An easy curry originating in Karnataka from Meera Sodha. It makes the most of summer vegetables, but you can adapt according to the season.
A spicy and comforting vegan recipe from Nigel Slater.
A delicious vegan recipe from Meera Sodha.
A Vegan breakfast from Anna Jones.
A spicy vegan dal from Meera Sodha.
A mild and soothing Sri Lankan curry from Meera Sodha.
This recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. It will keep in the fridge for up to 3 days, or in the freezer for a month. Serve over pasta or polenta, or use as a base for lasagne or Shepherds Pie.
An easy Vegan curry from Sri Lanka by George and Fran Alagiah.
A vegan recipe from Yotam Ottolenghi which should be served at room temperature. It will serve two as a main or four as a side dish.
A seasonal recipe from ” The Abel and Cole Cookbook” which also works well with other varieties of winter squash.
This is from ” Vegan Fakeaway” by Katy Beskow.
A seasonal recipe from Claudia Roden’s ” The Food of Italy”. This can be served as a first course , a side dish or as a sauce for pasta. It can also be prepared to be served cold, by adding a little lemon juice, sugar and a few mint leaves when cooking.
Layered baked vegetables from Mallorca. These can be served as a starter, a side dish or a main course for two.
The first of the english grown Asparagus is now starting to appear in the shops and I am always looking for new ways to cook it. This is a super quick supper from Anna Jones that you can serve with rice or noodles. Make sure everything is prepared before you start frying.
You can replace the asparagus with some purple sprouting broccoli for a variation.
Today I am going to share a few recipes from Anna Jones’s ” A modern way to eat” published in 2014. My husband is a vegetarian and these are the sort of inspired meals we now enjoy day to day. More recipes from Anna can be found on The Guardian website.