A gravy that is full of deep, rich flavours. Our photo shows whole pieces of porcini mushroom - but it can be blended or even sieved if you prefer a smooth gravy. Like all gravies, it is even better the next day as that gives time for the flavours to party together! It will also save time when the rest of the food is being prepared - and it freezes well too.
A nice dish for a special occasion. It is made in several stages, none of which are difficult - most of the cooking time takes place in the oven, leaving you free to do other things (bar the occasional oven check!). The sauce ingredients and main course ingredients will be ready at roughly the same time – all you need to do is quickly blend the sauce and serve it with the aubergine towers.
A simple, low-fat version of this vegetable dish - it usually contains lots of oil. Instead, the recipe uses the flavours from the vegetables themselves plus herbs, wine and stock.
It can be used as a starter, with crusty bread or as part of a larger mixed salad/mezze platter - try it with bean salad, hummus etc.
Photo courtesy of www.flavourphotos.com/
An elegant little dish! It comes with a choice of two lovely yet easy sauces: Tahini & Yoghurt or Coriander, Garlic & Yoghurt - all dairy-free, of course!
Worth the extra time to bake the squash because it brings out the flavour so wonderfully! You can do the baking the day before if that’s easier – the soup itself doesn’t take very long.
For a more substantial and nutritious soup, add half a tin/110g or so of drained white beans - cannellini or butter beans will do nicely - and blend them with the soup.
Picture courtesy of manifestvegan.com
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