creamy mushroom and spinach pasta (vegan)

this can be rustled up in about 15 minutes.

quicker, healthier, tastier and cheaper than any fast food takeaway in existence!

what to use;

tricolore pasta

mushrooms

firm tofu

frozen spinach (or fresh obviously if you prefer)

dairy free cream (alpro or oatly are good)

lemon

oregano and coriander (or herbs of your choice)

what to do;

1. get the pasta on the go

2. slice mushrooms, cut tofu into chunks, fry in olive oil on medium heat

3. throw in plenty of herbs, squeeze in lemon juice, bit of salt and pepper

4. when pasta cooked keep very small amount of water in pan and add spinach until thawed/wilted

5. tip mushrooms and tofu in with the pasta 

6. stir everything together with a big glug of the cream and plate it up

7. EAT

spicy stuffed peppers (vegan)

get the following ready;
peppers
long grain rice (with wild rice if poss)
chopped garlic
finely chop fresh chilli (1 or 2 depending how hot you like)
grated root ginger
finely chop 1 onion
1 carrot
1 courgette
grind a large pinch of cumin seed
grind a larch pinch coriander seed
coriander leaves (fresh or dried)

what to do;
1. heat oven to 200
2. cook the rice
3. lightly fry garlic, onion, chilli, ginger, cumin and coriander seed for 2 mins then add to rice.
4. Grate carrot and courgette into the rice and mix together
5. slice the tops off your peppers and remove seeds from inside
6. stuff peppers with mix mixture and put tops back on
7. stand peppers in oven dish, pour a bit of water into dish, bake for 30 mins.
8. serve with salad and maybe a few chips
9. EAT

Stuffed jacket tatties (vegan)

What you need;
Potatoes suitable for jackets (I like Maris piper)
Red pepper (diced)
Courgette (diced)
Garlic
Margarine

Now do this;
1. Heat oven to 200
2. Brush potato skins with seasoned olive oil and bake in oven for an hour
3. Lightly fry garlic, red pepper and courgette for 2-3 mins
4. Remove potatoes from oven, slice in half and scoop out most of soft insides leaving skins intact.
5. Roughly mash potato with small amount of margarine and the pepper, courgette and garlic. Scoop the mixture back into potato skins, pack plenty in.
6. Stick back in oven for 10 mins
7. Serve with veg or salad
8. Eat

Chunky mushroom pie

Tasty, filling wholesome food. Who says veggie food is bland? No chance!

You will need;
Pie dish/pudding dish/large ramekin,
Chestnut mushrooms
Quorn chicken style pieces
Onion
Broccoli
Herbs of choice (I used parsley, thyme and coriander)
Garlic
Salt and pepper
Ready to roll puff pastry
Dairy free cream (oatly or alpro)

What to do;
1. Heat oven on 190
2. Lightly fry onion, garlic, mushroom, quorn and broccoli in a pan. Few minutes only, don't over do it.
3. Add plenty of fresh and/or dry herbs. Be generous. Add salt and pepper.
4. Stir in a glug of dairy free cream (oatly or alpro are good)
5. Roll pastry out and line pie dishes, dust inside of pie dish with flour first
6. Fill dishes with filling, cram plenty in.
7. Roll more pastry to make pie tops, crimp together around edges, make 2 slits in top.
8. Bake in oven for 30 mins then carefully knock pie out of dish. Ouch it's hot!
9. Serve with peas, carrots, green beans and thick veggie gravy.
10. Eat