Coriander Ravioli with Pumpkin and Ricotta Filling

I’m not going to make any excuses for my prolonged absence from the interwebs and instead I’ll launch immediately into this delightful recipe. Yay.

My friend Emma from work (who provides me with many delicious recipes) took the time to type this one out for me by hand from her book The Cook’s Encyclopedia of Vegetarian Cooking by Linda Fraser. As soon it landed in my inbox I knew I had to try it. As per her suggestion I’ve left out the sun-dried tomato that was in the original recipe, and served it with a spicy red chilli and pinenut oil dressing of my own creation.

It is good to be back =)

Eggplant and Lemon Risotto

There have been two wonderful additions to my life in the past week, the incredible vegetarian cookbook Plenty by Yotam Ottolenghi (which this recipe was sourced from) and my new MacBook Pro (which I’m currently writing on) . I’m sure that both will provide me with plenty of inspiration for many posts in the future.

I found Plenty on Heidi Swanson’s website 101 cookbooks and I knew immediately that I had to have it. Ottolenghi is a renowned chef and owner of Ottolenghi restaurant in London, and though he is not a vegetarian himself, he understands how to inject vegetables with spices to produce wonderfully flavoured and tantalising dishes. The photography in the cookbook is also vibrant and motivates you to try the recipes out for yourself. Some recipes from this book are currently being reproduced in his food section The New Vegetarian in the Guardian paper, and are well worth checking out online.