Pesto Cashew Cheese Stuffed Pasta Shells in Baked Marinara
Vegan

Prep Time: 40 minutes | Cook Time: 20 minutes | Serves: 2 people

Ingredients: 
For the Marinara Sauce:
1 tsp rapeseed oil
1 white onion
3 cloves garlic
2 tbsp tomato puree
1 tsp mixed dried herbs
1 cup hot water
Salt and pepper

For the Pesto Cashew Cheese:
Juice 1 lemon
2 tbsp olive oil
2 cloves garlic
2 tbsp pine nuts
1 cup cashew nuts
2 large handfuls fresh basil
Salt & pepper

250g Conchiglie pasta shells
Fresh, chopped parsley to garnish

Method:
Make the Marinara Sauce by heating the oil in a large saucepan, then finely dice the white onion and add it to the pan, allowing it to soften for 5 minutes. Mince the garlic, add it to the pan and fry it off for a few minutes before then adding in the tomato paste and dried herbs. Mix it well and fry that off for a further few minutes, then add in the chopped tomatoes, hot water and season it well with salt and pepper. Leave it to simmer for 15-20 minutes.

In the mean time cook the pasta in boiling, salted water for 5-7 minutes and then pre-heat the oven to 180 degrees celsius. Whilst the pasta is cooking, make the pesto by adding all of the ingredients to a blender, starting with the lemon juice and olive oil to ensure it blends smoothly. Blend for 3 minutes until a pesto cashew cheese forms.

In a large baking dish, spread out 2/3's of the sauce in the base, drain off the pasta then layer the shells on top of the sauce. Fill each shell with around 1 1/2 tbsp of the Pesto Cashew Cheese, add the remaining Marinara Sauce on top and sprinkle with the fresh chopped parsley. Place it in the oven to bake for 20 minutes, then serve hot.


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Chickpea, Kale & Potato Stew
Vegan

Come lunch time in the winter months, I'm craving a big bowl of comfort and nothing says that like a few of my favourite ingredients put together; chickpeas, potatoes and kale, all of which leave me feeling warm and cozy, and my belly full. Packed with flavour in a creamy, spiced coconut milk and tomato broth, I enjoy a generous serving simply as is but it also works great with a side of fluffy quinoa or on a bed of brown rice. 

Prep Time: 5 minutes | Cook Time: 30 minutes | Serves: 2-4 people

Ingredients:
1 tsp coconut oil
1 white onion
2 cloves garlic
1/2 tsp chilli flakes
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp turmeric
Pinch cayenne pepper
2 medium sized potatoes
2 carrots
1 tin chopped tomatoes
Salt & black pepper
1 large handful kale
Chopped coriander to garnish 

Method:
First slice up the onion, then add the coconut oil to a pan and add the onion in with it. Fry that off for around 5 minutes, then mince the garlic and add that in too. Fry that off for a few more minutes before then adding in the chilli flakes, cumin, coriander, paprika and turmeric and cayenne pepper. Mix it well and fry it off for a minute before then adding in the tomato puree and give it another good stir. Peel the carrots and slice them up, then peel and chop the potatoes into cubes. Add those into the pan next, coat them well in the spices then add in the chickpeas, chopped tomatoes and coconut milk. Season it well with salt and black pepper, give it a good stir together, then turn up the heat and continue to sir it until it comes to a boil. Turn the heat back down, place the lid on and leave it to simmer for 25 minutes. After 25 minutes, chop the kale and add that in, stir it well and allow it to wilt, then serve immediately with chopped coriander on top. 

Storage:
Refrigerate any leftovers and use within 2 days or freeze in an airtight container and use within 2 weeks for maximum freshness.


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Artichoke, Red Pepper & Herb Spread
Vegan

Throwback to my school lunch days where my favourite sandwich filling was a vegetable spread - I'd go through jars of the stuff. Ever since getting my new food processor, I've been mixing and matching my ingredients to create different pastes which can be smothered on rice cakes, bread, crackers - you name it. To be fair, throwing some meaty artichoke, sweet picanto peppers, fragrant, fresh herbs and a pinch of seasoning together was always going to result in something good - for my fellow antipasti - mezze lovers, this one's for you...

Prep time: 5 minutes | Cook time: None | Makes: 1 small jar

Ingredients:
5 artichoke hearts
10 small cherry peppers or 4 jarred roasted red peppers
Small handful fresh parsley
Small handful fresh basil
Salt & pepper

Method:
Add all of the ingredients together in a food processor and blend into a chunky paste. Spread onto crisp breads or crackers, or dip into with crudités. 

Storage:
Store in an airtight container in the fridge and use within a week for maximum freshness.


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Roast Vegetable Spaghetti 
Vegan

This fool-proof spaghetti throws out flavours of roasted aubergine, fresh and sun-dried tomato, red pepper and a whole lot of garlic, it's brought to life with a good squeeze of zesty lemon and torn basil, and is topped off with the buttery texture of toasted pine nuts. You can get all kinds of creative with this one, toss in some mushrooms, courgette or artichoke to switch things up a bit, it works great for a penne dish too - as you can see, I like to pile it high, and I'll always go back for seconds if any or just polish off what's left on my boyfriends plate.

Prep Time: 15 minutes | Cook Time: 50 minutes | Serves: 2

Ingredients
1 aubergine
3 tomatoes
2 red peppers
1 red onion
3 cloves garlic, whole
2 tbsp olive oil
1 tsp dried herbs
1 tbsp fresh oregano
1/2 tsp chilli flakes
Salt & pepper
2 large handfuls spinach
Juice 1/2 lemon 
A few torn basil leaves
A small handful pine nuts, toasted
Spaghetti (enough for 2 people)


Method
Pre-heat the oven to 180 degrees celsius. Roughly chop the aubergine, tomatoes, peppers and onion, then add them to a large roasting dish, add in the whole garlic cloves, drizzle on the olive oil and sprinkle on the dried herbs. Toss everything well then place it in the oven for 35 minutes. In the meantime, cook the spaghetti in salted, boiling water and drain it off then set aside. In the same pan, add in the spinach and leave it to wilt down, then remove the roasted vegetables from the oven and transfer it over to a food blender. Add in the sun-dried tomatoes, nutritional yeast, chilli flakes and season it with salt and black pepper, then pulse it until it forms a chunky-sauce, but not so much so that it turns into soup. Add the pasta sauce straight to the pan with the wilted spinach, stir and warm it gently for a few minutes before adding the cooked spaghetti back in. Turn the pasta through the sauce and spinach, then squeeze in the juice of half a lemon. Turn again, then serve immediately and garnish with the toasted pine nuts and fresh basil leaves.

Storage:
The pasta sauce can double-batched, simply add in twice the amount of each ingredient. Freeze it in a container and use within 2 weeks for maximum freshness - simply defrost, warm it up and add it to your cooked pasta.


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Spicy Sweet Potato, Coconut & Ginger Soup
Vegan

A warming autumnal, creamy sweet potato and coconut soup with a kick of ginger, fiery red chilli and fragrant fresh coriander which makes for a lovely, light but filling lunch or an easy week-night dinner served with some crusty bread or a couple of slices of toasted rye. I've usually got leftover ginger and chilli hanging about from the curries I cook up, so this is a great way to make use of them whilst creating something a little bit different.

Prep Time: 10 minutes | Cook Time: 30 minutes | Serves: 2-4 

Ingredients:
1 tsp olive oil 
2 white onions, peeled 
3 cloves garlic, peeled 
1 thumb sized piece ginger, peeled 
1 red chilli, deseeded 
3 medium sweet potatoes, peeled 
Salt & pepper 
Large handful fresh coriander, chopped 

Method: 
Chop the two onions then add them to a large pan with the olive oil and allow them to soften on a medium heat. Mince the garlic, add it to the pan and fry it off for a minute. Grate in the ginger, then finely chop the red chilli, reserving a few pieces to garnish and add that to the pan too. Fry everything off for a few minutes before then adding in the turmeric and frying it off for a further two minutes. Chop the sweet potatoes into roughly 2cm cubes and add those to the pan, mix everything well then cook that off for around 3 minutes. Pour in the vegetable stock and the coconut milk, then season well with salt and black pepper. Stir then bring it to the boil and allow it to cook on medium-high heat for 3 minutes. Turn the heat back down to low-medium, cover and leave to simmer for 20 minutes. Remove the lid, add in the majority of the fresh coriander then blend with a hand-blender or transfer to a food processor or blender, and blend until smooth. Heat again if necessary, serve hot and garnish with the remaining red chilli, fresh coriander and pumpkin seeds. 

Storage:
Store in the fridge in an airtight container for up to 3 days. Freeze in an airtight container and use within 2 weeks for maximum freshness.




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