There’s no better place to slip in some extra leafy greens than on a pizza. Mushrooms are the ideal stand-ins for traditional cured meat toppers that are laden with sodium; a mix of cremini and portobello adds meaty, umami-rich flavor and earthiness. Pile it high with red onion, creamy avocado, and a juicy tomato slice. Roasted roots & halloumi traybake with courgette tangles, Miso-grilled aubergine & cucumber pickle rice bowl, Roasted baby pumpkins with chestnut, cherry & Dolcelatte stuffing, Aubergine parmigiana with crispy breadcrumbs, Savoury pancakes with paneer & spinach stuffing, Veggie feijoada with sweet potato & kidney beans, Incredible Sicilian aubergine stew with couscous, Roasted brassicas with puy lentils & halloumi, Griddled vegetables & feta with tabbouleh, Roasted root vegetable & squash stew with herby couscous, Sweetheart slaw with passion fruit dressing, Summer vegetable & goat’s cheese frittata, Pappardelle with peas, broad beans & pecorino, Runner beans, goat’s cheese & walnuts on sourdough, Chickpea flour pancakes with salad & chutney, Curried cauli, potatoes, chickpeas & spinach, Grilled courgettes with chickpeas & marjoram, Roasted pear with walnut & ginger filling, Best-ever cranberry & pistachio nut roast, Sicilian roasted cauliflower & Brussels sprouts, Vegan mushroom, chestnut & cranberry tart, Wholewheat ravioli with courgette flowers & ricotta, Rigatoni with roasted tomatoes & ricotta salata, Summer four-grain salad with garlic, lemon and herbs, A beautiful sorrel risotto with crumbled goat's cheese, Warm winter salad of radicchio with wild rocket and feta, Mushrooms 'fish and chips style' with posh vinegar, Summer crunch salad with walnuts and Gorgonzola, New potato salad with shallots, parsley and vinaigrette, New potato salad with garlic mayonnaise and cress, Warm grilled peach & frisée salad with goat's cheese dressing, Tray-baked artichokes with almonds, breadcrumbs and herbs, Sweet vanilla risotto with poached peaches and chocolate, Stir-fried corn with chilli, ginger, garlic and parsley, Spicy broad bean fritters with lemon minted yoghurt, Slow-roasted balsamic tomatoes with baby leeks and basil, Sautéed Jerusalem artichokes with garlic and bay leaves, Roasted sweet garlic, bread and almond soup, Roasted cauliflower with cumin, coriander and almonds, Roast carrot & avocado salad with orange & lemon dressing, Radicchio and rocket salad (Insalata di radicchio e rughetta), Pukka pineapple with bashed-up mint sugar, Potatoes, mozzarella, rosemary, thyme and tomato pizza topping, Green and red grapes, rosemary, pine nuts and ricotta pizza topping, Penne with tomato, basil, olives and pecorino, My favourite ribollita (La mia ribollita preferita), Moroccan style broad bean salad with yoghurt and crunchy bits, Italian style greens (Ricetta tipica per verdure verdi), Incredible Sicilian aubergine stew (Caponata), Grilled asparagus with olive oil, lemon & Parmesan, Fresh pineapple with crème fraîche and mint, Fennel risotto with ricotta and dried chilli (Risotto ai finocchi con ricotta e peperoncino), Farro salad with roasted veg (Insalata di farro con verdure al forno), Crunchy raw beetroot salad with feta & pear, Crostini - pea and broad bean purée with pecorino, Creamy asparagus soup with a poached egg on toast, Courgette salad with mint, garlic, red chilli, lemon and extra virgin olive oil, Cool crudite veggies with a minted pea and yoghurt dip, Cheat’s homemade pappardelle with quick tomato sauce, Charred eggy bread with strawberries and honey, Carrots with thyme, cumin and orange butter, Braised peas with spring onions and lettuce, Bashed-up pine nut, basil and balsamic dressing, Baked potato skins with gorgonzola, rocket and mustard fruit, Baked new potatoes with sea salt and rosemary, Aubergine Parmigiana (Melanzane alla Parmigiana), Antipasti of mozzarella, chilli, & lemon crostini, How to make Jamie’s proper tasty porridge. Enjoy these make-ahead grain bowls for lunch or as a no-cook dinner on hot days. Mashed tofu, when seasoned correctly, tastes eerily similar to ricotta, but with significantly fewer calories and fat. Ruth's Vegetarian Gourmet proudly makes a line of vegan and vegetarian products including meatless balls, burgers and crumble. The rice is drizzled with a savory, creamy peanut sauce that takes the whole thing right into indulgence territory.