Double Lentil Bolognese (v)


I’m running a vegan cookery workshop tomorrow and wanted to demo a quick and easy pasta sauce that could help people choose not to eat mince. I hope the participants like it!

For eight portions you need

  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 1 tbsp olive oil
  • 2 fat cloves garlic, crushed
  • 1 tin tomatoes
  • 300ml water
  • 2 tsp stock powder
  • 250ml red wine
  • 2 tbsp soya sauce
  • 2 tbsp mushroom ketchup
  • 2 tbsp dried oregano
  • salt and pepper
  • 1 tsp sugar
  • 2 tbsp red wine vinegar
  • 2 tbsp tomato puree
  • 1/2 cup red lentils
  • 1/2 cup puy/green lentils
  • 2 bay leaves
  1. Saute the onion, garlic and carrots in the oil for 10 mins, keep the pan covered and stir often to prevent them burning.
  2. Add everything else apart from the puy lentils and bay leaves. Bring to the boil and leave to simmer, uncovered, for 15 mins until the lentils are cooked.
  3. Meanwhile cook the puy lentils in water with the bay leaves for 15 mins until tender. Drain.
  4. Add the puy lentils to the sauce and mix. Season to taste. Serve as you wish. This freezes well so I usually make a double recipe and stash the portions in the freezer.


Spicy Olive & Pepper Stew (v)


Due to the faceache/Instasham outage yesterday, I think this picture was one of the only ones available for a while as it’s got waaaaaaaaaaaay more likes than usual for a pretty rubbish photo šŸ¤£

It was supposed to be puttanesca sauce. But I cut the veggies up too big, couldn’t be bothered to slice the olives and added too much water so it turned into a stew. Oh well. It tasted pretty good nonetheless.

For two portions you need

  • 1 tbsp olive oil
  • 1 tin chopped tomatoes
  • Handful green olives in chilli
  • 1 red pepper, cut into chunks
  • 1 onion, cut into chunks
  • 2 cloves garlic, roughly chopped
  • 1 red chilli, chopped
  • Handful flat leaf parsley, chopped
  • 2 tbsp capers
  • 2 tsp stock powder
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 2 tsp chilli flakes
  • salt and pepper
  • pasta to serve
  1. Begin by frying the onion, garlic and chilli in the oil for 2-3 mins.
  2. Add the pepper, olives and capers and cook for a further 2-3 mins.
  3. Add everything else apart from the parsley and bring to the boil. Reduce the heat and simmer for 5 mins until slightly thickened.
  4. Serve with pasta and a large glass of red (if it’s not a school night!).

Creamy Broccoli Pasta Bake (v)


I had the most delicious creamy, garlicky pasta bake in an Italian in Doncaster of all places a few years ago. I’ve been trying to recreate the recipe ever since. This is the closest I have got. If you’re veggie add some melting cheese to it before baking. I can’t stand vegan cheese so didn’t bother to try and replicate that aspect!

For two portions you need

  • 150g pasta
  • 1 head broccoli cut into small pieces
  • 2 cloves garlic, crushed
  • 25g vegan spread
  • 25g plain flour
  • 200ml plant milk
  • 100ml white wine
  • salt and pepper
  • 1 tsp vegan stock powder
  1. Begin by cooking the pasta as per the packet instructions. Add the broccoli to the pasta for the last 3-4 mins of cooking time. Drain, but reserve 3-4 tbsp of the cooking water.
  2. Meanwhile make the sauce by putting everything else into a pan and stirring until it comes to the boil and thickens. Season to taste.
  3. Mix the sauce into the pasta and broccoli pan and then transfer to an ovenproof dish. Bake in a hot oven for 20-30 mins until the top layer is browned. Serve with a tomato salad.

Red Pepper Pasta Sauce (v)


Wednesday night is band practice night for Fuz so I have the joy of working all day and then going home and having to sort tea for Lex and I on my own. What you need on days like this is speed, but also taste.

My mum makes the most wonderful tomato based pasta sauce. I love it. She told me once the secret is a pinch of ground cinnamon. Here is my attempt to capture the flavour of her sauce. It’s never quite as good as hers, but it’s pretty close. You can use whatever veggies you want in it. We had a glut of red peppers that needed to be eaten so Ā I used those. From starting to chop the onion to sitting down and eating it all took less than 20 mins, result.

For 3-4 portions you need

  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp olive oil
  • 1 can plum tomatoes, blitzed
  • 1/2 a can of cold water
  • freshly ground black pepper
  • 1/2 tsp ground cinnamon
  • 1 tsp season all (or just use salt)
  • 2 tsp dried mixed herbs
  • 1 tsp veggie stock powder
  • 1 tbsp red wine vinegar
  • 1/2 tsp sugar
  • 1 red pepper, roughly diced
  • freshly cooked pasta to serve.
  1. Begin by sauteeing the onions in the oil for 5-10 mins. Keep the heat gentle to allow the onions to soften without colouring.
  2. Add the peppers and the garlic, cook for another 1-2 mins.
  3. Add everything else and bring to the boil. Reduce the heat and simmer until the pasta is cooked.
  4. Serve liberally over cooked pasta and enjoy šŸ™‚

Antonio Carluccio’s Pasta with Courgette Sauce


We have an abundance of courgettes in the greenhouse at the moment (look, LOOK!). And the novIMG_6877elty of growing and eating our own food hasn’t yet worn off. Rather than hiding our carefully nurtured and hand rearedĀ courgettes in something like cakeĀ or a bakeĀ like I might do in a few weeks when, frankly, I’ve had enough of them,Ā I servedĀ themĀ centre stage in this oh-so-quick but oh-so-good dish from Antonio Carluccio. I skipped on the spinach balls, too much faff for a lazy hot summer Sunday…

For three portions you need

  • 300g pasta
  • 3 courgettes, grated
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 6 tbsp olive oil
  • 45g parmesan cheese
  • salt and pepper

Begin by cooking the pasta. Meanwhile heat theĀ olive oil in a pan and gently fry the garlic and chilli. You do not want it to colour at all. After 2 or so mins add theĀ courgette and gently heat through. Once the pasta is cooked, drain, reserving a couple of tablespoons of the cooking water.

Add the water to the sauce along with the cheese. Mix thoroughly then drench the pasta with the sauce. Eat and marvel at how easy it was to prepare and how delicious it tastes.

Pasta a la Norma, sans Norma… (V)


With no plans for dinner tonight, we attempted pasta with aubergines. But the shop didn’t have any so we ended up having dinner without Norma. The end result was yummy and more crucially eaten by the boy. Had aubergine been included I predict a big pile would have been relegated to the side of his plate. 

For six portions you need

  • 1 bottle passata
  • 4 cloves garlic, chopped
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 tsp veg stock powder
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • Large handful fresh oregano, finely chopped 
  • Large bunch basil, stalks and leaves chopped separately
  • Cooked pasta of your choice to serve

Gently fry off the garlic in the oil with the oregano and basil stalks. 

Add the passata along with the seasonings, sugar and vinegar. Bring to the boil and reduce to a simmer for 5-10 mins until slightly thickened. Just before serving stir through the chopped basil leaves. 

Serve mixed into the cooked pasta.