Pasta Bake

This is easy and hearty and can be varied almost endlessly.

 

Ingredients:

about 200 g pasta (penne or spirals)

water

frozen vegetables (corn and peas are great)

1 onion or shallot

10-15 olives

1 block tofu (or, if you eat fish, 1 tin of tuna and/or 1 package of smoked salmon)

cheese sauce (I love Vegusto’s No-Moo Sauce, but you can make your own vegan or vegetarian cheese sauce)

black pepper

olive oil

 

Instructions:

1. Boil the pasta in the water. When it is about 2-3 minutes from being done, add the vegetables.

2. Dice the onion or shallot and chop the olives.

3. Drain the noodles and veg and in a big bowl, mix it with the onion or shallot, olives, and tofu or fish.

4. Add the cheese sauce and season with black pepper. Mix thoroughly.

5. Lightly oil an oven-safe dish. Pour in the noodle mixture.

6. Bake at 180 C for 20-30 minutes, stirring once or twice partway through.

Pan Haggerty

I read a recipe for something called pan haggerty, which I’d never heard of before. Basically it is a potato and kale dish that’s baked in the oven after the veg is first boiled.

 

It sounded rather plain, so I added fennel, garlic, onion, and watercress, to mix it up a bit. Then I made an egg and cream (Oatly) topping for it. You could easily add herbs (I added mint) or cheese.

 

Boil the potato and kale, dice all the other veg, and mix it together. Pour two eggs on top (mixed with cream and/or cheese, if desired) and bake for 20-30 minutes at 180 C.

Cheesy Baking Powder Biscuits

Ingredients:

1 cup flour

1½ tsp baking powder

1 tsp sea salt

1 tbsp oil

¼ - 1/3 cup milk (I used rice milk)

¼ cup cheese (I used Vegusto vegan cheese)

1 tsp sugar or maple syrup, as desired

 

Instructions:

1. Mix all the ingredients together well.

2. Drop by spoonfuls onto a greased baking tray.

3. Bake at 200 C for 12-15 minutes.

Vegusto

Many vegan cheeses are made with soya, and since M can’t eat that, we’ve had to look further afield for alternatives. Cheezly’s no-soya cheese was okay, but it went mouldy within three days, which is way too fast.

We’ve discovered <a href="http://www.vegusto.co.uk/shop/">Vegusto</a>. It is the nicest vegan cheese we’ve found. Yes, it’s a bit more expensive, but it is worth it. We order a bunch at one time so we don’t have to keep paying for delivery and then we freeze it. It’s actually much easier to grate onto pasta or other dishes if it’s been frozen, we found.

Their cheese sauce is nice as well and we’ve tried various “burgers” and “meats” as well, which were tasty. In short, we’re impressed!

Pizza Toppings

We’ve been making lots of tasty vegan pizzas lately.

We’ve fallen for Vegusto (more on that in the next post), so we’ve used their “hotsami” and melting cheese as toppings on pizza.

One of our favourites is with mushrooms, corn, olives and spinach.

Basically, any combination of vegetables will work fairly well (courgette gets a bit slimy, though).

Just roll out the dough, spread with sauce, add the toppings, then bake for 15-25 minutes at 200 C. Yum!

Almond “Cheese”

Last year, I attended a raw food cooking class. I enjoyed learning about a different way of cooking and I loved getting to try the various creations. The first thing that I made at home based on what I did in class was almond “cheese”. My darling M can’t have dairy and is also trying to avoid soya, so I thought this would be a good way to let her have the taste of cheese without actually having dairy cheese or soya cheese.

It looks like an involved recipe, but actually, it’s very easy. It just takes a few days.

You can change the seasonings as you like.

Ingredients:

250 g almonds (whole or flaked; I used a combination)

water

2 probiotic capsules (from a health food store), or about 2 tsp probiotic powder

1-2 tbsp yeast flakes (such as Engevita)

1 tbsp coconut palm sugar or honey or regular sugar

1 pinch salt

1 tsp black pepper, optional

Instructions:

1. Soak the almonds in water overnight.

2. Drain the almonds and grind them in a food processor or blender until fairly small (they can look like the ground almonds you buy in the store or a bit bigger). Add a little water if you need to.

3. Open the probiotic capsules and pour the powder in.

4. Mix well. Put in a bowl, cover the almonds with plastic wrap so the plastic is touching the almonds, and then leave the almonds to ferment for 24-48 hours. Taste after 24 hours to see if it’s sour/cheesy enough for your taste.

5. Season the “cheese” by mixing in yeast flakes, sugar, salt, and black pepper, or any other combination of flavours.

6. Serve on crackers or toast or in a bowl as a dip.

Vegan Spanokopita, or Spinach and “Cheese” Pie

Since we’ve been avoiding dairy at home, I wanted to try to remake some of my old cheesey favourites in a new, vegan-friendly way. Spanokopita, a spinach and cheese pie, has long been one of my staple recipes, and this is my new vegan version.

Alas, since I first started making it, I found out M can’t have tofu, so now I leave that out and add other vegetables.

Ingredients:
1-2 onions, depending on how oniony you like it
2-3 cloves garlic, optional, also depending on taste
2-4 tbsp olive oil
1 tsp sugar
2 pounds spinach (if fresh, it should be washed carefully, and if frozen, it should be well thawed)
175 g tofu
1 cup vegan “cheese”
½ cup soya yogurt or oat cream
handful of black olives
30 g (or so) pine nuts
black pepper
1 dash salt
1 package filo dough

Instructions:

1. Chop the onion/s. Mince the garlic, if using it. Preheat the oven to 200 C.
2. Gently fry the onions in some of the olive oil until golden, then add the garlic, if using it. Add the sugar so the onions caramelise.
3. Defrost the spinach, if frozen, or steam it, if fresh.
4. Chop the tofu and the cheese and mix it with the soya yogurt.
5. Chop the olives. Mix them with the pine nuts, and the tofu, then add in the spinach and the onions. Mix everything together well.
6. Lightly oil a casserole dish. Line it with four sheets of filo, layered over one another so that the pieces hang over the edges of the dish.
7. Spread out some of the filling on top of the filo.
8. Place another sheet on top, then some more filling. Repeat until the filling is all used up and then cover it with another sheet of dough. Brush it lightly with olive oil and tuck any excess edges in.
9. Bake the spanokopita for 30-50 minutes, checking after about 25 minutes to see how golden and ready it is.
10. Serve and enjoy!

Lentil, Spinach and Feta over Rice

The rice looks very “dirty” but tastes very good!

Ingredients:
¾ cup puy lentils
3 cups water
¾ cup rice
100 g spinach
1 tbsp mint, tarragon, or other herbs
1 tbsp honey
75 g feta cheese

Instructions:
1. Rinse the lentils and bring them to the boil in 2 cups of water. Once they have started boiling, reduce the heat to a simmer. Simmer for 12 minutes.
2. Rinse the rice and add it to the lentils along with the last cup of water. Simmer for another 12 minutes.
3. Wash the spinach and add it, the herbs and the honey. Simmer for about 3-5 minutes, with the cover on, so the spinach wilts.
4. Chop the feta and add it to the pan. Continue cooking over low heat for a couple more minutes, so the feta softens, then stir and serve.

Aubergine Quiche

I like to play around with different quiches/pies/tarts. I like how you make one large one and then have enough food for several days. Since I first wrote this recipe, we’ve stopped using dairy at home because it seems that M feels better without it. So we’ve been trying out various soy “cheeses”. I’m not keen on them all, but many work pretty well in dishes such as quiches or omelettes. Do experiment and see what you like.

Ingredients:
1 portion cornmeal pastry (see previous recipe)
1 aubergine
1 handful cherry tomatoes
50 g spinach
1 tsp parsley
oil
1 tbsp honey
100 g cheese (you can use any type – I used up leftover blue cheese and cheddar)
3 eggs
200 ml milk or cream
pepper

Instructions:
1. Roll out the dough into an oven-safe dish.
2. Wash and dice the aubergine. Wash and halve the tomatoes. Fry the aubergine, tomatoes, spinach, and parsley in oil. After a few minutes, add the honey. Fry another 10 or so minutes.
3. Crumble or chop the cheese. Mix it with the eggs and milk or cream and season with pepper.
4. Put the vegetables on the pastry. Top with the egg mixture.
5. Bake at 180 C for 30-40 minutes.

My Cousin Chad’s Pasta

When I was last in my hometown, one of my two lovely cousins cooked a couple of vegetarian dishes. Let me point out that no one else in my family is a vegetarian and that my cousin is just 21. I think that will emphasise to you just how kind it was that he went to all the effort for me.

One night while everyone else was dispersed, Chad made me pesto pasta. It was so nice to sit with him and chat and eat food that he’d cooked especially for me. I immediately requested the recipe for the blog. And if you need any work done on websites, do use Chad’s excellent services.

Thanks for being such a great cousin, Chad!

Ingredients:
1 box of farfalle pasta (about 450 g)
water
1 clove garlic
1 tsp butter
1 jar traditional pesto (about 180 g)
1 jar sun-dried tomatoes in olive oil (about 240 g)
parmesan, to taste
crushed red pepper flakes, to taste

Instructions:
1. Boil the pasta in the water. This will take about 12 minutes. Strain the pasta, then put it back in the sauce pan.
2. Mince the garlic and add it, the butter, and the pesto to the pasta. Chop the tomatoes and add them.
3. Season with parmesan and red pepper flakes to taste. Stir everything together.

Gluten-Free Ricotta and Lemon Gnocchi

I wanted to make my ricotta gnocchi recipe gluten-free and add a bit more to it by using lemon, fresh mint, and pine nuts.

Ingredients:
250 g ricotta
2 eggs
1½ cups grated cheddar, plus extra to sprinkle on top
1 cup gluten-free flour
1 lemon
water for boiling
butter for frying
herbs (I use parsley and mint)
pine nuts

Instructions:
1. Mix the ricotta, eggs, cheddar, and flour into a smooth dough.
2. Grate the lemon peel into the dough and add the juice from half the lemon.
3. Boil the water. Make little lumps out of the dough and drop them into the water. They are ready when they’ve floated to the top.
4. Fry the gnocchi in the butter and herbs. Add the pine nuts towards the end.
4. Serve with a little extra cheddar on top.

Quiche with Feta, Artichokes, and Spring Greens

Quiche is heavy due to the eggs, cheese, and cream in it, but I try to lighten it up a bit with plenty of vegetables and fresh herbs. It’s not the healthiest of dishes, but it’s a nice treat once in awhile.

Ingredients:
pastry (500 g) (short crust or puff)
oil
1 onion
1-3 garlic cloves (depending on taste)
1 tsp herbs (I used mint this time, for variety)
1 tbsp mustard powder
300 g spring greens or spinach
200 g artichokes
50 g tomatoes (sun-dried or fresh, optional)
50 g mozzarella
50 g cheddar cheese
50 g feta cheese
300 ml milk or cream (single or double)
4 eggs
black pepper

Instructions:
1. Roll out the pastry.
2. Light grease an oven-safe pie dish or casserole dish. Place the pastry in it and use a fork to make a few indentations in the pastry.
3. Pre-bake the pastry for about 5 minutes at 190 C.
4. Meanwhile, dice the onion and garlic. Fry them lightly in oil with the herbs and other mustard.
5. Wash and chop the greens and add them to the pot with the onion. Wilt for about 10 minutes over low heat.
6. Dice the artichokes and tomatoes (if using) and add them. Do the same with the cheese.
7. Beat the milk or cream with the eggs.
8. Pour the egg mixture over the vegetables.
9. Pour everything into the pastry.
10. Bake for about 45 minutes at 170 C.

Courgette, Mint, and Feta Pasta

With all the courgettes that summer brings (that’s zucchini for you Americans!), it’s worthwhile coming up with a variety of recipes to use them in. I like the way the vegetables tastes against the sharpness of feta cheese and the sweet hint of mint. This can be served warm or cold.

Ingredients:
1 courgette
olive oil
pasta
water
2 tbsp fresh mint
pine nuts
75 g feta cheese

Instructions:
1. Wash and slice the courgette. Brown it in olive oil.
2. Boil the pasta in the water.
3. Add the mint and the pine nuts to the courgette.
4. Drain the pasta and mix the courgette with it.
5. Crumble the feta cheese on top and serve.

Goat Cheese Sauce

Someone brought M’s mum lemon pasta from Italy, so I wanted to make a simple sauce to go with the light noodles. This sauce can also be used on a pizza.

Ingredients:
1 tin/package crushed tomatoes
10 or so cherry tomatoes
1 tbsp olive oil
100 g goat cheese
1 pinch sea salt
black pepper to taste

Instructions:
1. Warm the crushed tomatoes over low heat. Wash and halve the cherry tomatoes and add them and the oil to the crushed tomatoes. Cook for 18-10 minutes.
2. Crumble in the goat cheese and season with salt and pepper.
3. Cook another 5 or so minutes, stirring well, and then serve over pasta.

Light Lunch

Usually about once a week, I work from home. You might think this sounds ideal and that I loaf around on the sofa, but that’s actually not how the day goes. I work harder from home than I do from the office because there are in some ways fewer distractions. I don’t have meetings to attend, I don’t run into people every time I nip down the hallway to the loo, I don’t have students knocking on my door, and so on. Instead, I just sit at my computer and work (except for short breaks to make another cup of rooibos tea).

I certainly don’t take the time to make myself a big lunch. My staple lunches include matzoh topped with crunchy peanut butter and slices of banana or grilled cheese sandwiches. For the latter, I’ve lately been adding slices of Cheatin’ Meat for a little extra protein and I put the cheese and “meat” on hearty rye bread or whole-grain pita (such as Food Doctor’s cereal pita) before toasting or grilling it for a few minutes.

I end up with a fast, light, healthy lunch that doesn’t take time away from my work.

Cheesy Biscuits

These are really easy to make and they taste great on their own, as the bread for a sandwich, or with a salad or soup.

Ingredients:
1 cup flour
1 cup whole-wheat flour (or spelt flour)
1 tsp salt
1 tbsp baking powder
115 g butter
¾ cup milk
½ cup cheddar cheese

Instructions:
1. Mix the flours, salt, and baking powder together.
2. Chop the butter into small pieces and add it to the flour. Mix.
3. Add the milk and shred the cheese then add it. Mix everything together.
4. Drop by spoonfuls or shape into small buns (or American-style biscuits) onto a baking tray.
5. Bake for 10-15 minutes at 200 C until golden. Serve warm.

Ricotta and Lemon Whole-Wheat Pancakes

I do love to experiment with pancakes and since ricotta and lemon work so well together, that’s what I put in the recipe this time. It was a refreshing, fairly healthy breakfast.

Ingredients:
3 tbsp butter
½ cup flour
1 cup whole-wheat flour (or spelt flour)
2 tbsp sugar
1½ tsp baking powder
2 tsp baking soda
a pinch of salt
1½ cups milk
¼ cup ricotta
zest from 1 lemon
juice from ½ lemon
2 eggs
1 tsp vanilla
oil
agave or honey to serve with it

Instructions:
1. Melt the butter.
2. In a bowl, mix all the dry ingredients together.
3. Add the yogurt, milk, eggs, and vanilla to the butter. Mix well.
4. Warm oil over medium heat in a frying pan.
5. Mix the dry and wet ingredients together, then pour tablespoonfuls into the pan. Brown the pancakes on both sides.
6. Serve with agave or honey.

Green and Red Couscous

Couscous is tiny pieces of semolina. It’s extremely fast to cook (you pour boiling water over it and leave it for 5-10 minutes) and it’s healthy and cheap. So I’ve been trying to make more dishes with couscous. Combine vegetables and protein and serve it over couscous, and you’ve got a meal in less than 20 minutes.

Ingredients:
about 150 g couscous
boiling water to cover the couscous
1 red pepper
oil
frozen peas (about 75 g)
1 handful cherry tomatoes (5-10)
1 handful radishes (3-5)
black pepper
creamy cheese such as Boursin, if desired

Instructions:
1. Put the couscous in a pot and pour the water over it. Place the lid on the pot and set aside for about 5 or so minutes.
2. Meanwhile, wash and dice the pepper. Fry it in oil.
3. Add the peas so they defrost.
4. Wash and dice the tomatoes and radishes. Add them to the pan. Season with black pepper.
5. If desired, mix creamy cheese into the couscous. Top the couscous with the vegetables, then serve.

Leek, Cheddar, and Sun-Dried Tomato Quiche

This is a very rich dish, so I wouldn’t make it too often. It’s loaded with eggs, cheese, and cream, which is what makes it tasty, but I can envision arteries getting clogged with each bite.

Yes, of course you can make your own pastry, but I bought it this time. Sometimes it’s just simpler to purchase the pastry. Shortcrust works better, I think, but I had puff pastry on hand and that was fine. In fact, M said she liked that it was a bit different.

Ingredients:
pastry (500 g) (short crust or puff)
oil
1 leek
2 tsp parsley
1 tsp lime leaves or basil or other herb
6 eggs
1 tbsp mustard powder
300 ml cream (single or double)
100 g sun-dried tomatoes
50 g mozzarella
100 g cheddar cheese
other vegetables (I had asparagus that I threw in, but next time I might use red pepper or spinach)
black pepper

Instructions:
1. Roll out the pastry.
2. Light grease an oven-safe pie dish or casserole dish. Place the pastry in it and use a fork to make a few indentations in the pastry.
3. Pre-bake the pastry for about 5 minutes at 190 C.
4. Meanwhile, dice the leek. Fry it lightly in oil with the parsley and other herbs.
5. Beat the eggs with the mustard powder and cream.
6. Chop the tomatoes, cheese, and any other vegetables. Mix them into the eggs, add the leek, and season with black pepper.
7. Pour the egg mixture over the pastry.
8. Bake for about 45 minutes at 170 C.

Lemon Ricotta Pound Cake

This is a really moist, flavourful recipe. Lemon and ricotta go so well together and I decided to combine them into a light cake. You can also make the recipe into muffins or a bread shape. I got lots of compliments on it!

Ingredients:
170 g butter, plus extra for the tin
1 cup ricotta
½ cup yogurt
2 tsp vanilla extract
1½ cups flour
1½ cups sugar
½ tsp salt
1 tsp baking soda
2 tsp baking powder
1 lemon
3 eggs

Instructions:
1. Cream the butter, ricotta, yogurt, and vanilla together.
2. Mix the flour, sugar, salt, baking soda, and baking powder together.
3. Mix the moist and dry ingredients together well.
4. Grate the zest of the lemon into the mixture and add the juice of half the lemon.
5. Beat the eggs and add them to the mixture. Grease the tin.
6. Bake for 25 minutes at 180 C (or for 15 minutes if you make them as muffins).