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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.
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Summary: These delicious vegan kebabs are quick and easy to make, using flavoursome smoked tofu and a mix of mediterranean vegetables.
They would also be fun to make and eat with children (help the younger ones with the skewers), or to take along for a picnic in a park, at the beach or in the garden.
Add ground cumin and coriander and perhaps even some cayenne pepper for more of a middle eastern flavour. If you are cooking the kebabs on a barbecue, you can soak the wooden skewers in water for about an hour beforehand, to stop them from burning.
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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.
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