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Linda's recipes

Green Beans and Mushrooms in Sour Cream

From: Linda McCartney’s Home Cooking, p. 137

Sautéed mushrooms and steamed beans, served in sour cream.

This is a very quick recipe for a veg dish with no surprises but also no disappointments 😉
As usual, I would recommend using less sour cream and if you do not like the slightly sour taste of sour cream you could try using cream cheese (vegan, if you like) instead.

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Linda's recipes

Chilli non Carne

From: Linda McCartney’s Home Cooking, p. 94

This is a great basic recipe for vegetarian Chilli and can be adapted in many different ways. My husband made this for us and added 1 tsp. paprika powder and 2 cloves crushed garlic plus some sweetcorn. Other additions could be diced red or green peppers, fresh chillies, or smoked paprika powder.
I find this is great served with a spoonful of sour cream or (plant-based) yoghurt alongside rice and a green salad.

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Favourites Linda's recipes

Pasta Flageolet Soup

From: Linda McCartney´s Home Cooking, p. 57

This soup really surprised me as it has a very creamy consistency I would not have thought possible for a soup that does not use any dairy products. The secret is blending half of the soup after the cooking time- the white beans will work the magic. Definitely a recipe to make it into my repertoire.

Gluten-free: Use gluten-free pasta. I tried some red lentil pasta in this soup but found that the lentil taste was too strong. I would recommend using gluten-free pasta made from corn flour.