National Vegetarian Week

This week is National Vegetarian Week and as part of my commitment to great Vegetarian food I wanted to share a recipe for each day.

Screen shot 2013-05-20 at 11.35.03

I shall endeavour for it to be Vegan. But we all have to start somewhere and if you are not vegetarian then just give a few recipes a go! I honestly believe you will be surprised.

Below are links to some of my previously blogged recipes and I will add more this week (as I can – I still have ‘no camera’ issues).

If you have any questions or queries then please do ask.

I myself an not exclusively RAW, Vegan, Paleo or Vegetarian but I appreciate that they are a great addition to our weekly food habits.

I hope you enjoy them


And so to start:

Screen shot 2013-05-20 at 18.16.17

Screen shot 2013-05-20 at 18.17.48

Screen shot 2013-05-20 at 16.06.02

Screen shot 2013-05-20 at 18.18.58

Screen shot 2013-05-20 at 18.19.45

Screen shot 2013-05-20 at 18.20.07

Screen shot 2013-05-20 at 18.21.15

Have a great week


Frugal Feeding, Green & Gorgeous For Meatless Monday

You are probably starting to get the message that the food I make most regularly contains a lot of vegetables and is inexpensive to make.

I hope you also notice that it is very tasty and leaves you with a spring in your step not a need for a long nap πŸ™‚


This is so delicious even the youngers in the house gobbled it up with gusto and went back for 2nd helpings.

Don’t worry that this seems like a lot of cabbage to pasta, the cabbage shrinks as it cooks and the pasta will swell πŸ™‚

To make this s Vegan dish just leave out the Mozzarella, it is still delicious, I add it as Daughter No2 loves it and I love her.


Frugal Feeding, Green & Gorgeous For Meatless Monday

for 8 people

500g/ 1 lb spaghetti
4 tbsp sunflower oil
2 small white onions
1 large Savoy cabbage
2 cloves of garlic
1 small bunch coriander (if you like)
2 fresh mozzarella
65ml/ 1/4 pt olive oil
125g/ 5 oz salted cashew nuts
sea salt
big splash balsamic/ red wine vinegar ( or lemon juice if you don’t have a nice vinegar)


Wash the cabbage leaves and collate them in the largest and hardest leaves through to the smallest and most tender.

Peel the onions and slice thinly.


Slice the cabbage like a chiffonade. (Like a shredding really)

Crush the garlic.

Drain and then tear the mozzarella into chunks.

Wash and roughly chop the herbs.

Put a large pan of water on for the pasta (cook as instructed on the packaging).

Heat a large frying pan on a high heat with 4 tbsp of oil.

When it is hot (but not smoking) add in the onion and allow to start to brown on a very high heat.

Add in the cabbage and allow to wilt and soften, keep it on the high heat. You may need to add a few splashes of water.

Add a good pinch of sea salt

Add the cabbage from the toughest leaves through to the most tender.

Once it is well wilted add the garlic and stir well. Add in a ladle or two of the pasta water and the oil.


Drain the pasta and add into the cabbage and toss well together.


Add the cheese, nuts and herbs and toss again

Serve in big bowls



Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.