Category: Vegan dishes

The Musette: Black Bean and Corn salad

During the month of August I really don’t feel much like cooking and salads reign supreme. Here’s another one from my vast repertoire of salads which can be made from typical store cupboard staples and seasonal vegetables. I typically make this one to serve… Continue Reading “The Musette: Black Bean and Corn salad”

The Musette: roasted artichoke salad

During the month of August I really don’t feel much like cooking and salads reign supreme. Here’s one which doesn’t rely on the availability of fresh artichokes which I adore. Instead I use frozen ones from Picard which I always have in the freezer.… Continue Reading “The Musette: roasted artichoke salad”

The Musette: Pasta Salad

When I think of pasta salad, I think of summer picnics and barbecues. This chilled dish is often served as a side but is rarely the star of the show. As a pasta-lover, I’ve often wondered why. Is it because we’re all serving subpar pasta… Continue Reading “The Musette: Pasta Salad”

The Musette: Pizza rossa

One of our many local Italian restaurants used to make an epic one of these which I absolutely loved adorned with a bit of spicy olive oil. Sadly, their Roman chef has moved on and it’s no longer on their menu. Consequently, I thought… Continue Reading “The Musette: Pizza rossa”

The Musette: Curried Vegetable Wraps

Lunch most days is scheduled for 12:30 and I (foolishly) rely on my beloved to advise whether or not this has to be pushed back (or forth) because one of his interminable Zoom meetings. I’m therefore always trying to come up with dishes that… Continue Reading “The Musette: Curried Vegetable Wraps”

The Musette: Beetroot Orzo

Here’s a short and sweet dish which cooks all in one pan to a satisfying deep garnet red with the spoonable feeling of a risotto. You can use any colour of beetroot you like here; I prefer the deep magenta jewels of the red… Continue Reading “The Musette: Beetroot Orzo”

The Musette: Baked Chard

I love recipes which are both a main meal for me and a side-dish for my non-vegan beloved husband. We both adore  Swiss chard’s dark green leaves with their colourful, sometimes woody, stems. I particularly like the stems which I’ll often use in another… Continue Reading “The Musette: Baked Chard”

The Musette: celeriac remoulade

This is a salad I’ll make regularly throughout autumn, winter and spring. Indeed, just as long as I can get organic, fresh celeriac. This creamy, mustardy slaw is a a typical French hors d’oeuvre. It used to be a bistro stalwart but you’re now… Continue Reading “The Musette: celeriac remoulade”

The Musette: Cabbage Thoran

One of the benefits of being at home pretty much 24/7, is that my beloved has embraced more of my plant-based eating. This means overall I cook fewer dishes. Yesterday’s fumble in the vegetable rack produced a sweet green cabbage and a small butternut… Continue Reading “The Musette: Cabbage Thoran”

The Musette: Artichokes

I can imagine, that if you didn’t grow up eating globe artichokes, and if you were encountering them for the first time, they might seem a little intimidating! The artichoke is actually the bud of a thistle – a flower. The leaves cover a… Continue Reading “The Musette: Artichokes”