Sorry for the lack of photos but I thought i'd hurry up and put a few recipes on here as its a new blog.  A friend asked for some vegan recipes and I think both Italian and Indian cuisines have some great vegan food without having to adapt the recipes too much.  One of my Italian favourites on a cold evening is pepperonata with some lovely warm crusty bread.  Here's my version, it can be made two or three days in advance and I think it tastes even better if left.

Pepperonata

Serves 4

50ml/2floz olive oil

1 small onion diced

3 garlic cloves, crushed

6-8 peppers of mixed colours deseeded and finely sliced

2tbs red wine vinegar

2tbs capers rinsed and roughly chopped

18 black olives rinsed and roughly chopped

1tbs fresh flat-leafed parsley chopped

1tbs fresh basil chopped

Salt and pepper

Heat the oil in a very large pan, add the onion and fry over a medium heat for 3-4 minutes. Add the peppers and garlic and continue to fry over a low-medium heat for about 30 minutes until the peppers are completely soft.  Cooking them slowly will help to bring out the flavours.  Add the red wine vinegar, capers, olives, parsley and basil, stir and continue to cook for another 3 minutes.  Season with salt and pepper to taste. Serve immediately with your favourite pasta such as Penne or cool, chill and enjoy up to a couple of days later with crusty bread.

You could also add a little more extra virgin olive oil to the cold pepperonato and serve it as part of a buffet lunch or tapas

Here is a simple curry I made when I was trying to use some turnips which I was given.  I remember reading that turnips work really well in curries so I gave it a go and I have to say it was delicious.  You could use any root veg such as parsnip, swede or celeriac and swap the cauliflower for brocolli.

Turnip, potato and cauliflower curry

Serves 4

2tbs vegetable oil

1tsp cumin seeds

1 medium onion, chopped

2-3 green chilies finely chopped

2 cloves of garlic chopped

1tsp turmeric

½tsp garam masala

½tsp red chili powder

1 tbsp sea salt

1 tomato chopped

1tbs tomato paste

2.5cm/1inch piece ginger, grated

2 large potatoes, cut into 1/2 inch cubes

3 medium turnips, cut into 1/2 inch cubes

1 cauliflower cut into florets

Handful of frozen peas

150ml/6floz water

½tsp sugar

4tbs chopped coriander (including stems)

Heat the oil over a medium heat in a large saucepan. Add cumin seeds and let them brown slightly. Add the onions and green chilies and fry for about 10 minutes until they are softened and golden brown. Add the garlic, the remaining spices and salt and cook for a further 2 minutes. Add the chopped tomato, tomato puree and ginger and cook for three more minutes.

Mix in the potatoes and turnips, and stir, coating all the vegetables.  Add the water and sugar. Bring to a boil and cook for 10 minutes.  Add the coriander, cauliflower and peas cook for a further 10 minutes until the vegetables are soft.

Uncover and cook a few minutes on medium-high to let any excess water evaporate.  Check seasoning and add more salt to taste if necessary. Garnish with fresh coriander and serve.