A Cornish girl's food adventures

Tag: vegetarian

Sweet potato & miso soup

Sweet potato & miso soup

I eat gallons of soup during the winter months. Seriously, I get through vats of the stuff. It’s so quick and easy, especially creamy blended soups, you can have yourself a warming veg packed meal ready within 30 minutes or so from start to finish. […]

Vegan haggis

Vegan haggis

Every year Mr C convinces me to cook Burns Night supper for him, playing on his Scottish heritage. I’m always very happy to do so on the proviso that we have a veggie-friendly haggis. With only two of us, cooking a haggis each would seem […]

Vegetarian Sausage Rolls

Vegetarian Sausage Rolls

Sausage rolls are such a classically British snack. I was always quite surprised that they weren’t more popular in the States given how much they love pork but I guess their sausages aren’t quite the same as a good old British banger.
Back in the far mists of time, when I used to eat meat, I was always quite partial to a sausage roll, although if I’m honest I was always far more in it for the pastry than the pork. This veggie version is spot-on as far as I’m concerned. Crisp, flaky pastry filled with a soft flavourful filling, they’re delicious hot or cold.

Ingredients
Makes 16
320g ready-made, ready rolled puff pastry
1 red pepper, roasted and skinned
1/2 onion
1 can of chickpeas
100g feta
1 tbsp tomato puree
1 tsp mixed dried herbs
salt and pepper to taste
1 egg
butter or oil for frying
sesame seeds (optional)

Pre-heat your oven to 200°c and line a large baking sheet with baking parchment or a silicone mat.
Dice the onion and fry it in a little oil or butter until it is soft and just starting to colour. Roughly chop the red pepper and crumble the feta. Lightly beat the egg. Put everything except the pastry (obviously), one tablespoon of the egg and the sesame seeds in the bowl of a food processor. Whizz it all together until you have something that resembles a thick chunky hummus that holds its shape.


Unroll the pastry and place it with the long edge towards you. Cut the pastry horizontally to leave you with two even sized pieces. Divide the filling mixture into two portions and place each in a line down the centre of each piece of pastry. Brush one of the long edges of each piece of pastry with a little of the remaining beaten egg and carefully fold the dough over to cover the filling. Push down the edge to seal the sausage rolls, if you want to crimp the edge for decoration my top tip is to roll a fluted pastry cutter along the edge.
Brush the sausage rolls with the remaining beaten egg and sprinkle them with a few sesame seeds. Cut each roll into eight even sized pieces and transfer them to the prepared baking tray. Bake them 25 minutes until they are gorgeously golden and the pastry is crisp.

Porcini, Chestnut & Mushroom Pate

Porcini, Chestnut & Mushroom Pate

My mum had a special birthday on New Years Eve. I’m not going to tell you how old she was but it was the kind of birthday that you make a fuss over. Having a a birthday on New Year’s Eve isn’t as great as […]

Squash, sage and ricotta galettes

Squash, sage and ricotta galettes

As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot […]

Banging Green Beans

Banging Green Beans

I think there’s a tendency, when you’re cooking for people who don’t eat meat, to feel like you have to ‘replace’ that element of a meal. I don’t agree, obviously I don’t want to lose the protein from my diet but there are plenty of places I can get that from. I really do think that if you make your veggies tasty enough then no-one is going to miss the meat.
These crisp, homegrown green beans (which actually started off purple, if you can believe it) have been sautéed in brown butter with caramelised shallots and garlic and finished off with a few crunchy hazelnuts. I mean, would you really feel like you were missing out?

Ingredients
serves 2 (easily multiplied)
200g fresh green beans
1 tbsp butter
1 shallot
1 fat garlic clove
black pepper
handful of hazelnuts

Lightly steam your beans until they are just tender. Thinly slice the shallot and the garlic. Melt the butter in a frying pan over a low heat and add the shallot, gently cooking it until it starts to caramelise.

Add the garlic and cook for another minute. Toss in the beans and season with black pepper. Fry for a few moments more and then scatter in the hazelnuts and serve.

Crispy tofu tacos – with avocado coleslaw

Crispy tofu tacos – with avocado coleslaw

Before I lived in the States I only ever really thought of tacos as the hard, crunchy shells you buy from the supermarket and fill with chilli and cheese. I was utterly oblivious to the world of deliciousness which ‘proper’ tacos provide, there are so […]

Heirloom tomato and fennel tart

Heirloom tomato and fennel tart

When you get really good ingredients it’s worth using them in a recipe that really shows off their full potential. That’s how I feel about these beautiful heirloom tomatoes anyway. So often the fruits you find in supermarkets are insipid and disappointing but if you […]

Baked feta

Baked feta


I’ve got a bone to pick with you guys. Why did none of you tell me how delicious baked feta is? I mean regular feta is pretty good but baked feta is a whole other thing! It’s so soft, but not actually melted, with a deliciously caramelised top, which is helped in this recipe by a little dab of sweet honey.
This is such a great addition to any mezze table. The slightly smokey grilled nectarines go wonderfully with the soft creaminess of the cheese and the little hint of heat from the chili.

Ingredients
serves 2 (slightly piggy people)
2 nectarines (a little underripe is fine)
200g drained feta
2 tsp oil
sprig of thyme
pinch of fresh ground black pepper
1 small red chili
2 tbsp runny honey
handful of walnuts

Pre-heat your oven to 190°c.
Slice the fruit, into about eight pieces each and toss them in the oil. I do this in the dish that I’m going bake the feta in so that that gets greased at the same time too. Heat a griddle pan and place the fruit in it. Cook the fruit until it is nicely charred on both sides. Put the fruit into the baking dish and add the sliced chili, black pepper and sprig of thyme. Top with the slab of feta and then bake the whole lot for 20 minutes.


Once the 20 minutes have passed drizzle the cheese with a tablespoon of the honey and then cook for a further five minutes so that it becomes lovely and golden on top. Just before serving toss in the walnuts and drizzle with the remaining honey.

Garlic and herb flatbreads

Garlic and herb flatbreads

When other women go to New York they head to 5th Avenue to buy designer shoes and handbags. Not me. I head to The Bowery and trawl through the restaurant supply stores. When we went recently Mr Colonial Cravings treated me to a tortilla press […]