Tag Archives: beans

Farfalle Genovese

Hi, my name is Kate and I am a Jamie Oliver fan.

This Jamie Oliver recipe is very easy to make. The key is to use as good quality pesto as you can get from your local store and to not overcook the beans (why the hell would you?)


9 oz dried farfalle

4 oz french beans

1 small red potato

1 oz Parmesan cheese

3 tbsp pesto

Sea salt

Black pepper

Extra Virgin Olive Oil


  1. Cook your farfalle in boiling salted water according to packet instructions. Give it an occasional stir to make sure none of the pasta is sticking together. Meanwhile…
  2. Top the green beans and put to one side. Scrub the potato then slice it as thinly as possible.
  3. About 5 minutes before the pasta is done, add the beans and potato slices to the pot. Simmer until the pasta is cooked.
  4. When your pasta is cooked and the beans and potatoes are tender, scoop out a cupful of the water to keep, then drain everything in a colander.
  5. Return the pasta and veg to the pan. Add the pesto and stir everything together. If the sauce is a bit thick, add a little splash of your reserved cooking water to thin it out slightly.
  6. Stir in half the Parmesan. Taste and season with a good pinch of salt and pepper. Drizzle over some extra virgin olive oil then cover with a lid to keep warm.

I know, I need better photos. ♥


Vegetarian Chili

Who said you can’t eat Chili if you are vegan? Of course you can! We just need to be creative. This recipe is so good that even I, someone who loves meat and will never give up meat, have fallen in love with it.


3 large cloves garlic – minced

1 red/white onion – chopped

1 red bell pepper – diced

1 can chopped tomatoes – because I’m lazy and don’t want to chop 5-6 romano tomatoes

1 can red kidney beans – because I’m impatient and don’t want to soak the beans overnight

1 big sweet potato – diced

1 vegetable cube

1/2 lemon

a pinch of dried basil

a pinch of dried oregano

a pinch of paprika

a little bit, or more of Sriracha sauce

cooking oil




  1. Put oil into a big pot on a medium-high heat and then add the onion and garlic.
  2. Once the onions become translucent, add the potatoes and drained beans, sauté for a minute.
  3. Turn the heat low and then add the tomatoes, bell pepper, vegetable cube, spices and the sauce. Stir, cover and let it do its magic for 20-30 mins.
  4. Stir again, add half a cup of water if needed and then add some squeezed lemon. Stir and leave again for a minute.
  5. You can serve it as it is if you are a vegan but since we love dairy we usually add a spoonful of sour cream and shredded cheddar cheese on top.


Aaaahh… yeah.. we ran out of sour cream. ♥

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