Having a lovely creamy pasta with a salty flavoursome pesto on it, is something I’ve not had since I’ve been vegan, which is almost 9 years now. I decided to mess around with some ingredients and I came up with this:
Because the sauce is made from butter beans instead of cheese, it’s really filling. That protein certainly packs a punch! *flexes muscles* Kale is also a superfood and you should eat it every day, raw if possible.
Pasta – I used Penne.
- Vegan butter such as Vitalite.
- 4 cloves of garlic.
- Sea salt.
- Black pepper.
- 2 cans of butter beans, drained.
- 1 vegetable stock cube, undissolved.
- Water as required from pasta.
- A large handful of curly kale.
- A large handful of raw walnuts.
- Sea salt.
- Rapeseed oil.
It’s best to start with the kale pesto so that it has time for all the flavours to infuse. Place the kale, walnuts and a sprinkle of sea salt into a food processor pulse blending whilst adding drops of rapeseed oil to gain the required consistency as pictured above.
Scrape out the pesto into a spare bowl and clean the food processor of all pesto flavours. You’ll need it for the next bit.
Get your pasta on to cook as per the packet instructions, drain and place to one side. (Try and keep at least a small glass of that beautiful starchy water. It will thicken your sauce.)
Chop and peel the garlic and fry gently in about two large tablespoons of Vitalite for 3 to 4 minutes. Once complete, pour the entire contents of the pan into the food processor. (Tip, keep tasting it to make sure it’s to your liking. My first batch was waaaaaay too salty.)
Now add the rest of the ingredients for the sauce and blend until you get a nice thick consistency. Place this sauce in the pan you fried the garlic in and spread out.
Now place the pasta in the pan and mix through. The pasta will start to absorb the sauce and reheat, however if it’s still too cold for your liking switch on the pan for a couple of minutes to heat through.
Season with some extra black pepper and the kale pesto.
This amount will feed four adults, easily. You’ll also have tons of pesto left over that will keep for up to week in the fridge.
Love and light! 🙂
Firstly let me just say, that I am really into Japanese style food at the moment. Secondly and I’m just going to put it out there, this is probably one of the best dishes I have ever made. The only thing that could have made this better was if I had used a pestle and mortar instead of a blender to make the broth paste. (Arthur our lovely ginger cat decided he didn’t like it anymore and smashed it on the floor.)
Also ASDA AKA Walmart is totally rubbish for all things Japanese, so I had to make substitutions left right and centre to make this work. It’s ok though because the bearded one absolutely loved it! \M/
We have six rescue cats by the way so whenever we are taking pictures that are not just purely of food, you’ll see a couple here and there. 😛
Here’s what you’ll need:
- 1 carrot, peeled and chopped.
- 4 large leaves of savoy cabbage, chopped.
- Lemon grass herbs or paste.
- 10 black pepper corns.
- 1 large red onion.
- 5 cloves of garlic.
- 1 red chilli pepper.
- A peeled slice of fresh ginger the length of your little finger.
- 250ml water.
- Sea salt to add for your taste.
- Half a head of fresh broccoli, chopped.
- A handful of fresh coriander, chopped.
- 1 tin of coconut milk.
- Sugar snap peas, de-podded.
- Get your wok out and place a small amount of oil in it. Turn up the heat and place the chopped red onion and peppercorns in the pan.
- Stir fry for about 3 minutes and then turn the heat off.
- In the meantime deseed your red chilli and place it in a food processor with the garlic and ginger. Now add about 100 ml of water and wizz it all up to form a paste. (You may need to pulse blend here depending on how good your blender is. I’m not like other food bloggers. Vitamix has yet to endorse me, but hey if you’re listening guys, I don’t mind. :P)
- Place your paste into your wok and crank up the heat again for another 3 or 4 minutes to reduce it down a bit.
- Now it’s time to start adding ingredients one by one, each time stirring and covering in the tasty mixture you just made. I started with the carrots and and worked my way through the rest ending in coconut milk.
- Make sure you have mixed everything in well.
- Turn down the heat and allow to simmer for another 5 minutes so that the vegetables aren’t entirely raw.
- Serve with some fresh coriander and chop sticks.
Quite often I sit at work bored out of my mind day dreaming about what I can have for dinner and that is often where my ideas for blog posts come from too. I wanted to make something Mexican inspired that wasn’t too heavy on the calories but still absolutely delicious. This is what I came up with! 🙂
- A small head of cauliflower. (I got mine in the reduced section at Tesco for 79p)
- A large handful of brown lentils.
- 5 cherry tomatoes.
- 2 red onions.
- Fajita spice packet. (Again Tesco have a cheaper own brand range that I used here.)
- 4 cloves garlic.
- Some alfalfa sprouts. (Optional but a nice nutritional hit.)
- Fresh baby leaf spinach, about two handfuls.
- A mild shop brought salsa or if you have time you can make your own.
- Wholemeal tortilla wraps.
Rinse your lentils in cold water and then place in a pan and simmer for about 25 minutes or until reasonably soft.
Heat a small amount of oil in a pan. Peel and finely chop your onion and garlic and place in the pan.
Peel the leaves from your head of cauliflower. Now you can either grate it or you can place the cauliflower in a blender with the grater attachment. Once complete place in the pan with the onion and garlic and mix thoroughly.
Now add the fajita spice, mix through and turn the heat down whilst you wait for then lentils to cook.
Once the lentils are down, drain and then mix in with the cauliflower rice. You may wish to add more spice here. I added some black pepper, mainly because I really like it! 😛
Chop up your spinach, sprouts and cherry tomatoes and place in a salad bowl. I also like to place the fajita mix in a bowl and the tortillas on a plate so everyone can just help themselves.
This recipe makes enough for four large wraps and it’s super healthy.
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.
Sunday lunch has never really been traditionally British in the Queer Vegan household. We very rarely sit down to a plate full of roasted stuff covered in gravy and anyway, if we do it’s normally at the Toby Carvery accompanied by a beer. (We’re on quite a strict diet at the moment due to Tough Mudder training so that’s really not going to be happening.)
Today’s Sunday lunch was much more typical of what we would eat and a hell of a lot healthier too. This dish is ram packed with calcium, vitamin K, vitamin C and protein.
- Half a cucumber.
- A large handful of baby leaf spinach.
- Three cloves of garlic, crushed.
- One tablespoon of pine nuts.
- One tablespoon of sesame seeds.
- One tablespoon of nutritional yeast.
- One block of tofu, drained. (Place the tofu between two plates for about 30 minutes so that as much water as possible is pressed from the block.)
- Two tablespoons jerk seasoning.
- Two tablespoons breadcrumbs.
- Two tablespoons vegetable oil.
- Slice your drained tofu into your preferred shapes. (I like a rectangle shape personally.)
- Mix the oil, breadcrumbs and jerk seasoning in a bowl. Then gently cover each piece of tofu with the mixture and place straight into a hot grill pan. (The ones with the ridges that give the tofu a char-grilled look.) Each side will take about five minutes.
- In the meantime place the crushed garlic into a large bowl. Grate the cucumber and the spinach either manually (good luck) or use a food processor with the grater attachment. Place these in the bowl also.
- Mix around with your hands so that the garlic infuses throughout the salad and then place onto a plate. (This amount should serve two.)
- Now sprinkle the pine nuts, sesame seeds and nutritional yeast over the salad and add some dried chili flakes too. (Optional.)
- By now the tofu should be cooked. Remove from the hot pan using a spatula and place on top of the salad.
- GET THAT YUMMYNESS IN YOUR FACE!
I figured the other day that I’d not really done a half decent mock meat recipe on this blog. One of my favourite mock meats is duck. This is mainly because you can buy it outside of specialty stores and I have absolutely no idea what duck tastes like. I’d say that this tastes like a very savory braised tofu, which is great! Here’s my enthusiasm for mock duck:
Just kidding. 😉 I can show my appreciation on a far larger scale!
So here’s your ingredients list:
- Enough basmati rice to feed two people.
- A teaspoon of dried chili flakes.
- Two cans of mock duck. (I picked these up from Holland & Barrett.)
- Two tablespoons of mild curry powder.
- A sprinkle of sea salt.
- One tin of coconut milk.
- 3 cloves of garlic.
- A tablespoon of vegan butter. (I used Vitalite.)
- Two red onions.
- Two large potatoes. (Which you can see in the picture, but I only used one in the end.)
Place the butter, onion and garlic in a warm pan. Mix until butter has melted and then turn the heat down to it’s lowest setting.
Add the chili, curry powder and salt and stir again.
Dice your potato and add that in, ensuring that it gets fully covered in the spices.
Now add the mock duck and coconut milk. If you have never cooked with mock duck before, you’ll notice it comes out of the tin looking like this:
Just chop it up into smaller chunks and chuck it straight in.
After about 20 minutes simmering on a low heat with the occasional stir, get your basmati rice on.
You’ll notice that the colour of the source will begin to change and it will begin to thicken. This is absolutely intentional. Nobody likes a watery curry do they?
After another 10 minutes your rice should be done, so drain it and serve with some fresh parsley and of course the curry, which by now has been slowly infusing for around 30 minutes.
Believe me this dish is so simple to prepare considering for the layer upon layer of flavour you get at the end of it. I hope you enjoy and please remember to share far and wide so Queer Vegan can get some exposure!
Love and light! 😀
I’ve been wanting to make my own nut cheese for a while now. I’ve scoured the wonderful internet and found many a hard cheese recipe that involved exotic ingredients and equipment that most people have never even heard of, let alone would actually have.
In my searching I found a blog called This Rawsome Vegan Life and she has created a creamy cashew cheese and placed it in a raw burger. This is my take on that recipe in two different styles. One will be with the raw burger and the other just as a snack.
8 portabello mushrooms with stalks removed
For the filling:
6 spring onions, chopped
3 large tomatoes, diced
For the cheese:
400 grams cashew nuts
2 shot glasses of water
4 tablespoons nutritional yeast
The juice of one lemon
2 cloves of garlic
A tablespoon of herbs de Provence
A teaspoon of sea salt
- Poor a good glug of olive oil, terriyaki sauce and a large pinch of salt into a mixing bowl.
- Rub each mushroom in this newly formed sauce and place on a greaseproof sheet in a baking tray.
- When this is done you have two options. If you have a dehydrator they go in there for 4 hours. If you have an oven, they go in there for 3 hours on the lowest heat setting.
- Mix the filling together in a bowl and set aside.
- Next it’s cream cheese time! Place all the ingredients into a food processor and pulse blend until the mixture becomes thick and creamy.
- Scoop all the cheese out and leave covered at room temperature for about two hours so the consistency thickens slightly.
- When the mushrooms are cooked, serve the two halves like a burger bun stuffing them full of the cheese and the filling and pressing together.
- Eat with your hands! (Or if this is too messy for you, use a knife and fork. 😉 )
There was quite a lot of cheese left over and it kept outside the fridge for three days before we finished it all off, mainly on crackers with lots of chilli and garlic crushed over the top.
This cream cheese is absolutely delicious, healthy and totally addictive. I actually cannot wait to make more.
Today has been a really productive and non-stressful day and for the first time in what seems like forever, the sun was out. I woke up at around 07:15 but didn’t bother to get up until 08:30 due to having lots of snuggles of felines, a large white woof and a beardy man times. I left the bearded one in bed and made an epic smoothie, which subsequently I spoiled him with in bed.
This is a banana, mango, spinach, peanut butter and raw cacao powder smoothie. It tastes like a peanut butter and banana milkshake.
That did me for the whole morning because it was so filling, however on return from our 6k walk with Bailey Woof I was getting a tad hungry so I made a wholemeal spinach and pasta “cheesy” bake with a cucumber and tomato side salad.
A little while after this we hit the gym where we lifted some seriously heavy shit. I needed a protein hit after that so when we got home I rustled up some cashew nut cheese on some wholemeal sweet onion crackers. (I’ll be posting a recipe for this soon.)
For dinner Mykey made a kale, bean, mushroom, spinach and breaded tofu stir fry which totally hit the spot.
So there you have it. Simply, tasty and healthy vegan food. 🙂
It feels like we have had two days of sunshine since the beginning of 2014. In fact the weather is so bad that there is a severe weather warning across most of the country with mass flooding and possible tornado warnings. I’ve never known anything like it in my life! Whether you believe it’s the human race’s fault or it’s happening on it’s own, you can’t deny that the weather and climate are certainly changing.
With that in mind, is it any surprise that I am once again providing you with a delicious and healthy dose of comfort food to keep you warm? Not really! 😉
I rustled this up from scratch after a walk on the beach with the dogs and my family. I believe this might have been the first time my sister Donna has tried my food and she seemed to like it, so get in! 🙂
Ingredients for 5 adults:
3 leeks, chopped
6 small potatoes, peeled
4 garlic cloves, peeled and chopped
1 onion, peeled and chopped
1 vegetable stock cube
1 pint of unsweetened soya milk
1 tablespoon wholegrain mustard
Seeded rolls to serve
- Fill your largest pot to the half way point and place on the stove on a high heat.
- Place the potatoes, leeks, onion, garlic and stock cube in the water and turn down to a simmer for 20 minutes.
- Drain the water and place back on the hob, this time adding the mustard and soya milk. (If you want it to be extra creamy, here is the place to add a dollop of vegan butter if that sort of thing takes your fancy.)
- Turn off the heat.
- Use a hand blender to turn the soup into a thick and filling mixture.
- Serve with “buttered” half stale rolls that your Dad picked up for 8p. 😉 (Or some nice fresh ones are just fine too.)
It has also been mentioned in a lot of my outreach work lately that people believe vegan food is expensive. Here is proof that it isn’t. The total cost of this dish per head was less than £1. Please enjoy and share far and wide.
I’m sure I’ve said it before, but I’ll say it again: my family are difficult to feed. Each one has a different food that they dislike. Some won’t eat peppers, some won’t eat anything green, some won’t eat spices and others won’t eat mushrooms or tomatoes.
My way of eating changed dramatically when I left home. I started to experiment with world cuisine and ate foods I’d never have dreamed of eating before, which goes to show that a lot of people who are fussy eaters, me previously included, carry a lot of their dislike in their head rather than in their taste buds.
I am often tasked with cooking when I stay at my parents because I am adept at cooking large quantities of tasty food in a relatively short time. I decided to make this lentil stew and add various ingredients that I am constantly told won’t be eaten. Needless to say, it was all eaten.
- 285 g red lentils
- 2 tbsp. coconut oil
- 2 large white onions
- 1 tsp salt
- 5 cloves garlic
- 1 cube of frozen ginger
- 2 tbsp. ground cumin
- 1 tbsp. cayenne pepper (All of them hate spice.)
- 2 tins of chopped tomatoes (My mum and little sister hate tomatoes)
- 1 lemon
- 700 ml vegetable stock
- Fresh parsley
- 400g brown rice
- 65 g sesame seeds (My little sister won’t eat seeds.)
Do the rice first because it takes forever!
- Place rice in a pan of boiling water and allow to cook on a low heat for about 45 minutes.
- When rice is cooked, drain and mix with sesame seeds.
In the 45 minutes it takes to cook, get on with the stew!
- Rinse the lentils under cold water and leave to drain.
- Heat the oil in a large saucepan. Add the onion and salt and cook until the onion is soft.
- Now add the garlic, ginger, cumin and cayenne and keep stirring.
- Add the vegetable stock, lentils, half of the lemon cut into slices and chopped tomatoes.
- Simmer on a low heat for about 30 minutes.
- Finely chop your parsley and sprinkle with freshly squeezed lemon juice from the remaining half of the lemon.
- Serve to your fussy family and watch them all eat it! 🙂