This pizzetta has it all… parmesan, truffle oil, porcine mushrooms and mozzarella with touch of fresh sweetness from the pea shoots. It’s an Unami fest… They are perfect for a date night or a dinner party as they are super easy to make and really tasty.
This recipe uses black Venus rice and truffle oil from Belazu who kindly sent me lots of ingredients to try. I hadn’t cooked black rice before and now I’m a total convert. It’s got a fantastic flavour and texture and looks amazing and combined with the truffle oil it’s a winning combo. You can add parmesan too if you want to. My recipe is Italian comfort food and perfect for dinner with a salad.
This take on what is essentially a classic of mushrooms on toast with soft boiled eggs is deliciously flavoured with allspice and coriander seeds so it tastes much more Mediterranean or Middle Eastern. The mushrooms once cooked create their own unctuous sauce which you spoon over the crunchy bread and then you have the creaminess from the eggs with the fresh herbs and a squeeze of lemon to finish it off. It’s delicious I promise.
This spaghetti recipe is a traditional Italian recipe which is like a lot of Italian recipes, it’s really simple but nails it with its flavours. I bought my mushrooms at Morrison’s as they have a brilliant selection of veg, fruit and herbs. The spaghetti al nero I got from my local Italian deli, but it’s equally good with standard spaghetti. It’s essentially vegan except for the spaghetti al nero which is made with squid ink, so to get the same vibe you could use black rice noodles. For the Parmesan lovers like myself, you can add lots of freshly grated Parmesan. If you’re vegan or vegetarian, you can find a vegan parmesan in your local supermarket or health food shop.
It’s perfect for a dinner party served with a salad and some crusty bread or for a date night as it looks really beautiful.
I cooked this for a friend of mine the other day and she loved it so much she told me I had to put it on the blog. The combination of flavours is fab with the mushrooms, parmesan and truffle oil… they are a marriage made in heaven.
It’s also really easy as most of the work is in the prep, so once you have done that it’s a doddle. You can get little bottles of truffle oil in supermarkets or online and of course in Italian delis, and before you think it’s too expensive, you can get them from as little as £3.50 and remember a little goes a long way, so it will last you for ages.
This is a perfect dinner party or date night supper and works really well with a crispy salad with my vinaigrette recipe which is also on the blog.
I cooked this recipe for an anniversary dinner with one vegan and two vegetarians. I thought I’d cook a truffle spaghetti that was primarily vegan, but had great tastes and textures. So I came up with this truffle spaghetti with breadcrumbs.
It’s mushroomy and truffley and has healthy lemon zest and parsley with crunchy sourdough bread crumbs on top… and if you eat Parmesan you can grate lots on top too.
Every one was happy and loved it so much I have put it on the blog. It’s the perfect dinner party recipe and if you half the quantities it’s perfect for a date night. Truffle oil is used sparingly so a bit goes a long way and in my local supermarket it’s £3.50 a bottle and will last you for ages, so it’s well within budget.
This is an authentic Italian recipe and it’s vegan, but you can serve it with Pecorino cheese finely grated on top if you don’t do vegan, both ways are traditionally Italian. I love truffles on nearly everything, eggs, chips, risotto, pasta, mashed potato…the list is endless. I gave my friends Timna and Vicki my black truffle carbonara a couple of weeks ago and they are still talking about how sublime they think it is. However, I wanted I to do a vegan version too. I think it tastes fantastic, all truffley and garlicky. Its very Italian and it only takes about ten minutes to make, or as long as the spaghetti is cooking. Perfect for a dinner party, you can multiply the amounts or halve the quantities for a super tasty date night.
I love this bowl of coconutty deliciousness. Laksa is a comforting Thai coconut broth with vegetables and noodles. It’s spicy, creamy and noodley. I find a lot of vegan recipes are trying to emulate meat dishes, which is not great because vegan ingredients can be fantastic and with imagination don’t need to pretend they are something they are not. There are a lot of sumptuous vegan dishes that don’t shout deprivation of any kind. Hopefully you will try my vegan recipes and agree that they are just as good as any recipe using animal products, I try to make them look delicious too, and full of colour and not just a load of beige-ness.
This recipe is my take on a Laksa I hope you like it. It’s healthy and delicious.
I know a nut loaf sounds retro, but this nut loaf is a bit more sophisticated than the nut loaves of old, it’s really scrumptious and hasn’t got a single lentil in it. It’s packed with the amazing flavours of porcini mushrooms, parmesan and cashew nuts and it’s got a great texture which comes from the shiitake mushrooms. It’s perfect for vegetarians and vegans at Thanksgiving and Christmas or any time there is a roast (It’s even delicious sliced cold from the fridge and put in a sandwich, with cranberry sauce and mayo)
Jo Fairly kindly wrote to me to say she has made a vegan version by replacing the eggs with 250ml of Bonsoy soya milk, instead of the eggs and the 150ml of milk, btw not ordinary plant based milk as it won’t work as well, and she swapped the parmesan for vegan parmesan which is now available in supermarkets or health food stores. I can’t wait to try it.
Serve it with my vegetarian gravy, which is also vegan, my cranberry sauce and the rest of the trimmings.
150g of dryish white bread crumbs
150ml of milk (or dairy free milk)
2 large eggs
30g of butter or olive oil plus a bit more for greasing the loaf tin
20g of dried porcini mushrooms (I get the cheaper porcini pieces in the supermarket) steeped in boiling water for 15 mins, drained and chopped
100g mushrooms chopped into small pieces (I use shiitake)
1 teaspoon of English mustard
1 teaspoon of grated nutmeg
2-3 teaspoons of Tabasco
1 egg white
1 tablespoon finely chopped fresh parsley
1 tablespoon of finely chopped fresh thyme
1 medium onion very finely chopped
2 medium celery sticks very finely chopped
Zest of one lemon
200g of chopped raw cashew nuts
100g chopped raw walnuts
1 large carrot finely grated
75g of Parmesan or vegan parmesan
A handful of polenta
Salt and pepper
1 large loaf tin, mine is approx for a one and a half pound loaf