Italian

Panna Cotta with Pomegranate and Raspberry Jelly

Panna Cotta with Pomegranate and Raspberry Jelly

Chava Eichner of Flavour Foods says: Delicious, light and oh so pretty! This will make a lovely dessert for any...See recipe »
Tofu Caprese Salad

Tofu Caprese Salad

A lovely fresh recipe from Flavourphoto's Chava Eichner that uses tofu instead of the traditional mozzarella. This high-protein salad can...See recipe »
 Vegan Bolognese Convenience-style

Vegan Bolognese Convenience-style

For those nights when you don't even have time to chop a few veg! (But if you do have time...See recipe »
Spicy Italian Sausage from Food for a Future

Spicy Italian Sausage from Food for a Future

This is delicious and much cheaper than buying ready-made pepperoni or chorizo. Get all your ingredients together and go for...See recipe »
Quick Avocado, Lemon & Basil Pesto with Raw or Cooked Noodles

Quick Avocado, Lemon & Basil Pesto with Raw or Cooked Noodles

A beautiful, fresh and simple dish which gives you the choice of 'courgettini' - raw courgette noodles - or more...See recipe »
 Five Ingredient Quick Vegan Parmesan Cheese

Five Ingredient Quick Vegan Parmesan Cheese

This sprinkle-type powdered raw parmesan doesn't melt but it browns up nicely under the grill. It takes just a minute...See recipe »
Mushroom Risotto with Red Onion Marmalade

Mushroom Risotto with Red Onion Marmalade

A classic with a modern twist that makes a good supper, lunch or light meal - add more substantial sides...See recipe »
Olive, 'Chorizo' and Tomato Pasta for Caterers

Olive, 'Chorizo' and Tomato Pasta for Caterers

This recipe for Olive, Chorizo and Tomato Pasta has become a favourite to serve at Viva!'s Incredible Veggie Roadshows and...See recipe »
Tiramisu Bread Pudding for Caterers

Tiramisu Bread Pudding for Caterers

This lovely pudding is a dairy-free version of the classic Italian dessert. It uses day-old white bread instead of trifle...See recipe »
Low-fat Pesto

Low-fat Pesto

Enjoy that lush pesto taste the low-fat and vegan way. The secret is using white beans, which become very creamy...See recipe »

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