SUN-DRIED TOMATO, ARTICHOKE & SPINACH SPAGHETTI
Vegan

Whipped up in a matter of just fifteen minutes, this simple spaghetti is bulked out with sun-dried tomato and artichoke which gives it a bit of a 'meaty' bite and a whole lot of flavour. Throw in a pinch of paprika for a hit of heat, some spinach for good measure, garnish with fresh basil and you have yourself a plate of pasta with all the summertime ocean-side, Mediterranean vibes...


Cook Time: 15 minutes | Serves: 2 people


Ingredients:
1 tsp rapeseed oil
1 white onion
3 cloves garlic
1 tsp paprika
6 sun-dried tomatoes
1/2 cup jarred artichoke hearts
2 large handfuls spinach
1/2 cup fresh basil and extra to garnish 
Salt & pepper
Wholewheat spaghetti

Method:
Heat up a splash of water in a large pan on a medium heat, then finely chop the onion. Add that to the pan and then mince the garlic. Add the garlic to the pan and then fry everything off until  soft. Next, chop up the artichokes and sun-dried tomatoes. Add those to the pan along with the paprika, stir it well and then fry it off for a further few minutes. Next, add in the spinach, basil and season it well with salt and black pepper, stir it all through and leave the spinach to wilt. Cook the spaghetti in another pan. After 7-8 minutes once the spaghetti is al dente, drain it off and add it to the pan with the spinach, artichoke and sun-dried tomato, and mix it all through. Add in the nutritional yeast and then turn it though again. Plate it up and garnish with more fresh basil.


SHOP MY KITCHEN



My Friday-night-pamper-night is quite easily the highlight of my week, a good loooong soak in the tub with some spa-like luxuries being the stage I look forward to most and nothing says fancy bathing like a little treat from Tropic. Joining my favourite Tahitian Vanilla & Coconut Luxury Bath Foam on my fancy caddy are two new tub-loves in the form of nourishing oil-to-milks; Soothe The Senses and Awaken The Senses are the latest launches to their body care line and come as aromatherapy edition bath soaks with different scents as well as different properties, but both are equally as delicious as each other...

Moving over to a house from a pretty cramped flat with a tiny cubicle for a shower had me majorly excited about two things in particular, those being the luxury of having a bath tub (my Friday nights are now w-i-l-d, let me tell you) and finally being able to make the switch over to chemical-free, cruelty-free home cleaning, which meant the use of new products across the board. Introducing KINN; my most recent vegan brand discovery that just so happens to cover all bases with a range of lifestyle products and has stepped in for my body and bath beautifying needs as well as eco-home cleaning - ahhh, adulting...

QUINOA, BUTTER BEAN & SPINACH STEW
Vegan


The perfect bowl of comfort for a cosy day; quinoa and Mr Organic Butter Beans provide a whole lot of protein as well as giving this stew a bit of a bite, and the spinach a great source of iron which adds yet another texture element. With pinches of spices such as ginger, cumin and turmeric, it packs a flavour punch but tomatoes and coconut milk make it super creamy, and to top it all off I love to throw on a bunch of fresh chopped coriander as a garnish...

Cook Time: 35 minutes | Serves: 2 people

Ingredients:
1 tsp oil
1 white onion
3 cloves garlic
Pinch cayenne pepper
1/4 ground ginger
1/2 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 bay leaf
1 tbsp tomato puree
1 cup quinoa, rinsed
1 tin tomatoes
1 can coconut milk
3 cups vegetable stock
1 can Mr Organic Butter Beans 
2 large handfuls fresh spinach
Salt & pepper 
Coriander for garnish

Method:
Heat the oil in a large pan and meanwhile, finely chop the onion and add it to the pan. Next, mince the cloves of garlic and add that to the pan too then fry everything off until soft. Add in the cayenne pepper, ginger, paprika, cumin, coriander, turmeric and bay leaf, then fry everything off again for a further few minutes. Next, add in the tomato puree and the rinsed quinoa, cook it off for another 3 minutes, stirring constantly, before then adding in the tinned tomatoes, coconut milk and vegetable stock, then season well with salt and black pepper. Bring it up to a boil and then allow it to simmer for 25 minutes. Around 1o minutes before it's done, add in the butter beans and spinach, stir it well and allow it to finish cooking. Serve hot and garnish with fresh chopped coriander on top.

Storage:
Store leftovers in an airtight container in the fridge and use within 2 days. Freeze in an airtight container and use within 2 weeks for maximum freshness. 
*This is a collaborative post

With the mornings gradually getting lighter and brighter, spring appears to be giving us the heads up that it's well on its way and whilst I'm ready to wave off the winter blues, I still don't have any plans to part from my duvet any earlier come the weekend mornings. Instead of staying cosied up underneath I'll be swapping my hot water bottle for my breakfast in bed tray to start my upcoming Sunday's off on the right foot and with the addition of a few new pieces from the The White Company's spring collection, here's how I'll be serving things up...
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