At the time I really love pasta.
I cooked a delicious pasta dish --- with Lamyong vegan prawns.
Sometimes I like pasta without a sauce. And this dish was so easy and quick to cook --- just perfect!
This dish is so quick to cook, I actually also could add it to the section "Quick Meals".
All you need for 2-3 serves is:
8 defrosted vegan prawns - cut in 3 and marinated with 1 grated clove of garlic, sea salt and chili flakes.
Sundried tomato stripes - as many as you like, a handful kalamata olives - rough chopped, 1 middle sizes clove of garlic - chopped, 5 fresh cherry tomatoes - cut in half, as much fresh basil as you like- chopped, olive oil and sea salt for seasoning, 1 package Spaghettini from Barilla.
Prepare the prawns.
Whilst you cook the pasta, heat some olive oil into a frying pan and add the prawn pieces. Fry for 3-5 min. until they turn slighly golden. Add the olives and garlic, sun-dried tomato stripes and stir well. Finish with the cherry tomatoes and basil, stir well, add a generous splash of olive oil and turn off the heat. The pasta should be ready by now. Just add the pasta into the frying pan and toss well to combine everything. Plate up and ENJOY - how easy was that!
This is an easy to cook pasta dish which is perfect for autumn and winter.
I got this idea years ago, but with the last veggie box I received, I thought to work my recipe over a bit.
To make it more healthy and clean. I replaced the soy cream and milk with homemade cashew cream/milk.
I also removed the nutritional yeast. This sauce actually does not need it!
I reduced the tahini amount and changed sunflower oil to olive oil. I think the result is much better.
I love this kind of pasta dishes and I am pleased with the result.
The kohlrabi worked great for this dish. It goes perfect with the creamy sauce.
When you follow a gluten free diet, replace pasta with the gluten free version.
Here is what I used for approx. 3 serves:
1\2 big kohlrabi - small cubed,
7 middle sized button mushrooms - quartered
1 big spring onion stalk - white part chopped / green part fine sliced,
1/2 small onion - chopped
1 small clove of garlic - chopped,
1 small red chilli - fine sliced,
1\2 a package of dried porcinis - soaked in a bit of water ***
3/4 cup of frozen peas,
1 tbsp organic Tahini,
150ml homemade cashew milk, ****
50 - 100ml filtered water
black pepper and sea salt or pink salt for seasoning,
1\4 tsp Nutmeg,
1/4 tsp cinnamon
a small splash of extra virgin olive oil for frying.
***(from Coles. And keep the soaking water for the sauce!)
**** mix 50g raw cashews with 280ml filtered water. Processed in a Nutribullet.
The sauce will thicken with that homemade milk. So you safe a thickener.
Store bought milk will not work this way.
If you go with store bought milk, thicken the sauce with potato starch.
When you do your own milk, you probably will need more water for the sauce.
Directions:
please look at the single pics for direction!
Spaghetti Vongole --- Pasta with mussels. I watched Jamie Oliver cooking this dish and got inspired by his recipe. Of course I don't use any seafood in my dish - so I just replaced it with mushrooms. There is no similarity to mussels, I know - but for me the interesting part of the dish was the sun-dried tomatoes, garlic and wine!
I actually had everything I love with pasta in my fridge so I only combined what I love --- outcome was a very delicious Spaghetti dish!
The dish is quick to cook. The pasta cooking time is perfect to make the sauce. Prepare the mushrooms and other ingredients whilst you wait for the pasta water to boil. When you add your spaghetti to the water, you can start the sauce. Very simple, very quick :-)
I made 2 servings and used:
1/2 middle sized onion - chopped, 1 big clove of garlic - halfed and sliced, 5 kalamata olives + 5 green olived - sliced, 2 tbsp capers - chopped, 2 tbsp sliced sun dried tomatoes, 10 button mushrooms (champignons) - sliced, 6 cherry tomatoes - halfed, 1 small bunch parsley - chopped, 1 tbsp tomato paste, 1 splash vegan Riesling (Yulamba), 1/2 tsp Chilli powder, 2 splash olive oil, half a package of spaghetti.
Mac & Cheese --- so many peoples favorite, right! I actually haven't had any cheese pasta in ages. I wanted to make something different to the typical Mac & Cheese --- I decided to use Rigatoni and I also decided to add mushrooms to my sauce.
I was very pleased with the result. The sauce was so creamy and cheesy - but at the same time it has a lovely mushroom taste. The spring onions gave the sauce the special note.
For my cheesy sauce I used:
2 generous tbsp of Nuttelex Sunflower margarine, 2 generous tbsp wholemeal atta flour, approx 300ml soy milk, 1/2 cup of nutritional yeast flakes, 50g Vegusto Pikante - grated, 1 tsp onion powder, 1/2 tsp garlic powder, 1tsp dark Miso paste dissolved in a splash of water, 1 splash Yulamba Chardonnay, 5 middle sized button mushrooms (champignons) - chopped, 1 hand full dry Shitake mushrooms - rough chopped, 1 spring onion stalks - fine sliced, seasalt for seasoning ----- half a package of Rigatoni pasta.
It was Pizza time at my home.
I saw so many yummy Pizzas at the internet, I really got into the mood for a Pizza.
To make the dough, check the recipe beneath ( I do all my Pizzas with the same dough).
This time I mixed the cheese not with Vegusto --- I mixed Notzarella cheese with Wilmersburger cheese I got from Germany. It worked GREAT! But use whatever vegan cheese you want to use!
I named this Pizza "Kunterbunt" (motley) because it is so full of different falvours and colours.
I made my tomato sauce with 1 tube of tomato paste, water, oregano, majoran, fresh garlic and a splash of olive oil - seasoned with seasalt and chilli powder.
I topped my pizza with: fresh baby spinach, mushrooms, red capsium, kalamata olives, artichoc hearts marinated with garlic, sliced onion, sweet chilli and pickled sweet chilli.
I preheated the oven to 250C°
Topped my Pizza with a cheese mix of Notzarella, Wilmersburger and nutritional yeast --- and baked it until golden brown and crisp.
Hmmm, yumm --- PIZZA :-)
I think this is the most delicous Pizza I ever made!
I name it "Pizza Italiano a la Ange".
I used everything Italian I could think about ... olives, artichok hearts, tomatoes, basil, homemade marinated sausage, fennel, garlic, herbs and spices. This time I also added herbs into the pizza dough --- I love it!
For the cheese I used Notzarella vegan cheese mixed with a bit of seasalt and nutritional yeast flakes to also add Vitamine B12 to the meal. Perfect.
Look at this! This was soooooooooo delicous.
I planted some Zucchini for the first time and picked up some yesterday.
I love Zucchini, and homegrown they even taste better. So if you ever have the chance to grow Zucchini, do it!
I wanted a pasta dish ... and also a simple one.
I choose garlic, fresh parsley and olives. I also used the Zucchini flowers. Perfect.
Very easy to make ... cook the spaghetti.
Fine slice your Zucchini, slice as much garlic as you like ---
I used 3 big cloves because we love garlic, and I also sliced some green olives.
Heat some Olive oil into a frying pan and add your Zucchini.
Fry for 5 min and add the garlic and olives. Stir and fry for further 3 min.
Turn off the heat. Add the spaghetti and chopped parsley, add a bit more Olive oil, stir very well and plate up!
Thats it ... quick, easy and really yum. ENJOY
Coconut Penne
with Fennel &
roasted
Pine Nuts
After I spend an evening at a vegan cooking event, I wanted to make something different.
This evening was simply great and very inspirering --- a very talented young Chef, Alejandro Cancino, was cooking a 11 course dinner. Everything was perfectf and so delicous. Also fency. I am not deep into fancy cooking and I am happy to have this experience because it really gave me some ideas :-)
I had a look into my fridge yesterday --- whats left ... and grabbed: the rest of my kale, spinach and fennel leftovers.
Then I thought about a creamy sauce with roasted pine nuts. I usually use soy cream or rice cream ... and when not available, simple soy milk to make creamy sauces. This time I choose coconut cream!
I thought - just give it a go and see what happens. I wanted this pasta dish simple, quick and delicous. And it is! GREAT
So here is what I used:
2 husk of the fennel - fine sliced, 1 stalk of fresh kale - chopped, 2 hand full of fresh baby spinach, 1/2 a red onion - fine chopped, 1 middle sized garlic clove - rough chopped, 3/4 tin of light organic coconut cream, 2,5 tbsp Tahini (thats great to use to thicken sauces), Seasalt, 1/2 a tsp organic raw sugar, 1 tbsp organic smoky bbq sauce (from Macro), half a package of organic Penne,
Pine Nuts. You also can use liquid smoke instead of the bbq sauce if you like.
Heat some water in a big pot, add some seasalt and when it boils, add the pasta.
Prepare your kale, fennel and onion, heat some sunflower oil into a frying pan and start to fry the onion,... add the fennel,... add the kale,... and fry for 5 min. Now add the spinach and garlic and fry for further 2 min. Deglaze with the coconut cream and stir well.
Turn down the heat to a simmer and add the other ingredients. Let it simmer for further 5-10 min and turn off the heat.
Heat a frying pan --- without oil! Add the pine nuts and roast until golden brown.
When the pasta is ready --- add to the sauce and stir very well --- give it a rest of 3 min and stir well again. Serve ... and top with the pine nuts
ENJOY :-)