Aubergine Parmigiana (Soy & Gluten Free)

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! 😀

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Ingredients:

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

Method:

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.

 

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Leek & Potato Soup (Cheap As Chips!)

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

Method:

  • 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.

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  • Serve with “buttered” half stale rolls that your Dad picked up for 8p. 😉 (Or some nice fresh ones are just fine too.)

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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.

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