Creamy Mushroom & Black Garlic Pasta

Creamy Mushroom & Black Garlic Pasta

Posted by on Aug 7, 2018 in Vegan Recipes
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Creamy Mushroom & Black Garlic Pasta
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A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Creamy Mushroom & Black Garlic Pasta
Print Recipe
A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cook and drain the pasta according to the package instructions; usually 10-12 minutes. Heat 1 Tbsp dairy free butter in a pan and saute the mushrooms, onion, rosemary and thyme for 5 minutes or until softened.
  2. Transfer half the pan's contents to a high speed blender along with the black garlic, dijon mustard, salt, pepper, olive oil, lemon juice and soy cream. Blend until smooth.
  3. Add the mushroom mixture back into the pan and gently heat for 5 minutes. Add the cooked and drained pasta and heat for another few minutes.
  4. Serve with a sprinkle of fresh chives on top.

Vegan Mac & Cheese

Posted by on Jul 31, 2018 in Vegan Recipes
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Vegan Macaroni & Cheese
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Servings
2 people
Servings
2 people
Vegan Macaroni & Cheese
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Cook the macaroni as per the package instructions in a medium-large saucepan—usually 10-12 minutes for slightly underdone (al dente), because you'll be heating it further with the cheese in a minute!
  2. combine the soaked and drained cashews, almond milk, nutritional yeast, lemon juice, garlic, smoked paprika, turmeric & salt and pepper in a high speed blender until thick and creamy.
  3. Drain the pasta and add with the sauce back into the pot. Stir well and heat for another 2-3 minutes.
  4. Serve with vegan crispy bacon bits or fried panko breadcrumbs and a few spring onion slices. Amazing!

Easy Houmous

Posted by on Jul 17, 2015 in Vegan Recipes
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Houmous
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I make this recipe several times a week because I love it so much. It always goes down well at BBQs and when I take it to work with me! There's just a few ingredients involved that are cheap, meaning you can make this stuff all the time. I leave out the olive oil because it adds a lot of calories and I eat this stuff all the time, but you can use it if you want for a more traditional houmous. Use this recipe as a base and add whatever you want to flavour it. My personal favourite thing to do with this is to add about 75ml of Frank's Red Hot Original Cayenne Pepper sauce at the end. Amazing!
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Houmous
Print Recipe
I make this recipe several times a week because I love it so much. It always goes down well at BBQs and when I take it to work with me! There's just a few ingredients involved that are cheap, meaning you can make this stuff all the time. I leave out the olive oil because it adds a lot of calories and I eat this stuff all the time, but you can use it if you want for a more traditional houmous. Use this recipe as a base and add whatever you want to flavour it. My personal favourite thing to do with this is to add about 75ml of Frank's Red Hot Original Cayenne Pepper sauce at the end. Amazing!
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Ingredients
optional
Servings: 350ml Jars
Instructions
  1. For how to prepare your own chickpeas, click here! Put all the ingredients into a food processor on high.
  2. Add some of the liquid you've saved from cooking the chickpeas a bit at a time to help it come together. I use about 200ml. You could just use water instead. You'll need to keep stopping the processor to push the mixture back onto the blades until it's at a consistency you're happy with.
  3. Add more salt if required. At this stage you can add different ingredients to flavour it however you want, or you can just keep it plain. To make it creamier you could pour the mixture into a blender which usually requires a bit more liquid. Empty into containers. I use the 350ml Kilner Jars that I picked up from the supermarket. This recipe will fill 2 of these.
Recipe Notes

I use this houmous in burgers, wraps & bagels, but I mostly use it as a dip for raw veggies, breadsticks, pitta breads, or whatever I can find! It will keep in the fridge for several days, but it's so good that it doesn't last very long.