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, precooked (do not overcook them, leave them chewy) ½ bulb garlic 1 medium sized red onion 1 red chilli ½ medium red bell [...]

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 am in a ‘bake’ super zone presently – every cell of my body tells me to create bakes, to fuse, to go with my creative instinct – which I have to say is working overtime – and I can barely keep up with it. Now, I have created a most wondrous bake – after tasting it, I was lost for words !  I merged the flavours of the Middle east with a touch of [...]

This is the most amazing seafood dip ever.  Tasty, ‘fishy’, the sea in your mouth, for all those vegans who miss the taste of fish – this one’s truly for you !  A great sandwich filler, perfect for picnics to come, party food, or just a weekday snack filler.  Make it, enjoy it, and come back to me with your feedback.  Thanks. INGREDIENTS 1 400g can cannellini beans, or 2 cups home-cooked cannellini beans 2 [...]

This is an excellent recipe that I created, which has brought a huge smile to my face, because my young discerning daughter is the best barometer I have in the short term when I have just created something new, and my partner is even more discerning.  They both gave it a resounding thumbs up !  And I also know I have high standards to meet when I think of you all out there. As you [...]

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 [...]

This juice is packed with nutrients and goodness. The health benefits are endless. All peppers are rich in vitamins A, C and K, but red peppers are simply bursting with them, and are far more nutritious than green peppers. Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to aging, and they support immune function. They also protect against cataracts and heart disease, and reduce inflammation like that found in arthritis and asthma. [...]

I wanted to make a pasta-free lasagne – so I decided to create a sweet potato one.  It melted in our mouths, and it was one of the most mouthwatering baked dishes ever.  An epic dish to serve to friends and family.  It’s so decorative, and combines the idea of roast potatoes with a wonderful sauce, red Bolognese and a cheese sauce that really is very cheezy !  Serve with garlic bread and a crunchy [...]

This dip is simply awesome.  It’s got a little kick, and is so flavoursome.  It can be eaten on toast, you can make bruschetta with it, or have it with crudités. It’s also great in sandwiches for picnics, so mark this as a sandwich filler too –  particularly if you serve it on ciabatta bread with thinly sliced tomatoes and olives, a drizzle of oil on the tomatoes, and you have the perfect sandwich ever.  [...]

This is a delightful chilli. I served mine with a mixture of short grain brown rice and pearl barley mixed – I boiled the two together.  Then I dolloped on a couple of spoons of vegan yoghurt, and some plain tortillas. INGREDIENTS olive oil 1 400g tin crushed tomatoes 1 large onion, finely chopped 5 cloves garlic, chopped 2 cups veggie mince (I use Linda McCartney myself) 1 400g tin borlotti beans 1 cup cooked [...]