Vegan Recipes

27 Pins

·2y

Nigella Lawson

a green bowl filled with sliced cucumbers on top of a marble countertop

Nigella Lawson Recipes

Cucumber, Chilli And Avocado Salad

a glass bowl filled with cucumbers and herbs

Quick Gherkins

Spelt Spaghetti with Spicy Sesame Mushrooms

Continental Dishes

Perfect Roast Potatoes

Great British Food

Perfect Roast

Loaded Baked Potato Soup

Potato Crisps

Loaded Baked Potatoes

Criss-Cross Potatoes

a blue plate topped with yellow food on top of a table

Sunshine Hummus

Sweet Potato, Ginger And Orange Soup

a bowl filled with red stuff sitting on top of a table

Raw Beetroot, Dill and Mustard Seed Salad

guacamole and tortilla chips in small bowls on a white table

How To Make Tortillas

Sweet Potato Tacos

Guacamole with Tortilla Chips

a black bowl filled with food on top of a wooden table next to a red napkin

Panchphoran Aloo (Potatoes in Whole Spices)

a pizza sitting on top of a pan covered in cheese and pomegranates

Lentils with Tamarind and Dates

an orange plate topped with a small bowl filled with berries and ice cream on top of it

Redcurrant Slush Sorbet

Redcurrant Slush Sorbet: Just as with ice cream, the glorious thing about home-made sorbet is that you can make flavours you could never buy in a shop. And the texture is so much better, too: smoother, richer, without all that icy brittleness. This sorbet is intentionally slushier still: a sluicing with Cointreau adds an orangey depth and keeps it all from freezing solid.

two white bowls filled with soup and garnished with cilantro

Bulgur

Soaking Chickpeas

Spicy Butternut Squash Soup

Eastern Recipe

Cooking Garbanzo Beans

Pumpkin Stew

Butternut and Chick Pea Soup With Bulgur Wheat

This is in no sense an authentically Middle-Eastern recipe, but a fancy of mine. To elucidate: it is a vegetable soup that is imbued with Middle-Eastern flavours and, in place of the pasta that you'd cook for a traditional Italian minestrone, I use bulgur wheat.

some carrots and radishes on a plate with a dip in the middle

Beetroot and Chickpea Dip

While I don’t go in for starters, even if I have friends to dinner, I am - as I mention often - a dips-with-drinks devotee. This is a new addition to my stable of regulars: the beetroot not only turns the chickpeas a quite ridiculously uplifting pink, but its earthy sweetness is smokily tempered by the tahini and, furthermore, it helps create a smooth and soft texture, all the better for dipping a baby carrot, a radish or, indeed, a tortilla chip in.