Vegan Bolognese Sauce

Have this over pasta or couscous. Top with vegan cheese if desired.

 

Ingredients:

200 g dried lentils

water or stock (vegetable stock gives it a really nice flavour)

1 onion

olive oil

3 garlic cloves

2 stalks celery

1 tin chopped tomatoes

1 pinch salt

 

Instructions:

1. Rinse the lentils and boil them in about three times the amount of water or stock for 20-25 minutes, until tender. Drain if necessary.

2. Peel and dice the onion and cook lightly in oil.

3. Peel and chop the garlic and chop the celery, and add to the onion. Cook a few more minutes.

4. Add the tomatoes and lentils and cook another 10 minutes.

5. Season with salt.

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.

Egg Pasta

Who knew making pasta at home was so easy?

 

You can vary this by using truffle oil, adding semolina, or grinding in saffron or herbs.

 

Ingredients:

275 g “00” flour

3 eggs

1 tsp fine sea salt

1-2 tsp olive oil, optional

water to cook in

 

Instructions:

1. Put the flour into a bowl. Make a well in the centre and add the eggs and salt.

2. Beat the eggs lightly, then gradually mix the flour in.

3. Add the oil for increased pliancy, if desired. Knead well.

4. Leave the mixture to rest for 10-30 minutes.

5. Roll out thinly (you can use a pasta machine if you want) and cut into shapes.

6. Cook in boiling water for 2-3 minutes and serve as desired.

Vegan Red Pesto

Ingredients:

½ bunch basil (about1/3 cup)

2-3 garlic cloves

50 ml olive oil

2 roasted red peppers (jarred is fine)

6-8 sun-dried tomatoes (ideally in oil)

40 g pine nuts

35 g nutritional yeast

black pepper to taste

 

Instructions:

1. Wash the basil. Peel the garlic.

2. Blend all the ingredients together until smooth.

Pasta Salad

This recipe can easily be varied according to what vegetables you have at home. You can add smoked salmon or tuna if you eat fish.

Ingredients:

about 50 g pasta per person (I used conchiglie because then bits of veg hid inside the shells)

frozen peas

water

¼ cucumber

1-2 spring onions

6-10 black olives

cream (I used oat cream but dairy cream or soy cream or yogurt would work well too; a touch of mayo could be nice as well)

black pepper

Instructions:

1. Boil the pasta and peas in the water for about 10 minutes. Drain and cool.

2. Wash and chop the cucumber and onions. Chop the olives.

3. Mix the chopped veg with the pasta and stir in the cream.

4. Season to taste and serve.

Coconut Pasta Sauce

Stay with me here, because I know this sounds weird. But I had this ½ tin of coconut milk leftover from the rice pudding I posted in the last post and I was going to make a Thai red curry. But M’s tummy was being sensitive, so she suggested I use it to make a pasta sauce instead of something spicy. I lightly stir-fried some spring greens in sesame oil, added sugar snap peas, and then threw in the coconut milk. We had this with farfalle and it worked out really well. It was full of flavour and lightly sweet. You could also add smoked fish for an extra dimension, if you eat fish.

Mushroom Pasta

This is a fast but tasty meal for a weeknight, great with a salad.

Ingredients:

olive oil

2-3 garlic cloves

mushrooms (5-7 large mushrooms or about 10 small ones)

tarragon, parsley, and/or other herbs

pasta (about 50 g per person)

water

2 eggs

truffle oil

black pepper

Instructions:

1. Warm the oil in a frying pan and chop the garlic and add it to the pan.

2. Brush the mushrooms clean, slice them, and add them to the pan. Sprinkle with the herbs.

3. While the mushrooms are cooking, boil the pasta in the water.

4. When the pasta is al dente, drain it, then beat the eggs in with the pasta, stirring the whole time.

5. Stir in the mushrooms, season with truffle oil and black pepper, and serve.

Pasta with Raw Cheese

One evening, I was feeling weak and told M I was just going to make a simple, dull pasta dish. It turned into anything but dull. It was delicious and I couldn’t wait to eat the leftovers the next day for lunch. The raw cheese added a great flavour.

Ingredients:

broccoli

pasta (about 50 g per person)

olive oil

1 tin artichoke hearts

1 tin tomatoes

olives

raw cheese (see recipe a few posts back; you can also use regular cheese if you prefer)

truffle oil

Instructions:

1. Wash and chop the broccoli and boil it and the pasta together for 10-15 minutes.

2. Meanwhile, heat the olive oil in a saucepan. Drain and add the artichokes and warm for a few minutes. Add the tomatoes and their juice and simmer.

3. Slice the olives and add them.

4. Serve the pasta and broccoli topped with the tomato sauce. Add spoonfuls of raw cheese and drizzle with truffle oil.

Vegan Pasta Alfredo

This was really tasted and it reminded me of that rich dish, fettucine alfredo. It was so nice to have a lower-fat, cruelty-free alternative!

Ingredients:
2-3 garlic cloves
oil
1 onion
tofu
2-4 tsp basil
1 tsp miso
pasta
other veg as desired

Instructions:
1. Rub the garlic cloves in some oil and put them in aluminium foil. Roast in the oven for about 20 minutes at 200 C.
2. Dice the onion and fry it lightly in the oil.
3. Blend the tofu with the basil and miso until smooth.
4. Boil the pasta and add other veg as desired.
5. Serve the pasta with the veg, onions, and the tofu alfredo sauce.

Spaghetti Bolognese

Here’s a classic, vegan style! You can top with some shredded cheese, if desired.

Ingredients:
1 onion
2 cloves of garlic
oil
1 tsp sugar (or honey if you’re not vegan)
1 package soya mince or other non-meat product (about 250 g for 2 people)
2 tins tomatoes (whole or chopped)
spaghetti (about 100 g per person)
water
black pepper
olive oil

Instructions:
1. Chop the onion and garlic and brown them in oil. Add the sugar so they caramelise slightly.
2. Add the mince to the pan and let it brown for about 5 minutes. Then add the tomatoes (break them up if they are whole) and their juice.
3. Boil the spaghetti in the water.
4. Season the sauce with black pepper and olive oil and serve over the noodles.

Tofu and Spring Greens

This was really simple but tasty and satisfying.

Ingredients:
100-150 g spring greens (or spinach or cabbage)
a bit of butter (about 15 g)
water (about 1 tbsp or thereabouts)
vegetable oil
tamari sauce, to taste
honey (about 1 tbsp, but depends on taste)
firm silken tofu (about 175 g)
noodles (I used medium stir-fry noodles)

Instructions:
1. Wash and chop the spring greens. Put them with the butter and water in a pan and put the lid on. Steam over low heat for about 10 minutes.
2. Heat up the oil in a frying pan. Add the tamari sauce and honey.
3. Dice the tofu and add it to the frying pan. Stir it around so it gets covered with the tamari sauce and honey. Cook for about 5 minutes.
4. Add the spring greens and the noodles. Stir well. Cook over low heat for about 3 minutes, then serve.

Peanut Tofu with Noodles

I love fast, healthy meals. This kind of recipe can be varied endlessly.

Ingredients:
1 container tofu (about 300 g)
tamari sauce (you can use soy)
oil
1 chilli pepper
1 red pepper
2-4 spring onions
1 package sugar snap peas (about 200 g)
5-7 tbsp peanut butter (I use crunchy to get nice peanut bits)
1 tsp lemon juice
noodles (Thai-style ribbon noodles work well with this, but any kind is fine)
1-2 eggs, as desired

Instructions:
1. Sprinkle the tofu with tamari sauce and marinate it for a few minutes. Bake it in the oven at 150 C for 10 or so minutes, so it gets a bit of colour.
2. Warm up the oil. Wash and dice the chilli and pepper and fry them in the oil.
3. Wash and chop the onions and wash and trim the sugar snap peas and add them. Remove the tofu from the oven, dice, and throw into the pan.
4. Add the peanut butter, lemon juice, and another dash each of oil and tamari. Cook over low heat for 5 or so minutes.
5. Put the noodles in, and the eggs if using them. If you use the eggs, stir them so they break into small ribbons. Cook for a few more minutes, then serve.

Creamy Smoked Salmon Pasta

Since my partner isn’t a vegetarian, I do sometimes make fish dishes at home for her (I haven’t cooked any meat since I lived with my parents as a teenager). Trimmings of fish are much cheaper than regular fish and can be used in pies, flans, pasta, and many other dishes.

Ingredients:
1 onion
oil
honey or sugar
75 g green peas (frozen is fine)
pasta (about 75 g per person)
water
150 g smoked salmon (I used trimmings, which are cheaper and taste just as good)
soy cream (regular is fine too)
pumpkin seeds
chives

Instructions:
1. Dice the onion and fry it in the oil. After a few minutes, add the honey or sugar, so the onion turns brown and caramelises.
2. Add the peas to the onion. Set the pasta to boil (depending on the type of pasta, this could take 2-10 minutes).
3. Mix the salmon and cream in with the onions. Stir and cook while the pasta is boiling.
4. Sprinkle pumpkin seeds over the salmon, then chop fresh chives and add them as well.
5. Serve the pasta with the creamy salmon sauce over it.

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.

Squash Couscous

This was a simple weeknight meal that was healthy and full of flavour. The tomatoes might seem a bit odd, but I had tomatoes to use, so I added them. It worked fine, but you can leave them out too.

Ingredients:
1 butternut squash
oil
1 courgette
1 tsp sugar
2 tomatoes
200 g couscous
water
¼ cup raisins
handful of pine nuts (about 30 g)
2 tbsp crème fraiche or yogurt, optional
salt
black pepper

Instructions:
1. Wash the butternut squash and coat it lightly with oil. Roast it in the oven at 200 C for about an hour, until the skin has browned. Leave aside to cool.
2. Wash and dice the courgette. Fry it in oil over low heat for about 8-10 minutes. Add the sugar so it caramelises.
3. Meanwhile, peel and de-seed the squash. Dice it into small pieces and add to the pan.
4. Wash and slice the tomatoes and add them as well. Continue to stir-fry.
5. Put the couscous in a pot. Boil the water and add it to the couscous. Leave it to stand, covered, for about 5 minutes.
6. Add the raisins and pine nuts to the squash.
7. For a more creamy couscous, add the crème fraiche or yogurt to pot and mix in well.
8. Season the squash with salt and black pepper to taste.
9. Serve the squash over the couscous.

Creamy Couscous

This is a creamy couscous with just a bite of flavour. I had some gravlax sauce on hand, which is mustard and dill, so I used that, but any mustard would work well (not dried mustard but mustard sauce).

Ingredients:
100 g couscous per person
water to cover the couscous
1-3 tbsp yogurt per 100 g
½ tsp – 1 tbsp mustard (or gravlax sauce, if you can get it)

Instructions:
1. Put the couscous in a sauce pan. Boil the water and pour it over the couscous. Cover and leave to stand for 5 minutes.
2. Mix in the yogurt and mustard.
3. Serve with vegetables or other items.

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.

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.

Soba Noodles with Creamy Vegetable Sauce

Soba noodles can be made with buckwheat, which makes them high in fibre and gluten-free. They have a nutty, heavy flavour and an almost chewy consistency. I made a simple creamy vegetable sauce to serve over them.

Ingredients:
100 g vegetables (I used a combination of broccoli, cauliflower, broad beans, and spinach)
herbs and spices (I used parsley and garlic)
3-4 tbsp tomato puree
sun-dried tomatoes
100 ml cream
100 g soba noodles
water

Instructions:
1. If using frozen vegetables, defrost them. If fresh, wash and chop as needed and boil lightly.
2. Mix the herbs, spices, tomato puree, sun-dried tomatoes, and cream into the vegetables and warm thoroughly.
3. Boil the soba noodles in the water for 5-8 minutes.
4. Serve the noodles with the vegetables on top.

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.