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
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!
Put all of the ingredients in to a large bowl and beat to a smooth batter. I always do this by hand.
If making cupcakes place 12 paper cases into a cupcake tin.
Split the mixture equally between the 12 cases.
Pop into the oven for 15 minutes.
Allow to cool before topping with chocolate buttercream!
Tips and Cheats
If you don’t fancy cute cupcakes you can split the mix between two 7inch cake tins and cook at the same temperature for 25 minutes. or you can pop in to a tray for a tray bake and cook for 40 minutes. It is so versatile! I like to chuck in cherries sometimes or nuts or even dark chocolate chips! As with all cake it is best served fresh!
In a large bowl add the flour, baking powder, sugar, oil, milk, vanilla, and vinegar and beat into a smooth batter. It doesn’t take long so it is super easy by hand,
In an 8 inch tin add a layer of baking parchment to the bottom. The tin will need fairly deep sides.
Pour in about 1/2 of the cake batter.
Roll out the marzipan in a disc the size of your tin and lay over the cake batter .
Chop the cherries in half and add on top of the marzipan in an even layer.
Pour over the rest of the cake batter making sure all the cherries are covered.
Pop the cake into the oven and cook for 50 minutes. It may need a little longer if a skewer doesn’t come out clean.
Tips and Cheats
This cake is so good warm from the oven. It is also good a day old with lashings of custard! (Birds custard powder is vegan!) If you want a more almond taste, or don’t have marzipan you can either add almond essence in place of the vanilla, or you can swap out 1/2 of the flour for ground almonds. This does result in a heavier cake! However, you eat it enjoy it!
2 large tomatoes diced (or a handful of cherry tomatoes)
1 tin of drained chickpeas (or any bean I actually prefer black beans!)
2 cups of cooked rice
2 large handfuls of spinach
2 Tbsp. Peanut butter
1/2 tsp of mustard (any but I like Dijon!)
1 tbsp of lemon juice (the bottled stuff is mighty fine)
Salt and pepper
Spring onions and fresh herbs to garnish if you are feeling fancy
In a large pan with a little oil soften the garlic and onion for 5 minutes.
Then add in the tomatoes and chickpeas or beans and cook on a medium heat stirring frequently for 5 minutes.
Add in the rice and spinach for a further 5 minutes until the spinach wilts.
In a small bowl mix the peanut butter, lemon juice and mustard to a paste and then stir it in to the main pan.
Finally season to taste and when serving sprinkle on some spring onions and maybe fresh parsley.
Tips and cheats
I love this dish hot or cold but hot it makes a great accompaniment to a vegan burger and gherkins or even just on its own in a big bowl. Rice and beans together make a great protein source and with the added veggies you have some vital vitamins too. Who knew comfort food could be so good for you?!
1 block of frozen garlic (Again I buy it frozen but a couple of fresh cloves will work too)
2 medium potatoes diced into 2cm cubes
2 medium carrots diced in to 2cm cubes
300g mushrooms chopped in to chunks
1 cup frozen peas
1 small tin of sweetcorn drained
1 pint of gravy (I like the Sainsburys vegetable one)
1 pack of ready rolled puff pastry. (Most are vegan but do check, I use Jus Roll or Aldi)
Pre heat the oven to hot! About gas mark 8/220c
Place some oil in a large pan and gentle soften the onion, garlic, potato and carrot. Stir so it does not burn for 5 min.
Add in the gravy and cook for 10 minutes on a medium heat
Stir in the rest of the vegetables and cook for 5 minutes.
Season with salt and pepper.
Remove from the heat and spoon the mix into a pie dish.
Top with the ready rolled pastry and press down on the edges of the dish to make a seal. You can brush with melted vegan butter for a touch of luxury but I don’t usually!
Place in the oven for about 12-15 minutes until the pie is a lovely golden brown.
I like to serve it with mashed potato and tender stem broccoli.
Tips and Cheats
You can pretty much add anything you want into this pie! My kids love it and we always get empty plates. If you have left over roast veggies you can use those and just chuck into hot gravy and place in the pie dish. You might have gathered that most of my cooking is chuck it in and hope for the best type of cooking and it really is. I hate waste and generally try to use up what is left in the fridge. I would however avoid cabbage inside the pie and opt for it as a side dish!