All posts filed under: Vegetarian

Creamy Vegan Cheese and Kale Linguine

Vegan Cheese and Kale Linguine

Much like literally all good pasta sauces ever, this one leans heavily on being brought together by the liquid gold that is reserved pasta water. I’ve eaten this in a few different forms about five times over the past couple of weeks, alternating vegetables depending on what’s in the fridge. Ingredients come from cupboard to plate in about 15 minutes at an absolute maximum, let this be a permanent weeknight staple if you happen to be inclined towards vegan eating. Serves 1: 75-100 linguine (or spaghetti, or.. whatever pasta you happen to feel like making today) 1 big handful kale leaves 1/3 block vegan cheddar, grated (both Violife and ASDA cheddar alternative are decent) 2 tbsps nutritional yeast  1 tbsp vegan spread (pure soya is my go-to of late) pinch of mustard powder or tsp actual mustard if you have it plenty of salt and pepper, to taste Put the pasta and kale into a saucepan, cover with boiling water, season with salt, and cook according to pasta packet instructions. Drain the pasta, reserving at least …

Hot Pickle Pasta

I’m not expecting to get everyone on board with this one. I’ve had big doubts as to whether I should even be posting it. However, the point of this food blog has always been to talk about what I’m eating in my kitchen and, like it or not, I’m eating a lot of this right now. The ‘this’ that I am referring to is a pasta dish with crunchy pickles, spicy jalapenos and a creamy cheese sauce. My darling friend and person I run many an idea by, Rosie, said she could not get down with the tangy/creamy thing. A few people on the social medias have said they could potentially be on board, and Tom and me are already big fans. On balance, I figured it was worth putting out there. Even at the risk of angering a solid 75% of my readers. If any of my Italian foodie friends are reading this, I can only apologise. I do of course understand that this is probably a bastardisation of your beloved pasta, but the …

Veggie Festive Bake (Brie, Cranberry, Parsnip and Stuffing)

If you can resist a Greggs festive bake then you’re a better man than I. They’re delicious. I mean it’s just Christmassy beige mush wrapped in flaky pastry, but that is exactly what I’m looking for at this time of year, and they do it so well. We recently discovered that Iceland are now selling frozen festive bakes to cook at home, so I thought it was probably time I tried to make my own version of these things before I gave in to temptation and turned my entire freezer into a Greggs shrine. I didn’t want to make an exact copy of the festive bake though because I’ve very much made it my mission this year to vegetarianise as many Christmas classics as I can. I want to prove that while meat is arguably delicious, it’s not essential for deliciousness – even in December. It’s also super helpful for me to lean towards vegetarianism in December to make Veganuary a little easier next month.. I’ve used brie as the cheesy element here for no …