This vegetarian ramen is just so hearty and warming, it makes a perfect meal for the cold days. The broth is really rich you wouldn't believe it's completely vegan. The broth uses a lot of ingredients I haven't used when making ramen before, but it worked really well! Turns out soy milk makes broth really… Continue reading Gizzi Erskine’s Miso ramen with squash, tofu and kimchi
Stay with me here. Yes, eggs, cheese and kimchi are GREAT together. These sandwiches make for a decent brunch or lunch and you'll find them quite filling too. This one is from a Waitrose magazine promotional insert and I've made some small changes in the recipe. At home, I doubled to serve 2! More with… Continue reading Kimchi omelette sandwich
I love messy Mexican feasts, I really do. These veggie enchiladas were tasty, filling and very satisfying. Served with freshly mashed avocado (you can upgrade this for proper guacamole), some hot sauce and pickled jalapenos for a proper Mexican style dinner. More with beans: Summer Pork, Fennel and Beans; Chipotle black bean chilli with guacamole;… Continue reading Chilli Bean Enchiladas
A seasonal vegetarian tart with tomatoes, mascarpone and caramelised onion, serves 4.
Romano peppers (long pointed red peppers) are currently in season and I love making the most of them during late summer. This is a really easy, veg packed gnocchi recipe and it's perfect for a vegetarian/meat-free meal. If you are looking to make this a vegetarian meal, make sure to use a vegetarian hard cheese… Continue reading Gnocchi with roasted red peppers, aubergines and chilli