|
Summary: Making your own pesto is actually very easy, and the possible variations are endless and endlessly delicious too. As a basic rule, you need some green leaves (basil, or spinach here), a nut or seed (pine nuts, or pumpkin seeds here), parmesan cheese for traditional, non vegan pesto, garlic, olive oil and salt. Our homemade spinach and pumpkin seed pesto is served with elegant tagliatelle, some cooked vegetables and a little rich goat's cheese for a delicious and balanced meal. You could use other pasta shapes or gluten free pasta, or just leave out the goat's cheese for a vegan dish.
|
|
Summary: The combination of roasted pumpkin, carrot and shallot and cooked red lentils makes for a delicious plant based spread.
Serve this sunshine-coloured, carotene-rich spread the same way you would serve hummus, or thin it to your preferred consistency with hot water or vegetable broth to make a red lentil and roasted pumpkin and carrot soup.
|
|
Summary: Perfect breakfast or brunch food, frittatas are the Italian cousins of Spanish Tortillas. Basically an omelette filled with various ingredients, barely cooked on the hob, then put in the oven to set through. Frittatas are great hot or cold, for breakfast, brunch, lunch, snack or dinner, served with a fresh salad and a slice of sourdough bread.
As a general guideline, stir fry some onions, add chopped vegetables, herbs, cheese. Add beaten eggs. Transfer to the oven to finish cooking.
Variations are endless. This one combines red onion, chopped red chilli, cherry tomatoes, spinach and feta cheese.
|