Easy Pesto Pasta

Easy Pesto Pasta

We usually turn to this recipe after we’ve had a long, tiring day and we’re looking for a really quick, simple and tasty meal. The trick is using homemade pesto, which is super easy and will last for a few days in the fridge.

You can also experiment with different vegetables, but we enjoy the sweetness from the tomatoes and peppers, while the peas add some lovely colour to the dish.

Ingredients

2 cups cherry tomatoes
1 red pepper
1 cup frozen peas
150g dry pasta
1/2 cup soya cream
2 tbsp vegan pesto (recipe here)
50g vegan cheese for grating
Coconut oil for frying

Easy Pesto Pasta

Method

1. If you want to make your own pesto, follow our simple recipe here.

2. Prepare the vegetables by slicing the tomatoes in half and slicing the red pepper into strips.

3. Heat a tsp of coconut oil in a frying pan on a medium to high heat. Add the tomatoes and the pepper, and fry for 5 minutes.

4. Next, add the frozen peas to the frying pan and continue to fry everything for a further 5 minutes.

5. Meanwhile, cook the pasta to the packet’s instructions.

6. Add the soya cream and 2 tbsp of pesto to the frying pan, and cook for a further minute. Stir until everything is combined.

7. Drain the pasta and add to the frying pan.

8. We recommend serving with grated vegan cheese.

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Vegan Soft Cheese

Vegan Soft Cheese

We’re really excited to share this simple soft cheese recipe with you so you can make your own cheese at home…from scratch! It’s rich, creamy from the cashews, and it’s great for spreading over crackers.

I’m always keen to learn as much as I can about the ingredients in the food I eat. The more I can strip back recipes to their basic ingredients, the more I understand about recreating interesting meals at home. This cheese recipe is no exception, stripped back to it’s raw form, this is a really easy and impressive recipe for any dinner table.

We add a little turmeric to give the recipe a yellow colour, but this it up to you! The cheese will become firmer the longer you leave it in the refrigerator.

Ingredients

1 cup cashews
2 tbsp lemon juice
1/4 cup nutritional yeast
1/2 clove garlic
3/4 cup water
1/4 tsp salt
1/4 tsp turmeric
1 1/2 tbsp agar flakes (or substitute for agar powder but use half the amount)
Oil to coat container

Vegan Soft Cheese

Method

1. Soak the cashews in hot water for at least 30 minutes.

2. Add 1/2 cup water to a pan and pour the agar flakes on top. Heat the mixture until it starts to boil, stirring occasionally, and simmer for a further 2-3 minutes.

3. Add the cashews, lemon juice, nutritional yeast, garlic, 1/4 cup water, salt and turmeric to a blender. Then, add the agar mixture and blend for roughly 20 seconds or until the mixture is smooth.

4. Lightly grease a small ramekin and pour in the cheese mixture.

5. Refrigerate for a minimum of 2 hours before serving.

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15 Vegan Valentine’s Day Treats That’ll Impress Anyone

Vegan Valentine's Day Recipes

Woo your valentine with these scrumptious treats!

1. Amaretto Truffles

Recipe via Lazy Cat Kitchen

2. Strawberry Milkshake Fudge

Recipe via Wallflower Kitchen

3. Raspberry Coconut Panna Cotta

Recipe via Elephantastic Vegan

4. Rose Petal Dark Chocolate Bar

Recipe via Pure Ella

5. Chocolate Raspberry Mousse Cups

Recipe via Nirvana Cakery

6. Berry Sherbet

Recipe via Recipe Runner

7. Cheesecake Bites

Recipe via The Buddhist Chef

8. Gluten Free Linzer Cookies

Recipe via The Pretty Bee

9. Toasted Coconut Doughnuts

Recipe via Neurotic Mommy

10. Vegan Valentines Day Cookie Pops

Recipe via Wallflower Kitchen

11. Raspberry Raw Vegan Cheesecake Slice

Recipe via Yummy Mummy Kitchen

12. Rhubarb Rose Dark Chocolate Parfaits

Recipe via Eat Love Eat

13. Paleo Almond & Raspberry Cookies

Recipe via Wallflower Kitchen

14. No Bake Raspberry Chocolate Tart

Recipe via Bakerita

15. Raspberry Rose Vegan Macarons

Recipe via Crazy Vegan Kitchen

Mushroom ‘Meatballs’

Mushroom Meatballs

We’ve spent a while working on this lovely recipe to make sure it’s just right! It’s really easy and the balls are packed with tons of fresh flavour, so we’re really chuffed with how they’ve turned out.

One of the best things about these ‘meatballs’ is they don’t require breadcrumbs to bind them together. We discovered that coconut oil does the trick, which means they’re even gluten-free!

Serves 2-3.

Ingredients

2 white onions diced
300g mushrooms diced
1 clove garlic diced
1/2 cup walnuts
1/2 cup nutritional yeast
2 cup parsley
Pinch of salt & pepper
2 tsps oregano
1tsp coconut oil (solid)
75g spaghetti per person

For the tomato sauce:
Garlic diced
Basil chopped
400g passata sauce
Pinch of salt & pepper

Mushroom Meatballs

Method

1. Pre-heat oven to 220°C.

2. Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.

3. Add in the mushroom and continue to fry for a further 15 minutes or until all the water has evaporated and the mushroom is starting to brown. You may need to turn up the heat a little.

4. Add the garlic and fry for a further minute.

5. Leave the mushroom mixture to cool for a few minutes, then transfer to a food processor with the remaining ingredients.

6. Process the meatball mixture for 10-15 seconds. Avoid processing for too long because the mixture will become a puree and balls won’t hold their shape.

7. Shape into golf ball-sized balls and place on a baking tray.

8. Bake for 18-20 minutes.

9. Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil for a further two minutes, before adding the passata, seasoning and simmering for an additional 8 minutes.

10. Prepare the spaghetti as per packet instructions.

11. Serve the meatballs with the spaghetti and tomato sauce.

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Blueberry Pancakes

Blueberry Pancakes

My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!

Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!

Blueberry Pancakes

Makes 8 pancakes.

Ingredients

1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
100g blueberries
1 tbsp coconut oil

Serve with maple syrup

Method

1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.

2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.

3. Mash the banana well and then add to the centre of the mixing bowl.

4. Gently fold in the blueberries.

5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.

6. Fry for 1-2 minutes on each side.

7. Serve with maple syrup or your favourite topping!

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Spicy Fritters

Spicy Fritters

These fritters are the perfect boost during the cold winter months! They’re packed with Vitamin C and only take four simple steps, so they’re super simple and really easy to make at home.

Thai food is one of our favourite cuisines, so we took some traditional ingredients from the region to make this recipe, such as red chilli, spring onions, garlic and coriander, which give the fritters a huge burst of fresh flavour. We like to serve our fritters with a drizzle of lime juice and sweet chilli sauce.

Spicy Fritters

Makes 7 – 8 fritters.

Ingredients

1/2 head of broccoli
1 cup frozen sweetcorn
1/2 red pepper deseeded
3 spring onions
1 red chilli deseeded
1 garlic clove
Handful of coriander
1/4 cup flour
1 tsp paprika
Pinch of salt & pepper

Fresh lime juice and sweet chilli sauce for serving

Method

1. Prepare the veg by cutting the stems off the broccoli so you are left with just the florets. Then roughly chop the spring onion, peppers and red chilli.

2. Combine all the ingredients in a food processor for 30 seconds until the mixture reaches a rough consistency.

3. Take a handful of the mixture and shape it into a fritter slightly smaller than the size of your palm.

4. Drizzle a little oil in a frying pan on a medium heat.

5. Once the saucepan is hot, fry the fritters for 5-7 minutes on each side or until golden brown.

6. Serve with a drizzle of lime juice and sweet chilli sauce.

Enjoy!

Roxy and Ben, aka So Vegan.

Equipment

Black Bean Brownies

Vegan Black Bean Brownies

Makes 12 delicious gluten-free brownies.

Ingredients

1 can black beans (240g drained weight)
1/2 avocado
1 cup brown sugar (suitable for vegans)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans)

Black Bean Brownies

Method

1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.

2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.

3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.

4. Combine ingredients in the food processor for 1-2 minutes.

5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).

6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.

7. Finely chop the remaining walnuts and sprinkle over brownies.

8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).

9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.

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Winter Salad

Winter Salad

Makes 4 small servings.

Ingredients

100g mixed leaves (i.e. spinach, rocket and baby red chard)
1/2 cup walnuts
1/4 cup pumpkin seeds
1 small red onion
1 red apple
1 orange
Handful pomegranate seeds

For the dressing…
3 tbsp olive oil
Pinch of salt and pepper
2 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp mustard
1/2 tsp cinnamon

Method

1. Place a non-stick frying pan on a medium heat and toast the walnuts and pumpkin seeds for 5 minutes or until they start to turn golden.

2. Place the mixed leaves, walnuts, and pumpkin seeds in a mixing bowl.

3. Peel and slice the onion. Peel the orange, then place a bowl underneath and slice into segments while using the bowl to catch the leftover juice for the dressing. Deseed and dice the apple. Transfer the onion, orange and apple pieces to the mixing bowl.

4. Prepare the dressing by combining all the dressing ingredients together with the leftover juice from the orange.

5. Drizzle the dressing over the salad and mix everything together.

6. Serve the salad with a topping of pomegranate seeds.

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Breakfast Oat Bars

Breakfast Oat Bars

Makes 6 bars.

Ingredients

1 1/2 cups rolled oats
1/2 cup raisins
1/4 cup pumpkin seeds
1/2 cup brazil nuts chopped
1/4 cup almond milk
1 banana mashed
3 tbsp coconut oil
3 tbsp golden syrup

Method

1. Preheat oven to 180° C.

2. Combine the mashed banana, oats, raisins, seeds, and nuts in a mixing bowl.

3. Melt the coconut oil and golden syrup in a small pan on a low heat and then add to the mixing bowl with the almond milk. Combine everything together.

4. Transfer the oat bar mix to a baking tray lined with parchment paper and smooth over the top with a spoon.

5. Bake in the oven for 35 minutes.

6. Remove from oven and leave to cool completely before removing from tin and cutting into bars.

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