Mediterranean Parmesan Tearing Bread

This great is made with a large quantity of fresh yeast and so is quite quick and easy to make. It has a craggy, rocky finish. Place it in the middle of the table on a board and allow everyone to help themselves by pulling off pieces. It is highly flavoured and so perfect for…

Noodles with Spinach and Cheese Sauce

Ingredients 12 ounces gluten-free pasta3 Tablespoons vegan buttery spread3 cups vegan mozzarella shreds1 teaspoon garlic powder1 1/2 cups non-dairy milk1 teaspoon salt1/3 teaspoon pepper1 cup fresh spinach leaves Method Cook the pasta according to package directions.While the pasta cooks, make the sauce. Melt the vegan buttery spread in a large pot. Add the cheese mozzarella…

Italian Tomatoes

I used mozzarella grated vegan style cheese, which is not good at melting, so I would advise you to try the block cheese instead of the grated cheese. Ingredients 5 tomatoes 2 x 175 g/6 oz mozzarella cheese Salt and freshly ground black pepper Method 1.Wash the tomatoes, pat dry, slice off the stalk ends…

Four Vegetables in Cheese Sauce

Ingredients 1 small cauliflower 300 g/10 1/2 oz broccoli 2 carrots 1 a handful of baby potatoes 1 tbsp chopped fresh parsley For cheese sauce 2 tbsp vegan butter 25 g/1 oz/1/4 cup flour 300 ml/10 fl oz 1 1/4 vegan milk 55 g/ 2 oz/ 1/2 cup vegan grated cheese Method Wash and peel…

Buffalo-style ”tofu” with Blue Cheese Dipping Sauce.

This recipe was for a chicken vegan recipe, didn’t have any chicken all I have in my refrigerator, was tofu, so I decided to make use of what I already have in the frig. I really like the flavours of the Buffalo sauce and the cool creamy dip Once I made it I really don’t…

No Chicken Bake

Ingredients 500 g/1 lb 1 oz/4 cups pasta 2 tbsp olive oil 1 large onion diced 2 cloves of garlic, finely chopped 400 g/14 oz/ 2 cups of non-chicken bite size 400 g/14 oz/2 cups canned chopped tomatoes 100 g/3 1/2 oz/2/3 black olives, pitted a small bunch of fresh basil, chopped 159 g/5 1/2…

Creamy Pumpkin/ Butternut Squash

This is pumpkin although using butternut would be better I think! t’s more creamy than pumpkin. This is an experiment for me, I remember doing this for my children when they were babies, not with cheese only butter. The silly thing is, I use grated Parmesan soya cheese which didn’t melt instead of cream cheese….

Creamy Potato Salad with Cheese

Ingredients 8 medium potatoes, wash and chopped with skin in bite size 2 medium carrots, chopped in medium chunks or cubes 1 cup Vegan grated, cheese 1/2 cup vegan mayonnaise pinch of salt Handful of chives, chopped 1 tsp black pepper Method Full large pot with water to cover chopped potatoes (about halfway). Add potatoes…

Tomato and Tapenade Tarts

These delicious tarts look and taste fantastic, despite the fact that they demand very little time or effort. The mascarpone cheese topping melts as it cooks to make a smooth, creamy sauce. Cherry tomatoes have delicious sweet flavour with low acidity, but plum tomatoes or vine-ripened tomatoes are also suitable for these tarts and will…

Tiny Pasta with Fresh Herb Sauce

Ingredients 375g /13 oz small bows pasta with rounded ends or small farfalle 2 tbsp freshly chopped basil 1 tbsp freshly snipped chives 1 tbsp freshly chopped chervil 1 tbsp freshly chopped tarragon 1 tbsp freshly chopped sage 1 tbsp chopped marjoram 1 tbsp freshly chopped thyme 1 tbsp freshly chopped rosemary Finely grated zest…

Beetroot Risotto..

Ingredients.. 2 tbsp extra virgin olive oil1 onion, peeled and finely chopped2 garlic cloves, peeled and finely chopped2 tsp freshly chopped thyme1 tsp grated lemon rind350 g/12 oz risotto rice150 ml 1 ¼ pint dry vegan white wine900 ml/1 ½ vegetable stock, heated2 tbsp vegan cream alternative or coconut cream225 g/8 oz cooked beetroot, peeled…

Broccoli and cheese muffins..

Violife cheese, with its distinctive taste running through with the mixture of broccoli, is perfect for these muffins. The creamy texture blends smoothly with the broccoli to add the most divine savoury flavour to these muffins. Serve fresh. Ingredients.. 1.Preheat the oven to 180°c/350°F/ Gas 4. Line the cups of a muffin tin (pan) with…

Cauliflower Mac ‘n’ Cheeze..

Ingredients… 1 small cauliflower, cut into florets 200 g/7 oz Marconi pasta 2 quantities cheese sauce Method Preheat the oven to 180°C/350°F/Gas Mark 4. Cook the macaroni in pan of boiling water according to the packet instructions. Meanwhile prepare the cheese sauce. Once everything is ready. Mix them together, then transfer to a baking dish…

Italian Baked Tomatoes With Mixed Vegetables:

Ingredients: 1 tsp olive oil 4 beef tomatoes Salt 59 g/2 oz fresh white gluten-free breadcrumbs 1 tbsp freshly snipped chives 1 tsp freshly chopped parsley 125 g/4 oz button mushrooms, finely chopped Salt and ground black pepper 25 g/1 oz fresh Parmesan style vegan cheese grated For Salad Mixed salad with beetroot and radish…

Pizza pittas

ingredients: 1 tbsp olive oil 1 garlic, peeled and crushed 100 g/3 ½ oz canned chopped tomatoes 2 sun-dried tomatoes, in oil or rehydrated, chopped 1 tsp dried oregano Pinch of salt Pinch granulated sugar 4 pitta breads 2 large tomatoes, sliced 100 g/3 ½ oz grated vegan cheese (look for melts, mozzarella-style cheese) Oregano…

Cheesey corn..

Boil corns in salt water with 1 chilli pepper (optional) in a saucepan Boiled for 20-25 minutes, then remove from heat and drain and served hot with vegan butter or grated vegan cheese… Corn was first cultivated in parts of Mexico and Central America. Corn contain complex carbohydrates which gets digested at a slower pace…

spinach and cheese quiche

Ingredients: 2 ½ cups plain all-purpose flour 1 tsp salt ¾ cup vegan butter (170g) cold butter Process the flour to crumble add 4-6 tbs Cold ice water to form a dough, then leave in the refrigerator for 30 minutes 1 onion chopped, finely 1 bunch of chives, finely chopped tbsp vegan butter 1 tbsp…

Broccoli Creamy chives Pie

Sometimes I have no idea what I really want for dinner, I’m a very fussy person especially when it come food! Not knowing what do I really want to eat, I haven’t had pie for a long time I already had some broccoli and a chives so I decided I’ll try some pie with broccoli…

Spinach, Ricotta and Pesto Lasagne:

This creamy veggie lasagne is a great meat-free alternative that’s delicious, you won’t miss the meat it’s great to freeze, just take out and allow to defrost the night before. Ingredients: 100g vegan butter 100g plain flour 600 mlVegan milk 400 g vegan ricotta 100 g vegan Parmesan cheese grated Whole nutmeg freshly grated 200…

Lumaconi with Spinach and Marjoram

200g spinach 200g vegan ricotta cheese 100g butter 60g grated Parmesan cheese 2 stalks spring onion (scallions) 2 small branches of marjoram 4 sage leaves Salt and pepper and oil Preparation: Cook the pasta for 6-7 minutes. Cool in cold water, drain and cover them with light layer of oil. Boil the spinach, chop them…

Moussaka With Cottage-Feta Cheese

Ingredients: 4 tbsp olive oil or coconut oil, plus extra for greasing 1 large aubergine/eggplant, thinly sliced 2 courgettes/zucchini, thinly sliced lengthways 2 potatoes, thinly sliced 1 onion, chopped 2 garlic cloves, crushed 900g 2/lb/4 cups canned Chopped/crushed tomatoes 200g/7oz/1 cup white cottage-feta cheese Crumbled 200g/7oz/1 cup canned brown lentils, rinsed and drained 500ml/7fl oz/2…

Puy Lentil, Coconut and Soy Cheese Bake

Ingredients: 125g (4oz/scant 2/3 cup) puy lentils 100g (3 ½ oz) butternut squash, diced 3 tbsp olive oil 2 garlic cloves 200ml (7fl oz/generous ¾ cup) coconut milk Or soy single cream 80g (3oz) vegan cheddar, grated 40g (1 ½ oz) flat leaf parsley, chopped, to garnish ½ red red chilli, finely sliced, to garnish…

Pea Carbonara

Ingredients: 3 tbsp olive oil 1 shallot diced 2 small garlic, cloves thinly sliced 225g (7 ½ oz/scant 2 cups) Frozen peas, defrosted and drained) Himalayan pink salt 100g (6 oz) gluten-free spaghetti 2 vegan eggs yolks 80g (3oz) soy cheddar, grated Leaves from 2 large handfuls of Fresh mint, half chopped and half left…

Spicy tomato tagliatelle

Ingredients: 1 ½ tbsp olive oil 1 red chilli, seeded and diced 2 inch fresh ginger root, peeled and grated 2 garlic cloves, finely sliced 1 2/3 cups canned diced tomatoes 1 tsp sugar 2 handful of spinach 2 tbsp parsley, chopped (optional) 1/3 oz gluten-free tagliatelle Salt and pepper 2 tbsp shredded vegan cheese,…

Ricotta and Spanish cake

Ingredients: 599 g /1lb 2 oz/4 ½ cups spinach washed 1 clove garlic crushed 40 g/ 1 ½ oz/1/2 stick vegan butter 300 g/10 ½ oz/ 2 cups plain (all-purpose) gluten free flour (optional) 5 vegan eggs 200 g/7 oz/1 ½ cups vegan ricotta 150 g /3 oz /1 ½ cups vegan Parmesan Nutmeg grated…

Zingy Summer Salad

Ingredients: 30 g/1.5 /¼ cup camergue red rice 50 g / 1 ½ oz / curly leaves kale 1 lemon juice 1 tbsp extra virgin olive oil 1 tsp sea salt ½ blood orange (optional) 25 g/2 oz pomegranate seeds 25 g/ 2 oz hazelnut (cob nuts roughly chopped) I replaced the nuts with roasted…

Rice-crusted vegetable pie

Ingredients: Olive oil, for oiling 150 g/5 ½ oz long grain rice 450 ml/15 fl oz vegetable stock 2 tbsp sesame seeds, roasted (optional) 1 vegan egg beaten 1 red onion, cut into wedges 1 red pepper, deseeded and chopped 1 yellow pepper, deseeded and chopped 1 courgette sliced 1 sweet potatoes chopped 1 tbsp…

Spinach Mozzarella Cake

Ingredients: 250 g/9 oz/1 cup spinach leaves, washed 150 g/5 oz/2/3 cup vegan mozzarella 4-6 floury potatoes cooked and mashed (left overs are perfect) 1 vegan egg yolk 150 g/5 oz/1/2 cup plain all purpose flour Pinch of paprika Olive oil Method: 1.With the spinach leaves in a pan, then leave to cool. Drain as…

Spinach risotto

Ingredients: 1 onion diced 2 cloves garlic, minced 2 tbsp vegan butter 300g/10 ½ oz/1 ½ cup arborio risotto rice 150ml/5 fl oz/1/2 cup white vegan cooking white wine 500 ml/17 fl oz/2 cups vegetable stock, warm 50 g/1 ¾ oz/1/2 cup vegan Parmesan cheese, grated 200 g/7 oz/1/2 cup spinach, washed 100/3 ½ fl…

Chia And Gluten-free Pizza:

Ingredients: For the dough 2 tbsp ground chia seeds (from health food shop) 200g (7oz) plain-all purpose flour ½ tsp salt Gluten-free flour, for dusting For the topping 100g (3 ½ oz) tomato passata 2 tbsp tomato purée ½ tsp olive oil Sea salt Freshly ground black pepper 1 small onion ½ plum tomato 250ml/1…

Vegan CHEESE WITH JAMON, & TOMATO

This pizza-style is a total flavour bomb with a Spanish vibe: dare to eat just one. Ingredients: Olive oil, for brushing 1 quantity crèpe batter 120g ((4oz) vegan bacon or thinly sliced vegan ham 320g (11oz) ripe tomatoes, chopped 120g (4oz) vegan cheese grated 40g (1 ½ oz) blanched almonds, toasted in a dry frying…

Onion, Apple Bacon & Comté Crépes

Onion, Apple Bacon & Comté Crépes The combination of the nutty cheese, soft, sweet onion and sharp apple is a french classic that makes a gorgeous light lunch- it’s kind of a pancake tart. Ingredients: 3 tbsp olive oil, plus an extra splash 600g (1lb 5oz ) onions, chopped leaves from 1 thyme sprig pinch…

Tagliolini Alla Novma

Ingredients: 2 tablespoons olive oil 1 large aubergine, diced 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped 1 pinch dried oregano 400g fresh tomatoes, roughly chopped, or 400g tinned chopped tomatoes 1 tablespoon balsamic vinegar 200ml water 400g dried tagliatelle pasta 1 small bunch fresh basil, roughly chopped 50g…

Spaghetti Frittatas

These little noodle nests are truly predestined for the lunchbox. Spaghetti frittatas Combine all the best features of delicious, creamy pasta dish. They’re baked until crisp to make them even tastier and best of all: you can eat them with your fingers. Ingredients: For the Frittatas 150g (5 ½ oz) wholewheat spaghetti Sea salt 30g…

Risotto Primavera

Make with frozen veg any time of the year. Good quality stock is the key so try to home-made rather than ready made. Ingredients: 1.25 litre (44 fl oz/5 cup) vegetable stock 250 g (9oz) young asparagus spears, woody ends snapped off 200 g (7 oz) shelled broad beans, fresh or frozen 150 g (5…

Beetroot Keftedes

Beetroot is such a versatile root vegetable; it’s sweet, earthly flavours and velvety smooth texture Can be taken on such a culinary adventure. Ingredients: 200g cooked beetroot, peeled and coarsely grated 2 spring onions, finely chopped (including greens) 40g grated vegan Parmesan cheese 50g feta vegan cheese, grated 1 egg, beaten 2 tablespoons finely chopped…

Mozzarella Panzerotti

Ingredients: 3 tbsp basil, chopped Vegetable oil for deep frying Method: 1.For the pizza dough, pour the fl FOR THE PIZZA Dough: 200 g/ 1 ½ oz/3/4 cup strong white gluten free bread flour 50 g / 1 ½ oz / 1/5 fine ground semolina flour ¼ tbsp salt ½ x 7 g sachet dried…

Cheesecake With Raspberries

Ingredients: 200g /7 oz/ 1 ½ cups free- from digestive biscuits Crushed 50 g/ 1 ¾ oz/1/4 cup vegan butter, melted 600 g/ 1 lb 5 oz/ 2 ¾ cups vegan cream cheese 150 ml/ 5 fl. Oz/ 2/3 cup soured vegan cream 175 g/ 6 oz/3/4 cup castor (superfine) sugar 1 tsp vanilla extract…

Parmesan Stuffed Tomatoes

Ingredients: 8 ripe beef tomatoes Salt 1 tbsp olive oil 1 onion, peeled and finely chopped 2 cloves of garlic, finely chopped 250g /9 oz/ 1 cup minced vegan beef 1 tbsp rosemary leaves, finely chopped 2 tbsp vegan Parmesan, grated Method: 1.Using a teaspoon, hollow out the tomatoes, discarding the seeds. 2.Sprinkle the insides…

Macaroni and Cheese

Ingredients: 400 g / 14 oz cups dried macaroni 2 tbsp vegan butter 2 tbsp gluten free plain (all purpose) flour (optional) 600 ml/ 1 pint /2 ½ cups whole vegan milk 100 g/ 3 ½ oz /1 cup vegan cheddar cheese grated 100 g /3 ½ oz /1 cup red vegan lecicester cheese, grated…

RASPBERRY CHEESECAKE Brownies

Ingredients: 110 g / 4 oz dark vegan chocolate Minimum 70% cocoa solids), chopped 85 g / 3 oz/ ¾ cup unsweetened cocoa Peer sifted 225 g / 8 oz / 1 cup vegan butter 450 g/ 1 lb / 2 ½ cups light brown sugar 4 vegan eggs 110 g / 4 oz /….

Red Velvet Cheesecake

Ingredients: 110 g/ 4oz /2/3 cup self-raising gluten free (optional) Flour, sifted 1 tbsp unsweetened cocoa powder 110 g/4 oz /1/2 cup castor sugar 110 g/4 oz/1/2 cup vegan butter, softened 1 tsp cinnamon 1 tbsp red food colouring 3 vegan eggs 300 g /10 ½ oz/1 1/3 cups vegan cream cheese 75 ml /2…

Lentils pennes and cheese

Ingredients: 400 g/14 oz / 4 cups dried pennes 2 tbsp vegan butter 2 tbsp gluten free plain (all-purpose) flour 600 ml /1 pint / 2 ½ cups whole vegan milk 100 g / 3 ½ oz 1 cup vegan Cheddar cheese, grated 100 g/ 3 ½ oz / 1 cup vegan Red Leicester cheese,…

Pizza Pretzels

Ingredients: 450 g/ lb/3 cups strong gluten free white strong bread flour (optional) 1 tsp blend dried yeast 1 tbsp castor sugar (superfine) sugar 4 tsp fine sea salt 1 vegan egg 4 tbsp bicarbonate soda 75 ml/2 ½ fl. Oz/ 1/3 cup tomato pizza sauce 100 g/3 ½ oz/1/2 cup Swiss vegan, cheese grated…

Cheese and potato knish

Ingredients: 300 g/10 ½ /2 cups self-raising flour 100 ml/3 ½ fl. oz/1/2 cup vegetable oil Vegan egg, beaten 1 tsp white wine vinegar 2 tbsp olive oil 1 onion diced 350 g/12 ½ oz /1 cup mashed potato, at room temperature 75 g/2 ½ oz /1/3 vegan cup Ricotta 75 g/2 ½ oz /1/3…

Ricotta Cakes with mixed tomato Salad

These lovely, ‘cakes’ make a refreshing yet satisfying starter, served with the season’s best in a simple basil dressing. Ingredients: 250g ricotta vegan cheese 3 tablespoons vegan Parmesan cheese, finely grated, plus extra for serving 3 tablespoons gluten free gram flour Sea salt 1 tbsp vegan egg Zest of ½ lemon, finely grated Milled black…

Apricot and Ginger Gratin

This quick and easy desert has a comforting, baked vegan cheesecake-flavour. For an even easier version of a delicious gratin, use 400 g/14 oz canned apricots in juice. Use juice from the can to beat into the cream cheese. This recipe is from the author: JOANNA FARROW I changed the recipe from dairy to vegan….

Cheese and Tomato Soufflés

Using a ready-made sauce takes the effort out of soufflé making. The key to success when making soufflés is to whisk the eggs thoroughly to incorporate as much air as possible. During the cooking time don’t open the oven door-the cold draught could cause the delicate mixture to collapse. Ingredients: 350g/12 oz tub of fresh…

Vegan and pizza

Ingredients: Readymade gluten free pizza dough 85 g/3 oz vegan mature cheddar cheese 125 g/4 ½ oz vegan bacon chopped finely 142 g/5 oz tomato purée 1 small a jalapeño peppers finely chopped Method: If using a pizza stone, heat oven to the highest temperature to heat up for half of an hour or if…

Mixed Berry and Ricotta Tart

Ingredients 1 ½ cups (200g) plain (all purpose) flour gluten free (optional) 185g (6 ounces) cold vegan butter, chopped coarsely 1/4 cup (60ml) iced water, approximately 500g (1pound) soft vegan ricotta cheese 1/3 cup (80ml vegan pouring cream 1/3 cup (75g) castor) sugar 3 vegan eggs 1 tablespoon finely grated lemon rind 200g (6 ½…

Spaghetti with Raw Tomato and Ricotta Sauce

Ingredients: This wonderfully uncooked sauce goes well with many different kinds of freshly cooked pasta, both long strands such as spaghetti, tagliatelle or linguini, and short shapes such as macaroni, rigatoni or penne. It’s always at its best summer when made rich, sweet plum tomatoes that have ripened on the vine in sun and have…

Spinach & Butternut Squash Bake

Ingredients: 250 g/9 oz peeled weight, butternut squash, deseeded and cut into bite size cubes 2 small red onions, each cut into 8 segments 2 tsp light vegetable oil Freshly ground black pepper, to taste For the white sauce 250 ml/9 fl oz vegan milk 20 g/2/3 oz cornflour 1 tsp mustard powder 1 small…

Stuffed Baby Squash

It’s worth making most of the baby squash while you’re in the season. Use any varieties you can find and do not worry about choosing vegetables of uniform size, as an assortment of different types and sizes looks attractive. The bake vegetables can easily be shared out at the table. Serve with warm sun-dried tomato…

Italian tomatoes

Ingredients 5 tomatoes 2x 175 g/6oz mozzarella vegan cheese Sea salt and freshly ground black pepper Fresh basil leaves, to garnish Method: 1.Wash the tomatoes, pat dry, slice off the stalk ends discard, then cut the remainder into even slices. 2. Slice the mozzarella evenly, use an egg slicer for the best results. 3.Grease a…

Chocolate Fudge Brownies

Chocolate brownies are very popular, here a traditional brownie mixture has cream soya cheese ribbon through the centre and topped with a delicious chocolate fudge icing. Ingredients: 200 g/7oz soft soya cheese ½ tsp vanilla flavouring (extract) 2 vegan eggs 250 g/9 oz 1 cup castor (superfine) sugar 100g/3 ½ oz/generous 1/3 cup butter 3…

Three Vegetables In Cheese Sauce

Ingredients: 1 small cauliflower 300 g/10 ½ oz broccoli 4 carrots 1 tbsp chopped fresh parsley For The Cheese Sauce: 2 tbsp vegan butter 25 g/1oz/1/4 cup gluten flour (optional) 300 ml/10 fl oz/1 ¼ cup vegan milk 55 g/2 oz/1/2 cup vegan grated cheese Method: 1. Wash the cauliflower and broccoli into florets 2….

Potato, Chard and Pecorino Bake

A potato and veg dish in one, creamy bake is especially good with roast vegan chicken. Ingredients: 350g chard 400g potatoes, peeled and thinly sliced 1 knob vegan of butter 2 garlic cloves, finely sliced Sea salt and milled black pepper 300ml double vegan cream 75g pecorino vegan cheese, grated Method: 1 litre ovenproof dish…

Pumpkin & chestnut risotto

Ingredients 1 tbsp olive oil 40 g/1 ½ oz pumpkin chopped 225 g/8 oz chestnuts, cooked and shelled (optional) 280 g/10 oz risotto rice 150 ml/5 fl oz vegetarian dry white wine 150 ml crumbled saffron threads (optional) dissolved in 4 tbsp of the stock 1 litre/1 ¾ pints simmering vegetable stock 85 g/3 oz…

Greek Feta Salad

To make the dressing, put the oil, lemon juice, oregano salt and pepper in a- topped jar and shake together until blended. Arrange the vine leaves on a on a serving dish, (optional) and then the tomatoes, cucumber and onion. Scatter the cheese and olives on top. Pour the dressing over the salad and serve….

Parsnip Layered Casserole

Ingredients: 3 tbsp olive oil 600 g/1 5 oz parsnips, thinly sliced 1 tsp fresh thyme leaves 1 tsp castor sugar 300 ml/10 fl oz double cream 600 g/1 lb 5 oz tomatoes, thinly sliced 1 tsp dried oregano 150 g/5 ½ oz vegetarian cheddar cheese,grated Salt and pepper (optional) Method: 1.Heat the oil in…

Marinated Tomatoes and Mozzarella Salad

Beautiful vegan salad dish with such lovely taste combined with the mozzarella and balsamic vinegar and sugar, basil, and salt and black pepper and other ingredients, deliciously tasty. Ingredients: 8 plum tomatoes, quartered ¼ cup extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoon sugar 1 teaspoon dried basil Or 2 tablespoons fresh basil, chopped…

Baked Ricotta Cakes with Red Sauce

These honey-flavoured deserts take only a few minutes to make from a fee ingredients. The fragrant fruity sauce provides a contrast of both colour and flavours. The red berry sauce can be made a day in advance and chilled until ready to use. Frozen fruit doesn’t need extra water, as it usually yields its juice…