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Archives for December 2024

Creamy Courgette and Green Bean Gnocchi

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Creamy Courgette & Green Bean Gnocchi: A Healthy Vegan Italian Delight

Transport yourself to the rolling hills of Italy with this indulgently creamy yet wholesome Courgette & Green Bean Gnocchi. This vegan dish is a perfect marriage of fresh, vibrant vegetables and soft, pillowy gnocchi, making it a satisfying and nutritious meal to savor on a busy weeknight or a leisurely evening.

The dish starts with tender green beans, blanched to retain their crunch and vivid color, alongside courgettes (zucchini) sliced thin for a delicate, silky texture. These vegetables form the heart of this recipe, delivering a medley of flavors and nutrients. The courgette softens beautifully during cooking, almost melting into the sauce, while the green beans add a touch of snap to every bite.

The star of the show is the creamy sauce, made entirely plant-based yet luxuriously rich. A blend of cashews soaked and blended with garlic, lemon juice, and nutritional yeast creates a velvety, cheesy base without any dairy. A hint of fresh basil and a pinch of nutmeg elevate the flavor profile, giving the sauce a warm, aromatic depth that perfectly complements the earthiness of the vegetables.

Gnocchi, the iconic Italian dumplings, are lightly boiled until they float like clouds, then tossed with the sauce and vegetables to coat every morsel. A quick garnish of toasted pine nuts or crushed walnuts adds a delightful crunch, while an extra sprinkle of basil brings a burst of freshness.

This Creamy Courgette & Green Bean Gnocchi is not only delicious but also packed with vitamins, fibre, and healthy fats. It’s a dish that satisfies indulgent cravings while staying true to a healthy, plant-based ethos—a comforting bowl of Italian sunshine in every bite. Buon appetito!

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Creamy Courgette and Green Bean Gnocchi
Author: 
Recipe type: Vegan
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 2 tablespoons olive oil
  • (+ extra to serve)
  • 3 courgettes
  • (about 350g / 11 oz) thinly sliced
  • 4 cloves garlic
  • thinly sliced
  • 1 pack green beans
  • (about 200g / 7 oz) trimmed
  • 1 pack gnocchi
  • (500g / 18oz)
  • 200g frozen peas
  • 1 x 400g tin butter beans
  • drained
  • bunch of basil
  • (about 30g / 1 oz) leaves separated but left whole
  • 2 tablespoons coconut yoghurt
  • (optional)
  • 1 lemon
  • zested & juiced
  • pinch of dried red chilli flakes
  • (optional)
  • pinch of flaky sea salt & black pepper
Instructions
  1. Warm the olive oil in a large frying pan set over medium–high heat; add the courgettes, garlic and a pinch of salt. Cook for 15–20 minutes, until jammy and golden.
  2. Meanwhile, bring a large saucepan of salted water to the boil, add the green beans and the gnocchi; cook for 3–4 minutes until tender, adding the peas for the final minute. Drain and set aside.
  3. Once the courgettes are cooked, set the heat to low; then tip the green beans and gnocchi into the frying pan. Add the butter beans, basil, coconut yoghurt (if using), lemon juice, chilli flakes (if using), a generous pinch of salt and plenty of black pepper; stir until combined.
  4. Divide the gnocchi between bowls, scatter over the lemon zest and drizzle generously with olive oil.

 

Winter Root Vegetables with Preserved Lemon Yoghurt

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This comforting winter dish celebrates the humble root vegetables of the season, bringing together their earthy sweetness with a tangy, creamy preserved lemon yoghurt for a perfect balance of flavors.

A medley of roasted root vegetables—carrots, parsnips, turnips, and golden beets—are the stars of this dish. Tossed in olive oil, smoked paprika, and thyme, they’re roasted until caramelized and tender. Their natural sweetness is intensified, complemented by a subtle smokiness and herbaceous aroma.

To add layers of texture, crispy chickpeas seasoned with cumin and coriander are scattered across the dish. These add a delightful crunch, alongside toasted seeds—like pumpkin and sesame—that lend nutty undertones.

The preserved lemon yoghurt ties it all together. Made with a plant-based yoghurt, the preserved lemons add a unique punch of salty, citrusy brightness that cuts through the richness of the roasted vegetables. To prepare, finely chop the preserved lemon and stir it into creamy vegan yoghurt with a touch of garlic, fresh dill, and a drizzle of olive oil.

Serve this dish warm, garnished with a sprinkling of fresh parsley or mint for color and freshness. Pair it with crusty sourdough bread or a grain like quinoa to turn it into a hearty meal.

Perfect for chilly evenings, this dish is not just filling but also nourishing. The combination of warm, roasted flavors with the vibrant zing of the preserved lemon yoghurt creates a delightful contrast, making it a memorable addition to any winter menu.

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Winter Root Vegetables with Preserved Lemon Yoghurt
Author: 
Recipe type: Vegan
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 1 pumpkin or squash
(about 800g / 1 ¾ lb) cut into 2cm wedges
  • 3 beetroot
(about 400g) peeled & quartered
  • ½ celeriac
(about 400g / 14 oz) peeled & cut into 2cm chunks
  • 2 fennel bulbs
cut lengthways into eighths & fronds reserved
  • 2 sprigs rosemary
leaves picked
  • 2 tablespoons olive oil
  • large handful of soft herbs
(about 50g / 1.8 oz) roughly chopped (coriander & parsley work well)
  • pinch of flaky sea salt & black pepper
  • FOR THE PRESERVED LEMON YOGHURT
  • 1 tub coconut yoghurt
(about 250g / 9 oz)
  • 1 bulb garlic
  • 1 preserved lemon
seeds removed & finely chopped

Instructions
  1. Preheat the oven to 180°C fan / 390°F. Place the squash, beetroot, celeriac, fennel and rosemary on a large baking tray. Drizzle with olive oil and season generously.
  2. Slice off the top of the garlic bulb, wrap tightly in foil and pop it in the corner of the tray.
  3. Pace the tray in the oven and cook for 45–50 minutes until tender and deeply golden.
  4. Remove the garlic and mix together with the yoghurt, preserved lemon, a pinch of salt and plenty of black pepper. Transfer to a serving platter and spread out in a large circle
  5. To serve, pile the roasted veg on top of the yoghurt, along with any oil from the tray (this will be full of flavour). Scatter over the herbs and add a pinch of sea salt flakes.

 

Slow Cooked Courgettes and Creamy Butterbeans

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A humble bowl of comfort, creamy butterbeans meet tender courgettes in a dish that whispers of simplicity and warmth. The butterbeans, their texture soft yet satisfyingly robust, carry a richness that only slow simmering can draw out. They are infused with hints of garlic and a drizzle of olive oil, lending depth to their naturally nutty flavor.The courgettes, sliced thin and cooked until just tender, bring a delicate sweetness to the plate. Their vibrant green is a fresh contrast to the pale cream of the beans, a visual promise of the balance within. A gentle sauté allows them to hold their form, their flavor enhanced with a sprinkle of sea salt and a crack of black pepper.Together, the butterbeans and courgettes are bathed in a light, velvety broth, made from vegetable stock and a touch of cream. The liquid ties the elements together, coating each morsel with a silken finish that begs to be scooped up with crusty bread.A scattering of fresh thyme leaves or a grating of lemon zest adds a fragrant brightness to this homely dish, elevating it just enough while staying true to its essence: simple, wholesome, and utterly satisfying.

 

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Slow Cooked Courgettes and Creamy Butterbeans
Author: 
Recipe type: Vegan
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 2 persons
 
Ingredients
  • 6 tablespoons olive oil
  • 4 cloves garlic
  • thinly sliced
  • pinch of dried red chilli flakes
  • (optional)
  • 3 courgettes
  • (about 800g / 28 oz ) 2 thinly sliced, 1 julienned/coarsely grated
  • 2 handfuls of pine nuts
  • (about 100g / 3.5 oz)
  • handful of basil
  • (about 30g / 1 oz)
  • handful of parsley
  • (about 15g / 0.5 oz)
  • 1 x 400g tin butter beans
  • (+ the liquid from the tin)
  • 1 vegetable stock cube
  • 2 tablespoons coconut yoghurt
  • 1 lemon
  • zested
Instructions
  1. Warm 2 tablespoons of olive oil in a large frying pan or shallow casserole dish set over medium heat; add the garlic and chilli flakes (if using), cook for 3–4 minutes until just golden.
  2. Add the sliced courgettes and a generous pinch of salt; cook for 20–25 minutes, stirring every so often, until tender and golden.
  3. Meanwhile, warm a small frying pan over low heat, add the pine nuts and cook for 6–8 minutes until golden. Pour into a mini-chopper, along with the basil, parsley and a pinch of salt. Blitz briefly to create a coarse paste; stir in the remaining 4 tablespoons of olive oil and set aside.
  4. Once the courgettes are cooked, increase the heat, then add the butter beans (along with the liquid from the tin) and crumble in the stock cube. Using kitchen paper, squeeze out any excess water from the grated courgette and stir the courgette into the pan; cook for 5 minutes until softened and most of the liquid has bubbled away.
  5. Remove the pan from the heat; stir in the coconut yoghurt, lemon zest and season generously. Spoon the pesto over the top and pour any leftovers into a small bowl to serve on the side. Delicious with fresh bread or warm toast.