Blog — vegan food

Vegan Bolognese with Courgetti

Vegan Bolognese with Courgetti

1 Courgette
1 chopped Onion
4 finely chopped cloves of garlic
1 can of Kidney beans
Handful of cherry tomatoes
Passata
Balsamic
Salt/pepper
Flaked almonds

1. Spiralise the courgette
2. Gently simmer the onion and garlic in olive oil
3. Mash up half of the kidney beans in a bowl and add to the pan along with remainng beans.
4. Add a good dash of balsamic and salt/pepper.
5. Add the courgette and cover all ingredients with the passata.
6. Allow to simmer until thick, add in the full cherry tomatoes a few minutes before serving.
7. Garnish with basil leaves and flaked almonds.


Soba Noodles in Creamy Avocado Pesto

Soba Noodles in Creamy Avocado Pesto

Sauce:

1 Avocado

1 Bunch of Parsley/Corriander mixed

1 cup soaked cashews (in almond milk)

3 tbsp nutritional yeast

1 juice of lemon

2 tbsp apple cider vinegar 

2 finely chopped garlic shoots

salt and pepper

other:

soba noodles

1. Blitz all of the sauce ingredients together in a food processor or nutri bullet.

2. Cook noodles

3. Add cooked noodles to sauce on the heat, stir for 2 mins.

4. Serve with optional flaked almonds and basil as a garnish. 


Sweet Aubergine Dhal

Sweet Aubergine Dhal

 

Vegan-Unprocessed-Organic

8-ish Cardamom pods 
1 x Red onion (chopped)
Garlic (3-4 cloves, chopped)
1 x red chilli (chopped finely)
Green peppercorns
Tumeric
Cumin
Cayenne pepper
Dried mixed berries (handful)
1 x Aubergine (diced)
Parsley (handful, chopped)
Mint (handful, chopped)
1 x can chopped tomatoes
1 x can green lentils
Salt and pepper
Brown rice

-Crush the cardamom pods
-Sautée with red onion in salt and oil
-Add garlic, chilli, green peppercorns to the pan
-Add dried spices, toss all ingredients together
-Add dried mixed berries and aubergine, sautée
-Add chopped mint and parsley
-Blitz can of tomatoes in the food processor
-Add lentils and tomatoes into the pan
-Simmer, adding water occasionally, reducing.
-While the curry is reducing (the longer the better) cook...