Sunday, November 22, 2015

Kale And Zucchini Coconut Pasta Bowl

This is another Vegan recipe sourced from here

https://veryveganrecipes.com/kale-zucchini-pasta-bowl/2/

This works ok.


Ingredients

fettuccine pasta
1/2 cup cashews
1/2 cup full fat coconut milk
1/2 cup hot salted pasta water
1/2 tablespoon lemon juice
½ teaspoon salt
1 tablespoon extra virgin olive oil
1 medium zucchini quartered  sliced thin
1 brown onion sliced thin
2 cloves minced garlic
¼ cup fresh or frozen green peas and corn
1 packed cup kale

Instructions

Cook pasta in heavily salted boiling water until al dente.
Drain Pasta and save 1 cup of the pasta water
In a high-speed blender blend until smooth, cashews, coconut milk, cup pasta water,  lemon juice, and ½ teaspoon salt.
Add zucchini and onion to hot olive oil in large frypan
Add Kale and pinch of salt. Toss frequently
When veggies are fork tender (about 2 mins), add garlic and green peas to your skillet, and cook for another 30-60 seconds.
Pour pasta and blender contents over the veggies and combine.
Cook until cashew cream has thickened
Add the remainin 1/4 cup of pasta water you saved

Sunday, November 15, 2015

Vegan Spinach Balls with a Walnut and Basil Pesto


I have adapted this from:
http://vegalicious.recipes/2012/09/03/vegan-spinach-balls-with-pesto-sauce/

Ingredients:
for the spinach balls:
  • 2 cups of panko bread crumbs
  • 1 packet of frozen spinach, cooked
  • 1 tablespoon oil
  • 1 medium onions,diced
  • 2-3 tsp crushed garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dill
  • 1 teaspoon salt
  • 2 egg replacement equivalents
  • pinch nutmeg
for the vegan basil walnut pesto:
  • 2 cups tightly packed basil
  • 1/2 cup walnuts, chopped
  • 2 – 3 cloves garlic, chopped
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • splash Tabasco 

Directions:
to make the spinach balls:

Combine and mix ingredients in a large bowl
Shape into small balls and place on a baking tray
Cool in fridge for 30 minutes
Bake at 180c for 40 mins

to make the pesto:
  1. Place the basil, garlic, lemon juice and oil in a blender and plus to a smooth consistency.
  2. Add the walnut pieces and pulse again until it is smooth.
  3. Add the nutritional yeast and pulse.
  4. Add the salt and pepper and Tabasco, pulse again to mix.

Serve on pasta with vegan cheese