A ragu is a traditional Italian meat-based dish served with pasta, that varies according to region.  This is my own meatless ragu – very rich and exotic, with a wonderful texture and full of flavour.  Serve it with the pasta of your choice, and Enjoy !   INGREDIENTS ¾ cup puy lentils (French lentils), precooked – do not overcook them, leave them chewy. If you can’t find these, try these links : (US or UK) [...]

Here is a beautiful salad, simple to make and great for the outdoors. I am making a ‘chicken-free’ Red Sweet BBQ tonight, which I am serving up with plain shortgrain crisped rice – simply fry in olive oil until some of the grains turn golden, then sprinkle with salt.  It’s an enticing combination, and I think I will have it with white grape juice, or a very chilled dry white wine.  The colours of the [...]

I created this a while back.  It was a glorious recipe, a great Sunday roast, especially in the spring, with lashes of squeezed lemon and a little French’s mustard dolloped on top of the potatoes – lemon and mustard really marry well.  Use a carving knife to slice a big chunk of this delight, and just enjoy the delightful flavours.  Serve with a rocket, avocado and cucumber salad.  A feast for the eyes, and a [...]

This is a wonderful way of eating quinoa – It is a very light dish with rich undertones brought out by the ‘cheese’ sauce.  I don’t think I have ever made anything that goes down as fast as this dish – something about the texture which makes it so easy to devour, together with the mouthwatering taste brought on by the mixture of vegetables and cheese. The little cherry tomatoes just give it that final [...]

I make my own version of Tabbouleh and I love it – it’s fresh, versatile and one handsome salad.  Loved and enjoyed by millions of people worldwide, this is a wonderful treat any time of the year – serve with hot pitta bread and my hummus or better still my Smoked Red Pepper & Garlic Bean Dip http://mouthwateringvegan.com/2013/02/27/smoked-red-pepper-garlic-bean-dip/. Enjoy ! Note:-  For a gluten-free tabbouleh use boiled millet with quinoa – follow cooking instructions for [...]

You’re going to love this for two reasons.  Firstly, because it’s easy to make and impressive to present.  And secondly, because of its taste and texture – cheezy, delicious, and very much a comfort treat, with a crisp base that combine to create perfection.  You will be jolly, you will be chuffed, and all because of this cheesy stuff !  It cuts beautifully, and I suggest a crunchy green salad to keep it company. Revised [...]

Edgy, zesty and mouthwatering to the full – this salad is perfect to eat as a main course, perhaps with a hot, crunchy wholemeal baguette – or as an accompaniment to virtually any meal you wish.  Soaked in a rich and tasty dressing, I wanted to hit the palette on all its dimensions – sweetness, a tad of spice, Mediterranean, and with lots of zang !!! NOTE :  The trick with this salad is to [...]