This is a very simple, tasty, inexpensive, nutritious and quick meal, using whatever beans, greens and pasta we may have on hand. You may use tinned beans and frozen greens, small pasta or larger sized or even rice, millet, quinoa or cous cous. Ultimately, this recipe should serve as an inspiration to explore combination of…
soup
Vegan Burns Night Part 1: Cock-a-Leekie Soup (Leek & Potato)
Cock-a-leekie soup is the perfect starter to serve as part of a Burns Night Supper along with haggis and clapshot. Robert Burns, is Scotland’s Bard. His works, life, song, poetry and Haggis are celebrated by Scots around the world on his birthday, 25 January. The main culinary event, is the Haggis, something else for which Scotland…
Spicy Cavolo Nero, Leek & Potato Soup
I was inspired to make this soup by an odd combination of fancy that struck me: a spicy Ribollita, but without beans, combined with a traditional leek and potato soup, but without the creamy texture. It’s low-fat if you wish to make it that way or add the extras if you fancy. Serves 3 (recipe after the…
Cheesy Marrow and Chickpea Hot or Cold Soup
Marrows are a type of squash/gourd. They originated in South America and, in the Summer, they are ubiquitous in the UK. They have bright, shiny green skin (stripy, usually) and a tender and very tasty interior. They tend to be huge (picture giant courgette/zucchini) and are inexpensive. This soup is tangy, savoury and satisfying. It…
Thai Vegan Fish Soup (with a side of fish sauce history)
Thanks to Messy Vegan Cook, I discovered that vegan fish sauce exists. Seriously, it does and it’s as stinky and flavourful as the non-kind kind. Here’s a little history on fish sauce. The first printed instance of fish sauce appears in the 2,000 year old Roman cookbook Apicius. They called it garum and liquamen (they were two different…
Ribollita – A Peasant’s Delight: Bean and Cavolo Nero Soup
Ribollita in Italian means re-boiled. It is a traditional and hearty Tuscan soup that was originally made by using leftover vegetable soup heated in an earthenware pot with thinly sliced onions and olive oil sprinkled atop. It may date back to the Middle Ages, when servants would gather up the lords’ left-over and food-soaked flat…
