Spaghetti with roasted vine tomatoes in white wine sauce

G’day, mates – no particular reason for the Aussie intro, but it’s a Monday, so let’s go with it. As I mentioned briefly in my last post, I’m down in Cornwall at the moment, and due to a lack of my usual ingredients and utensils, I’ve only been making very simple suppers. That said, I’ve got access to some wonderful greengrocers and delis, so the quality of my ingredients is much higher, a fact which I’m trying to make the most of.

As you might have gathered from my recent recipe posts, such as my veggie burgers, I’m on a bit of a veggie crusade right now. I’m fed up of missing out on certain flavours and techniques in restaurants, instead being offered the standard goat’s cheese tart or mushroom risotto. I’m vegetarian BUT I STILL HAVE TASTEBUDS, GODDAMMIT. Anyway, I fancied a spaghetti dish with a fragrant white wine sauce to emulate a seafood spaghetti dish, so here goes:


Serves 3-6, depending on how hungry you are

Roasted tomatoes

Tomatoes on the vine, roughly 16
Olive oil to drizzle
3 lemon slices
3 garlic cloves
Salt & pepper


300ml white wine
2 garlic cloves
1/2 white onion
500ml veg stock
2 bay leaves
Salt & pepper


250g spaghetti
Two handfuls baby spinach or rocket leaves
Large handful basil
Cheese, to taste

1. Heat oven to 180°C. Keeping your tomatoes on the vine, place them in foil or a roasting dish. Drizzle with olive oil and sprinkle with salt and pepper. Smash garlic cloves with the handle of a knife and wedge in with the tomatoes, along with the three thick lemon slices. Roast for 30-40 minutes, until the skins start to split (sounds pretty gross, right?)

2. Meanwhile, start your sauce off. Heat a drizzle of olive oil while you finely chop your onion and garlic. Sweat both in the pan until the onion is translucent, then add the wine. Simmer for 5-10 minutes until the sauce begins to reduce down. Add bay leaves and stock, and keep simmering away, tasting occasionally, for about 30 minutes.

3. Cook the spaghetti according to packet instructions – feels like a real cop out writing that in my recipe, but hey ho. Wash spinach or rocket and leave to drain. Stack basil leaves on top of each other and roll up so it looks like you’re going to be up to no good with it, then slice – this will give you ribbons of basil and is called ‘Chiffonade’. Pretty cool, eh?

4. To assemble, drain spaghetti and add it to the pan containing the sauce. Slice off half of the tomatoes and stir them in, preserving the rest on the vine. Add leaves, basil, and finely grate a cheese of your choice and stir it all in, leaving the flavours to marry together on the stove for about 10 minutes. Top with two tomatoes still on the vine on each dish, some more grated cheese, a lemon wedge, and a thick slice of sourdough or crusty bread to mop up flavours.

Bon appetit! Coming up soon, a write up of the Maritime museum in Falmouth, pictures of actual SUN, and more recipes…


Vegan Challenge: Day One

Don’t worry guys, I’m not going to post every day! But I thought it’d be interesting to do some key days – like the very first. So here’s a round up of day one (yesterday)…


As I said in my original post, I’ve eaten vegan for some substantial periods before, so wasn’t totally freaked out, and I didn’t go out and buy heaps of new, faintly disgusting food. But breakfast proved a real issue. I wanted something filling but healthy. I Googled ‘vegan breakfasts’ to no avail. Things seemed to mostly fall into the camp of: 1. I’ve gone out and bought a ton of vegan meat substitutes and crammed them into a sandwich, or 2. Screw the meat substitutes, I’m going to overcompensate by making a ridiculously unhealthy sounding breakfast that actually looks like pudding.

Seriously. Within minutes I had pages of BREAKFAST CAKES at my fingertips, and even a flipping COBBLER. Look here. While I’m sure these are probably healthier than an actual normal cake, and while I can often be wholeheartedly in favour of cakes at breakfast, I’m trying to eat well here. How about, you know, some actual veg? Or fruit? Anything?? What’s the point in me eating vegan if I’m just going to eat ‘blueberry waffles with lemon icing’ for brekkers. No, ta. Also, ‘tofu scramble’? Save me, Jebus! So I had a big dilemma. I was going to do porridge with cinnamon and fresh apple, but we had no apple (fun anecdote, you can use it if you want. Ahem). Instead, I opted for porridge with fresh raspberries on top, and cinnamon. It wasn’t imaginative, but thankfully it also wasn’t a CAKE.


Part of my plan was to try and eat 5-6 small meals a day, which I was mega excited about. Actually working out what to eat for snack food was a little harder. On a normal day, I’d probably have some toast, and over the weekend I got into the bad habit of having baklava. As I said, I haven’t actually bothered going shopping yet, so I’m stuck with what I’ve got in the house. For my morning snack, I opted for carrot sticks with a squeeze of lemon, walnuts, and olives. This is scintillating stuff, eh? By the time I’d planned to eat my afternoon snack, I found I wasn’t remotely hungry. It was insane. I felt like I’d had more than enough food, so I just had a pear and cut my losses.


I unashamedly love Gwyneth Paltrow and proudly have her cookbook. It’s a beautiful thing, and the recipes I’ve made so far are delicious. It also isn’t like the vegan recipes I tend to complain about, all nice and fresh ingredients as opposed to some overprocessed lumps of glutinous tofu. Sorry for hating on the tofu, I’ve had some that I’ve liked in the past, but on the whole it can be a bit grim. Anywho, I opted for Gwyneth’s ‘Tortilla Soup’, because anything with chilli, tomato, garlic and lime in it is always going to be a winner for me. It was nice and easy to make, and smelled delicious while I was cooking it. I made enough to conserve some for tomorrow lunch, so saved myself a bit of time as well.


I decided to do a couple of recipes I learnt when I did a detox cookery class last year, as they’re tried and tested. Courgettes in chermoula marinade, and baked sweet potatoes with spices. For some reason, I feel like I shouldn’t be having olive oil, but I have to use SOME otherwise I’ll die. Well, I won’t die, but I’ll be bored, and it’ll be nearly impossible to cook anything. I used coconut oil for my sweet potatoes (not much, a little goes a long way), and part olive oil part warm water for my chermoula marinade. Chermoula is so yummy, a combination of coriander and lemon, lime, garlic, chilli, paprika, cumin…so so good. I had it with some peas and tomato sauce, using the leftover plum tomatoes from lunch. My sweet potatoes were delish, I used cinnamon, paprika, cloves, and garlic to flavour them, and they were the perfect balance of sweet and spicy.


Today wasn’t hard. At all. I spent more time in the kitchen than I usually would, but I love taking time to prepare food. Even after just a day, I feel really good (psychosomatic!), and feel like the food I ate was just much more delicious than a lot of things I’d usually have. For this vegan diet, I’m cutting out so many things that I’d usually lazily rely on for ‘comfort’ or texture like cheese or butter. Instead I’m working really hard on flavours, using more garlic and spices to make sure everything tastes as good as possible. I do miss cheese though. Sob. But weirdly, I felt more full than I have in ages – quite a feat considering I had a five course meal on Saturday and a three course meal on Sunday. I already feel much more energetic and focussed. We’ll see if that continues…