Vegan mexican marrow tostadas

This is a recreation of a dish I recently had in Wahaca in Islington of crispy toasted mini tortillas topped with a spicy and fresh tomato salsa a generous squeeze of lime juice and a first for me cactus! They were so delicious I wanted to create something at home that was just as tasty but easier to make (these would also make incredibly good vegan canapes)...

You will need;
Tortillas (as many as you want to gobble)
Marrow, chopped into small cubes
1 tomato, diced
3 spring onions, finely slices
1 can refried beans
3 cloves garlic
1/2 green chilli

To garnish;
Juice of a lime
Your favourite chilli sauce (mine it smoked chipotle)

• If you want to make mini tostadas take a small cutter and cut out circles from the tortillas, if you want to make a larger version and have one per person then miss this step out.
• Lay your tortillas onto a baking tray and brush with a little olive oil and salt on each side, place a rack on top of them to stop them curling up and bake in a low temperature oven (100 C) for about 10 minutes until crisp then allow to cool. 
• Meanwhile fry your marrow in the chilli and garlic until golden and soft and heat your refried beans in a pan. 
• Finally assemble your tostadas by spreading a teaspoon of refried beans followed by a teaspoon of marrow then top with tomatoes and spring onions a splash of chilli sauce and a squeeze of lime. Munch!

Easy peasy lemon squeezy roast gnocchi

This is by no means the most complicated recipe I could post it is however incredibly, easy, tasty and quick. This is something I make almost every week and its' a really good addition to your 'bung in the oven' vegan recipe book. Depending on how much time you have on your hands you can make your gnocchi from scratch or buy a pack ready made from the supermarket they're normally about 80p and totally veganoid. I've chosen to use butternut squash here as it is in season at the moment and incredibly cheap at about a £1 for a huge one but you could make this with cauliflower, carrots, beets or parsnips.

You will need:
2 cups gnocchi
1/2 butternut squash peeled
2 bunches of basil (yes i'm still trying to use it up)
4 cloves of garlic
1 lemon
olive oil

• Mix the juice of one lemon with 2 tbsp olive oil, salt and pepper and the garlic chopped and stir. Chop your butternut squash roughly the same size as your gnocchi and add to the lemon and oil mixture place in a roasting pan and bake in the oven for about 20 minutes turning once finally finish with an extra squeeze of lemon, sprinkle of salt and some freshly chopped basil.