Here are three...and a half recipes for you to try this weekend. Perfect for something super fast and healthy to set you up for a night out, or to rustle up before a night in front of the telly.
Please let me know what you think or how they worked out for you.
I'm not one for measuring and weighing every little thing so just go with it. Experiment. Live life on the edge. I like the sense of danger. It makes me feel alive.
Celery cashew soup
Don't judge it till you've tried it.
Glug of olive oil or similar
1 cup cashew nuts
2 heads of celery, chopped
1 potato, peeled and chopped
1 onion, chopped
3 cloves garlic, chopped
1 spoon Bouillon powder or other veg stock
1 mug of soya milk or alternative
flat leaf parsley, chopped (if in doubt, just chop it)
Nutmeg, salt and black pepper to taste.
Method:
Heat the oil in a large pan and with the lid on, on a low heat, sweat the potato, celery, onion and garlic for about 10 minutes. Give the pan a shake every few minutes so nothing sticks and burns.
Throw in the cashew nuts and sweat for a further 2 mins. Then add enough boiling water to cover the veg and stir in the veg stock.
Simmer for about 1/2hr until everything is nice and soft. Blitz the soup in a food processor until smooth. Then add the milk and season with the nutmeg (freshly grated is best), salt (taste the soup first as some veg stocks can be very salty!) and pepper.
Stir in the chopped parsley and serve! Ta daa!
I like this with toasted spelt bread. But that's just how I roll.
Variation:
To make a deliciously creamy, vegan spinach soup, swap the celery for spinach. Omit the parsley though! Also, adding a fennel bulb to this recipe is delicious. You can also use the fennel tops in the soup and on top as a garnish.
Courgetti with avocado pesto and stir fried tofu
This meal is insanely tasty and so simple you'll be asking yourself why you didn't think it up. But you didn't and I did. You're just going to have to live with that.
I bought my Spiralizer from Amazon. I've managed to add bits of my fingers to the ingredients a few times so just be careful!
Serves 2.
Coconut oil or other fryng oil
1 slab of tofu cut into squares. keep it chunky
For the marinade:
Teryaki sauce
juice of 1 lime
1 green chilli, sliced
For the pesto:
1 ripe avo, mashed
Juice of 1/2 lemon or 1 lime
Handful fresh basil leaves, roughly chopped
2 courgettes, spiralized!
2 cloves garlic, sliced
1 inch chunk of ginger, sliced into matchstick kinda size
To serve:
Pine nuts gently toasted in a dry frying pan
1/2 a lime
Method:
Melt enough coconut oil in a frying pan to cover the base generously.Gently fry the tofu chunks with the chilli, sliced garlic and ginger, turning frequently, until golden brown.
In a wok gently stir fry the courgetti in coconut oil for a few minutes until they soften.
Meanwhile, mash up all the pesto ingredients together and mix it with the courgetti in the wok.
Drain the tofu on kitchen toil and discard the garlic and ginger. It will most likely be burnt.
Plate up, scatter with pine nuts and squeeze that lime!
Shove it in yer gob! Yummy.
Spaghetti alla Olivia
I made it, so I named it. Plus my name is basically Olive in Italian.
Serves 2.
Ingredients:
Spaghetti. obviously.
1 cup chopped walnuts
1 cup black olives
1 tablespoon capers
Extra virgin olive oil
1/2 bag of rocket
Avocado pesto from previous recipe. I would use the juice of 1 lemon rather than lime though.
Grated vegan cheese to top. I like the almond one with this recipe. Available in Planet Organic or another well stocked health food store.
Method:
Cook pasta. Bung everything together. Done,
I drizzle the spaghetti with olive oil before adding anything else as I like it extra lubricated!
Hope you enjoy these meals as much as I do. If in doubt, add lemon or lime juice to EVERYTHING as it makes food taste AWESOME!
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Eat well. Xx
