This is kinda like a comfort food and salad all in one and it certainly hits the spot.
I think we should always aim to get the most out of each meal nutrition wise, but I was a bit short on the green stuff. So if you have a fridge or freezer full of greens, get them in there too. I’d recommend mange tout, broccoli or kale.
- Two large handfuls of green beans. (Mine were frozen.)
- Half a cucumber, sliced thinly.
- 1 white onion, diced.
- Half a packet of wholewheat spaghetti or rice noodles.
- 1 teaspoon of dried chili flakes.
- 3 tablespoons soy sauce.
- 3 tablespoons rice vinegar.
- 1 teaspoons agave nectar.
- The juice of half a lemon.
- 3 tablespoons of toasted sesame oil.
- 2 tablespoons of flaked almonds or crushed peanuts. (I used almonds.)
Get yourself a large mixing bowl. Place the diced onion, chili flakes, soy sauce, rice vinegar, agave nectar, lemon juice, toasted sesame oil and almonds in the bowl and mix together with a fork. Place to one side to allow the flavours to infuse.
Get a large pan of water on the boil and place the spaghetti in to cook for about 10 minutes or whatever the packet instructions recommend.
In the meantime, steam the green beans for about 8 minutes.
Drain both the green beans and spaghetti and place in a large serving dish, mixing together.
Now add the dressing and mix through thoroughly.
Now add the cucumber and mix again. (You add the cucumber last so that it doesn’t go soggy.)
You can then season with whatever herbs you like. I used coriander.
There’s enough for 3 to 4 adults. 🙂
You can connect with Queer Vegan on social media too.
This is total comfort food for when those spring evenings aren’t quite warm enough yet. It’s also a budget meal with just a few ingredients and herbs that you can make with what you have in a standard vegan cupboard. If you’re not vegan yet, perhaps you should visit http://www.whyveganism.com and get on that shit, right now! 😀
3 large aubergines
1 glug of olive oil
2 red onions
3 garlic cloves
2 tins of chopped tomatoes
Salt and pepper to season
1/4 tub of nutritional yeast
1) Slice the aubergine into quite thick slices and rub with salt and pepper. (Aubergine tends to be quite watery and you want it to absorb all the tomatoey goodness.)
2) Place in layers in a a lasagne dish.
3) Now mix the rest of the ingredients in a large bowl. (Except the nutritional yeast.) Leave to marinate for 10 minutes whilst you heat the oven.
4) Now pour over the aubergine dish and sprinkle all of the nutritional yeast on the top.
5) Bake for 40 minutes.
6) Serve with new potatoes or a crisp salad.
As some of you may know, Mykey and I are gamers. We play lots of different things but at the moment a lot of our time revolves around a game called Clash of Clans. It’s a base build and defense game. You can also join clans of people with similar views. Imagine our delight that we found a clan full of vegans called, “Vegan Assault.” There is a great mix of people in there from abolitionists, to hardcore gamers and indeed one very handy chocolate maker from Canada.
Mykey got talking to her and it turns out she can deliver to the UK for a very reasonable price. We very rarely eat anything like that, but we thought we’d give it a go.
They were the most milky and creamiest vegan chocolates I’ve ever had. The clan soon caught on and now we often see, “OMG THOSE CHOCOLATES!!!!!” appear in the chat.
They are vegan owned and run, create artisan chocolates by hand and they have great customer service. Please support vegan businesses where you can and especially chocolate based ones with Easter just around the corner. 🙂