This recipe from Diana Henry makes a delicious vegetarian or vegan supper for 2, or will feed more if served as a side vegetable. I like to serve it with a fried egg, or some burrata cheese to accompany, but these are optional.
A Vegan recipe from ” East” by Meera Sodha. If you are not Vegan you could top with a fired egg.
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.