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.

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.

Favourites Linda's recipes

Pasta Flageolet Soup

From: Linda McCartneyÂŽs 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.