Vegetarian cooking

This was a really nice and easy autumnal meal. We made it vegan, I bought some vegan spinach gnocchi from Waitrose, and we used up the last of the beetroot and some garlic from the allotment. This recipe serves two but we are pretty greedy! INGREDIENTS: 1 pack of gnocchi ( we used Dell’ Ugo Spinach gnocchi which is  vegan) 1 Squash (we used an onion squash but butternut or similar will do). peeled and chopped into chunks. 2 red onions, peeled and cut in half, then half again. 500g chestnut mushrooms, chopped in half  2 beetroots, peeled and chopped into large...

What do you do when you've planted way too many nasturtiums and they take over your garden a little? Make a meal out of them! Here's a recipe for making pesto using nasturtium leaves, pine nuts, garlic, olive oil, lemon juice and parmesan.

We had a lot of round squashes from our allotment and so I made up this recipe for stuffed courgette, it can be done with regular shaped courgettes too. Recipe: 1. Chop the top off the courgette and hollow out the middle with a spoon. 2. Chop and fry all the other vegetables, add the cooked lentils and passata and season with salt and pepper. 3. Fill the courgette with the mixture and cook for 30 mins. 4. Add a bit of grated cheese or vegan alternative and cook for a further 10 mins