Red Pepper Pesto Pasta

Red Pepper Pesto Pasta

What a tongue-twister!

This red pepper pesto pasta really is one of our favourite styles of recipes. It’s really quick, super simple and absolutely delicious.

Occasionally we’ll arrive home exhausted after a stressful day at work and the last thing we want to do is spend hours in the kitchen. So we’ll just throw lots of veggies in a pan, pot or a tray, and let them do their thing!

This lovely pasta dish only requires a few steps, but it’s bursting with fresh flavour.

Enjoy!

Red Pepper Pesto Pasta

Print Recipe
Red Pepper Pesto Pasta
Red Pepper Pesto Pasta
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Red Pepper Pesto Pasta
Instructions
  1. Preheat oven to 200°C or 390°F.
  2. Place the tomatoes, peppers and garlic cloves in an oven dish. Season with salt and pepper, and drizzle with a little olive oil. Mix with your hands to combine, then place in the oven for 20 minutes.
  3. Meanwhile, cook the pasta as per the packet instructions.
  4. Remove the oven dish from the oven and transfer the peppers and the garlic (remove the skin) to a blender. Leave the tomatoes in the dish. Then add the basil, pine nuts, nutritional yeast, sundried tomatoes and lemon juice to the blender, and blend until smooth to create the pesto.
  5. Combine the cooked pasta and red pepper pesto with the roasted tomatoes in the baking dish, or mix everything together in a separate bowl. Stir until the all the pasta is covered with the pesto.
  6. Sprinkle with rocket and a drizzle of lemon juice.

Mushroom & Garlic Bread Swirls

Garlic Bread Swirls

Can you believe we turned vegan nearly two years ago? How time flies!

It’s also been nearly two years since we had garlic bread. Well…until now! Sure, these garlic bread swirls aren’t the healthiest of snacks, but they’re so satisfying.

This really is the ultimate garlic bread. Mushrooms give this recipe a new dimension and flavour twist that takes it to the next level.

We really hope you enjoy this recipe as much as we do. Don’t forget to send us pics of your recipe creations on Instagram or Facebook and we’ll be sure to feature them.

Enjoy!

Roxy & Ben

Garlic Bread Swirls

Print Recipe
Mushroom & Garlic Bread Swirls
Garlic Bread Swirls
Servings
10 swirls
Ingredients
  • 250 g strong white bread flour
  • 1/2 tsp salt
  • 1/2 tbsp yeast (fast acting)
  • 1 tbsp olive oil
  • 160 ml lukewarm water
  • 250 g mushrooms (finely sliced)
  • 6 garlic cloves (diced)
  • 2 large handfuls of parsley (finely chopped)
  • 1/2 cup vegan margarine
  • salt and pepper
Servings
10 swirls
Ingredients
  • 250 g strong white bread flour
  • 1/2 tsp salt
  • 1/2 tbsp yeast (fast acting)
  • 1 tbsp olive oil
  • 160 ml lukewarm water
  • 250 g mushrooms (finely sliced)
  • 6 garlic cloves (diced)
  • 2 large handfuls of parsley (finely chopped)
  • 1/2 cup vegan margarine
  • salt and pepper
Garlic Bread Swirls
Instructions
  1. Combine the flour, salt and yeast in a mixing bowl. Make a well in the middle and pour in the water and oil. Mix the ingredients together with a spoon and once combined transfer the dough to a floured surface. Knead the dough for ten minutes.
  2. Transfer the dough to an oiled mixing bowl and cover with a tea towel. Leave to prove for one hour or until the dough has doubled in size.
  3. Meanwhile, heat a little oil in a frying pan on a high heat. Once hot, add in the mushrooms and 2 cloves of garlic. Fry for 10 minutes or until all the moisture has evaporated.
  4. Then transfer the mushroom mix to a mixing bowl and stir in the parsley, remaining 4 garlic cloves, vegan margarine and seasoning. Leave the bowl to one side while you finish making the dough.
  5. Punch the dough 10 times to remove the air bubbles. Then flour a work surface and rolling pin, and transfer the dough to the work surface.
  6. Roll the dough into a rectangle roughly 30 cm long and 10 cm wide with the shortest side facing you, then trim the edges to create neat straight lines.
  7. Spread the mushroom and garlic filling onto the dough and slice the dough horizontally into 10 x 2-3 cm wide strips. Roll each strip into a swirl and place in an ovenproof dish. Cover the dough swirls with a tea towel film and leave to prove again for 20 minutes. Meanwhile, preheat an oven to 200°C or 390°F.
  8. When the dough swirls have finished proving, remove the tea towel and bake the swirls in the preheated oven for 20 minutes.
  9. Remove the dish from the oven. Brush the top of the swirls with any margarine that has melted at the bottom of the dish. If there is no margarine left, simply melt an extra tbsp of vegan margarine and brush it on top of the swirls.

Easy ‘Cheesy’ Cauliflower

We’re super excited about creating a vegan version of this classic British dish, cauliflower cheese.

The best thing is this vegan-friendly twist is packed with tons more nutrients and flavour than its predecessor!

If you want to pack in even more nutrients, try adding peas and sweetcorn along with the kale.

Don’t worry if you can’t find English mustard. Try to find an alternative mustard that also packs a punch, but be careful because not all mustard is vegan. It’s always best to research the brand before buying.

Enjoy!

Roxy & Ben

Easy ‘Cheesy’ Cauliflower

Print Recipe
Easy ‘Cheesy’ Cauliflower
Cheesy Cauliflower
Servings
4-6 people
Ingredients
  • 1 cauliflower head (cut into florets)
  • 100 g kale (chopped)
  • 150 g cashews
  • 220 ml plant-based milk
  • 3 tbsp nutritonal yeast
  • 1 garlic clove (peeled)
  • 1 tsp paprika
  • 2 tsp English mustard
  • pinch of salt and pepper
  • handful of breadcrumbs
  • handful of chives (chopped)
Servings
4-6 people
Ingredients
  • 1 cauliflower head (cut into florets)
  • 100 g kale (chopped)
  • 150 g cashews
  • 220 ml plant-based milk
  • 3 tbsp nutritonal yeast
  • 1 garlic clove (peeled)
  • 1 tsp paprika
  • 2 tsp English mustard
  • pinch of salt and pepper
  • handful of breadcrumbs
  • handful of chives (chopped)
Cheesy Cauliflower
Instructions
  1. Place the cashews in a bowl and cover with hot water. Set aside and leave to soak.
  2. Bring a saucepan of water to the boil and add the cauliflower. Boil for 5 minutes.
  3. Add the kale to the saucepan and boil for a further 5 minutes.
  4. Meanwhile, drain the cashews and transfer them to a blender along with the milk, nutritional yeast, garlic, paprika, english mustard and seasoning. Blend the ingredients until smooth.
  5. Drain the cauliflower and kale, and transfer to an oven proof dish. Then pour the ‘cheese’ mixture on top and stir until fully combined.
  6. Top with breadcrumbs and a sprinkling of paprika.
  7. Place under the grill on a high heat for a few minutes or until golden brown.
  8. To serve, sprinkle with chives.

One-Pot Winter Jambalaya

One-Pot Winter Jambalaya

Not only does ‘Jambalaya’ have a really cool name, but it also has a fascinating history!

Originating from Louisiana, the dish included whatever locals could get their hands on, as well as lots of lovely spices from the Caribbean.

We just love the idea of throwing lots of delicious ingredients into one pot and experimenting with different seasoning and flavours.

Our seasonal vegan version includes some of our favourite winter vegetables. It’s perfect for cold nights and the best thing is you can make the entire thing in one pot!

The cajun seasoning gives the dish a lovely kick and a smokey aroma. Be careful because some cajun mixes can be very spicy, so you might want to try adding one tbsp, then testing the recipe.

Okra is a seriously underrated vegetable. We’ve found the trick is not to overcook it, otherwise it can turn into a slimy mess!

Enjoy,

Roxy & Ben

One-Pot Winter Jambalaya

Print Recipe
One-Pot Winter Jambalaya
One-Pot Winter Jambalaya
Servings
4-5 people
Ingredients
  • 1 onion (diced)
  • 1 large sweet potato (peeled and diced)
  • 2 parsnips (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 garlic cloves (diced)
  • pinch of salt
  • 1 cup Basmati rice
  • 1 400g tinned tomatoes
  • 400 ml vegetable stock
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • coconut oil (for frying)
  • 100 g frozen okra
  • small handful of jalapeño peppers (sliced)
For serving
  • parsley
  • vegan yoghurt
Servings
4-5 people
Ingredients
  • 1 onion (diced)
  • 1 large sweet potato (peeled and diced)
  • 2 parsnips (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 garlic cloves (diced)
  • pinch of salt
  • 1 cup Basmati rice
  • 1 400g tinned tomatoes
  • 400 ml vegetable stock
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • coconut oil (for frying)
  • 100 g frozen okra
  • small handful of jalapeño peppers (sliced)
For serving
  • parsley
  • vegan yoghurt
One-Pot Winter Jambalaya
Instructions
  1. Remove the okra from the freezer and leave it to thaw at room temperature.
  2. Heat a little coconut oil in a pot and fry the onion, sweet potato, parsnips and carrots on a medium heat for 15 minutes, stirring occasionally.
  3. Add the cajun seasoning, cayenne pepper, garlic and salt, stir all the ingredients together, and fry for 3 minutes.
  4. Rinse the rice in hot water, then add it to the pan along with the tinned tomatoes, stock, oregano and thyme. Mix everything together, then cover the pot with a lid and simmer on a low heat for 20 minutes. Stir the jambalaya occasionally to prevent it from sticking to the bottom of the pot.
  5. Add the sliced jalapeño and okra, then cook for 10 minutes with the lid removed or until the rice is fully cooked. Add hot water if required.
  6. Serve with chopped parsley and tablespoon of vegan yoghurt.

Baked Beetroot Falafel

Baked Beetroot Falafel

Christmas and the new year festivities are sadly over…sigh.

But after a few indulgent weeks, we’re both ready to get back to a healthy and balanced diet with lots of lovely nutritious meals.

These beetroot falafels are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.

You can serve these however you like. We usually go for wholemeal pitta, sliced veggies, hummus, chilli sauce and garlic sauce.

Don’t worry if you can’t find vegan-friendly garlic sauce. You can easily make your own using soya yoghurt and diced garlic.

Enjoy!

Roxy & Ben

Baked Beetroot Falafel

Print Recipe
Baked Beetroot Falafel
Baked Beetroot Falafel
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 1 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 1 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Baked Beetroot Falafel
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with greaseproof paper.
  2. Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
  3. Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixture has been used up and pressed into balls. You should be left with 15 or so falafel balls.
  4. Place the tray with the falafel balls in the preheated oven for 25 minutes.
  5. Meanwhile heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta breads on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato and red onion.
  6. Remove the falafels from the oven and and place 3 in each pitta.
  7. Serve with a drizzle of chilli sauce and garlic sauce.

New Year’s Eve Cocktails 3 Ways

Champagne Margarita

We can’t quite believe 2017 is nearly over! What an incredible 12 months.

We’ve learned so much about vegan food over the past year and we can’t wait to continue this journey into 2018. Thanks to everyone for all the support, it really means a lot to us!

And what better way to see out an amazing year than with some delicious cocktails?

We decided to share with you three recipes for our favourite new year’s eve cocktails. These drinks are super simple and great way to spoil yourself (and friends) at a party.

Don’t forget not all alcohol is vegan. Make sure you check the labels and, if necessary, research brands in advance to make sure you’re buying vegan-friendly products.

Happy new year! Stay tuned for more recipes in 2018.

Roxy & Ben

Champagne Margarita

Champagne Margarita

First up is our recipe for a Champagne margarita. This is the perfect way to kick-start a new-year’s eve party.

You want to serve these margaritas as cold as possible, so only take the prosecco or Champagne out of the refrigerator when you need it.

Print Recipe
Champagne Margarita
Champagne Margarita
Servings
1 cocktail
Ingredients
  • 1 lime
  • salt (for the rim of the glass)
  • 15 ml orange liqueur
  • 30 ml tequila
  • champagne or prosecco
Servings
1 cocktail
Ingredients
  • 1 lime
  • salt (for the rim of the glass)
  • 15 ml orange liqueur
  • 30 ml tequila
  • champagne or prosecco
Champagne Margarita
Instructions
  1. Cut a slice of lime and run it around the rim of the glass.
  2. Pour salt onto a shallow plate and dip the rim of the glass in the salt.
  3. Pour the tequila, orange liqueur and 10ml of lime juice into the glass and stir well.
  4. Top with champagne or prosecco.
  5. Add a lime wedge for garnish.

Old Fashioned

Old Fashioned

The Old Fashioned cocktail has become really popular over the past few years.

Old Fashioned

It’s a simple cocktail but there’s still a lot to get right. Make sure you stir the whisky, bitters and sugar until the sugar has pretty much dissolved, otherwise you won’t capture enough sweetness.

Likewise, the trick is stir the ice just enough so the water begins to dilute the whisky, taking the edge off.

Print Recipe
Old Fashioned
Old Fashioned
Servings
1 cocktail
Ingredients
  • 1 tsp caster sugar
  • 4 dashes angostura bitters
  • 50 ml bourbon or whisky
  • small handful of brown rice
  • 1 piece of orange peel
Servings
1 cocktail
Ingredients
  • 1 tsp caster sugar
  • 4 dashes angostura bitters
  • 50 ml bourbon or whisky
  • small handful of brown rice
  • 1 piece of orange peel
Old Fashioned
Instructions
  1. Add the sugar, bitters, and bourbon or whisky to the glass and stir until the sugar has dissolved.
  2. Add a handful of ice and stir.
  3. Fold the orange peel in half lengthways then twist to create a spiral shape and place in the drink to decorate.

Espresso Martini

Espresso Martini

Espresso martinis are all about sourcing quality ingredients. If don’t have an espresso machine, try to use good quality coffee.

Espresso Martini

The harder you shake, the more froth you’ll get on top of the martini.

Print Recipe
Espresso Martini
Espresso Martini
Servings
1 cocktail
Ingredients
  • 2 handfuls of ice
  • 50 ml vodka
  • 35 ml coffee liqueur
  • 35 ml fresh espresso
  • 3 coffee beans (for garnish)
Servings
1 cocktail
Ingredients
  • 2 handfuls of ice
  • 50 ml vodka
  • 35 ml coffee liqueur
  • 35 ml fresh espresso
  • 3 coffee beans (for garnish)
Espresso Martini
Instructions
  1. Add a handful of ice to the glass to keep it cold.
  2. Add the vodka, coffee liqueur and espresso to a cocktail shaker and shake vigorously.
  3. Remove the ice from the glass and strain the drink from the cocktail shaker into the glass. Decorate with a few coffee beans to serve.