Soba Noodle Recipe

A new recipe tried out of the blue tonight. Currently without pictures because it was just so amazing we ate it all up!

20161101_175644

It’s essentially pasta. Boil your soba noodles while making the sauce.

Cut up one whole yellow onion and add to large sauce pan. Add three cloves of minced garlic to the pan. Add a can of drained and rinsed kidney beans to the pan. Cook these for about 5 minutes. Then, add a few handfuls of spinach and cook until the spinach has wilted. Finally, add your tomato sauce. Cook until warm and the noodles are finished. The noodles take literally 5 minutes to cook!

Place your noodles on your plate, put your sauce on top. My favorite part: add some sriracha sauce on top and sprinkle nutritional yeast flakes on top to taste.

I think this has so far been my most favorite vegan meal to date!

 

Beans, Rice and Veggies

The fiance is out of town for a month so I cleared the fridge of any left over animal products he had in there and made myself dinner!

Brown rice, broccoli, carrots, kale, mini corn, red onion, spinach, and canned brown beans. All seasoned with paprika, tumeric, black pepper, and a massive dumping of nutritional yeast on top!

Tofu Sandwich 

Ingredients:

50 g of tofu cut thin

30 g of spinach

1/2 of avocado (mashed with garlic or garlic powder)

1/2 small red onion, cut into thin slices

3 mini roma tomatoes

Seasoning for your tofu (I used garlic powder, paprika, and chili powder)

2 slices of your favorite bread

Directions:

Cook tofu in a pan. I added the onion halfway through.

While the tofu is cooking, toast your bread.

Mash avocado. Remove toast from toaster oven and spread the avocado onto the toast. Add spinach onto both slices of toast.

Put back into toaster oven so the spinach starts to wilt. Remove from toaster oven and add tofu, cooked onions, and tomatoes.

Then eat and, hopefully, enjoy!

Pasta Salad au Pickles

A very simple, quick and delicious meal for the lazy couple on the go! Or on the lazy Saturday night.

Ingredients:

  • Whole wheat fusili pasta

Any veggies you want. We used:

  • 1 Red bell pepper
  • 4 medium pickles
  • 2 medium carrots (washed and peeled)
  • 1/4 of a cucumber
  • Handful of green olives
  • 5 cherry tomatoes
  • 3 strips of celery

For the dressing:

  • Sprinkle of basil and oregano
  • 4 cloves of garlic (we really like garlic)
  • And balsamic vinegar to taste

Directions:

Cook your pasta. Drain and let it cool.

Cut your veggies to bite size.

Mix the two together and add the seasoning and balsamic vinegar.

It may not look pretty but its delightful!

0 Motivation Meal

20170220_2000251

We had a late session at the gym yesterday and only got home at 8pm. We spent about 20 minutes walking around the aisles of Tesco and couldn’t find anything we wanted to eat, so we came home. I looked through our cupboards and made this concoction.

1 can of kidney beans

1 can of green peas

Malt vinegar to taste

sprinkle of garlic powder, chili powder, and ground black pepper

It actually wasn’t that bad!

Slow-Cooker Lentil Shepherd’s Pie

On the weekend I decided to give this recipe a try: http://themuffinmyth.com/2015/02/23/slow-cooker-lentil-shepherds-pie/

Mine may not look pretty, but it tastes AMAZING!!

20170206_1254471

Ingredients:

I have doubled the ingredients from the muffinmyth because I wanted the food to last for the week. I have also omitted the peas.

  • 2 large yellow onion, diced
  • 2 tbsp extra virgin olive oil
  • 8 stalks of celery, diced
  • 4 large carrots, peeled and diced
  • 4 cloves garlic, crushed
  • 2 tsp salt
  • 1 tsp dried thyme
  • 1 tsp freshly cracked black pepper
  • 3 cups puy lentils, picked over and rinsed well
  • 2 can (400g) diced tomatoes
  • 4 cups vegetable broth
  • 4 cups mashed potatoes (I used regular white potatoes, about 6 large ones)
  • 2 tbsp vegan butter
  • 1/2 cup vegan milk

20170206_1252291

Directions:

First, add all of your veggies, and spices to the slow cooker. Cook on medium for about 8 hours or high for 6 hours.

Once the liquid becomes fairly absorbed, cut up your potatoes and boil them. Once the pieces are soft to put a fork through, drain the water. Add the butter and begin to mash, slowly adding the vegan milk. Be careful not to add too much milk as you don’t want your potatoes to be too runny.

I placed the lentils from the slow cooker into separate Tupperware and topped with mashed potatoes. These made the PERFECT lunches.

Lentil Stir-fry

Ingredients:

1 sweet potato, cut to bite sized cubes

2 handuls of kale

Your favorite veggies. I used pre-packaged ones from Tesco (broccoli, carrots, green beans, corn).

1 can of lentils

Pinch of tumeric 

Pepper to taste

Paprika to taste

Sriracha to taste

Directions:

Add sweet potatoes, veggies, and kale to large pan. Add some water to keep from sticking and cook on medium-high for 15-20 minutes, until the potatoes are cooked through (soft to put fork through). Season with pepper, paprika, tumeric or other favorite spices.

Add the lentils when the sweet potatoes are cooked. You may want to add more spices so the lentils absorb them. Stir the mixture in your pan and serve. Add sriracha for some extra kick! 

Super easy but delicious!

Lentil Perogies

Incredibly delicious, but a lot of work!

I used this recipe, but adjusted.

Ingredients for the dough:

  • 3 cups all purpose flour, plus extra four for dusting your worksurface
  • 1/2 teaspoon salt
  • 1/4 cup olive oil (I didn’t have sunflower oil. If you do, use that!)
  • 1 cup warm water

Ingredients for the filling:

  • 1 cup green lentils (I used 1 can)
  • 2 carrots, peeled and cut into small cubes
  • 1 celery stalk, cut into small pieces
  • 2 medium onions, finely chopped
  • 4 cloves of garlic, minced (2 if you follow vegalicious recipe)
  • 3 cups of water
  • 1 vegetable bouillon cube

Vegalicious lists other ingredients (parsley, more oil, bay leaf, and chili flakes. I did not use these as I did not read the recipe carefully. However, it still turned out amazing!

Directions for the Dough:

Put the flour into a large bowl, add salt and mix it. Add the oil and warm water. Blend it until it is smooth and dough like. Set the dough aside for about 30 minutes while you cook the filling.

Directions for the Filling:

Put carrots into large pan and begin to saute in a bit of water. Add onions, garlic, and celery and continue to saute until the onions begin to soften. Add the lentils and stir to mix. Add the water and vegetable bouillon cube, and again stir.

Bring the mixture to a boil then turn down the heat and allow to simmer until all the liquid is absorbed. Once the liquid has been absorbed, set aside to cool for a few minutes.

Now, prepare your perogies. Roll out bits of dough and use a glass to cut it into circles. Place the filling in the middle of the circle and then squish the sides together to create a nice perogie pocket. Place these into a pot of boiling water and allow to cook for about 10 minutes. Cook only 3-4 at a time to prevent them sticking together.

Now after this, I added some vegan butter to a frying pan and cooked the boiled perogies in this to give them a nice crispy texture.

We did not have vegan sour-cream so we used salsa instead and it was FANTASTIC!!

These turned out amazing and the fiance and I ate them ALL.

Enjoy!