Risotto with Zucchini and Tomato

vegan risotto, zucchini tomato risotto

Ingredients: Olive oil 1 onion, chopped finely Salt 1 cup Arborio rice Wineglass dry white wine 4-5 cups imitation chicken stock, or vegetable stock 1 can chopped/crushed tomatoes 2 zucchini sliced finely Squeeze of lemon Black pepper 1/2 cups fresh parsley chopped finely Method: Heat onion olive oil and salt in a heavy based pan and cook on a low … Read More

Wild Mushroom Pasta

This recipe is super delicious!! I love a good pasta, and this is definitely one of my favourites!! Ingredients: 1 onion 1 clove garlic Olive oil 2 handfuls of fresh thyme 1-2 small dry red chillies, crushed 600 grams mixed (wild, Japanese, interesting) mushrooms, torn Pappardelle Nuttelex 2 handfuls parsley, chopped Optional – feel free to add to this dish!! … Read More

Lentil Soup

My girlfriend wrote this recipe out for me about 20 years ago!! It’s so good that I still have it, exactly as she wrote it, thankyou Erin!! Ingredients: 200g (1 cup) red lentils- washed 3 tbspns long grain rice – washed 3 tbspns chickpeas cooked 2 onions, peeled and chopped 1 carrot chopped 1 stalk celery chopped 4 cloves garlic chopped 2 … Read More


Ingredients: 200 grams dried (mixed) beans cabbage leaves 2 potatoes 100 grams peas 200 grams fresh string beans 2 eggplant 2 zucchini 2 carrots a stalk of celery a slice of kale olive oil salt and pepper 250 grams pasta or rice seasonal herbs Method: Soak the beans overnight. Put in a pot of cold water and cook for an … Read More

Vegan Risotto – Asparagus and Lemon

Ingredients Asparagus Vegan Risotto: olive oil 1 small onion, finely chopped 200g/7 ounces Arborio rice 125ml/4½ fluid ounces white wine litre – 1.25 litres hot chicken-STYLE or vegetable stock 400g/14 ounces asparagus, chopped salt and freshly ground black pepper 1 small lemon, zest and juice cheezly or other non-dairy cheese if you wish it  – btw you can make your … Read More