Real vegetarian food, served in an imaginary world...

Thursday, 10 March 2022


1 wholemeal wrap
handful of lettuce, finely shredded
1 carrot, grated
1 apple, grated
2tbsp yogurt and mint sauce
1tbsp sandwich pickle
salt and black pepper
1tbsp oil
4 quorn nuggets in batter (usually found in the frozen section of the supermarket)
handful of flatleaf parsley

Serves 1 - can easily be multiplied

Mix the lettuce, carrot, apple, yogurt and mint sauce and sandwich pickle. Season well. 
Heat the oil and fry the nuggets gently until cooked through and slightly browned. Allow to cool slightly.
Spread the salad mixture over the wrap.
Place the quorn nuggets in a line and sprinkle over the parsley.
Roll up and serve.


 Just right for a shared meal on a cold day.



2 parsnips, peeled and chopped
1 large apple, peeled and chopped
1 onion, peeled and chopped
2 tbsp oil
1tsp medium curry powder
salt and black pepper
handful fresh breadcrumbs
500ml vegetable stock.

Serves 2

Heat 1tbsp of the oil and gently fry the onions until just starting to turn golden. 
Add the parsnips, apple and curry powder and stir to coat.
Pour in the stock. Bring to the boil and simmer for about 20 minutes.
Transfer to a blender and blitz until smooth, Then return to the pan, reheat and season well.
Heat the remaining oil in and fry the breadcrumbs until crisp and brown. 
Scatter over the top of the soup.

Saturday, 26 February 2022


2 large parsnips
1tbsp sunflower oil
1tbsp honey
Serves 2 but can easily be multiplied.

Heat oven to Gas 7/ 220˚C/ 425˚F
Peel the parsnips and cut into large chunks.
Place in a pan of cold water. 
Bring to the boil and simmer for 3-4 minutes.
Then drain.
Heat the sunflower oil, then add the parsnips, shaking well to coat.
Cook for 20 minutes.
Mix in the honey.
Return to the oven and cook for 10-15 minutes more.

Saturday, 12 February 2022

Fantasy Veggie Dinner Guest - DIETER ROTH

Dieter Roth (1930 – 1998) was a Swiss artist who made a career of producing art from found materials.
He was most famous for Literaturwurst, his sequence of artists’ books on the theme of the sausage. Each book used a traditional sausage recipe but replaced the meat with pages from a book or magazine. He then used the cover as the skin of the sausage.
He didn’t take himself too seriously, notoriously
quipping, “When I was young I wanted to become a real artist. Then I started doing something I felt wasn't real art, and it was through this that I became a well-known artist” and often using the work of people he wanted to annoy.
I think he would be great company and, as he likes meat-free sausages, this might please him.


3 vegetarian sausages, defrosted if frozen
1 red pepper, roughly chopped
1 onion, roughly chopped
1tbsp olive oil
200ml tomato pasta sauce, in a jar or home-made (+ 100ml water)
2tsp chopped mixed herbs
1tbsp sweet chilli sauce
1tbsp tomato puree
1 ball mozzarella, torn into pieces
100g cheddar cheese, grated
500g gnocchi
salt and black pepper

Serves 2

Heat the oil and fry the sausages until browned.
Set them to one side and chop them diagonally.
Add the onion and red pepper to the pan and fry until soft and just starting to brown. Replace the sausage pieces.
Pour in the tomato sauce and the water.
Add the tomato puree, mixed herbs, sweet chilli sauce and season.
Allow to simmer and thicken slightly.
Bring a pan of water to the boil and add the gnocchi.
Cook for a couple of minutes – when it floats, it’s done. Drain.
Add to the sauce.
Mix all together, then place in an ovenproof dish.
Top with both cheeses and lots of black pepper.
Place in oven at Gas 7/ 425˚F/ 220˚C and cook for about 30 minutes.
Serve with a side salad or some focaccia.

Sunday, 6 February 2022


1 large potato per person
grated cheese
few sprays oil

Heat the air fryer to 180C.
Peel the potatoes and slice them in to chips. I used a crinkle cutter, but straight-cut ones are fine.
Place the chips in the basket with a few sprays of oil and shake to cover.
Cook for 18 minutes, shaking part-way through to ensure even cooking.
Either place in a bowl, cover with cheese and place in the oven or under the grill, or put in a shallow pan with the cheese and heat until the cheese melts.

Tuesday, 1 February 2022


When you need a quick side, using storecupboard ingredients

1 small tin whole button mushrooms
1 egg, lightly whisked
2tbsp plain flour
4tbsp fine breadcrumbs
oil for frying

Drain the mushrooms and place in the flour.
Dig each one in the egg and then roll in the breadcrumbs.
Place the oil in a large pan to a depth of 1cm and heat.
Fry the mushrooms, turning as needed until golden.
Put them on a baking tray and cook in the oven at  Gas 7/ 425˚F/ 220˚C for about 10 minutes to make them really crispy.

Wednesday, 26 January 2022


Zelda has already made cannelloni for Marlon Brando, using dried pasta tubes. This one is a great way to use up some left-over lasagne sheets.

4 fresh lasagne sheets
250g cooked spinach, excess water removed. (If using frozen spinach, four balls should suffice)
1 white onion, finely chopped
1tbsp olive oil
1tsp crushed garlic
250g ricotta
black pepper
200ml tomato sauce (bottled or home-made)
1 red onion, finely chopped
2 tomatoes, de-seeded and chopped
2tsp chopped mixed herbs
70g cheddar cheese, grated

If using fresh spinach, wash it and cook it in the same water until it wilts. If using frozen, heat it with a little water. Squeeze out any additional moisture.
Heat half the oil and cook the onion and garlic.
Place the onion, garlic and spinach in a blender. Add lots of black pepper and blitz together well so that all is finely chopped.
Tip out into a bowl and mix with the ricotta.
Cook lasagne sheets as to packet instructions. If fresh, put them in a large shallow tray and cover with boiling water.
Carefully take one out at a time, dry, and cover with a quarter of the spinach mix.
Roll the sides in and place in a dish, with the seam on the bottom. Don't worry if a bit of the filling spills out.
Repeat with the other three sheets.
Gently fry the red onion, pepper and tomato until soft. Add the tomato sauce and mixed herbs.
Pour on the pasta and sprinkle the cheese on top.
Cover with foil. Cook at 190˚C/ 375˚F/ Gas 5 for 15 minutes. Remove the foil and cook for another 10 minutes until the cheese is golden and bubbling.
Lovely served with a salad.