Creamy Basil Pasta

Difficulty: Easy Serves 4 Oh hey there, it's been a little minute! It's time for my first recipe of the year and boy, is it a doozy! I've teamed up with my friends at Orgran yet again to create this tasty little number; a creamy as hell pasta sauce, bursting with basil-y flavour and served with Orgran's amazing Quinoa Spirals. Ingredients 1 1/2 cups raw cashews 1 packet Orgran Quinoa Spirals 1 1/4 cup non-dairy milk (I used soy but your fave will work just fine) 2 tablespoons olive oil 1 bunch fresh basil, chopped 2 teaspoons salt 1/4 teaspoon white pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon lemon juice 1/2 cup nutritional yeast (plus extra to serve) Method Chuck the...

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Cannellini, Fennel and Rosemary Pâté

Difficulty: Easy-Medium Makes 2 ramekins Only recently have I delved into the world of fennel and so far I absolutely adore it. Cooked or raw, it's totally delicious and has so many bitchin' applications. I'm also a sucker for a good dip, so I decided to throw the fennel in with some cannellini beans, rosemary and a few other ingredients to make a dope pâté. The best thing about this is that you can prepare it the day before and it's going to taste even better than when you first make it. Perfect for the holiday season, it's sure to be a hit at any festive gathering. Ingredients 2 tablespoons olive oil 1 small brown onion 1 bulb fennel 2 cloves garlic, crushed 1 sprig rosemary 1 can...

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Healthy Bean Burritos

Difficulty: Easy-Medium Makes 6 I tried the ol' healthy Mexican thing with my Healthy Summer Nachos and to be honest I think they went down a real treat! I know sequels can be dangerous but I whipped up some deliciously tasty healthy burritos and it's like one of those sequels that is as good or better than the original (has that ever actually happened?) You don't need guacamole, Cheezly or Sour Supreme to make these babies because I've concocted a delightful tofu and cashew cream to fill the void. Get stuck in! Ingredients 6 jumbo tortillas 1 red onion, finely chopped 1 clove garlic, minced 1 can 5 bean mix 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon cumin 2 cups cooked brown rice Cashew Creme 1 x 350 gram packet silken tofu 1...

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Quinoa Stuffed Roasted Capsicum

Difficulty: Medium Serves 4 If you're like me, you get a little over excited when you discover a new vegan-friendly treat which can sometimes lead to going a little overboard on the junk food. To help combat this, I'm going on a diet. I'm also determined to put a lot of effort into coming up with some really healthy recipes, so none of us will be bored! Don't stress though, classic Like a Vegan recipes will still be coming your way! To health-kick it off, I've whipped up this delicious Quinoa Stuffed Roasted Capsicum with Tofu and Cashew Cream. Quinoa is bitchin' because it's gluten free, full of fibre and magnesium and generally tastes delicious. If you want some vitamin C, and beta...

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Creamy Roast Pumpkin & Spinach Pasta with Cashews

Difficulty: Medium Serves 4 There are a million possibilities when it comes to pasta. However when you're vegan, these options can be severely limited. With more and more new dairy alternatives popping up, the standard tomato pasta sauces a thing of the past and rich, creamy sauces are becoming easier to create! Ingredients Olive oil 1/2 kent pumpkin, deseeded, skinned and cut into small cubes 4 spinach leaves, rinsed and finely chopped 1 375g packet of spiral pasta (I use vegeroni) 1 red onion, chopped 1 teaspoon minced garlic 1 carton Soyatoo Cooking Cream 1 tablespoon cornflour Salt and pepper to taste 1/2 cup cashews Cheezly (optional) Method Preheat oven to 200°C. Spread pumpkin cubes on a baking tray and drizzle with olive oil and bake for 20 minutes. Meanwhile, in a microwave vegetable steamer, cook the spinach...

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