Aquafaba comes to the rescue again as the egg substitute in these very convincing vegan meringues The egg is an everyday miracle – so basic, so cheap, so reliably astonishing in its protean a...
Tahini with roast aubergine, the classic lentils with rice and caramelised onions, and a creamy mashed courgette salad When I close my eyes and try to think of a dish that says home, mujadara i...
Little vegetarian savoury cakes to have with a tomato salad Chewy, nutty textured little cakes. Pearled spelt is available from wholefood shops, major supermarkets and many grocers. Put a med...
A vibrant soup-stew with croutes and a dish of cheesy asparagus to put a taste of spring on your plate There’s a deep bowl of soup on the table, green as a summer lawn, chock-full of spring v...
Top chefs say the Games will rebrand French gastronomy as a showcase for plant-based food It will boast the world’s biggest salad bar, offer fans vegetarian hotdogs and bring in up to half a ...
What are the best meat- and dairy-free tortilla fillers? Got a culinary dilemma? Email feast@theguardian.com WANTED: VEGAN FILLINGS FOR QUESADILLAS “Quesadillas are my comfort food,” says K...
Family restaurant, working for Jamie Oliver, starring in food TV – Georgina Hayden’s new cookbook, Greekish, is the result of her life’s work When it comes to dreaming up new dishes for c...
A particularly bright and zingy way with roast veg for spring Preheat the oven to 200C/gas mark 6. Remove the stems from 2 large AUBERGINES or 3 medium ones (about 600g total in weight), then c...
Welcome to a win-win vegetarian Italian classic: it’s simple, delicious and makes clever use of old bread Today’s easy recipe for Italian vegetarian “meatballs” is a great way to use up...
Two light and sprightly Thai dishes for spring: mushroom tom yum soup with rice noodles, and crisp cauliflower in a sweet-sour tamarind sauce ”Gin khao yung?” – or “Have you eaten yet?�...
Government had issued decree to stop the word – used to describe a burger in France – being used for ‘veggie steaks’ France’s top administrative court has waded back into a battle ove...
For a rapid weeknight dinner, this white bean, leek and fennel casserole with a fruity, nutty topping will hit the spot I recently went to a dinner party where this dish was served, topped with...
Craft yourself some Glamorgan sausages out of stale bread, dark green leek tops and bean water Last year, I helped the Welsh government set up a food sustainability toolkit for home cooks and f...
They are the familiar ingredients that can add punch, zing and umami to even a five-minute recipe. Here is a guide to getting the very best out of them Over the past 20 years or so, the way we ...
Ear-shaped pasta in a roast red pepper and tomato sauce and topped with pistachios and ricotta This dish is a happy accident. I first made the sauce to accompany roast potatoes, with muhammara ...
The use of bean water in your baking makes use of a miracle ingredient and saves money on expensive eggs, too Today’s macaroons are easy and fun little treats using just a few store-cupboard ...
Let the oven work its magic on fennel wedges, then add some blood orange for a refreshing lift Preheat the oven to 200C/gas mark 6. Snap the feathery green fronds from 3 heads of FENNEL and set...
A cheat’s version of malai kofta, in which you blend readymade paneer with coriander and spices, roll it into balls, then deep-fry before immersing them in a creamy curry This is a week-night...
See off winter with hazelnut cake and spring rhubarb, and comforting, spiced sweet potatoes A slice of tender cake, a few fallen crumbs at its side, a spoonful of whipped cream and a little pud...
Egg-drop soup with thick udon noodles and savoury Japanese sprinkles, and a thick and wholesome Iranian-style ‘minestrone’ Like everyone else currently eating their way through to spring, I...