon’s Mushroom/Porcini Risotto (al Funghi)

The Risotto A good risotto is made with love, and takes all your attention. Don’t be tempted to rush it by adding too much liquid at a time. Add the liquid ladle by ladle, just enough to make the mixture “sloppy” again. The final consistency you’re aiming for is soft, creamy and quite wet, with … Continue reading Jon’s Mushroom/Porcini Risotto (al Funghi)

Ursula Ferrigno’s Prune & Chocolate Bread

This bread is wonderful – our friends and family seem to think so too. We discovered it in the excellent “90s Vegetarian” by Ursula Ferrigno, ISBN 1 85391 309 X published 1994 by Merehurst Ltd. Make it vegan by substituting something vegan for the butter, and omitting the egg. The Recipe Ursula: “I adore prunes … Continue reading Ursula Ferrigno’s Prune & Chocolate Bread

Mediterranean Garbanzo (Chickpea) Casserole

Garbanzos, or chickpeas, are commonly used in many Mediterranean countries to make hearty and filling casseroles. This one is something I dreamt up when my wife had soaked & cooked chickpeas for houmous but we were missing some of the ingredients. Ingredients 3 onions, roughly chopped 1 red pepper, chopped 1 yellow pepper, chopped 3 … Continue reading Mediterranean Garbanzo (Chickpea) Casserole

Spinach, Mushroom, Courgette & Butter Bean Bake

This is one of my oldest formalised recipes – it’s surprisingly good, and even people who don’t like spinach, mushrooms, courgettes or butter beans seem to love it. Strange but true… The Recipe This recipe would be good with all manner of vegetables; the ones I originally chose were what we had lying around in … Continue reading Spinach, Mushroom, Courgette & Butter Bean Bake

Melanzane (Aubergine/Eggplant) Parmiggiano

The aubergine in this rich and wonderful dish takes on a melt-in-the-mouth texture that even people who don’t like aubergine say is fantastic. You can leave the cheese out if you want a vegan dish, but if you do then make sure you reduce the sauce really well to maximise the flavours. The Recipe Aubergine … Continue reading Melanzane (Aubergine/Eggplant) Parmiggiano

Sweet and Sour Quorn (or Pork or Chicken)

If you serve this up at a dinner party, it’ll be the first to go. Make sure it’s a course by itself, served only with some  fried rice or chow mein (fried soft noodles), because everything else will be ignored. Ingredients 8 oz quorn chunks/pork or chicken chunks 4 oz bamboo shoots 1 green pepper … Continue reading Sweet and Sour Quorn (or Pork or Chicken)