1 small can off chickpeas (Use the leftovers from my pancake recipe ;) )
200 g dry linguine pasta
½ cup of black olives
juice of half a lemon
1 small zucchini
1 tsp chili flakes
1 tsp sweet paprika
1 tbsp olive oil
¼ cup veggie stock
salt and pepper or taste
pinch of sugar
some fresh parsley to garnish
Heat a pot with water, salt it and let it come to a boil.
In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.
After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit.
Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well.
Now serve to yourself or share with others and enjoy this filling and delicious meal.
poor spoonie vegan tip: burritos made with a can of beans and microwave rice (with your favorite toppings like chipotle Just Mayo, guacamole, salsa, red sauce, taco seasoning, tomatoes, etc) is always a quick, delicious, budget friendly nutritious vegan meal!!!
it’s been a few months since i’ve taken the time to make a beautiful meal like this one. now that school is out, i can focus my energy on creating. creating meals. creating recipes. creating photographs. creating stories. one of my goals is to reactivate my instagram account at some point before school starts. i’m also in the process of planning a two week trip to hawaii before i leave for college. after an exhausting semester, it feels like everything is coming together, and i can’t wait to see what is next. 💫
First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.
Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!
🌶🌶🍞🥗Lunch today is a massive spicy “tuna” salad sarnie. Super tasty and made without oil!
Recipe for “tuna” spread (makes two very generous portions or four regular portions)
1 can chickpeas (drained and rinsed)
¼ cup canned sweet corn
2 tbsp fresh lemon juice
1 tsp black pepper
1-3 tbsp cholula (the garlic one works best)
1 tsp maggi liquid seasoning ( or just salt)
2 tbsp fresh cut chives
2 tbsp fresh cut dill
Optional 30g of low fat hummus to bind.
Just used a potato masher to crush the chickpeas (you still want some texture so try not to go mad)
Then all you gotta do is add everything give it a mix and stick it on some bread ( I am the queen of complicated recipes 😂)
I added some red onion, spinach and sriracha to make it fancy 😜
For lunch today I baked a bunch of sweet potato fries, and served that with hummus as a dipping sauce and a big side salad.
To make the fries:
Preheat your oven to 200 degrees Celsius. Chop your sweet potatoes length-wise into even-sized wedges. I like to cut mine quite thick, because they do shrink once baked. Spread the fries on a baking tray lined with aluminium foil. Drizzle some olive oil and season with dried Italian herbs, paprika, salt and a touch of cinnamon. Give the fries a good toss to coat everything evenly, then place it in the oven. After 15-20 mins, take them out, flip them over and put it back in for another 5-10 mins. The cooking time really depends on your oven strength/heat, so do keep an eye on the fries so they cook evenly and don’t burn.
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There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep.
2 large sweet potatoes, peeled and diced
Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika.
Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer.
Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible).
Using your hands, toss the potatoes so that they are evenly coated.
Roast in the oven until the insides are tender when pierced with a toothpick.
NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal.
Divide into meal prep containers after the potatoes have cooled.
Vegan hummus pasta salad for dinner tonight! So quick and easy to make, but really substantial too. I love finding different uses for hummus- it’s not just for dipping carrot sticks in! 😉
I just cooked pasta and in a separate pan, steamed some veggies like broccoli, peppers and kale. In hindsight, some sweet corn would have been really nice in there too, but I forgot to put that in. Once everything was cooked, I stirred it all together. I made a big batch of this to refrigerate, so I can have it over the next few days.
For the dressing, I took a few generous scoops of hummus and thinned it out with a bit of water, then poured that all over the pasta salad.
I also sprinkled some smoked paprika over for a bit of a kick.
🍏🍞🥜🍌A massive brunch today as I have a lot of work stuff to do and probably won’t get a chance for more than two meals. Luckily I made extra spring green wraps so will have an easier dinner 😅😍👌
This is pretty much the exact same as yesterday with the addition of 2 extra pieces of toast topped with 30g peanut butter and sliced banana ( I put the exact amount of peanut butter as I think we all can be guilty of going in a little too heavy haha 😂)
Cook pasta according to directions on the package. In a food processor blend cashews, nutritional yeast and 2 tbsp of water until creamy. Set aside in a bowl.
Mince garlic and onion and cook in a large pan with the oil from the jar of the roasted red peppers for 1 minute. Add the red peppers and cook on medium high for 3 minutes. Transfer the cooked ingredients to a food processor and blend until smooth.
Cook the vegan “meat” in the large pan until browned. Transfer the pepper sauce, cashew cream, kale and vegetable stalk to the pan and bring to a boil stirring to combine the ingredients. Season with the remaining seasonings and cook for 5 minutes on low.
Add the drained pasta to the sauce and toss until the pasta is well covered with sauce. Serve on a plate and enjoy!