Roasted Aubergine, Fennel and Tomato Tart with Pea Pesto

This vegan tart has a real Mediterranean flavour and uses fennel and aubergine as its main vegetables, with the addition of tomatoes and a delicious pea pesto to finish it off. The recipe is not gluten-free, but it can easily be made so by switching to a gluten-free flour and adding a teaspoon of xanthan…

Stuffed Peppers with Aubergine and Rice

I’ve avoided stuffed peppers since turning vegan, thinking they were a bit of a cliché. Since trying these, however, I’ve realised that I’ve been missing out. The intense flavour and colour in these little gems is fantastic, and they’ve made me a convert. You’ve probably all already got your own stuffed pepper recipes, but please…

Three Ways with Pizza

I was thirteen years old when I first learned to make pizza. I was visiting family in Leicester when, on a visit to a book store, I came across Antonio Carluccio’s An Invitation to Italian Cooking. I bought the book, published the year before, after a brief flick-through of its glossy pages, and set to…

Kale and Dill Wraps with Aubergine, Pineapple and Black Beans

These are the standard chickpea flour wraps, but with the addition of kale and dill to the batter to give it a green colour, and to get a little extra veggies in us. This is done by adding the kale, dill and some lime juice to water and blending together until completely smooth. That then…

Roasted Red Pepper and Aubergine Pasta Sauce

Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. I came up with this one when I suddenly found myself with a load of people to feed and not much time (or many ingredients) with which to do something creative. This dish was literally…

Stir-Fried Tofu with Aubergines

Great food doesn’t have to keep you tied to the kitchen for a whole evening. Sometimes you just want to get in and get it done, which is one of the many reasons stir-fries are great. This one is packed with flavour and can be ready to eat in the time it takes you to…

Aubergine and Cherry Tomato Bruschetta with Green Olive Tapenade

Bruschetta are a versatile lunch to have on a relaxing day. Toasted bread topped with just about anything you can imagine. What’s not to love? I’ve kept to a Mediterranean theme with mine: pan-fried aubergines and tomatoes with a little bit of salt and garlic, served on an olive tapenade and topped with rocket and…

Roasted Aubergine and Walnut Pesto

The unfortunate thing about pesto is that it comes in teeny tiny little jars. Also, there are only a couple around that are vegan and gluten-free. It is so easy to make your own, however, and so much better tasting than the shop bought variety. Most pesto recipes you can just shove into a food…