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 =)

Scrumptious Vegetable Lasagne

There is nothing more disappointing than biting into a vegetarian lasagne that is lacking in flavour, texture and most importantly vegetables. So this is my remedy to the sea of mediocrity…a rich, vibrant lasagne whose cheesy goodness will have you back for seconds in no time . As with other recipes, I’ve mixed and matched sauces from two recipe books; Food of the World: Italy and What’s Cooking: Vegetarian. The bechamel sauce recipe seemed more authentic in Food of the World, while the main vegetable sauce recipe in What’s Cooking had that bit of oomph that I wanted, so I went with having the best of both worlds.

This is a great antidote to the cold weather, so go on and share the lasagne love this winter.

Creamy Pasta with Mushrooms and Avocado

As a departure from the complicated and labour intensive last recipe, i’ve gone quick and simple with this pasta .  I’ve tried to make it healthier by using evoparated milk rather than normal cream but feel free to use the real deal if you so desire. I added brie for that extra bit of oomph (so yes it isn’t really that healthy in the end but its all a bit of give and take).

I absolutely love mushrooms and avocados and they both get a chance to shine in this dish.

Hello world (and recipe for spinach and ricotta cannelloni)!

Hello online world and welcome to my new vegetarian cooking blog!

I plan to blog at least weekly, and I’m hoping that the prospects of a captive audience will push me to try new recipes, experiment in my cooking and share my successes (or failures depending on the outcome). Join me as I navigate my way through dust-gathered recipe books and handed down recipes from my mum. I hope the journey will be inspiring, enlightening, or at the very least entertaining.