Category: Soups and lunches

Lemon Pasta
Soups and lunches · Week Night Winners

Lemon Pasta

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Ingredients

  • 200g dried pasta
  • 4 tbsp lemon juice
  • Zest of 1 large lemon
  • 4tbsp grated Violife Prosociano Wedge (or vegan Parmesan) (a little extra for presentation)
  • 1.5tsp dried mixed herbs
  • 1 tsp salt
  • 5 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 200g chestnut mushrooms sliced
  • 200g tender stem broccoli chopped into 1 inch chunks

Method

  • Boil the kettle.
  • Place the dried pasta in a large pan with a pinch of salt and cover with boiling water. Cook until tender or as packet suggests.
  • In a frying pan fry off the mushrooms then remove from the stoves. In the same pan add the broccoli and fry for a few minutes. Then add in a cup of boiling water and pop on a lid. Cook for a further 3 minutes until just cooked.
  • Drain the broccoli and put with the mushrooms on one side.
  • Meanwhile in a large jar add all of the other ingredients with 1 cup of the water the pasta was cooked in.
  • Pop the lid on the jar and give it a good shake!
  • Drain the pasta and return to the pan, add in the veggies and the contents of the jam jar.
  • Heat for a few minutes to bring it all up to temperature and then serve with a little more cheese on top and some nice crunchy salad.

Tips and cheats

I love this dish it is so light and its actually even better the next day cold for lunch like a pasta salad! You can add in any veggies you like but in this house mushrooms and broccoli rule. Its also a great dish in our camper van as it can be cooked on 2 gas hobs with limited pans!

Ramen Noodle Broth
Soups and lunches · Waste Not Want Not · Week Night Winners

Ramen Noodle Broth

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Ingredients

  • 1 cup chopped onions (I use frozen)
  • 2 cubes frozen garlic (2 tbsp. frozen or 3 cloves fresh)
  • 2 medium carrots finely sliced (I like batons)
  • 2 peppers, finely slices (I used red and orange)
  • 1 tsp. ground ginger (or fresh if you have it)
  • 300g Mushrooms (1 box, I like to mix chestnut and a couple of flat ones too for texture)
  • 1 heaped tbsp. white miso paste
  • 2 tbsp. bouillon powder
  • Approx. 1 lire of water
  • 1 packet of pre cooked noodles per person. (I use the Aldi ones and put 4 in this for 4 people)
  • 3 large handfuls of spinach
  • 3 spring onions to garnish

Method

  • In a large pan add a tablespoon of oil (olive or sesame) and heat on a medium heat and add in the onion, garlic, carrots and peppers.
  • Soften them in the pan then add the ginger and mushrooms and stir through.
  • Pour in enough water to cover the mix by a good inch and then stir through the miso and bouillon powder.
  • Bring to the boil and simmer for 5 minutes and then add in the noodles and spinach.
  • Serve into bowls and sprinkle with the spring onions.

Tips and Cheats

You can add in anything to this, any veg you like really! Or you can chuck in some vegan protein, in the photo I had added some Linda McCartney Hoisin Vegan Shredded Duck and on other occasions I have coated Tofoo Co Tofu in cornflour and chili and fried it off. If adding some protein then cook it separately and just add it on top or it tends to go mushy!

Leek and Potato Soup
Recipes · Soups and lunches

Leek and Potato Soup

thelittleredpinnyLeave a comment
Leak and potato soup with homemade soda bread

Ingredients

  • 2 leeks sliced
  • 2 potatoes in chopped in to chunks
  • 700 ml veg stock

Method

  • Put all the ingredients in to a large pan and bring to the boil.
  • Simmer on a low heat for 45 minutes until the potato is soft
  • Blend until smooth
  • Enjoy!

Tips and Cheats

Quite possibly the easiest meal I can cook. It is so lazy and easy but always tastes good. You don’t even have to peal the potatoes! If you have a little vegan cream you can drizzle some on at the end. You will need a good sprinkle of salt too again I do this to taste as I don’t add it to the children’s soup.

‘Egg’ Sandwich
Recipes · Soups and lunches

‘Egg’ Sandwich

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Delicious ‘egg’ sandwich

Ingredients

  • 1 tin of chickpeas drained
  • 1 teaspoon Dijon mustard
  • 2 tbsp vegan mayonnaise
  • Bread of choice
  • Iceberg lettuce

Method

  • In a bowl mash the chickpeas, I like to leave a few chunky bits
  • Add in the mustard, mayonnaise and some salt to taste
  • Slice your bread (or use sliced) and layer up the chickpea mix and the lettuce
  • Enjoy!

Tips and Cheats

I could eat an entire tins worth of this although the mix should easily serve 2. You can spice it up with some spring onions or even use spinach, cucumber and tomato in the sandwich as well. I love the crunch of iceberg but you can use whatever you like.

Carrot Soup
Recipes · Soups and lunches · Waste Not Want Not

Carrot Soup

thelittleredpinnyLeave a comment

Ingredients

  • 2 onions sliced
  • 4 cloves garlic crushed
  • 5 cups carrots sliced
  • Handful fresh parsley
  • Small handful of fresh thyme (or tablespoon of dried thyme)
  • 700ml vegetable stock

Method

  • Put the onion in a pan and saute it off for 5 minutes in a little oil.
  • Chuck in the rest of the ingredients and bring to the boil.
  • Simmer for an hour on a low heat.
  • Blend the soup and serve!

Tips and Cheats

This soup is so easy. It really is a chuck in the pan and cook one! If you haven’t got fresh herbs add in some dried. You can swap out the thyme and parsley for some coriander. If using dried coriander add it in with the pinions and cook it off a little. It is a lovely sweet soup so does need salt. I don’t add salt and pepper to my recipes as I loathe black pepper and don’t use much salt as I have children.