Springtime recipes: Chantelle Nicholson’s plant-based sharing plates

Vegetarian recipes for miso roast leeks with lentils and herby olive sauce, vibrant, green pea spaghetti, and roast carrots with pesto and almonds

A tasty dish that hits all the spots: sweet, tangy, creamy and nutty. If you like, add some pulses or grains to bulk this out into a more robust dish. And if you have more carrot tops than you need, make some extra pesto to keep in the fridge.

Chantelle Nicholson is chef/owner of Apricity in London

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