Herby Lentil Koftas

These lentil balls are made fresh tasting with the addition of loads of fresh mint and coriander. They go really well inside a wrap with hummus or romanescu sauce or served with the Immunity Booster Quinoa Salad with Pomegranate and Cranberries. As I have said before, the secret to making burgers or koftas that hold…

Black Bean and Red Pepper Chilli

I love black beans. They have a soft, silky texture that you don’t get with other beans. I made my first chilli as a student back in the early 80s. Although I have moved away from con carne to sin carne, I still use the same recipe which uses blended tomatoes, oregano, cumin, coriander,sugar and…

Swiss Chard with Raisins and Pinenuts

Swiss chard is incredibly good for you. It can be slighlty bitter if it is old when eaten so the best way to avoid this is to buy it very fresh or grow your own. It is traditional in Spain to add pinenuts and raisins to spinach but it works well with chard too. I…

Vegetable and Almond Soup

This is a great soup for using up leftover raw vegetables at the end of the week. The addition of the ground almonds makes it rich and satisying. You can vary the veg you use depending on what you have but try to include some squash, sweet potato or parsnip as this adds to the…

White Bean and Vegetable Tagine

I have a beautiful black tagine that I love using. I cook lots of things in it, not just Moroccan food. It makes everything cooked in it taste special. In Morocco, veggie tagines vary so much. They can be rich and oily or watery and tasteless. Generally, they are made only of veg though and…

Mushroom and Red Pepper Quiche

I love the smell of this baking in the oven. It is really delicious and equally good hot or cold. This is only the second vegan quiche I have made and I was pleased with the progress I have made since the first one. Like last time, I used a packet mix for the pastry…

Raw Mushroom and Pine Nut Salad

I stole this idea from Twelve Apostles restaurant in Berlin where I ate something similar last weekend. There it was made with rocket but I used a crispy Lollo Rossi lettuce instead. Pine nuts are expensive but they are really delicious and transform this salad to something quite special. Serves 4 Total Preparation and Cooking…

Rich Lentil Bolognese with Wholewheat Pasta Twists

This is my favourite pasta sauce. It also makes brilliant vegan lasagne. I remember the first time I experimented using lentils in this sauce, rather than fake meat, I could not believe the improvement and it is much better for you. The sauce is made rich with fresh tomatoes and purée plus red wine and…

Spicy Carrot and Peanut Soup with Coconut Milk

It started to feel a little autumnal this morning and it was slightly chilly indoors, making me want to eat something warming. This soup has Asian influences but also reminds me of Africa where lots of peanuts are grown. This could be made with pumpkin, butternut squash or sweet potato, all of which would be…

Baba Ganoush with Pomegranate

When we lived in Cairo, Baba Ganoush was definitely my favourite Egyptian dish. I never could take to the Fuul Medames though. I love the silky, smoothness of this dip and the sweetness and crunchiness that the pomegranates add. Pomegranates have just started coming into the shops in Berlin now that the summer is over…