It’s been three months since my last blog post as I’ve been busy moving house. During the move, my all-time favourite veggie/vegan cookery book re-surfaced, and I tried a recipe from it hadn’t tried before. I can highly recommend this low-carb, simple pasta alternative recipe from Rose Elliott’s Vegetarian Supercook.

Serves 4

1kg hearty pale green cabbage, such as “Sweetheart” or “January King”, hard core removed and leaves shredded into long strands like tagliatelle

250g vegan alternative to soft cream cheese (such as Tesco Free From)

2 garlic cloves, crushed

4tbsp chopped parsley and chives

Grated rind of 1 lemon

Salt and pepper

Shaved or grated vegan alternative to Parmesan, to serve (optional – try Violife)

1. Half-fill a large saucepan with water and bring to the boil. Add the cabbage and cook, uncovered, for 5-6 minutes, or until tender. Drain and return the cabbage to the saucepan.
2. Add the vegan cream cheese to the pan, along with the garlic, herbs, lemon rind and some salt and pepper to taste. Mix well gently, then serve on warmed plates topped with a little vegan Parmesan, if you like.