Ok. It is no big secret. I am a big HUGE curry (and stir-fry) fan. I could eat a different variation, every single day (no need for anyone to force me, either 😛 ) Ever since I quit meat, I make mine with shrimp or tofu (or sometimes haloumi cheese which, surprisingly, works really well). I simply pick any recipe, substitute meat and…presto! It is that easy. I do have a preference for red and yellow curry and this is one of my favourite recipes. D loves it too, so it is kind of a must in the kitchen – whenever we are together. I’m giving this 5/5 stars (and urging you to get cooking 😉 ) Ingredients oil 3-4 tbsp red curry paste 400 ml coconut milk , plus 250 ml milk 2 large potatoes , peeled and cubed 300g butternut squash , cubed 150g green beans 12 button mushrooms , halved 250g cherry tomatoes 200g raw peeled prawns handful coriander fish sauce Heat 1 tbsp oil in a wok or large saucepan and …

So, here goes the first ever VeggieLand (VL) Adventures recipe – which, as such, had to pay tribute to two of my favourite ingredients: potatoes and cheese. Despite the lack of a picture, let me say I did try this @ home and have to tell you it turned out pretty amazing. Scrumptious and hearty and…totally a comfort food favorite… 🙂 Give it a chance. I think you’ll be happy you did…Personally I’ll give it 4.5/5 stars. Ingredients 500 g pack ready-made gnocchi 350 g jar tomato pasta sauce 100 g spinach , washed 250 g tub mascarpone 50 g parmesan or Grana Padano cheese Cook the gnocchi according to packet instructions and drain. Meanwhile, heat the tomato sauce in an ovenproof dish and add the spinach, stirring until wilted. Add the gnocchi, season and spoon blobs of mascarpone over. Scatter with shavings of parmesan or Grana Padano and grill until bubbling and golden. Serves 4 Nutrition per serving: 568 kcalories, protein 12,9 g, carbohydrate 52,9 g, fat 35,2 g, saturated fat 20,8 g, fibre …